Delicious immune boosting drink to ward of colds and sniffles

pic 1This delicious warming drink comes from the writer of Recipes to Nourish blog,  who says…This is one of my go-to natural remedies any time I start to feel a little run down or like I am getting sick.  It’s a wonderful immune boosting drink.  Don’t let the garlic throw you off; this drink is really delicious and soothing.

Great for colds, flu, coughs, sore throat, respiratory infections, etc.

The stars of this nourishing drink:

Lemon: Cleansing, great for colds, high in vitamin C, soothes sore throat.

Garlic: Naturally antimicrobial, both antiviral and antibacterial, great for colds, flu, and upper respiratory infections.

Ginger: Great for upset tummy, chills, colds, flu and fever (use with caution is pregnant, consult w/ your health care practitioner).

Astragalus Root: Immune system boosting properties.

Cinnamon: Has medicinal properties, is known for it’s warming effect and aids in digestion.  It’s also sweet and spicy.

Recipe inspired by my midwives and Aviva Jill Romm’s Garlic Lemonade recipe. 

Hot Garlic-Ginger Lemonade

Immune boosting – a wonderful natural remedy for colds and flu.

Equipment: Medium-Size Saucepan w/ Lid or Tea Kettle, Quart-Size Mason Jar with Lid or Quart-Size Glass Container/Measuring Cup x 2, Fine Mesh Strainer

  • 3-4 fresh garlic cloves, chopped, grated or minced
  • 1 teaspoon grated ginger, peel, then grate or mince
  • 3 pieces astragalus root (buy astragalus root here)
  • 2 teaspoons cinnamon chips or 1 small stick, optional (buy cinnamon chips here)
  • 4 cups boiling filtered water
  • 1 lemon, juiced
  • 2 tablespoons honey or organic maple syrup grade B

1.    Prep garlic and ginger – peel, chop/grate.

2.   Boil water in sauce pan or tea kettle.

3.   In a quart-size Mason jar or heat-proof glass container, add chopped garlic, grated ginger, astragalus root and optional cinnamon chips.  CAREFULLY pour boiling water into the Mason jar.  COVER with lid and steep for 30 minutes.

Mason jar

pic 2

4.   Strain with fine mesh strainer into another Mason jar or glass container.

5.    Add the juice of 1 lemon and sweetener of choice to the garlic-ginger mixture.

6.   Serve immediately or store in the refrigerator for later.  Serve hot.

Yield: 4 cups

Dosage: Drink 1-4 cups daily during illness.

Where to Buy Bulk Herbs & Spices: I buy all of my dried spices and herbs in bulk from Mountain Rose Herbs.

Tip: Whenever I buy ginger, I peel the whole thing and store it in the freezer for longer shelf life.  It is also SO much easier to grate when it’s frozen.

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Many thanks to Recipes to Nourish, a blog which is passionate about Real Food and Holistic Health. All recipes are Gluten Free, Refined Sugar Free, Peanut Free and almost always Soy Free, Corn Free, Bean Free and Legume Free. Many recipes here are Paleo/Primal, Grain Free, Vegetarian, Vegan and GAPS friendly. Recipes use fresh organic produce, organic herbs, pastured eggs, grass-fed/pastured meats, raw dairy and as much local and seasonal ingredients as possible.

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