This potent homemade Ginger Tea is an effective recipe to help prevent and treat a cold or flu. It’s loaded with broad-spectrum antibacterial, antiviral, antioxidant and anti-parasitic properties, making it the perfect natural remedy! So, if you find yourself surrounded by sick people or maybe you’re trying to treat a cold or flu that hit you hard and fast, this recipe is for you.
DID YOU KNOW? Ginger has broad-spectrum antibacterial, antiviral, antioxidant and anti-parasitic properties, making it the perfect natural remedy to help prevent and treat certain conditions.
Ginger has a very long history of use in various forms of traditional and alternative medicine. It’s been used to aid digestion, reduce nausea, and help fight the flu and common cold, to name a few of its purposes.
The unique fragrance and flavor of ginger come from its natural oils, the most important of which is gingerol. Gingerol is the main bioactive compound in ginger. It’s responsible for much of ginger’s medicinal properties.
I recommend consuming 2-4 cups of this tea daily for prevention and/or treatment of the cold or flu.
Additionally, this tea is excellent before or after meals to help reduce symptoms of gas, bloating, acid-reflux or digestive discomfort.
This potent homemade Ginger Tea is an effective recipe to help prevent and treat a cold or flu. It's loaded with broad-spectrum antibacterial, antiviral, antioxidant and anti-parasitic properties, making it the perfect natural remedy! So, if you find yourself surrounded by sick people or maybe you're trying to treat a cold or flu that hit you hard and fast, this recipe is for you.
Bring 1.5 liters of filtered water to a boil in a small stove-top pot.
Peel and finely grate ginger. Add to boiling water.
Let boil for 5 minutes then bring to a simmer for 20 minutes.
Strain ginger tea into a mason jar using a fine mesh sifter. Let cool then store in the fridge.
For a cup of hot lemon ginger tea
Heat 3/4 cup of ginger tea in a pot, pour into mug and squeeze in 1/2 a lemon. Add 1-2 tsp honey. Stir and sip slowly.
Notes
You'll end up with enough ginger liquid to make approx. 6-8 teas, so you can easily enjoy hot lemon ginger tea throughout the week without grating and boiling ginger each time! Just store in a mason jar in the fridge.
This drink tastes great unsweetened, so if you're following a certain diet or just prefer an unsweetened tea, leave out the honey/natural sweetener.
Is your immune system in need of a boost? This Cranberry Orange Immunity Boost is the perfect drink to support a strong immune system during cold and flu season (and all year round). Loaded with whole food forms of vitamin C, antioxidants, anti-inflammatories, PLUS antibacterial & antiviral properties.
Most people turn straight to vitamin C after they’ve caught a cold. That’s because it helps build up your immune system. Vitamin C, which is found in oranges, is thought to increase the production of white blood cells, which are key to fighting infections.
Cranberries are another source of vitamin C, plus vitamins K, A and strong antioxidants. These all work to boost the immune system, working against cardiovascular disease and inflammation.
Additionally, ginger is another great ingredient that may help decrease inflammation, which can help reduce a sore throat and inflammatory illnesses.
Check out what one of my followers had to say about this immune system booster:
“Thank you for this recipe Jennifer. It was my go to drink during chemotherapy. When my white blood cell count was low and the docs told me I may not be able to do chemo, I started to drink this and boom – my WBC count went up and I was able to do the next round of chemo. I never missed a round of chemo with this drink. Thank you for this.” – Carla
What you need for Cranberry Orange Immunity Boost:
Is your immune system in need of a boost? This Cranberry Orange Immunity Boost is the perfect drink to support a strong immune system during cold and flu season (and all year round). Loaded with whole food forms of vitamin C, antioxidants, anti-inflammatories, plus antibacterial & antiviral properties.
Pumpkin Leek Soup is warming and delicious! It’s the perfect recipe for fall with simple ingredients like pumpkin, leeks & carrots.
It’s pumpkin season! Whether you enjoy roasting your own pumpkin or using canned pumpkin for all those great Autumn recipes, you can’t go wrong …
Pumpkin is super low in calories despite being packed with nutrients.
1 cup of pumpkin contains under 50 calories, as it’s 94% water. This makes pumpkin a weight-loss friendly food since you can consume more of it than other carb sources (like grains and potatoes) but still take in fewer calories.
In addition, pumpkin is a good source of fiber, which can keep you feeling fuller for longer and support good gut health.
Pumpkin is very versatile and easy to add to your diet in both sweet and savory dishes. Give this Pumpkin Leek Soup a try – or browse my blog for more great pumpkin recipes!
Pumpkin Leek Soup
INGREDIENTS: (4-6 servings) 1 can pumpkin
1 whole leek
5 large carrots
5 celery stalks
1 pack mushrooms
1 lemon
2 tbsp ghee/butter or coconut oil
1 tsp cumin, ground (optional)
1 tsp coriander, ground (optional)
1 tsp rosemary
Sea salt and black pepper to taste
Filtered water
INSTRUCTIONS:
1. Chop and place all vegetables into a slow cooker.
2. Add all spices.
3. Add filtered water (enough to cover 3/4 of the vegetables).
4. Cook for 4 hours at high setting or 6 hours at low setting.
5. Put cooked vegetables and liquid in a blender, add ghee/butter/coconut oil, and lemon juice (you will probably have to do this in two batches).
6. Blend until a thick and creamy purée is formed.
7. Jar any extra soup, store in the fridge and use within the week.
Paleo Thanksgiving Stuffing will be one of the best sides to your turkey this Thanksgiving! It’s a gluten, grain + dairy free stuffing made with simple and real ingredients. You’ll be shocked at how much it tastes like “real stuffing”… but healthier and better for you!
I don’t know about you, but stuffing is by far my favourite Thanksgiving dish!
Traditionally, my family prepares stuffing with bread, which really sucked when I stopped eating grains years ago. I refused to give up my favourite Thanksgiving side so instead, I created a stuffing recipe that’s not only grain free and healthy, but that my whole family enjoys too!
Why Paleo Thanksgiving Stuffing is so good
It tastes like “real” stuffing but is made with all healthy ingredients, like veggies and meat.
This healthy stuffing recipe is perfect with chicken or turkey, making it a great side dish for both weeknight dinners and Thanksgiving.
The ingredients are super versatile: you can swap out what you like and have.
Tips for this Paleo stuffing recipe
Save time by using a food processor to roughly chop all your veggies.
Replace dates with dried cranberries, if you prefer.
This healthy stuffing reheats well, so you can make it ahead of time and save the leftovers for a quick weekday meal.
You can make this entire paleo stuffing recipe in a large oven-proof skillet, or you can bake it in a casserole/baking dish as per my instructions.
Find ethically raised and quality sausage + bacon HERE.
What you need for Paleo Thanksgiving Stuffing:
Sausage stuffing
Bacon
Eggs
Sweet potatoes
Celery
Onion
Mushrooms
Pecans
Dates
Broth
White wine
Avocado oil
Want more healthy Thanksgiving recipes? You’re going to love these:
Paleo Thanksgiving Stuffing will be one of the best sides to your turkey this Thanksgiving! It's a gluten, grain + dairy free stuffing made with simple and real ingredients. You’ll be shocked at how much it tastes like “real stuffing”… but healthier and better for you!
Pumpkin Muffins make for a healthy breakfast, snack or treat during the autumn. These muffins are soft, moist & full of fall flavour! In addition, they contain nutrient-dense protein and healthy fats that will help to fuel you right. This recipe is free of gluten, grains & dairy, making it the perfect paleo treat!
Five reasons to love pumpkin muffins …
These muffins are easy to make with basic & wholesome ingredients. Only one bowl required!
They’re gluten, grain & dairy free, yet they’re fluffy, moist and delicious. No one will know the difference.
They’re naturally sweetened with maple syrup, rather than loaded with refined sugar or artificial sweeteners.
These muffins feature warming pumpkin pie spices so they taste even better with your favorite pumpkin latte. It’s a match made in pumpkin spice heaven!
They freeze well and thaw out fast at room temperature or defrost them in the microwave for 30 to 60 seconds, or until gently warmed through. You can also get them a little toasty in the oven or toaster-oven.
INGREDIENTS:
3 tbsp cinnamon
2 tsp ginger
2 tsp nutmeg
1 ½ tsp allspice
1 ½ tsp cloves
I recommend buying organic ground spices to make this blend. Mix spices together in a bowl and store in a small glass jar. Feel free to double or triple this recipe so you have plenty of pumpkin pie spice for the season.
Craving more wholesome fall recipes? You’re going to love these:
Pumpkin Muffins make for a healthy breakfast, snack or treat during the autumn. These muffins are soft, moist & full of fall flavour! In addition, they contain nutrient-dense protein and healthy fats that will help to fuel you right.This recipe is free of gluten, grains & dairy, making it the perfect paleo treat!
Preheat oven to 350F and place liners in muffin tray.
Add all wet ingredients into a mixing bowl and whisk.
Slowly add dry ingredients to wet ingredients and whisk until a thick smooth batter forms.
Fill each muffin tray with batter.
Bake for 15-20 minutes. Let muffins cool in tray before removing. Store in an airtight container in the refrigerator for up to a week or store for longer in the freezer using freezer bags.
Creamy Cilantro & Lime Salmon is the perfect quick and healthy lunch recipe! It’s super easy to prepare with just 5 simple ingredients needed and zero cooking time. Just pack all ingredients in a container and off you go! This delicious canned fish recipe is AIP, paleo, low-carb & keto.
DID YOU KNOW? Farmed fish contain excess omega-6 compared to wild-caught fish. Eat wild-caught salmon to help boost your omega-3 levels, which helps to fight inflammation.
Not only does wild salmon contain one of the highest omega-3 contents of any type of fish – making it a great anti-inflammatory food – but each serving is also packed with tons of other vitamins, minerals and protein as well.
Aim for 1-2 servings of wild salmon like Sockeye, Chinook, Coho or Pink each week. If you’re having a hard time consuming roughly 1lb of oily fish weekly, I recommend supplementing with a high-quality fish oil. This will help keep your omega 3 levels in check.
Creamy Cilantro & Lime Salmon is the perfect quick and healthy lunch recipe! It’s super easy to prepare with just 5 simple ingredients needed and zero cooking time. Just pack all ingredients in a container and off you go! This delicious canned fish recipe is AIP, paleo, low-carb & keto.
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.
