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How To Fight Cold and Flu With Garlic! – 5 Recipes & Remedies!

March 8, 2020


Before watching the video, if you don’t mind, please subscribe and hit that bell icon so you don’t accidentally miss our next videos. Thank you. Parsley & Garlic Gremolata! Gremolata is an Italian preparation that is
very similar to pesto. However, instead of putting the ingredients
in a blender to puree until smooth, you finely mince everything in a coarse texture. The result is an explosion of flavor that
is delicious on meats and vegetables alike. This is a wonderful way to enjoy lots of garlic
daily! It’s super simple to make and absolutely
delicious. Ingredients: 3/4 cup finely minced flat-leaf parsley (about
1 bunch), 4 garlic cloves, crushed; 1 teaspoon minced lemon zest, 2 teaspoons lemon juice,
1 teaspoon olive oil, 1/2 teaspoon salt. Instructions: Finely mince the parsley leaves and place
them in a small bowl. Add the crushed garlic, lemon zest, lemon
juice, and olive oil. Mix well and add the salt. Taste the mixture at this stage. Does it need more lemon? Garlic? Adjust to your preference. Enjoy within the day. Garlic-Infused Honey! Honey is a tasty and powerful medicine all
on its own. In fact, researchers have shown a spoonful
of honey to be better at stopping a cough than standard over-the-counter medicines. Practically any fresh herb can be infused
in honey. Honey is hydrophilic, which means that it
pulls the water out from the fresh herbs. What you’ll notice is that in a day or two,
the infused honey mixture transforms into a thinner liquid, more like a syrup. The sharp and pungent taste of garlic enlivens
the sweetness of the syrup. Look for local, raw honey for this recipe. If your honey has crystallized, then heat
it very gently in a warm water bath in order to get it to a liquid state. Important: Honey should not be consumed by
children under the age of two or used in excess if you have a metabolic disorder such as insulin
resistance or diabetes. Ingredients: About 6 garlic cloves, raw honey. Instructions: Roughly chop the garlic cloves and let them
stand for 15 minutes. Place them in an 4-ounce glass jar; ideally,
the jar should be 3/4 full with the garlic. Next, fill the jar with honey. Stir well. Add more honey if necessary. The honey will taste like garlic in as little
as 2 to 3 days. You can strain the garlic if desired, or keep
it in the honey and eat it along with it. Garlic-Infused Oil! (For Your Feet, Ears, and Chest). Using garlic oil on your feet or chest is
a time-honored tradition for lessening the severity of an illness. It’s especially helpful for relieving chest
congestion. Many people are surprised to find out that,
after they use the garlic oil externally, they end up having garlic breath! However, that’s a good sign! It means that garlic’s volatile oils are
coming out through your lungs, which is helpful for breaking up congestion in the lungs. For the best results, make this daily as needed. Ingredients: A few fresh garlic cloves, olive oil. Instructions: Finely mince a few cloves of garlic. Let this stand for 10 minutes. Place the garlic in a small jar. Barely cover this with olive oil. Let this infuse for a minimum of 30 minutes,
up to 12 hours. Strain really well. For the feet: Garlic oil on feet is a folk
remedy that works great for children and adults like. Just before bedtime, rub the oil onto the
patient’s feet. Immediately cover the feet with an old pair
of socks. And then another pair of socks. Sleep as normal and wash feet in the morning. For the chest: Rub the infused oil on the
front and back of the chest. Put on an old T-shirt or wrap well in towels
to protect bedding or furniture. Let it sit for at least 30 minutes. You can continue to add more oil as desired. For the ears: Garlic oil is also great for
ear infections (when the ear drum isn’t perforated). It can be used on its own or combined with
an oil infused with mullein flowers. To use this for an ear infection, I recommend
slightly warming the oil and then adding a drop or two into the sore ear canal. Garlic Vinegar! Apple cider vinegar can preserve the fresh
qualities of garlic and be a health tonic unto itself. Look for raw and unpasteurized apple cider
vinegar, avoid distilled vinegar with apple flavoring. When you add honey to this preparation, it’s
called an oxymel. Ingredients: 2 whole garlic bulbs or heads, 1/4 cup honey,
or to taste (optional); 2 cups apple cider vinegar. Instructions: Peel and coarsely chop the garlic and let
it sit for 10 minutes. Add it to a glass pint jar until it is 3/4
full. If using, add the honey. Fill the jar with apple cider vinegar. Stir well. Cover with a glass or plastic lid. Let this sit in a cool, dark place. Shake it daily. Strain it after 1 to 2 weeks when the garlic
flavor is still sharp and strong. The garlic vinegar or oxymel will be best
if used within a year. Take this by the teaspoon or by the shot glass
at the onset of a cold or flu. Garlic Bread! One of the simplest ways to eat lots of fresh
garlic is to combine it with a butter or oil and then eat that on bread or a starchy vegetable. This works well for a couple of reasons. The oil helps to modulate the strong taste
and energetics of the garlic. In other words, you can eat a lot more garlic
when it is combined with oil, as compared to simply eating the plain whole cloves. When eating this for the first time, eat slowly
in case it doesn’t agree with your stomach. Also pay attention. You’ll probably soon notice that your whole
body is warming up and that your congestion is lessening. It works really fast! Ingredients: 2 large garlic clove (or 4 small cloves),
1 tablespoon butter, 1/2 teaspoon thyme (optional), 1/2 teaspoon oregano (optional). Instructions: Mince the garlic clove and let it stand for
10 to15 minutes. Mix the butter, garlic, and optional herbs
together. Spread the mixture on bread or a starchy vegetable. Repeat as desired.

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