It is that time of year again. Cold and flu season. Many people are apprehensive about getting one of those flu shots. There are many reports that they can cause illness rather than prevent it.
Mother Nature to the rescue! By adding the right nutrition and some extra germ fighting herbs and spices, we can effectively ward off illness during the cold and flu season. The very best way to stay healthy, is to eat healthy.
Perhaps we all get sicker in the winter months because we no longer eat healthy good, organic food from organic gardens? In the winter time, the fresh foods that are available are mostly processed or GMO?
No matter what the reason, many people are turning to more natural means of preventing illness and staying healthy all year round. I found this great recipe for boosting your immune system with of all things, Jello!
Immune Boosting Herbs in Finger Gelatin
- 4 envelopes (1 ounce) unflavored gelatin (That’s 3 tablespoons plus one teaspoon of bulk gelatin) Knox Gelatin is readily available at most grocery stores. Great Lakes Gelatin is certified Kosher. You could also substitute agar agar.
- 1 cup cold fruit juice*
- 3 cups fruit juice, heated with herbs or 2 cups hot fruit juice plus one cup tea*
- 2 tablespoons honey, optional
*Possible fruit/herb combinations include:
Apple/Cinnamon/Ginger – 1 cup cold apple cider, 3 cups hot apple cider simmered with 2 cinnamon sticks and 1/2 teaspoon dried ginger root or 1 teaspoon fresh ginger
Apple-Carrot/Echinacea – 1 cup cold apple cider, 2 cups carrot juice, 1 cup echinacea tea
Apple-Carrot/Ginger – 1 cup cold apple cider, 2 cups carrot juice plus 1 cup apple cider, simmered with 1/2 teaspoon dried ginger root or 1 teaspoon fresh ginger
Apple/Mint – 1 cup cold apple cider, 2 cups hot apple cider, 1 cup peppermint tea
Pomegranate/Lemon Balm – 1 cup cold pomegranate juice, 2 cups hot pomegranate juice, 1 cup lemon balm tea
Orange/Ginger – 1 cup cold orange (or carrot) juice, 3 cups hot orange juice simmered with 1/2 teaspoon dried ginger root or 1 teaspoon fresh ginger
Prepare hot ingredients – If using juice with herbs, place juice and herbs in medium saucepot and simmer for 10 minutes. If using tea, brew tea and let steep for 10 minutes, covered, then mix with juice in saucepot and heat to boiling.
Sprinkle gelatin over cold juice in large bowl; let stand 1 minute. Add hot juice and stir until gelatin dissolves completely, about 5 minutes. Stir in honey if desired. Pour into 13x9x2 inch pan. (Half batches can be molded in a bread pan or 9×9 pan.)
Refrigerate until firm, about 3 hours. To serve, cut into 1 inch cubes. Makes about 9 dozen.
The boys, not too surprisingly, liked the apple/cinnamon/ginger best, but I’ll keep experimenting. I think this is a fun way to get in more herbs.
P.S. – You could use spiced elderberry wine for a grown up version.
Check http://commonsensehome.com/ for more great natural ideas!