Updated: Feb 23, 2020
Natures way of warding off yuckie flu symptoms
I discovered it about 3 years ago and it's been my go-to ever since. When I'm on-point with my personal health game I make it, keep it on hand and drink small shot glasses for everyday living. It significantly boosts the immune system and keeps the yuckie flu symptoms at bay.
I've been away from the practice and last night, wouldn't you know it, in a flash my body felt deep aches, got hot, chills and scratchy throat. I was like, "Nooooooo . . ."
There are variations of the recipe flying around the web. This is the recipe I use and feel grateful for my amazing cutie pie RN friend, Megan Haynes, for sharing it with me when I was down for the count.
The recipe is very simple and you will feel the effects of it pretty fast, begin to feel better and it should shorten the down time.
Here's to keeping your health on-point and staying ahead of the bug, love buns . . .
Ingredients: (preferably fresh:raw:organic)
Fresh Garlic Cloves
Fresh Ginger Root
Himalayan Sea Salt
Mason jar - 24 oz.
Directions: Large batch to keep refrigerated
Mince 5-6 cloves of garlic
Grate or see you then up large ginger root (see picture)
Squeeze Lemons: 1 Cup juice
Combine minced garlic, ginger, lemon juice
Add 2 cups of water in small pot
2 tablespoon of cayenne pepper
1 tablespoon himalayan sea salt
2 tablespoons cinnamon
2 tablespoons honey
Add 2 tablespoons turmeric
Bring to boil, keep on flame for 5 minutes and let steep for another 5 minutes.
Using strainer, pour juice in mason jar and you're all set.
A bit about Antioxidants:
Research suggests that antioxidants play a role in easing common cold or flu symptoms. The thought is that antioxidants may prevent damage to immune cells by neutralizing free radicals – agents in the environment that may damage your cells and reduce your immunity.