Tricks, Tips and a Recipe
Time to talk about Thyme!
By: Leanne Ely
It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Neat, huh? Don’t forget tomorrow is the radio show, Saving Dinner with the Dinner Diva! The show is on every Wednesday at noon EST and is almost always LIVE. Bookmark this page and show up tomorrow–www.blogtalkradio.com/flylady and remember you can call in LIVE with your questions–about food, cooking, nutrition, anything you can think of! If you can’t listen live, you can always listen to the archives and now you can even send in your questions and listen to Leanne answer them on a future show! Just email Dear Leanne at Saving Dinner dot com.
Thyme has been used throughout history as medicine and it sounds like our ancestors were bang on. There’s an oil in thyme known as thymol and it acts as both a disinfectant and an antiseptic.
Thyme can help get parasites out of our bodies, it can ease PMS and it can even help our digestive systems by getting rid of mucus from our intestinal tracts. Gross but important!
Thyme is also excellent for helping ease symptoms of asthma and bronchitis. It can be used as an insect repellent (plant thyme to keep the bug population out of your garden), an antioxidant, a natural food preservative and it even kills bacteria (rub a mixture of thyme and honey to small wounds to keep infections at bay).
If only we had all the time in the world to talk about the benefits of thyme!
But it’s time now for your Trick:
Add soap and thyme to boiling water, let the solution cool completely and then strain it into a spray bottle. Use this concoction to clean hard surfaces, including your cutting board! This is a fantastic natural cleaner and it smells lovely, too!
If your children suffer from nightmares, thyme tea might be able to help them! This wonder herb has been shown to eliminate scary dreams for kids. (Bonus recipe! Thyme tea is actually a nice drink that children will like when it’s mixed with some lemon and honey.)
And your Recipe:
Pistou Vegetable Soup
Serves 6 (2 bowls each)
1 pound dried white beans – cooked and drained (you can use any white beans you have on hand)
1 tablespoon olive oil
2 cups chopped onion
4 cloves garlic, pressed
3 carrots, chopped
1 medium stalk celery, chopped
4 medium russet potatoes, diced
1 (28-oz.) can whole tomatoes, diced*
1/4 head cabbage, shredded
8 leaves kale, shredded
6 cups chicken broth, canned or homemade
1 teaspoon thyme
Salt and pepper to taste
Puree half the drained beans in your food processor and set aside. In a large pot, heat olive oil and sauté onion and garlic for about two minutes or till translucent. Add carrot, celery and potato and sauté another 2 minutes. Add tomatoes and their liquid, beans, bean puree, and seasoning. Let simmer 5 minutes. Add chicken broth to the mixture (sooner if it seems to be drying out). Add cabbage and kale, correct the seasoning and serve.