Posted by: godswaytohealth | October 13, 2012

Ginger, Lemon, Honey Tea – Great for a Cold and the Flu Season


This is the tea we make when we feel a cold coming on. Not only does it actually help us fight the cold, it also provides relief and tastes great.

GINGER – possesses strong antibacterial activity against several food bourse pathogens such as E-coli and salmonella, it is the choice herb for treating colds and flues, it reduces and eliminates diarrhea, relieves pain, stimulates immune activity, reduces inflammation, has clinical uses for burns, and has been found effective in the treatment of cataracts, heart disease, migraines, stroke, bursitis, fatigue, coughs, fever, kidney stones, sciatica, tendonitis, viral infections, indigestion, and dizziness. More about GINGER

LEMONis quite a powerful plant. It is high in vitamin C and contains antioxidants; natural compounds that help protect us from the harmful effects of free radicals. They cause cell damage and can impair your immune system. Here is addition information on LEMONS 

HONEYis a botanical medicine. Honey is basically the nectar of plant flowers. They contain the essence of the wilds plants that it is gathered from.  For now, we are using it for its immune enhancing qualities including the fact that it fights bacteria and viruses.


  1. Boil 3 cups of water in a saucepan.
  2. While that’s happening, grate (preferred) or thinly slice up a two-inch piece of ginger root.
  3. When the water comes to a boil, turn it down to a simmer.
  4. Add the ginger.
  5. Let it simmer for 15 minutes.
  6. Turn it off and add the juice of half a lemon.
  7. Add 2 big tablespoons of honey and mix it all up.
  8. Strain the tea into a cup and enjoy.

You may need to adjust the amount of honey to your taste. You can also add more lemon and more ginger if you like it really strong.

When you need more, heat it back up (not to a boil) and strain more out. Leaving the ginger in allows it to get even stronger.

Besides being good for the flu you can enjoy it at any time because it is so delicious.

SOURCE: This recipe comes from my friends at – thank you John and Kimberly.


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