Namaste!

2 tablespoons ginger roots (grated)
10-20 drops of organic Echinacea supreme (I usually use Gaia herbs brand)
1/2 teaspoon lemongrass

Add all ingredients in a tea pot. Boil some water and stir in. Let the pot sit on a tea warmer to simmer for 5-10 minutes. Enjoy the delicious, warming and spicy taste of ginger and refreshing taste of lemongrass with a touch of echinacea. Use more ginger to achieve stronger flavor. If you don’t like the strong flavor of ginger then use ginger slices instead of grating them.

Benefits:

Ginger expels cold and it is very effective in fighting cold and flu. Accompanied by Echinacea it strengthens your immune system. Ginger is believed to reduce migraines. It can lessen the pain of rhematoid arthritis. It also stimulates digestion. Ginger is great for upset stomach. It refreshes your breath.
Do I sound OLD?!

1 cup water, 1/2 cup butter, 1/8 teaspoon salt, 1 cup all-purpose flour, 4 eggs

In a saucepan combine water, butter and salt. Bring to boiling. Add flour all at once, stir well. Cook and stir till mixture forms a ball. Remove from heat, cool for 10 minutes. Then add eggs one at a time, beating well with wooden spoon after each addition.

Drop dough by a tablespoon onto a greased baking sheet. Bake in 400 oven for 30 to 35 minutes or till golden. Cool on a wire rack. Cut tops, remove soft dough from inside. Fill with whipped cream. Make about 15 medium size cream puffs.
Whipped cream

1 cup whipping cream, 2 tablespoon suger, 1/2 teaspoon vanilla extract, 2 table spoon Amareto (optional)
In a chilled bowl combine all ingredients. Beat well with chilled beaters of an electric mixer till it forms soft peaks.

Ingredients: 4 tspns unflavoured gelatine, 1 1/2 cups whipping cream, 1/2 cup fine sugar, 2 1/4 cups plain yogurt, 1 tspn pure vanilla essence

Sprinkle gelatine over 1/4 cup cold water and allow to stand for approx. 10 minutes.

In a sucepan, combine whipping cream and sugar. Cook over medium heat for 5 minutes, stirring constantly until sugar is dissolved. Stir in gelatine. Remove saucepan from heat and stir until gelatine is dissolved. Place mixture in a large bowl and allow to cool approx. 5 minutes.

Whisk in the yogurt and vanilla essence. Combine well.

Rinse the mould with cold water. Pour in mixture and chill at least 4 hours or overnight. When the mixture is in the mould you can drop some blueberries in it.
When ready to unmould it, immerse the mould in a little very hot water for a few seconds.

Serve with rasberry sauce (made from frozen rasberries and little sugar in blender.

P.S. I have tried the silicon moulds and they work perfect!