My homemade cold and flu immune booster recipes, using garlic, raw-local honey, organic lemons, star anise, cardamom, cinnamon, cloves, ginger, etc.

Much to my shock, the last two weeks, my household has been sick. Why does it shock me? Because we have a routine that usually works to fight off any cold or flu, but none of it worked this time. Here's my laundry list that normally works for us:

• Black Elderberry and Zinc lozenges 
• Super Lysine Plus (loaded with lots of good stuff) 
• Echinacea with Goldenseal Root

However, my 10, 12, and 14 year old all came down very ill. I had the beginning symptoms. My 14 year old and I took more of our usual preventative "medicines," but they just wouldn't work.

I have been studying herbology (herbalism, herbal medicine) for about 6 years now off and on. Technically, when I was the front office manager and performed some Physical Therapy for a Chiro-Orthopedic was my first venture into using natural means to achieve wellness, about 20 years ago. My boss/doctor taught me how to use acupressure to control my asthma. It worked better than my inhaler (which I gave up). He taught me a decent bit about using natural cures instead of prescriptions for various ailments. Our patients who stretched held their alignments. Those who didn't came to see us again a few months later in pain needing an adjustment.

Wellness through natural means has become more of a serious study over time. I am now very blessed to have a local medicine woman who has been a herbalist practitioner for over 20 years and who loves to teach. Honestly, I feel like I know so much until I sit under her for a few hours and find out how much I have yet to learn! :)

Anyhow, I decided to make up a couple of cold/flu immune booster syrups out of things I had in my cupboard/fridge. I started taking about a Tablespoon of each three times a day and guess what? Yep, I was able to fight off this nasty sickness while it was just a tad bit of a sore throat and sinus drainage. Those symptoms went away and I continue to take it. And I am fighting other diseases on top of it, so my body's immune system is shot right now. 

Let me tell you what I know about the ingredients I used in these two syrups.

• Star Anise (Chinese): Did you know this spice has shikimic acid, which is the ingredient they use to make Tamiflu? It can help fight viruses, bacteria, yeast, and fungi. It's been used by some to treat respiratory tract infections, bronchitis, and various strains of the flu.

• Cardamom: This spice is known for fighting common colds, bronchitis, sore throat, and helping to prevent infections. It is also both a great digestive aid, and for urinary issues.

• Cinnamon: It is often part of a combo to fight the common cold. Of course it is useful in treating blood sugar issues, digestive issues, and even high blood pressure.

• Ginger: It is helpful when used in combination with the above spices for dealing with upper respiratory tract infections,  common colds, and bronchitis. Ginger is well known for its digestive comfort, too.

• Nutmeg: Can help with fighting bacteria and fungi, pain, and digestive issues. However, go easy on the nutmeg, as too much can cause hallucinations and some other issues. It is perfectly safe in normal usage.

• Lemon juice and zest: Often used to help fight the common cold and flu. It is high in
  Vitamin C.

• Raw, local honey: Used to treat seasonal allergies, asthma, and building the immune system. It is known to be an antiviral and antibacterial agent.

• Raw garlic: Works on the cold, flu, asthma, bronchitis, but also builds the immune system to fight bacterial and fungal infections. There is some evidence that it can kill bacteria such as E. coli, antibiotic-resistant Staphylococcus aureus, and Salmonella enteritidis.
  

So without further ado, let me give you the two amazing recipes! First one is Culinary Spice Cold and Flu Immune Booster Syrup and the second is my Garlic Honey Cold and Flu Immune Booster Syrup.
*NOTE: No matter what anybody else tells you, DO NOT BOIL, COOK, OR BAKE THE GARLIC! Same with the honey. You will kill the healing ingredients if you do.    

Culinary Spice Cold and Flu
Immune Booster Syrup

 

Ingredients:

• 1 1/2 cups of water (purified is better, but tap water will work)
• 1/2 lemon, juiced and zest (keep separate)
• 2 Star Anise
• 1 Tablespoon Cardamom, freshly ground
• 2 Tablespoons Cinnamon, ground
• 1 Tablespoon Ginger Root, freshly grated
• 1/2 teaspoon Nutmeg, ground
• 4 Tablespoons of raw, local Honey

Directions:

Bring water to a boil and pour into a small mixing bowl. Let sit for a few minutes until it is hot, but has cooled down some. Add the lemon zest (not the juice yet), star anise, cardamom, cinnamon, ginger root, and nutmeg and stir well. Cover with a plate and allow to sit somewhere warm (I place it inside my oven because my pilot light keeps my oven between 90-100 degrees) for about an hour (more if you'd like). Stir again and pour through something like cheesecloth layered several times in a strainer or a nut milk bag, into a pint jar. When at room temp add honey and lemon juice and stir well. Label and place in fridge. Shake well before using. Adults can take 1 Tablespoon 3-4 times daily, followed by some water. Children would take less, depending on size.

Garlic Honey Cold and Flu
Immune Booster Syrup

Ingredients:

• 1 1/2 cups of water (purified is better, but tap will work)
• 1 head of garlic, peeled and minced
• 1/2 lemon, juiced and zest (keep separate)
• 4 Tablespoons of raw, local Honey

Directions:

Bring water to a boil and pour into a small mixing bowl. When it cools down a bit, add lemon zest. When it reduces in temperature to 90 degrees, add minced garlic (including any garlic juice). Cover and let sit for at least one hour in a warm place (I place it in my oven, because my pilot light keeps my over between 90-100 degrees). Strain the mixture as you pour it into a pint jar. I use a nut milk bag, but you can use a strainer with several layers of cheesecloth, too. When mixture reduces to room temperature add the lemon juice and honey. Stir until well mixed, then refrigerate. Shake well before using. Adults can take 1 Tablespoon 3-4 times daily, followed by some water. Children would take less, depending on size.








Medical Disclaimer: ***I am not a doctor, nor do I pretend to be.  The health information on this site is not advice, and should not be treated as such. Accuracy is not guaranteed, but I try to research for facts and keep things updated, yet ultimately you are responsible to verify all information for your personal use. If you need medical advice and/or treatment, you should contact your healthcare professional. ***

Italian Stuffed Tomatoes Recipe

Buongiorno miei amata amici!

When I was growing up it was not uncommon to have fresh, sliced tomatoes with a scoop of cottage cheese on top. While I enjoyed my mother's cooking very much, I wanted to make it Italian!

To me, nothing speaks Italian like Tomatoes and Basil. They are best friends forever! This makes a hearty side dish. I served it with garlic and herb chicken. The scent of these tomatoes baking titillated my senses and gave me hunger pangs.

Stuffing the Italian Tomatoes

Italian Stuffed Tomatoes

• 6 Roma/Plum Tomatoes
• 6 Tablespoons of Ricotta Cheese
• 12 Tablespoons of Parmesan/Romano Cheese
• 1 Tablespoon Parsley
• 1 Tablespoon Garlic/Basil Pesto or 1 teaspoon of minced garlic + 2 teaspoons of finely chopped Basil
• Salt & Pepper to Taste
• 1-2 Tablespoons of Olive Oil
• 6 Tablespoons of Italian Bread Crumbs 

Preheat oven to 400 degrees.

Wash the outside of the tomatoes and dry. Slit the tomatoes down one side and remove the core and some of the moisture and seeds from the locular cavities within. Place them slit side up in a pan/baking dish coated with olive oil.

Sprinkle Parmesan and Romano Cheese on top of Italian Stuffed Tomatoes

Mix the ricotta cheese with 6 Tablespoons of Parmesan/Romano cheese, the Parsley, garlic and basil or pesto, and salt and pepper. Spoon this in the center of each slit of the tomato to fill the cavity.

Pumpkin Bars or Cupcakes with Cinnamon Mascarpone / Cream Cheese Frosting Recipe

 Buongiorno miei amata amici!

Using pumpkins in Italian Cooking tends to be from the Emilia-Romagna area of Italy, just north of Tuscany. As the Harvest season approaches, warm spices, apples, and/or pumpkin makes this season come alive with the scents of autumn! Remember frolicking through the pumpkin patch as a child? This embodies that very spirit.

I have been presenting these Pumpkin Bars to family and friends since I was a teenager. The flavor increases through refrigeration with each speck of spice blending beautifully with the flavorful pumpkin. This is a recipe adapted for easier baking in an American kitchen.

If you are using these for the party food, Star Wars Rebels Sabine's Starbird Bars, just bake as bars and then get the template via The Star Wars Mom page and add orange sugar instead of candy pumpkins on top.

Pumpkin Bars or Cupcakes with Cinnamon Mascarpone / Cream Cheese Frosting Recipe

• 1 can of Pumpkin Puree (15-16 oz) 
• 1 Tablespoon or more of Pumpkin Pie Spice (or 1 tsp each cinnamon, cloves, and ginger)
• 1 Package of Yellow Cake Mix
• 1 teaspoon of vanilla extract.
• ¼ cup of  melted butter
• 2 eggs

• 1/4 cup of salted butter at room temperature 
• 1/2 package of Mascarpone or Cream Cheese, 8 oz, at room temperature 
• 1 teaspoon of Vanilla Extract 
• 1 Tablespoon of Cinnamon 
• 2-3 cups of Confectioner’s Sugar or Powdered Sugar 
• Heavy Whipping Cream or Milk to bring to correct consistency

Directions:

Put all the Cupcake/Bar ingredients in a mixer and beat until smooth. It will be thick. Pour batter into pan or scoop it into the cupcake tins. If making bars, use a rubber spatula to spread it to the corners and even it out some. *Tip: When spreading never just quit your motion and pull-up the spatula or else the batter may pull-up the grease and flour from the bottom of the pan. Instead, as you are spreading slowly rotate the spatula from horizontal to vertical as you come up with it.
The times for baking vary and seem to depend in part on how much liquid is in the pumpkin. I check it after 15-20 minutes. It will turn golden and should feel firm with a touch of spring in the center when finished. Remove from the oven and cool on a wire rack.
To make the frosting, first cream the butter and mascarpone or cream cheese together. Add the vanilla and cinnamon next. Finally start beating in the confectioner’s sugar on low speed. Once all the sugar blends, add 1 Tablespoon or more of heavy cream or milk to get it to the consistency needed. Set the blender on a higher speed until frosting is a bit fluffy. 2 cups of Confectioner’s sugar works well for spreading, 3 cups for squeezing out of a decorating tube. I usually add a pumpkin candy or candy corn on top of each bar or cupcake for décor! Eat as is or refrigerate before serving.

Arancio Giulianna Recipe - Orange Julianna AKA Orange Julius With Swirls of Orange Zest on Top.

Buongiorno miei amata amici!

The anticipation mounted, as we entered into what I thought was a shopper's paradise, our local mall. The scents would change as you weaved your way though a maze of people.


First would come the smell of "new clothes" with all their chemicals. Then the aroma of freshly baked gingerbread, only to be followed by the whiff of leather. My eyes remained peeled and my nose followed the fragrance, as I looked for the Orange Julius cove. We did not go often, as this was a luxury for our family. The delight was all mine when I sipped on the frothy, orange whipped beverage.


Not long after I learned to make my own Orange drink that our family enjoyed often. Back then I called it Orange Julius even though it is definitely not the same, but possibly better. :) Years later, family started calling it Orange Giuli/Juli. So the title changed. Then my kids began calling it Orange Mommy, because they were too little to remember my name was also Giuli/Juli. Hee hee.


These days I make all flavors of Frappio Doppio (Frappucinnos), but my family and friends still request what is probably one of my signature drinks. Since I have been gardening and cooking Italian, my son proposed a name change to the drink to include Giulianna instead of Giuli or Mommy. Now we have Arancio Giulianna, but it will ALWAYS be "Orange Mommy!"

Arancio Giulianna AKA Orange Julianne Recipe

Ingredients:

• 6 ounces of Orange Frozen Concentrate
• 1 cup of milk
• 1 cup of water
• 1 Tablespoon of Vanilla
• 1/2 cup of sugar
• 18 ice cubes

Directions:

Rigali Style Zuppa Toscana Recipe AKA Tuscany Soup Better than Olive Garden's

Buongiorno miei amata amici! Since we are on the subject of Fall and Winter’s delectable comfort foods, my list would not be legit without our family’s version of Zuppa Toscana! This is a family friendly favorite!

Ingredients:

• 1 lb Italian Sausage (sweet, mild, or hot depending on whom you are serving, for our family I use Johnsonville's Sweet Italian Sausage, and basil is what gives it the sweetness)
• 6-8 slices of Bacon
• 12-16 Cups of Chicken Broth (enough to cover potatoes when boiling in a stock pot) 
• 1 onion finely chopped 
• 1-2 cloves of garlic, minced 
• ¼ cup of Italian Spaghetti Seasoning (such as Tone's from Sam's Club)
• 2 springs of Oregano finely chopped 
• 10 potatoes, peeled and sliced 
• 1 pint of heavy cream 
• 1 bunch of Basil and 1 bunch of Italian Parsley, both chopped (or substitute kale or spinach)  

Directions:

First cook 6-8 slices of bacon until crisp. Remove from pan, but leave bacon grease behind. Now add the onion, garlic, and Italian Sausage and cook, stirring occasionally. When Italian Sausage is almost done, crumble bacon into it and cook for a few more minutes.

Meanwhile, bring chicken broth to a boil in a stock pot. Add ¼ cup or so of Italian Spaghetti Seasoning (I used Tone’s brand) to broth. Once broth is to a rolling boil, add the oregano and potatoes. Cook potatoes until tender. Add meat, onion, and garlic mixture to broth and potatoes in stock pot. Then stir in the heavy cream. (If you want it thicker, you can either add some instant mashed potato flakes or whisk some flour/cornstarch into some milk and add to it.) Last, but not least, stir in the chopped basil and Italian Parsley. Serve Zuppa Toscana hot with a side of warm sourdough bread.

Itsa Gooda Italiano Ricotta Gnocchi Recipe

Buongiorno miei amata amici! Fall and Winter are coming quickly upon us. This is the time of year we crave warm, comfort foods. Ricotta Gnocchi is one of my favorite comfort foods.

 Itsa Gooda Italiano Ricotta Gnocchi Recipe

Ingredients:

Directions:

Drain Ricotta Cheese in a strainer for about 15 minutes. Then add it to a mixing bowl and stir in the Romano/Parmesan Cheese, garlic powder, pepper, and salt. Mix in the eggs then slowly incorporate enough flour until it holds together and is not too sticky to roll out. It depends on the moisture of the Ricotta as to how much flour this requires.

Bring a stock pot with the chicken broth in it to a boil. Either roll out the dough into ropes and cut with a pizza cutter into inch sized pieces or just tear off pieces of dough right out of the bowl and add to boiling water. The Gnocchi should drop to the bottom and rise to the top as it cooks.

When all gnocchi has boiled at least 2-5 minutes, then add the butter, garlic, and heavy cream and stir until it starts to thicken. If needed add the milk with flour whisked into it to thicken to your liking.

Add the Basil and Italian Parsley at the end so the fresh basil does not lose its flavor or substitute pesto.