07 November, 2013

HOMEMADE COUGH SYRUP

Sebastian woke up with a cough this morning, and straight away we were off to our health food store for local honey.

I found this recipe for a natural, homemade cough syrup. It's free from nasty additives and preservatives, sugars that suppress the immune system, and dyes that can lead to hyperactivity, brain tumours, and even cancer. So, I don't think twice about giving it to my babies.

This syrup tastes better to my toddlers than my other cure for coughs: a tablespoon of raw apple cider vinegar. It is a thumbs up from little Sebastian.



Homemade Cough Syrup

3/4 cup organic buckwheat or local honey 
1/4 cup organic extra virgin olive oil
3-4 tablespoons organic lemon juice

Mix all ingredients until well combined. 

Usage: take slightly warmed or at room temperature.



To really give it a kick, there are optional add-ins.

-freshly grated ginger root (natural decongestant, anti-inflammatory, antiviral, and antihistamine. Relieves nausea and other stomach problems)
-onion (as well as ginger and garlic, increases the syrup's anti-viral and anti-bacterial properties)
-chopped garlic (powerful antioxidant, antimicrobial, antiviral, antibiotic; decongestant and expectorant for colds and flu)
-cayenne pepper (warming, circulation-enhancing, pain reliever)


To prepare with add-ins:

If you are infusing the syrup with cayenne, add 1/4 teaspoon to each dose and use immediately.

For ginger, onion and garlic:
  1. Place 2 tablespoons chopped garlic or 1/2 cup sliced onion or grated ginger in clean dish. Cover with 3/4 cup honey and allow to infuse for minimum 8 hours.
  2. After 8+ hours, add the olive oil and lemon juice.
  3. Strain syrup, pour into clean jar and store in fridge for 4-6 weeks.






1 comment:

  1. Learn more about Chestal Honey cough syrup usage, directions and ingredients.
    Herbscity.com

    ReplyDelete