Herbal and Nutritional Medicine
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Yes, watermelon is a Chinese Herb! This section is here to highlight another tool that I provide. I have an extensive background in herbalism from all corners of the globe. Using this and your current environmental and nutritional allies, I can help provide you with the education and guidance to help you choose the right supplements and herbal support in your healing. Check back for new easy recipes posted on this page.
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Garlic Honey Elixir
Ingredients:
3 Heads of garlic- peeled and separated into cloves
Raw, local honey to fill your glass jar of choice
Glass Jar with resealable cover
Directions:
1. Fill jar with garlic cloves and then pour the honey over the garlic. After closing the lid, label the mixture with contents and date.
2. Allow mixture to infuse for several days before eating the garlic or honey. As it ages, both the honey and the garlic darken.
The longer the garlic is infused with honey, the sweeter it is. It can be stored in the refrigerator or at room temperature and will keep for a year.
How to Use:
At the first sign of illness, start eating a clove every hour or two. Aim for about 6 cloves per day. You can replace the cloves with new ones in the jar to keep a steady supply going. The honey can be taken on its own by the spoonful as a cough syrup or immune booster. You could also mix a teaspoon of the honey with some raw apple cider vinegar and hot water and drink this as a tonic when you’re sick; feel free to add a dash of cayenne pepper, too, since it is excellent for your sinuses
Ingredients:
3 Heads of garlic- peeled and separated into cloves
Raw, local honey to fill your glass jar of choice
Glass Jar with resealable cover
Directions:
1. Fill jar with garlic cloves and then pour the honey over the garlic. After closing the lid, label the mixture with contents and date.
2. Allow mixture to infuse for several days before eating the garlic or honey. As it ages, both the honey and the garlic darken.
The longer the garlic is infused with honey, the sweeter it is. It can be stored in the refrigerator or at room temperature and will keep for a year.
How to Use:
At the first sign of illness, start eating a clove every hour or two. Aim for about 6 cloves per day. You can replace the cloves with new ones in the jar to keep a steady supply going. The honey can be taken on its own by the spoonful as a cough syrup or immune booster. You could also mix a teaspoon of the honey with some raw apple cider vinegar and hot water and drink this as a tonic when you’re sick; feel free to add a dash of cayenne pepper, too, since it is excellent for your sinuses
