Fall is upon us and so is flu season…is it even a season at this point?  Nevertheless, here are a few recipes to get you Fall Ready, sweetly and nutritiously, the SIIKA way.

First let’s take a look at some staple ingredients that help manage any cold/flu season:

Honey Benefits

Of course, I’ve touched on the numerous benefits of honey numerous times…its kind of my thing!  So, a recap: not only is raw honey delightful and delicious to the taste, helps to naturally enhance energy, but it is naturally rich in antioxidants as well as antibacterial and antiviral properties.  These make it amazing to fight colds, respiratory infections, as well as boost and assist the digestive and immune systems. Boost

Ginger Benefits

One of the most beneficial herbs, ginger has great anti-inflammatory and antioxidant benefits.  In addition, ginger has been known to help treat indigestion, lower cholesterol, as well as assist with heart, brain, and bone health.  As it applies to colds and flu, ginger is amazing when used to fight and inhibit the growth of bacteria and infections.

Lemon Benefits

Abundant in Vitamin C, lemon is not only great for the immune system, but is rich in antioxidants to aid the heart, blood, and assist in digestive health.

 

So, let’s dig in to how to some fun ways to incorporate these ingredients.  As a note: there are a range of expertise-levels in the recipes, below. Let’s start with the easiest and work our way up.  Ready?!

 

Honey Shots

For this recipe, I’ll be using SIIKA Freddie honey.  Freddie is infused with pimento pepper.  Peppers such as pimento and cayenne can boost metabolism, and are anti-inflammatory and antioxidant.  So, in addition to aiding the immune system, it also aids in helping blood to circulate. 

Alternatively, if you don’t use Freddie, just add a dash of ground or powdered cayenne pepper at the same step as honey, below.

 Materials

• Juicer
• Small glass bottle

 Ingredients

• Large, fresh ginger root, enough so when juiced produces about 12 ounces/350 ml juice
• 6 lemons, or enough so when juiced produces about 12 ounces/350 ml juice
• 1 teaspoon Freddie honey (can also substitute agave or maple syrup and a dash of cayenne pepper)

Note: Ideally, the ratio of ginger juice to lemon juice should be 1:1. Juice ginger first, then add the appropriate amount of lemon to mix

Instructions

1. Rinse and scrub ginger root. If you are using organic ginger root, you do not need to peel it.
2. Rinse lemon. Remove rind and skin.
3. Cut ginger and lemon in small enough pieces to easily pass through juicer.
4. Juice ginger.
5. Juice enough lemon to produce an equal amount as the ginger.
6. Mix ginger and lemon juices together.
7. Gently warm on stove top until it is warm enough for honey to dissolve.
8. Add Freddie honey.
9. Pour into shot proportions.
10. Enjoy!

Storage: Mixture can be stored in the refrigerator for up to a week.  To freeze, I recommend freezing in an ice tray and thawing individually or adding to smoothies!

Honey Cough Syrup

Materials

• Small Saucepan
• Glass mason jar

Ingredients

• 1 fresh ginger root
• 2 cups water
• 1/2 cup raw honey (I’ll be using SIIKA orange spice Renee Anastasia honey)
• 1/2 lemon peeled and chopped

Instructions

1. Rinse, peel and chop lemon.
2. Rinse, scrub, and slice ginger root. If you are using organic ginger root, you do not need to peel it.
3. Place the lemon in the mason jar and add honey, making sure the lemon is completely covered. Here the honey macerates the lemons, which naturally draws out the liquid from them.
4. Place ginger root and water in saucepan.
5. Bring to simmer until about 1 cup of water remains. Let cool slightly (but not enough to get to room temperature).
6. Strain the ginger root from the tea, adding tea to the lemon and honey in the mason jar.
7. Stir or shake well and wa-la! Your homemade ginger honey cough syrup is done!

Storage:  Can be stored, refrigerated, for 3-4 weeks.

 

Honey Cough Drops

Drops are incredibly soothing, taste wonderful and when you’re feeling better, drop the leftovers in your hot tea to sweeten it.

DO NOT make candy on a humid day. You will wind up with a very sticky goo that won’t solidify properly. You need dry, cool conditions to get a perfect final product. If you consistently struggle with humidity in your kitchen, try a dehumidifier. If you’ve made the candy and you notice after the total amount of drying time, the candy is still VERY sticky, try placing your candy in a large container with a lid filled with rice for a few hours. The rice can remove the extra moisture. 

Materials

• Small Sauce pan
• Tall Saucepan (height is important because since mixture will foam and may overflow a shorter saucepan)
• Juicer
• Silicon mold (alternatively, you can use a teaspoon and silicon baking sheet)

Ingredients

• 1 fresh ginger root
• 2 cups water
• ½ cup Renee Anastasia honey
• 1 large lemon
• Powdered sugar to coat

Instructions

1. Rinse, peel and chop lemon.
2. Rinse, scrub, and slice ginger root. If you are using organic ginger root, you do not need to peel it.
3. Place ginger root and water in saucepan.
4. Bring to simmer until about 1 cup of water remains. Strain the ginger from the tea
5. Wash, peel, chop lemon to easily pass through juicer. Juice lemon.
6. Combine the ginger tea, with the lemon juice and honey in a tall saucepan.
7. On medium heat, bring mixture to a boil, stirring frequently.  ***Do NOT leave mixture unattended.  If mixture over heats not only will your cough drops be ruined, but it will burn and be a complete headache to clean.***
8. Using a candy thermometer, heat mixture until it is 300°F (takes app 20-30 minutes). Final mixture should appear a deep amber color.
9. Immediately remove from heat at 300°F and pour into silicon molds. Alternatively you can use a teaspoon, spoon out mixture into nickels on a silicon baking sheet.
10. Let set and cool for 1-2 hours.
11. Once cool and dry, lightly dust with powdered sugar to prevent sticking.

Storage: Drops can be stored in an airtight, sealed container for up to 2 weeks.  If you notice they start to crystallize, no worries! Just drop them in a cup of tea or smoothie and an added, nutritious, sweetener!

Tips: Try not to make candies or drops on a humid day. You will likely wind up with a very sticky goo that doesn't solidify properly.  Cool, dry conditions are optimal for making these cough drops, and hard candies, in general.  Excess humidity and moisture will prevent drops from drying out completely, and leave them sticky and ooey.  If drops are still gooey after completing drying time, try using a dehumidifier in kitchen or placing candy silicon mold/sheet in a closed container, with rice. The rice will help draw out the moisture.  PLEASE, DO NOT PUT THE RICE ON THE DROPS, THOUGH! Please... drops will turn from sticky to crunchy really quickly!

That’s all I have for you today, huns!  Stay bundled and healthy!