Mother Earth Living

Stay Healthy This Cold and Flu Season: Ayurvedic Toast

By Debbie Whitaker
September/October 1998
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When I get sick, I turn to the comfort foods of my childhood, when buttery cinnamon toast made getting sick almost a treat. Mom was right about the cinnamon. According to Ayurvedic principles, hot spices diminish cold and wet conditions in the body, such as the runny nose that accompanies a cold. Here’s a healthier twist on the old tradition.

Ayurvedic Toast
SERVES 4

•1 tablespoon honey
•1 tablespoon drawn butter or ghee (clarified butter)
•4 corn muffins or 4 slices of cornbread
•1/8 teaspoon powdered ginger
•1/8 teaspoon powdered turmeric
•1/8 teaspoon powdered cinnamon

1. Using a fork, combine the honey and butter or ghee until well blended.

2. Slice the muffins or cornbread in half and place them on an ungreased baking sheet and broil one side until toasted.

3. Remove the baking sheet from the oven and, using tongs, turn the toast.

4. Spread the honey butter on the untoasted sides and sprinkle with equal amounts of the ginger, turmeric, and cinnamon.

5. Put the toast back onto the baking sheet, honey side up, and broil until slightly browned.


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