This is 3 part series for Flu-Season for prevention, comfort and healing. This is what works for my family. I am not a medical professional. 'm only here to share what helps me and mine.
I have many suggestions for preventative measures we should take in order to avoid seasonal flu. That being said, I'm not afraid of the flu and as much as it's hard to cope with, I'm always thankful for the immunity my body builds through the course of a bout of illness.
Suggestions to add to your routine:
Start taking more vitamin C on a daily basis once the weather, changes as well as adding vitamin D. Daily drops of Echinacea are also helpful at keeping you immune system strong. Adding organic moringa leaf powder is something incredibly helpful as well. The nutritional benefit of this plant is powerful!
Another prevention recipe I have recently been introduced to is Fire Cider. I'll admit, I was a touch afraid of this concoction at first. But after looking into it and having testimonials shared with me from several friends, I couldn't possible pass up the opportunity to make some of this amazing elixir.
How To Take Fire Cider
Many people take 1-2 tablespoons throughout the fall/winter months as a preventative measure, or every three to four hours if symptoms of flu are present.
Here are some more ways to use it:
As a “wellness shot” – 1 oz. in a shot glass to drink straight up.
As a tea – Breathe in the steam as you sip to relieve congestion.
In juice – For little ones, it’s best to serve a small amount mixed in freshly-pressed orange juice or lemonade
As a marinade or salad dressing
◦½ cup peeled and shredded/diced ginger root
◦½ cup peeled and shredded/diced horseradish root
◦½ cup peeled and diced turmeric OR 1/4 cup additional ginger and 1/4 cup additional horseradish
◦½ cup white onion, chopped (or shredded)
◦¼ cup minced or crushed garlic cloves
◦2 organic jalapeno peppers, chopped
◦Zest and juice from 2 organic lemons
◦Zest and juice from 1 orange
◦Raw apple cider vinegar
◦Raw, organic honey to taste
◦Several sprigs of fresh rosemary or thyme (optional)
◦½ teaspoon black peppercorns
Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a quart-sized jar. Pack them down lightly so that the jar is about 3/4 full. Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top so that they will weigh down the herbs and jalapenos (which float). Pour a generous amount apple cider vinegar over the roots/vegetables. 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.
If you’re using a metal lid, line it with wax 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. (A month is best)
When the cider is ready, shake well and then strain the roots/veggies using a cheesecloth or fine mesh sieve. Add honey to taste and store in the fridge.
Note: Take the veggies mash and dehydrate to use as spice to add to your rice or pasta dishes or for salad dressing! Wait until you see when I get to that point ;)
Recipes are going to vary from meals to medicines. It's all about healing from the inside out because we truly are what we eat. What's the point? Well, gardening and foraging for your own foods, shopping local and no processed garbage or pharmaceuticals for what ails you? I think that's enough of point, don't you?
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Your medicine is in the woods.
Your pharmacy is in your kitchen.