Fresh Ginger Tea: This is my absolute favorite “I think I might be getting sick” Herbal Drink.
If I’m tired and worn out, I drink it. If I get a slightly runny nose, I drink it. If I get a headache, I drink it. If my throat feels slightly sore, I drink it. If someone around me is sick, I drink it. I’m 99% sure that every time I drink this Ginger Tea, I prevent whatever is trying to rear its ugly head from becoming a thing! If I do actually get sick, I drink this tea, and I swear it always makes me feel better the next day! I used to get sick, and it would last at least 3-5 days of misery. This tea can also be helpful for the aches and pains of the flu, or nausea of any kind. I LOVE HERBS! They are just SO helpful!
DIRECTIONS FOR GINGER TEA
Add Freshly chopped ginger about a teaspoon in 8oz hot water. Let steep for 20 min and strain out the ginger. Add in about a teaspoon to a tablespoon of Lemon or Lime Juice and Honey to taste. I try not to skip the honey because Ginger is a very potent spicy herb and can be a little harsh on the throat without the honey. Note Fresh Ginger is antiviral vs dried ginger powder. It also tastes better!
You can also create your own “Ginger soda” with the same ingredients above with some mineral water. So many reach for a ginger soda to calm the stomach when sick but 90% of these have no real ginger in it, and it is full of sugar which can set you up for post viral digestive issues adding a bunch of sugar in the gut. I choose mineral water over soda or tonic water because we typically have that on hand, and it tastes better.
TIP: Every year I run a pound of Fresh Ginger through my juicer. I take the juice and add it to small 10ml freezer cubes and freeze. Once they are frozen, I package my frozen cubes in a jar for when I need them. This tastes better than just chopped fresh ginger.
Other ways to get fresh ginger in would be in some bone broth, miso soup, stir fry. All great ways to stimulate your immune system and fight any viruses that might be trying to get a hold in your body.
I’m eternally grateful to Thomas Easley for this recipe! Been drinking it ever since I learned of it from him!
