The weather’s cooling down, everyone’s dusting off the jackets and scarves, and little ones are coming home with snotty noses and the latest version of whatever the fashionable illness at daycare/kinder/school is going around, amirite?
You want to warm up, you want to boost your immune system, and you want to eat pickled ginger.
Ok that could just be me, but if you’re a card-carrying member of the first two – get stuck into this honey/lemon/ginger concoction and stay warm WHILE warding off lurgies. That’s some superhero tea shit!
My recipe for when the lurgy has already hit is here – it’s got a big boost of turmeric for its anti-inflammatory properties, cayenne for its stimulating properties (and the fact that its heat helps counteract my sore throat – no scientific evidence but it works so I keep it!) and coconut oil for antioxidants/anti-fungal/anti-viral/general radness. Feel free to add these if you want!
So to one cup of boiling water, I add a squeeze of lemon, a tablespoonful of honey, a couple of pieces of the pickled ginger with the apple cider vinegar as a base. Sometimes I leave it, sometimes I jazz it up a la the aforementioned cold and flu tonic. Tastes good, is hydrating, and doubles as an excellent hand warmer.
To pickle ginger, I slice fresh ginger very finely (a mandolin would be good – the slicer, not the musical instrument though some serenading wouldn’t go astray), and add it to a small mason jar with apple cider vinegar and a pinch of sugar (rapadura and coconut sugar are good too). To make about half a cup (which keeps for ages) I do equal amounts ginger and apple cider vinegar. Keeps in the fridge for ages, and always there when you need a boost… or a nibble.
How are you staying warm now the cooler weather is here?