‘Kick-a-germ-Joy-juice’ – A mean natural ‘brew’ for colds that works!

By special request* of friends, family and work collegues, I’ve typed up my special brew I use when I get a cold, to help eliminate, and build the immunity system – it’s gold.

KICK-A-GERM-JOY-JUICE

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INGREDIENTS

BASICS

6 large cloves of FRESH** raw roughly chopped garlic – the red*** garlic is the  most potent

4 cm of FRESH**, finely grated ginger (if you don’t have any fresh, you can use 4 heaped tspns of powdered ginger; but, not recommended unless an emergency)

AND IF YOU HAVE THEM ON HAND

1 or 2 small birds eye chillies

1 Cinnamon stick

METHOD

1. Put everything in a 3/4 filled mid-sized saucepan of cold water (about 1.5 litres).

2. Bring to boil, then SIMMER gently for 15 minutes (the ginger will be a pale white).  Take off stove and cool slightly before using.

3. For each cup of the brew, strain; then add the juice of 1/2 to one lemon – the more lemon, the better; then add honey to sweeten – a good tablespoon if you’ve used a full lemon.

DOSE

Drink the whole cup; then have at least 2 more cups in a day minimum; and watch that cold disappear.

You can drink 4-6 cups a day for up to three days; then drop it back to 2 cups a day till cold has gone.

This brew will make you sweat a tad, so…..  enjoy the process of elimination!

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* Disclaimer: I’m not a doctor and give this simple recipe as an aid to assist alleviation of the symptoms of cold and flu. As always, seek medical help if symptoms persist.

**NOT pre-prepared from a tube/tin/jar

*** In Australia, we have a lot of white garlic that is imported from China (ask your grocer where the garlic is from ie. local or imported) – try and avoid this, as it has often been bleached; and/or, can be grown in less that favorable conditions (and is sometimes the reason they bleach it – to remove ‘bacteria’. The locally grown red-skinned garlic is the most potent/best.

~~~

Cheers — to your good health !

6 thoughts on “‘Kick-a-germ-Joy-juice’ – A mean natural ‘brew’ for colds that works!

  1. I learned about this from my herbal medicine teacher, Dorothy Hall, about three and a half decades ago. I always assumed it was her remedy (except she didn’t boil it, just poured boiling water on the ingredients. Her recipe called for cayenne pepper rather than fresh chillies. And she used ground ginger and no cinnamon, but it had the same name). I wonder where it originated?

    • I’m not sure Nina – its been a family recipe for as long as I can remember (ie. we just all were taught this as a no-brainer remedy for colds and flu symptoms) – its great as it works; especially if you can brew and ingest this very early in symptoms – but will definitely assist even if the cold has progressed – will help ease things considerably – a brew of this, and go to bed; then take for a few days (3-4 cups daily) and voila, cold gone! xx jcd

    • No… I’m not selling a product; just giving away and ancient ‘tried and true’ recipe… and, its not being sold by a company. And, hence the disclaimer at the bottom of the post. What a sad day it is, when one must ‘defend’ the natural remedies that work.

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