We had about a week, give or take, of spring-like weather and then winter returned with a vengeance. We weren’t surprised. We knew it would. That spring-like weather was just a tease. We’re already in the thick of cold and flu season and of course, the drastic weather changes don’t help.
And if it seems like everyone around you is sick with the flu, you're not just imagining it. I read recently that the U.S. is facing what appears to be one of the worst flu seasons in over a decade and that doctor visits for influenza symptoms and flu-related hospitalizations are at the highest levels in 15 years, since the 2009-2010 swine flu pandemic rocked the nation.
“Seasonal influenza activity remains elevated and is higher than it has been all season,” the U.S. Centers for Disease Control and Prevention said in their latest FluView report, with the CDC now classifying this flu season as “high severity.”
So needless to say, when something came across my radar called “Flu/Cold Tea Bombs,” I was the slightest bit curious. Turns out, it’s a concoction made from an array of ingredients that boost the immune system that are frozen in silicone molds and then retrieved from the freezer and stirred into hot water as needed for a warm, soothing tea.
Curiosity got the better of me so I gathered all the ingredients and decided to make it one day. While it was a bit laborious, it was also mindless work, allowing me to daydream, while listening to music. I’d purchased one silicone mold at Target not long ago, not realizing how much this recipe would make. I filled the mold and still had a lot left over. Rather than waiting for the first batch to freeze and then using the mold over and over again for the subsequent batches, I devised a plan. I very carefully poured the remainder into a gallon-size freezer bag, sealed it and then gently laid it flat on a sheet pan that I placed in one of the chest freezers in our garage. By freezing it flat like that, I’m able to just break off a piece to stir into my mug of hot water.
And the verdict? I like it. It’s warm and comforting and has a nice flavor. A couple of things I’ll mention. It will take me a long time to get through it all, but if I were to make it again, I’d reduce the amount of garlic. I know that’s strange to hear coming from me, because I love garlic and usually add more than a recipe calls for. In this case though, it’s just a little much. Not only do I not have to worry about colds and flu, evidently I won’t have to worry about vampires either. And if you’re feeling a little spunky, you can always add a shot of whiskey and officially call it a hot toddy.
In the spirit of trying to stay well the remainder of this winter, I’m also including a recipe I found for “Italian Penicillin Soup.” I haven’t made it yet, but plan to soon. In the meantime, stay warm and stay well.
Flu/Cold Tea Bombs
From grammyrecipes.com
- 2 whole lemons (peeled) – Rich in vitamin C, helps to boost the immune system.
- 2 large bunches of fresh ginger – Contains gingerol, a natural anti-inflammatory compound.
- 1 whole head of garlic – Known for its immune-boosting and antiviral properties.
- 2 tablespoons turmeric – Curcumin in turmeric is an antioxidant and anti-inflammatory agent.
- 1 tablespoon black pepper – Enhances the absorption of curcumin in turmeric.
- 1 tablespoon cinnamon – Provides warmth and helps regulate blood sugar levels.
- 1½ tablespoons cayenne pepper (optional) – Adds a spicy kick and supports circulation.
- ½ tablespoon apple cider vinegar – Helps with digestion and boosts immunity.
- 1½ tablespoons honey – Soothes sore throats and adds a natural sweetness (or use maple syrup/agave for a vegan option).
- 3 cups water – Serves as the base for blending and creates the liquid form.
Prepare the Ingredients:
Lemons: Start by peeling the lemons. Cut them into smaller pieces to make them easier to blend.
Ginger: Peel and chop the fresh ginger into chunks.
Garlic: Separate the garlic cloves from the head and peel each clove.
Blend:
Place the prepared lemons, ginger, and garlic into a high-speed blender. Add the turmeric, black pepper, cinnamon, cayenne pepper (if you’re using it), apple cider vinegar, honey, and water. Blend the ingredients until the mixture is smooth and well-combined.
Strain:
Pour the blended mixture through a fine mesh sieve or a cheesecloth to remove any solids and pulp. This will leave you with a smooth, concentrated liquid. Discard or compost the solids that are left behind in the strainer.
Freeze:
Pour the strained liquid into silicone muffin trays or ice cube trays, filling each compartment with about ⅛ cup (or 2 tablespoons) of the liquid. Place the tray in the freezer and freeze the tea bombs until they are solid, which should take about 4 to 6 hours or overnight.
Store:
Once the tea bombs are completely frozen, remove them from the tray and transfer them to an airtight container or freezer bag. Store the frozen tea bombs in the freezer for up to 3 months.
Serving:
To enjoy a Flu/Cold Tea Bomb, simply drop one frozen tea bomb into a cup of hot water. Stir well, and your hot, soothing tea is ready to drink. For additional sweetness or flavor, you can add extra honey, a slice of lemon, or even a dash of cinnamon.
Italian Penicillin Soup
From allrecipes.com
- 8 cups lower-sodium chicken broth
- 2 cups chopped sweet onion
- 1½ cups peeled and coarsely chopped carrots (about 2)
- 2 celery ribs, coarsely chopped
- 6 garlic cloves, smashed and peeled
- ¾ teaspoon kosher salt
- 4 thyme sprigs
- 2 fresh bay leaves
- 1 (2-oz.) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
- 4 oz. uncooked pastina pasta
- 2 cups shredded rotisserie chicken
- Fresh flat-leaf parsley leaves
Gather all ingredients.
Bring broth, onion, carrots, celery, garlic and salt to a boil in a large saucepan or small Dutch oven over high; reduce heat to medium-low, and simmer until vegetables are softened, about 10 minutes. Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender.
Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. Stir blended carrot mixture back into soup.
Add thyme sprigs, bay leaves and Parmigiano-Reggiano cheese rind. Bring to a boil over medium-high. Add pasta, reduce heat to medium-low, and simmer, stirring occasionally, until pasta is tender, 18 to 20 minutes, adding shredded chicken in the last 3 minutes of cooking.
Remove from heat. Remove and discard thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind.
Serve immediately, and garnish with parsley and grated Parmigiano-Reggiano.
