Garlic Tea

Oh, yes I did. The first thing I did this morning was gargle warm salt water. The second thing I did this morning was take a steamy shower. The third thing I did this morning was make this tea:

I left out “blew out multiple wads of snot” and “spat mucus into my bathroom sink,” but you get the idea…I have a cold. It’s not fun. My nose is runny and my throat is sore. I felt it coming on yesterday, but today it’s full-blown, and this camper is not happy about it.

I don’t get sick very often. I think I have a pretty strong immune system. But alas, even those with the strongest kick-butt immune systems are bound to get sick once in a while. That’s life, and I’ve accepted that. When I do get attacked by something nasty, I don’t run to Rite-Aid for the first cold pill I can get my hands on. I prefer more natural remedies, like garlic tea.

Place a few cloves of garlic (sliced in half lengthwise) in a small sauce pot, along with enough water to make your desired amount of tea. Just eyeball the amount of garlic and water. Obviously, the higher your garlic-to-water ratio is, the stronger your tea will be. I would estimate that I used about a clove of garlic per cup of water. Keep in mind that these are herculean sized cloves, not skinny little baby cloves. You can also add some fresh ginger here if you have some on hand, but I didn’t.

Bring the water to a boil over high heat. Once it reaches a rolling boil, turn the heat to low, cover the pot, and simmer it for about 10 minutes. I don’t bother straining mine. I think it’s a waste of time. I just fill a mug up with the garlic-infused water, and if a few pieces of garlic make their way in, I don’t eat them. Although, if you love garlic that much, knock yourself out. I suppose you could also save the boiled cloves to use in another recipe.

Moving on now. Once the water is in my mug, I add at least one good tablespoon of raw, organic honey. Honey has natural antibacterial and healing properties. It’s good for inflammation. It’s also sweet and delicious. I love it in everything from tea to smoothies to oatmeal. Garlic is also antibacterial and has natural antiseptic properties. This tea is a no-brainer for me if I want to treat a cold. I used to add lemon juice in at the end as well, which is seen in most recipes for garlic tea, but I recently read in this post on garlic tea to stay away from lemon. I didn’t have any on hand anyway.

Don’t be discouraged by the thought of garlic-infused tea. It’s not bad at all! (But don’t skimp on the honey.) Next time, I think I’ll use even more garlic.

I hope everyone, unlike myself, has a cold-free Sunday today! And if you do have a cold, make this tea!

By the way, this is the gluten-free dinner I made my best friend last night:

 

Parmesan-roasted broccoli (super simple recipe to come) on top of brown rice pasta tossed in olive oil, sea salt, freshly ground black pepper, more parmesan, and a little bit of crushed red pepper. So. Damn. Good. I could have eaten three bowls. She also enjoyed one of these.