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Described by Care2.com's Annie B. Bond as "irresistibly sweet, tart, and spicy," this antiviral tea was prescribed to Bond's then-fiancé by an African healer from Ghana when he contracted the flu. The tea is infused with ginger root, which clinical studies have consistently demonstrated as possessing antibacterial, antiviral, and anti-inflammatory properties. The inclusion of lemon juice, a household remedy for whooping cough, also packs a powerful punch of vitamin C.
Coincidentally, I've alleviated my own flu-like symptoms with a recipe-based on my mother's knowledge of Chinese herbal medicine-that isn't unlike the one Bond received, except that I steeped grated ginger and a slice of lemon in piping hot lemongrass tea, not apple cider. Potent Antiviral Tea
1 cup of peeled, chopped and minced fresh ginger
10 cups of water
Apple cider (1/2 cup per serving)
Lemon juice
1. Peel and mince the ginger (a food processor makes little work of this job). Simmer the minced ginger in 10 cups of water for an hour or so. Strain.
2. When ready to have a serving, place 1/2 cup of the strained ginger water in a pan with 1/2 cup of apple cider and a squirt or two of lemon juice. Heat and serve.
Difficulty level: Easy
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