I recently had a client in my office who was taking a lot of meds, handfuls, in fact. They were helping him stay healthy, but were a little rough on his stomach. He experienced waves of nausea and sweating throughout the day. My advice to him is the same to you my sweet readers: take your meds with Aloe Vera juice and include ginger in your diet. Ginger tea is great. Some of my clients will cut ginger root into small coin like pieces and boil it in high quality water for no more than five minutes. They’ll add cooler water and drink it chilled on a hot day. Remember: this is what’s used in ginger ale!

For more than 5,000 years ginger was revered as the “universal medicine” by the ancient Orientals of China and India, and highly sought after by spice traders.

Today, ginger remains a component of more than 50 percent of the traditional herbal remedies and has been used, over the centuries, to treat nausea, indigestion, fever and infection and to promote vitality and longevity.

The world’s favorite spice is reputed to have qualities that may prevent heart attacks, arthritis pain, aid digestion, prevent colds and flu, skin cancers and aid weight loss, according to LifeMeansHealth.com.

For as far back as it could be recorded, ginger has been used for nausea and vomiting, whether caused from morning sickness or a sensitive stomach or from taking many meds.

All this information leads us to today’s recipe: Indonesian Ginger Chicken, brought to us by The Barefoot Contessa. Now, don’t go sending me e-mails about how this recipe is not healthy. I know that! But it’s so delicious! Prepare it for a dinner party. Guests will be blown away. It is simple to make, and tastes great the next day too! Add broken rice and some baby bok-choy sauteed in a pan with some grape seed and a pinch of sesame oil, finish with a little oyster sauce, and you’ve got a meal fit for a queen (or four of them, for that matter!). Barefoot Contessa is the ultimate fag-hag on the Food Network, hands down. Taste this chicken and you will know why!

If you’d like to share your suggestions, ideas or recipes, contact me at gltrecipebox@gmail.com.

2 (3 1/2 pound) chickens, quartered, with backs removed

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in one layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.