Skip to main content

Natural Flu & Cold Remedy

It is flu season in the US and it usually peaks in February. This is also a time when kids catch cold and sore throats from friends at school, and in turn pass them to their parents who in turn does the same to their colleagues in office. We have been trying out home remedies based on concoctions I found on the web, you can find them here. My husband had a bad sore throat and so wanted me to make him one of them, and the one that interested him the most was the elixir for flu and cold, most likely because of the ingredients :-). So I decided to give it a try. It is packed with infection fighting ingredients like vitamin C, anti-microbial and  anti-fungal as it is made with pineapple, lemon, honey, ginger, garlic and chilly. After 2 shorts of it, he is feeling a lot better, and as he says, even if this does not make me 100% better, I love drinking it and feel 100% :-).

  • Pineapple is packed with vitamin C, along with a high concentration of antioxidants and bromelain, which helps with respiratory illnesses and coughs. You can substitute with Oranges if you do not get ripe pineapples.
  • Lemon is again packed with vitamin C and helps to fight cold and flu, while also rejuvenating the body.
  • Honey is antibacterial property and helps to soothe coughs and colds. Manuka honey in particular is a very powerful antimicrobial and is known to fight super bugs when even strong antibiotics fail. If you do not get Manuka honey, use a good raw honey (preferably local).
  • Ginger has many medicinal properties and is good for the throat and for digestion.
  • Chilly helps to loosen the the mucus and sinuses, and helps with colds and flu, while also boosting immunity
  • Garlic is one of the strongest antibcterial and antifungal around, and contains allicin which is the key medicinal ingredient in garlic. Allicin supplements are used to treat many diseases, including superbug infections. 
  • As always use as much organic ingredients as possible

  • Pineapple juice - 1 1/2 cups (Freshly pressed)
  • Lemon juice - from 3 large lemons
  • Fresh ginger - 1 Tbs (chopped)
  • Garlic cloves - 6
  • Red chilly - 1 small 
  • Manuka honey - 1 Tbs

  • Blend everything well and store in a glass jar. 
  • Have 1/2 a cup 3 times a day until symptoms go away.


Disclaimer: The information given here is just based on what we have tried in our family and based on what has worked for us. Please always make correct decisions based on your body. 

Sharing this on Raw Food Thursdays


  1. What a delicious way to fight the flu! I'm going to give it a try as prevention! Thanks for sharing it at Raw Foods Thursdays!

    1. Thanks Heather.. and yes, isn't it husband keeps drinking it sick or not ;-)

  2. Taking enough vitamin c to boost your immune system seems helpful in preventing sickness. Thanks for the post.


Post a Comment

Popular posts from this blog

Hot'n'Sour Ash Gourd Soup

There are some vegetables that you take for granted as you get it in abundance, but then when you are in a place where you don't get it at all, that is when you really miss those simple pleasures in life. The ash-gourd, or the Kumbalanga as we call it in Malayalam (Poosanika in Tamil) is one such vegetable. Back home you use it almost every other day in a variety of ways. 
This time we decided to talk to our local farmer to grow some Indian vegetables that we really miss, especially eating them fresh from the farm. The list included okra, ash-gourd, long beans, bottle-gourd and ribbed-gourd.., and boy they did grow them really well. So back to the ash-gourds, they came up so well and we are having a wonderful time eating them, while also helping out our local farmer by consuming his produce. 
In Ayurveda and other traditional eastern medicine practices, ash-gourd is known to be used as a general tonic for its restorative properties. It is rich in many vitamins and minerals. It co…

Szechuan Shrimp and Cauliflower

Happy Chinese New Year!!! We are celebrating Chinese new year day with probably my first venture into Chinesecuisine. I decided to go with Szechuan region, which is known for the hot'n'spicy dishes. I had to make my own version of a Szechuan sauce to work with the ingredients that I had in my pantry and to stick to my quicknhealthy standards. I also made another even simpler everyday Chinese dish which is Chinese Okra and Egg Stir Fry, both served with rice. That is for another day and another post :-)

For Szechuan sauce:
Rice - 1 Tbs (soaked for a few hours)Red chilly - 4-5Garlic - 3-4 clovesNama shoyu - 2 TbsToasted sesame oil - 2 Tbs Apple cider vinegar - 1 Tbs Sea salt - as per taste Directions:
Using a mortar and pestle, crush/grind the soaked rice, garlic and red chilly to a paste. You can add a couple of tablespoons of water to aid the process. Transfer the paste to a small bowl, add the remaining ingredients and whisk well. For the main dish: 
Wild caught shrimp - about 10 …

Amaranth Upma for a Wholesome Spicy Breakfast

Amaranth is something new I am introducing to this blog. It is from the same amaranth family that we use as greens in India and many other parts of the world. Amaranth is not a grain, but is a seed and contains good protein which you cannot get from many other vegetable sources. Similar to other grain-like cereals/seeds, amaranth is good to include in your diet for a complete protein rich nutrition.

Now for today's recipe, I am posting something savory and spicy. I have been told a few times by readers that I post too many sweet things. Maybe because I am a sweet person ;-). So here is something spicy and cozy for a winter morning breakfast or brunch. It is wholesome, with good carb and protein from amaranth, good fat from coconut, and you can add your choice of veggies to make it more nutritious. 

Amaranth - 3/4 cup ( soaked overnight )Coconut oil - 1 TbsMustard seeds - 1 tspGreen chilly - 1-2Ginger - 1 inch pieceRed onion - 1Tomato - 1 medium Veggies - 1 cup (chopped) (optional)Sh…