Griep and Ayurvedic smoothie

After a busy period last fall, I got the flu. I was apparently oblivious to it and I had just treated a customer that had just recovered from having the flu. I always find it hard to surrender to it. There are so many better things to do than laying in bed whole day and sleep a lot. But I also felt that my body needed the rest. I see the time of being sick always as a moment of awareness and time for reflection (as far as possible with a full head).

Tips that work

I decided to put a post on Facebook to get tips. The most helping one I had recently gotten through a friend. A recipe from the Ayurvedic kitchen, which is based on the restorative power of a human being himself. You need to grate a piece of ginger, then boil it for an hour in a liter of water, then sieve it, put it in a thermos bottle and drink small sips of it throughout the day. It will cleanse you from within. This also works well if you want to do a mild detox (detoxification cure).

An interesting tip came from a colleague. Use a turmeric mixture that you can stir in your tea. This is the link to the recipe. You can use it all winter long and it’s good for you immune system. Actually, in any case, turmeric is a boost for your immune system. I use it in soups and other dishes as well.

I love cooking and like to keep myself busy with the motto: healing with foods. While having the flu I made a delicious pumpkin soup with coconut from the cookbook of yoga instructor Tara Stiles. From the cookbook of Vegadutchie I made buckwheat pancakes that I smeared with maple syrup. And I made my own recipe for a smoothie. Very fresh and super healthy. A must try!

Tackle the flu-smoothie

100 gr fresh or frozen blueberries
1 banana
1 apple
1 ripe avocado
juice of half a lemon
juice of one orange
1 cm turmeric
1 cm ginger root
hand of hemp seed
hand of dried cranberries
organic cocoa powder
cinnamon powder

Put everything in the blender and enjoy!

After a week I was totally recovered and the smoothie is a keeper! Try it yourself!

Photocredits: Lisan Akkerman