STRENGTHEN THE IMMUNE SYSTEM WITH THIS AYURVEDIC REMEDY
I recently received this recipe (which Nick and I are referring to as The Immune Boom!) from my WhatsApp cooking group from my Panchakarma place in Hyderabad, India. This is Padmaji of the Raju family’s recipe for anyone wanting to help boost their immune system or even experiencing symptoms of coronavirus. I’ve made it every day for three days so far and can confirm that not only is it simple enough to fit into your daily routine, but it also tastes pretty good! Pippali is one of the recommended ingredients, a long pepper from India that you can buy on the internet, but black pepper is a good substitute. Tulsi is readily available in its dried form from health food stores with a big herbal tea selection or online, though you could substitute with basil. Ajwain (tiny seed-like fruits) also known as carom might be the most unusual ingredient to you in this recipe — it smells like thyme and is bitter and sharp in taste, like a cross between aniseed and black pepper. It’s a member of the carrot family along with parsley, celery, cumin, and caraway, and again you can find this online or at Indian supermarkets. Below is the immune-boosting version of the recipe, to be sipped throughout the day from an insulated flask, or set an alarm to remind you to enjoy a cup at least twice a day. For anyone affected by coronavirus or any virus, double the ingredients to help support you through. For anyone who wants to increase their consumption of this, please consult with an Ayurvedic practitioner. Please note: This is NOT advised for pregnant women. Those with aggravated Pitta should avoid as a precautionary tonic and use only when needed.
INGREDIENTS
Serves 1
5 cloves garlic (skinned)
5g ginger (thumbnail, rough chopped)
7 cloves
15 tulsi leaves (or 20 basil leaves) — I used the contents of 1 tulsi tea bag
1 tsp ajwain (also known as carom)
5 fresh mint leaves
10 pippali or black peppercorns
½ tsp turmeric
METHOD
Crush all the above in a pestle and mortar* and add to a pan with 6 cups of water. Bring to the boil and then rapid simmer, lid off, until reduced to half (3 cups of liquid). Turn off heat, strain and stir in a half teaspoon turmeric.
Transfer to an insulated flask
Drink hot throughout the day.
East by West tip: *If you don’t have a pestle and mortar, then fine chop the garlic, ginger and mint leaves and crush the peppercorns, cloves and ajwain between two spoons or rolling pin and a chopping board.
