Today I’m coming at ya’ with some advice. It is that time of year where most of us inevitably come down with something not so pleasant… So, I wanted to share my go-to cough/cold/flu/allergy remedy in hopes that it helps someone out there!
I have struggled with allergies and asthma my entire life. Because of this, I am incredibly susceptible to upper respiratory and sinus infections, especially. Until I began regularly making this tonic, I was sick alllllll the time. Seriously. Someone could sneeze a block away and I would get it. I was living in hell.
…Until… I started to do a little research and use myself as a test subject. I have played around with the following recipe for over a year and (knock on wood) it works like MAGIC. I went to the doctor over 25 times for Upper Respiratory or Sinus related ailments in 2015-2016.
Twenty. five. times. Typing that just sounds insane!
In 2017 I have gone to the doctor only 2 times for UR/Sinus issues!!!! I have saved myself so much time, pain, and money by drinking this elixir. I promise, it works.
Here are the products I use. I get them all right off of amazon. I prefer to use a capsule version of turmeric and ginger. I have tried all different types of turmeric/ginger and completely feel that I have gotten the best results with this method. I use a bulk Ceylon Cinnamon and Matcha powder too. This seems to be the most cost effective way for me because I drink it daily. You are more than welcome to use whatever you like, these are simply my tips!
Pro tip: Check this little guy out for mixing up your drink! Under $7 dollars on amazon and I LOVE it. Since the ingredients can settle and thicken, I usually will add more hot water and re-stir halfway through drinking.
I make the elixir for myself daily, right when I wake up. If you struggle with Upper Respiratory/Sinus issues regularly I highly suggest you try this out too. If not, maybe try it a few times a week or just use it as a remedy when you feel that tickle in your throat or tingle in your nose coming on….
Please let me know if you give this recipe a try! My hope is that this helps someone out there feeling as hopeless as I was…before I figured out a way to manage my sinus/allergy/UR/flu symptoms.
As I sit, still reeling that I have somehow cultivated plant life and my garden is yielding a sizable crop, …I run into the issue of ….
WHAT TO DO WITH IT ALL??
I’m not complaining, as this is a splendid ‘problem’ to have. Nevertheless, I despise wasting food…especially food that I have worked so hard to grow. Anyone who gardens, or gets too handsy in the produce section, knows the struggle. Seemingly everything is ripe at once, and you can only consume so much before trashing it, and calling for pizza.
Case and point, alllll these babies were ready to go yesterday. In a household of 2, I needed to get creative and figure out a way to utilize everything before it wound up in the compost pile….my solution?
Crack open that icy box where unknown creatures lurk…
Freeze, freeze, freeze, baby,…freeeeeeze.
It’s a quick fix that many of us forget about. If you’re like me, and still have mom’s meatloaf from 2007 in the frosty depths somewhere…pitch it, and make room for some garden goodness. Also, I wish I were kidding about the meatloaf. Freezers have a way of harboring frigid fugitives…Please, please tell me I am not alone.
Moving on, I promised to let you in on the recipe for the greatest red cabbage you’ll ever eat. I’m getting there, and won’t disappoint. Pinky swear. Yes, I am that confident in this recipe. Yes, I have zero remorse for how cocky I sound.
Try it, and you’ll see.
Before I share the recipe… I have a confession: I was not a huge cabbage fan… until I rekindled my love for sweet, sour, delicious… German red cabbage.
However, I knew, if I planted it, I would be forced to muster up the courage to prepare and eat it. With my wedding around the corner…I am alllll about fibrous foods, that are figure friendly. Red cabbage is known for it’s *ahem* cleansing properties, so I planted away. Just look at this beaut.
After picking and washing 6 heads of cabbage, I did what any thriving, independent woman would do…
I called my mom and asked her how the heck to prepare it.
Digging through her old recipe box, she dusted off Gram’s recipe for German red cabbage. Instantly, I remembered how I loved this dish. However, it was one of those recipes that I didn’t even try to replicate, after my grandma had passed. I doubted that it would taste the same and feared failure. She typically used recipes only as guidelines. Always one to add a little ‘this and that’, rarely picking up a measuring spoon. Luckily, she truly followed this recipe, and it turned out even better than I recalled. I couldn’t believe I had forgotten about it for so long!
This stuff is life changing, guys.
For those of you who aren’t following a Ketogenic diet, feel free to prepare it without the modifications. I am rockin’ the #ketolife right now so you’ll see my tips on making it keto-approved.
Also, I just like eating it with chop sticks..OK?! German red cabbage eaten with chop sticks. Whatever floats your boat, right?
Here is the link to my fave sugar substitute which I used when preparing the cabbage:
Remember: use that freezer! Let’s reduce our waste by conserving food. It is such a simple thing to do, and makes a huge difference for our planet. Also, I challenge you to prepare a recipe which has emotional ties to your heart. If you have a dish that you miss making because of someone who has passed, pay homage to them and go for it! Maybe its uncle Joe’s apple pie, or Grandpa’s roast chicken. Even if it doesn’t taste the same, you’ll be glad you did. Pass your love on by preparing something that brought both of you joy. Take a moment and reflect on how much you value and miss them. Too often we are afraid of these feelings but they are healthy. Cooking is an art which elicits so many memories and awakens the senses. Make a conscious effort to cherish that, instead of running the other way.
Have a wonderful week, and let me know what you think of my German red cabbage. I’d love to hear about recipes that connect you to those who have passed, or are special to you. Please share!