In The Raw Organics

Starting November 3rd, In The Raw Organics is having a specials deal with bulk food items only in store.  Spend $50, recieve 5% off, spend $100, recieve 10% off, spend $150, and recieve 15% off!  *Not applicable to sale items*
 
This is a perfect time to get into the kitchen and start experimenting with whole foods.  Boosting up your immune system with herbal teas, soups, and sufficient rest are a few things that will help you beat the cold/flu season this year, and may even prevent it all together. 
 
Here are a few remedies to help keep the immune system up this winter;
 
Hang Over Remedy Tea (good for colds and flu..and hangovers)
 
1 tsp echinacea purpurea (stimulates body's immune system and is a preventative of the common cold and influenza)
2 tsp milk thistle (protects liver against toxins; an effective treatment for animals or people poisoned by the death cap mushroom)
1 tsp chamomile (produces a good flow of blood to the surface; influences circulation, stomach, nerves and uterus; useful in colds and fevers)
1/4 tsp licorice root (remedy in cough, sore throat, hoarseness and chest and lung troubles generally; soothes the inflammed parts)
 
Pour over a medium pot of water after boiled, cover and let steep for 15-20 minutes.  Drink liberally.
 
 
Flu/Fever/Inflammation Remedy
 
2 tbsp peppermint leaves
2 tbsp elder flowers and leaves
 
Use for treatment of 'flu', fevers, or inflammations:
 
Boil 1 1/2 pints of boiling water in a large pot and add herbs.  Cover with lid and keep warm for 15 minutes.  Give 1 cupful every 30-45 minutes, until perspiration occurs.
 

*For children, give in smaller doses, sweetened with sugar or honey if desired*

Keep reading for more recipes...

 

Hearty Vegetable Soup
2 tsp olive oil
1/2 cup onions, chopped
1 1/2 tsp garlic, minced
1 tsp fresh ginger, minced
1/2 cup of celery, diced
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp tumeric
1 cup carrots, sliced
3/4 cup tomatoes (including liquid), chopped
1/4 cup of fresh parsley, chopped
2 bay leaves
1 tsp salt, or to taste
4 whole peppercorns
3 cloves
4 cups water
1/4 cup barley
1/2 cup red lentils
 
In a large pot on medium-high, heat oil.  Add onions, garlic, ginger,and celery and saute for a minute.  Stir in coriander, cumin, cayenne, and tumeric and saute for another 2 minutes.  Add carrots and saute for 2-3 minutes.  When liquid in mixture starts to evaporate, add tomatoes and tomato juice.  Cook for another few minutes.  Add parsley, bay leaves, salt, peppercorns, cloves, water and barley, reduce heat to medium, and cook for 20 minutes.  Stir in lentils, reduce heat to simmer, and cook for 25 minutes until lentils are soft.  Remove bay leaves, cloves and peppercorns, and serve.
 
Makes 4-6 servings
 
*This recipe is from Amrita Sondhi's Modern Ayurvedic Cookbook; (movementglobal.com)*