Tag: immune boost

  • Homemade Immune Boosting Essentials thanks to Christine Waltermyer!

    Homemade Immune Boosting Essentials thanks to Christine Waltermyer!

    Homemade Immune Boosting Essentials

    thanks to Christine Waltermyer!

    Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

    Vegetable Broth

    Makes 8 cups

    Ingredients

    1 cup fresh maitake mushrooms, or ½ cup dried

    2 celery stalks, cut into big chunks

    2 carrots, cut into chunks

    2 to 3 cups winter squash, cut in big chunks

    ½ cup fresh burdock root, cut into pieces (or ¼ cup dried burdock)

    1 small bunch parsley (you can leave the stems on)

    1 tablespoon fresh ginger root slices

    ½ large onion, cut into big chunks

    1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

    3 dried shiitake mushrooms (or 6 fresh shiitake mushrooms)

    2 bay leaves

    2 cloves garlic

    ½ gallon water

    Method

    This vegetable broth can be made in an Instapot, pressure cooker or regular soup pot. 

    For Instant Pot or pressure cooker: Place all ingredients in the Instant Pot or a large pressure cooker. Place the lid on your pressure cooker or Instant Pot and bring to full pressure on high heat. After 15 minutes, remove the pot from the heat and let the pressure reduce naturally.  Strain out the ingredients by pouring the broth through a strainer into a large bowl. Remove the lid and cool completely before pouring into tall glass mason jars.

    For regular soup pot: Place all ingredients in a large soup pot. Cover with a lid and bring to a boil over medium high heat. Reduce heat to simmer on low for 1 hour. Remove from heat. Strain out the ingredients by pouring the broth through a strainer into a large bowl. Cool before pouring into glass mason jars.

    Store the vegetable broth in covered jars in the refrigerator for 3 to 5 days, or freeze for up to 4 months.

    Lemon Sage Cold Care Tea

    Serves 1

    Ingredients

    1 cup (8 oz.) water

    10 fresh sages leaves (or one teaspoon dried sage leaves)

    1 teaspoon fresh lemon juice

    1 teaspoon raw honey or brown rice syrup

    Method

    Place the water in a small saucepan. Bring to a boil over medium high heat. Turn off the heat and add the sage leaves. Remove from the heat and let steep for 15 minutes. Strain the tea through a small strainer into a mug. Add the lemon juice and sweetener of your choice. Enjoy warm.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Let’s Talk Flu-Prevention

    Let’s Talk Flu-Prevention

    Maybe you have the flu, or you’re getting the flu- or maybe everyone around you has it. Think you’ve tried everything? Jenna and Carolyn talk about what they turn to amidst all the coughing and fevers popping up all over the place.

     

    Here’s the products:

    Basil Bandwagon Brand Elderberry

    Gaia Quick Defense

    Urban Moonshine Immune Boom

    Fire Cider (Unsweetened)

    X Clear Nasal spray

    Neti Pot

    Boiron: Oscillococcinum, Cold Calm, Throat Calm

    Zach and Zoe’s Ginger Honey (local!)

    Oranges!

    Yum Earth Vitamin C pops

    Renew Life Ultimate Flora or Basil Bandwagon Brand Suprema Dophilus

    Emergen C

    Four Elements Tea: Minus Sinus

  • How to Make your own Immune Boosting Tonic

    How to Make your own Immune Boosting Tonic

    Jenna shows you how to throw together your own Immune Boosting Tonic full of virus-busting goodness!

    Here’s what you’ll need:

    • 1 medium onion, peeled and rough chopped
    • 1 head of garlic, peeled and rough chopped
    • 3 inch piece of fresh ginger, grated
    • 1 tablespoon dried echinacea root
    • Apple cider vinegar (organic with “the mother”)
    • Raw organic honey
    • 2 teaspoons ground cayenne pepper
    • cheese cloth (enough to cover the top of the jar with a couple layers)
    • A large glass container of some sort. We used a quart-sized mason jar.

     

    Step by Step Instructions

       

    1. Place onion, garlic, ginger and echinacea root in a mason jar.
    2. Add apple cider vinegar to cover the herbs.
    3. Cover with cheese cloth and screw on the band to hold it tight. (don’t use the lid portion- your tonic needs air!)
    4. Leave in the jar for 2-3 weeks, preferably in a sunny or slightly warm place.
    5. Strain and discard the herbs.
    6. Mix with equal parts raw honey and add cayenne powder.
    7. Store in the fridge and take 1 teaspoon as needed daily or whenever you start to feel run down.

     
    There is more you can do with this tonic: 

    • Immune Boosting Tonic is amazing alone- BUT there are some fun ways to use it:

    • Use it to make a quick Bloody Mary: add to a mixture of tomato juice spirit of you choice

    • It’s a super FLAVOR boost for soups and sauces. It’s the not-so-secret ingredient in my chicken soup and a fix-it for spaghetti sauce that needs a little kick.

    • Bone Broth to the MAX: add this to your bone broth!