FLU ANTIDOTE Herbal Crafts to support immune function and recovery
A big Thanks to everyone who came to the class! as we discussed there are many way to prevent colds and flu and the best is through the science of nutrition. These two herbal tonics we made have been used hundreds of years and their ingredients are used in many pharmaceutical compositions...to me anything that was used 100 years ago and is still being sought after clearly has stood the test of time.
Elderbberries are loaded with antioxidants and vitamin C and is a proven antiviral and anti inflamatory. here are some of the benefits
Lower cancer risk
Help in treating HIV/AIDS
Reduced toothache pain
Diminished nerve pain
Aid in weight loss
Relief from hay fever
The synergistic combination of rosehips, ginger, clove and cinnamon and honey make elderberry syrup a fantastic way supplement to add daily to your intake to prevent colds, increade your vitamic C levels.
Fire cider is a health and probiotic tonic that works to kill bacteria and infections from the gut on out. The ingredients are all antiviral and antibacaterial, antinflammatory and all have warming qualities to them to bring on a thermogenic effect and stimuli aiding in lymph detoxification. Take 1/2 oz hourly upon onset of symptoms for 8 hours.
The Elderberry and Rosehip Syrup Recipe
3 cups elderberry juice or 1/2 cup dried elderberries + 3 cups water
1 Cinnamon Stick
1 Tablespoon of fresh ginger, chopped
1 Teaspoon of cloves, crushed
1/4 cup dried rosehips or 3/4 cup fresh rosehips
1 Cup BLB Raw Honey
Add all ingredients EXCEPT THE HONEY to the pot.
Bring to a boil, then cover and simmer for about 45 minutes.
Remove from heat and let cool to room temp.
Pour contents of pot through a strainer to remove ginger, cloves, rosehips, (and dried elderberries if using)
Add honey to juice and mix well.
Keep refrigerated for up to 6 months, or freeze to use at a later time.
· 1/2 cup freshly peeled and grated ginger root
· 1/2 cup freshly grated horseradish root
· 1 medium onion, chopped
· 10 cloves of garlic, crushed or chopped
· 2 organic jalapeño peppers, chopped
· 1 lemon, zest and juice
· 2 Tablespoons dried rosemary leaves
· 1 Tablespoon turmeric powder or 2 Tablespoons freshly grated turmeric root
· 1/4 teaspoon cayenne powder
· organic unfiltered apple cider vinegar
· 1/4 cup raw honey, or to taste
1. Add ginger, horseradish, onion, garlic, jalapeño peppers, lemon zest and juice, rosemary, turmeric and cayenne powder into quart-sized glass jar.
2. Pour apple cider vinegar in the jar until all the ingredients are fully covered and the vinegar reaches the top of the jar. You want to be sure all the ingredients are covered to prevent spoilage.
3. Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or use a plastic lid if you have one.
4. Shake jar to combine all the ingredients and store in a dark, cool place for 4-6 weeks, remembering to shake the jar a few seconds every day.
5. After one month, use a mesh strainer or cheesecloth to strain out the solids, pouring the vinegar into a clean jar. Be sure to squeeze out as much of the liquid as you can. This stuff is liquid gold! The solids can be used in a stir-fry or you can compost/discard them.
6. Add honey to the liquid and stir until incorporated.
7. Taste your fire cider and add more honey if needed until you reach your desired sweetness.
8. Store in a sealed container in the refrigerator or in a cold, dark place.