Cold And Flu Recipes COLD AND FLU TEA 4 cups water 1 tablespoon echinacea root 1 tablespoon red root 1 tablespooin calendula flowers Simmer the Echinacea and red root on the lowest heat for fifteen minutes. Turn off the heat and add the calendula. Let everything steep for another thirty minutes after the calendula has been added Symptom Specifics: Useful when there is lymph congestion. If your throat lymph nodes get engorged and sore when you get a cold, this is a helpful tea COLD CARE TEA 4 cups water 1 tablespoon elder berries 1 tablespoon elder flower 1 tablespoon yarrow leaf and flower 1 tablespoon ginger root Bring four cups of water to a boil in a pot and remove from the heat. Add the herbs to the pan or pour the water over the herbs into a tea pot. Steep the herbs for one hour. Warm the tea up again and enjoy. Symptom Specifics: Sinus congestion and compacted mucus in the sinus area CINNAMON GINGER TEA 2 cups water 1 tablespoon ginger root 1 teaspoon cinnamon bark Simmer on low heat for thirty minutes Symptom Specifics: Feeling chilled or catching a cold that is triggered by exposure to wind or cold weather SOOTHING THROAT TEA 2 parts echinacea root 1 part ginger root 1 part licorice root Decoct on low heat for thirty minutes Symptom Specifics: Good for when your throat is scratchy or sore EASY COUGH TEA 3 cups water 2 tablespoons slippery elm bark 1 tablespoon fresh ginger root 1 tablespoon licorice root Decoct the ginger and licorice root for thirty minutes. Turn off the heat and let the tea cool down a little before adding the slippery elm bark. After adding the slippery elm let everything infuse for another half hour. Drink at room temperature Symptom Specifics: Spasmodic, non-productive cough VITAMIN C TEA BLEND 2 parts rose hips 1 part red raspberry leaf 1 part orange peel 1 part pine needles Make an infusion and let steep for four hours. Warm the tea up and add a little honey before drinking. Symptom Specifics: Drink a few cups a week as a prevention tea at the onset of winter CINNAMON GINGER HONEY 1 cup honey 2 tbls. dried powdered cinnamon 1 tbls. dried powdered ginger Let herbs steep in honey for at least two weeks before eating. Leave the herbs in for the shelf life of the honey, about one year. Put on toast and warm cereal ELDERBERRY CORDIAL/SYRUP 1 cup brandy ¾ cup elderberries ½ cup honey Let steep for three weeks. Strain out and discard the elderberries, then add honey Drink ½ oz. at first sign of a cold COLD AND FLU COUGH SYRUP 2 cups water 2 tablespoons fresh grated ginger 2 tablespoons fennel seeds Simmer herbs and water on low heat until water volume is one cup. Strain out and discard herbs. Add ½ cup honey and store in the refrigerator. Take 1 tablespoon three times a day at the onset of cold symptoms. Shelf life: 3 months stored fridge FIRE CIDER 1 tablespoon fresh chopped garlic 1 tablespoon fresh grated horseradish 1 tablespoon fresh grated ginger root 1 chopped white onion 1/8 teaspoon cayenne powder 2 cups apple cider vinegar Steep herbs in vinegar for four weeks Using a piece of cotton muslin, strain herbs from the vinegar and discard. Add1/2 cup honey to the vinegar. Take one tablespoon three times a day at the onset of cold symptoms. Stores well in the refrigerator for about one year
Posted on: Sun, 18 Aug 2013 05:49:11 +0000
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