My Top 5 Homemade Flu Fighters Fresh Honey Garlic Paste The antimicrobial properties of honey and garlic are wonderful for stimulating your immune system by improving your body’s defenses against viruses and bacteria. When you feel a cough coming on, us- 1 ing this paste will calm the irritation quickly. Try a heaping tsp before meals (by itself or diluted in warm water or added to salad dressings. Ideally, consume this paste every day for 7 days to ensure immune boosting.

Fire Cider : Apple Cider Vinegar with spices! Fire Cider was first made famous in Rosemary Gladstar’s book,Herbal Recipes For Vibrant Health. I’ve adapted this recipe to be mild in case 2 you have digestive concerns. That way you can enjoy it as well.

Elderberry Syrup When it comes to clearing respiratory problems (sore throat, cold, cough, phlegm or bronchitis), elderberries contain bioflavonoids that can soothe inflammation. Elderberries are anti-viral andhave been 3 used to fight colds and flus for centuries. Make sure you use glass or stainless steel cookware and that your clothes are stain-friendly. El- derberries must be cooked; avoid tasting until finished making syrup!

Astragalus, ginseng or medicinal mushrooms Astragalus (Huang qi) or ginseng along with medicinal mushrooms (i.e. shiitake, maitake) are available at Asian grocery stores. Add 4-5 pieces of sliced dried astragalus or ginseng root to your next chicken 4 or veggie soup to help build up your immune system. Consider hav- ing a big jar of astragalus root by your stove to boost your healthy homemade soups!

Goji Turmeric Coconut Latte This Hot Detox recipe appears courtesy of Harper Collins. Goji berries make a fantastic base for a warm latte that is sure to please. Considered both a fruit and an herb, goji berries are brim- 5 ming with Vitamin A, Vitamin B complex and Vitamin C to fight off infection. Coconut is rich inanti-fungal caprilic acid.

more healing at juliedaniluk.com My Top 5 Homemade Flu Fighters Recipes Fresh Honey Garlic Paste raw honey (1 cup) | 10 garlic cloves | 1 large glass jar with lid 1. Chop garlic into small pieces, or press, to release antibiotic allicin. 2. Pour honey into glass jar and stir in garlic. 3. Close the lid and store in a dark place for one week to have a rich, healthy syrup. Fire Cider ginger root (½c grated) | horseradish (½c grated) | turmeric (3tbsp powder) onion (1 finely chopped) | garlic cloves (¼c minced) | lemon (1 thinly sliced) raw apple cider vinegar (to taste) | raw honey (to taste) | fresh rosemary or thyme (optional) 1. Pack ginger, horseradish, turmeric, garlic, onion & lemon to 3/4 mark in quart-sized wide- mouth Mason jar. Pour a generous amount of raw apple cider vinegar over the roots/veg- etables. 2. Fill 250 mL Mason jar with water to use as weight to hold down veggies and place inside the quart-sized Mason jar. You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand a little so top it off well. 3. If you’re using a metal lid, line it with parchment paper so that the vinegar doesn’t corrode it, then put the lid on. Place in a dark, room temperature cabinet for 2-4 weeks. Check on it every few days. Avoid the basement or damp spaces due to mould. 4. When cider is ready, shake well and strain contents using fine mesh strainer or cheesecloth. 5. Add honey, to taste, and store in the fridge. I often add leftover veggies to create a strong & tart soup stock. Elderberry Syrup (makes 2 cups or can be bought here) elderberried (½c dried/1c fresh) | water (2c) | raw honey (1c) OPTIONAL ginger (2tbsp grated) | OPTIONAL cinnamon stick 1. Add water, elderberries, ginger & cinnamon to pot and boil. 2. Reduce heat; simmer until liquid is reduced by half (est. 45 mins). 3. Strain to remove berries. Allow liquid to cool to room temperature, then stir in honey. 4. Transfer syrup to a jar and store (up to 6 months) in the refrigerator. Astragalus, ginseng or medicinal mushrooms 1. Add 4-5 pieces of sliced dried astragalus or ginseng root to soup.

Goji Turmeric Coconut Latte (makes 2½ cups) goji berries (3tbsp drained) | hot filtered water (2c) | unsweetened coconut milk (1c) pie spice (½ tsp; or cinnamon/nutmeg/ginger) | turmeric (¼ tsp) | vanilla extract (1 tsp) raw honey (2 tsp) 1. Soak goji berries in warm water (1c) for 30 minutes, then drain. 2. Blend soaked goji berries, hot water (1c) and spices in blender on high for 20 seconds. 3. Heat coconut milk until warm; Add to berry mixture in blender & blend on high for 1 min. 4. Add raw honey and blend for a few seconds. Pour in mugs! Enjoy!

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