Skip to main content

Cold and Flu Fighter

Kick the cold or flu before it hits. At the first sign of a runny nose, sore throat, or fatigue, I mix this tea about 2 times a day. I have warded off a full-blown cold several times thanks to this remedy. My kids even take it, although unwillingly; see the kid-friendly version below.

 *This is not an original recipe but is posted here for reference only.

 Ingredients:
3/4 cup water (heated about 45 seconds in the microwave)
1/4 cup raw unfiltered apple cider vinegar (ACV)
1 Tbsp raw honey

 Warm 3/4 cup of water in the microwave for about 50 seconds. Add 1/4 cup of raw unfiltered ACV and 1 Tbsp raw honey. Stir until honey is melted. Sip until the cup is empty. Do this 2-3 times daily. Although this tea might taste a bit bitter, the benefits are worth it. I have found the tea more tolerable (or rather less bitter) after it cools for a bit.

Kid-friendly version
This remedy works well for kids too!  But, I will admit it takes some getting used to on their part. My 8-year-old sone actually prefers this tea to hot lemon with honey. My 5-year-old daughter required a little more coaxing to drink this down. I had to promise that I'd share the cup with her. As we alternated turns sipping from the same cup, she never noticed that I didn't actually take any. In the end, she got to enjoy and benefit from every drop! For even younger kids (ages 2 - 4), I suggest trying a larger medicine syringe (2-4 tsp) if they don't want to drink from the cup.
1/2 cup of water (heated about 35 seconds in the microwave)
1 1/2 Tbsp apple cider vinegar
1/2 Tbsp of raw honey

Add the ACV and honey to the warm water. Stir to dissolve the honey. Then, sip. Serve 2 - 3 times a day until symptoms improve.

Labels:

Comments

Post a Comment

Popular posts from this blog

Ann's (Family and Friends' Favorite) Coleslaw

If the original recipe card has any indication about how long or how often we make this coleslaw, it proves just how much our friends and family enjoy it...and ask for the recipe! Here's the original card from Great Aunt Ann (on my husband's side).  This lightly creamy coleslaw maintains a refreshing crunch, yet with a delightfully smooth texture. It has been the hit of many parties, family gatherings, and weeknight dinners. It can be served as a quick side dish or as a topping to barbecue sandwiches and even fish tacos.  This recipe has been broken down into two portions: "party for many" and "party for 2-4," depending on how much you need. Party for many                                                  About 2 bags of shredded cabbage mix              Dressing:          ...
Post a Comment
Read more

Spinach Frittata

My kids beg for this dish, and I'm happy to oblige especially because of the spinach. And what goes better with spinach than bacon! Ingredients 3-4 Tbsp. of olive oil ½ yellow onion chopped 1 package baby spinach 6 pieces of lower sodium bacon 2 cups frozen hash browns 8 eggs ¼ cup milk pepper to taste Cook or bake the bacon as directed on the package until crisp. Place cooked bacon onto a plate covered with paper towels. Blot the bacon on top with additional paper towels to soak up any extra grease. Then break the bacon into small pieces, and set aside. Rinse the spinach. Cook over medium-low heat, drain, and set aside. Heat the olive oil in a skillet over medium-high heat. Cook the hashbrowns and onions until wilted, but not brown or crisp. Add more oil as needed. Add the bacon and spinach and stir gently. Lower the heat to medium low. Preheat the oven to broil. Using a whisk, beat the eggs, milk, and pepper in a large bowl. Pour the egg mixtu...
Post a Comment
Read more

Chicken Hotchiladas

My son, Roman, loves this recipe and gave me the biggest thanks for making this dinner. Although these enchiladas are not hot, he thought I called them “hotchiladas.” Ingredients 2 Tbsp. olive oil 4 chicken breasts Ground black pepper ½ tsp. garlic powder ½ tsp. chili powder ½ tsp. cumin Optional: ½ tsp. Adobo Seasoning  ½ yellow onion chopped 1 green pepper chopped 4 oz. Light cream cheese 12 -14 corn tortillas 1 can mild or medium enchilada sauce ½ cup shredded cheddar cheese Heat oven to 350ºF. Place chicken breasts in a 9x13 glass pan. Rub chicken breast with 1 Tbsp olive oil. Season both sides of the chicken breasts with pepper, garlic powder, chili powder, cumin, and Adobo seasoning according to preference, or use the measurements as a guide. Bake for about 20 minutes or until cooked. After the chicken is cooked, shred it and set it aside. Heat 1 Tbsp olive oil in a pan over medium heat on the stove. Then, saute the onion and green ...
Post a Comment
Read more