Drinking daily will help boost any immune system.
The imunibrew tea recipe:
1 bunch unpeeled carrots with green tops if possible, cut in thirds
1 medium unpeeled onion, cut in chunks
1 whole celery, cut in thirds
2 cloves garlic, unpeeled
1 bunch parsley and 1 bunch cilantro
2 red potatoes, quartered
1 large yam or sweet potato, cut in chunks
1 teaspoon sliced ginger
Inside this Herb Packet:
Kombu seaweed, bay leaf, black peppercorns, juniper berries
dried sliced reishi mushrooms, dried codonopsis root, astragalus root slices
Wash all vegetables well, but don't peel.
Place all the ingredients in a three gallon pot.
Cover with 11 to 12 quarts of water and bring to a rapid boil.
Reduce the heat to slow simmer, partially cover, and simmer for
three hours, adding more water if needed.
Let the broth cool. Remove all vegetables then line a strainer with
two layers of paper towels and slowly pour the liquid through. This becomes a wonderful tasting tea brew that you can flavor to your liking with all sorts of great things like fresh mint, basil, lemon, honey, berries and so on...
Pour the tea brew into containers and store in the refrigerator for up to two weeks or freeze for up to six weeks.
Enjoy as a warm tea or chilled as an iced tea.
4 cups ImuniBrew
2 Basil leaves
2 Mint leaves
1 Slice lemon
1 Slice ginger root
3 Chamomile tea bags
Honey (if desired)
Place in microwave teapot or other microwaveable bowl for five minutes. Let it sit to steep.
Makes 4 cups.
Some Healing Properties:
Basil: Digestive Aid
Mint: Helps to relax muscles
Ginger Root: Digestive Aid, Anti-inflammatory
Lemon: Potassium beneficial to the heart
Honey: Contains flavonoid, helps to prevent Cancer and Heart disease.