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Onion and garlic, immune and cough syrup

As the cooler weather arrives, it's time to warm up our bodies and keep our immune fire burning. Garlic and onion are well known for their antiviral, antibacterial, antiseptic, antimicrobial actions as well as blood cleaning and clearing congestion.They contain Vitamins A, B and C and a good handful of minerals including sulphur which helps to clear the skin, cleanse the liver and build a strong immune system. These herbs have time tested benefits for ailments such as respiratory ailments of all kinds, earache, arthritis, gout, diabetes, exhaustion, cholesterol and blood sugar lowering and stimulating circulation. Garlic fights infection by its odorous compound allicin, which is a powerful antibiotic. I could write pages of the use and ability of these herbs alone, but for now lets get to our garlic and onion syrup to make for warding off the viruses and vampires and keeping our immune defences at the ready! From your kitchen; * 1-2 onions (preferably organically grown) peel and chop in thick rings (crying is also healing!)

  • * 1-3 heads of garlic (preferably organically grown) peel and chop cloves in half

  • * 1-2 sticks of cinnamon

  • * 1 1/2 cups of raw honey

  • * additional options: 3 whole cloves, 2 Tbsp grated/ sliced ginger , 2 Tbsp of slippery elm powder for more soothing action to throat, a handful of fresh sage and thyme leaf. Method: Place all ingredients in a stainless steel pot and gently warm on lowest heat until the honey is all runny. Turn off the stove and let it marinate for a few hours. Pour into a big glass jar and further marinate for a few days. Give it a bit of a shake daily. It is now ready to use. You can either leave all ingredients in the jar or sift them out, keeping the onion and garlic for cooking and composting the rest. Place the jar in the fridge and consume over a few months. Dose- Adults - 1 tablespoon, once to several times daily. Children 1 teaspoon, once or several times daily (can add this to their meals ie in rice or soup). I prefer to imbibe it at room temperature rather than cold. You will find what suits you best. For a milder, more children taste friendly version, just use the onion and additional options of slippery elm, sage and thyme leaves.





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