my favorite hot drinks for cold weather + fighting viruses naturally

 

Cold weather and “cold” weather call for hot drinks, don’t they?

So far, we’ve managed to avoid the worst of the flu bug that’s going around and I’m praying it stays that way – or at least doesn’t happen around the time I’m supposed to head to the Dominican Republic on a mission trip with two of my children.

Today I’m sharing three of my favorite hot drinks that are frequently in rotation plus at the end of the post, two of my favorite ways of fighting cold and flu viruses naturally.

 

 

Hot Lemon Ginger Cleansing Tea

For upset stomach or to help with detox, this lemon ginger cleansing tea is refreshing and soothing. I shared the recipe here in this post. Lemon boosts immunity, reduces indigestion and heartburn and soothes nerves. Ginger is inflammatory, encourages circulation and relaxes the intestinal tract which is why it helps with nausea.

 

 

 

Irish or English Breakfast Tea with Cinnamon

I’m a huge tea drinker, thanks to my English roots, and love flavored as well as black teas. But it wasn’t until I visited one of our local bakery and coffee shops that I was reminded that cinnamon with black tea is a rockstar combination. Cinnamon is inflammatory and contains antioxidants and also helps fight diseases and viruses.

There are two ways to make this: If you have loose leaf black tea, add a stick of cinnamon bark with the tea leaves while it is steeping. Or, if you’re using a tea bag, add a few dashes of cinnamon to your mug after removing the tea and stir thoroughly.

 

 

 

Green Matcha Tea

If you’ve never had matcha, it tastes like green tea (which it is!). But I like drinking it for its antioxidant, calming properties, yet it also improve energy and concentration. Occasionally, I’ll add in a splash of lime or lemon juice, but usually drink it straight up.

You can find matcha at Whole Foods or natural foods stores or you can get it here.

 

Besides these hot drinks, my favorite go to products for boosting my immunity and fighting virus are:

  • apple cider vinegar (ACV) Though I’ll occasionally sip a drink of diluted apple cider vinegar, I typically use it for sore throats by gargling with it. It’s most effective when used at the first sign of infection. If you’ve never tried apple cider vinegar before, it’s best to buy organic, raw ACV (Bragg’s is one of the brands I recommend). Cheaper, processed versions don’t have the same healing properties (and I think taste even worse LOL).

 

  • elderberry capsules Similar to ACV, elderberry capsules are best taken at the first sign of illness and are a natural way of boosting the immune system. I get mine through vitacost.com. If you want to see my other favorite products I buy at vitacost, click here to have it sent to your inbox.

 

  • essential oils My number one favorite is Thieves oil by Young Living which I get through a friend and my second favorite is Purification. I use both of these in our diffuser or apply to our skin. Another favorite for congestion is Olbas oil which usually can be found in natural foods stores. It contains a blend of oils including eucalyptus and I put it on our feet to suppress coughing, especially at night.

 

 

three-ingredient cinnamon toast (sugar & oil-free, vegan)

100_1693On this last day of March I’m making a last ditch effort to post a new recipe before we turn the calendar to April. Although it’s been rather quiet here at brownberry tales,  on my side of the screen, it’s been business, and busy-ness, as usual which has led to the starting, but not finishing two other posts.

Every once and awhile I hit a meal planning slump (such a depressing, clunky word, right?). But honestly, it’s challenging to maintain enthusiasm when planning meals for six palettes that don’t always agree on what tastes good, especially when it comes to plant-based recipes. As a high achiever who loves her family, I want all my peeps to enjoy what they are eating.

Since inspiration was lacking from traditional dinner recipes, last night, I turned to breakfast. Inspiration found!

cinnamon toast

The recipe I’m sharing today is not the one I served last night (pancakes), but it is the recipe I used for a topping. After whipping it up, it reminded me of the cinnamon-sugar topping I used to put on toast. I still have vivid memories of toasting a piece of bread, slathering in with butter, then sprinkling on the cinnamon-sugar mix. Yum! But not so great for the teeth or the body.

In this version, date paste replaces the sugar and the pecans make an excellent butter substitute. The cinnamon got to stay. 😉

CLICK HERE TO PRINT A PDF of the cinnamon toast recipe

3-ingredient Cinnamon Toast

100_16951/2 c. pecans
1/4 c. date paste
1/4-1/2 tsp. cinnamon*

serving size: 3-4 pieces of toast

Place all ingredients in a food processor and blend until the oils release in the pecans and the mixture begins to clump together and becomes spreadable. This may take 3-5 minutes. Spread on toast and store any leftovers in the fridge.

Recipe Notes

  • I used 1/2 tsp. of cinnamon
  • My favorite bread is the Ezekiel 4:9 Bread by Food for Life because they use sprouted whole grains, but use gluten-free bread if needed
  • Bring any leftovers to room temperature before using.