This is a fascinating video on preparing for a pandemic....I know, I know. My husband is going to say I am crazy. I am a wannabe, wish-I-was prepper and this probably falls into that category; HOWEVER, I feel like this is great information on how to get healthy and build our immune systems to prepare for any illness. I hope you all go to this website and watch this video...I am going to post about how to incorporate some of these suggestions into your life.
http://biodefense.com/Pandemic-Preparedness-Episode-06.html Click on link or copy and paste in browser...
Pandemic Preparedness FREE Online How-To Course
Episode 6: Antiviral herbal medicines vs. Ebola and other viral pandemics by the Health Ranger Mike Adams
If you want to hear exclusively about essential oils go to min 31 or so. He does promote doTERRA oils but I agree with him on the main point of "just use them" no matter where you get them! Other oils are not as potent or effective by way of personal experience but even those are better than nothing. Also...fresh herbs are more potent and health giving than any dried or made into oils. The whole fresh plant is always the best bet!
Disclaimer...He uses Oregano oil internally and a lot of it! I would not suggest such a large amount and if you do use oils internally it is much safer to use capsules so you don't burn your mouth and throat...ouch!
- The herbs he suggests I would grow and use in a tea or tincture, but tinctures are kinda gross. My favorite tea is homemade Chai by far and it has many of the herbs he suggests...
Cinnamon
Ginger
Licorice
Clove
Yum.......Recipe below
Homemade Chai Concentrate
Yields: 1 batch of concentrate, approximately 4 cups
adapted to suit my personal taste
Yields: 1 batch of concentrate, approximately 4 cups
adapted to suit my personal taste
4 1/2 cups water
2 tbs loose leaf rooibos tea
2 cinnamon sticks
1 vanilla bean, split in half (or 1 tablespoon of vanilla extract added at the very end)
1/2 cup coconut sugar, date sugar or raw cane sugar (you can add more or less depending on how sweet you like your chai)
1 – 3-inch section of fresh ginger, cut into pieces or 4 tsp ginger candies
10-15 whole cloves
8 cardamom pods
1/2 teaspoon freshly ground nutmeg
1/2 tsp fennel
2 tbs loose leaf rooibos tea
2 cinnamon sticks
1 vanilla bean, split in half (or 1 tablespoon of vanilla extract added at the very end)
1/2 cup coconut sugar, date sugar or raw cane sugar (you can add more or less depending on how sweet you like your chai)
1 – 3-inch section of fresh ginger, cut into pieces or 4 tsp ginger candies
10-15 whole cloves
8 cardamom pods
1/2 teaspoon freshly ground nutmeg
1/2 tsp fennel
1/2 tsp licorice
1/8 whole black peppercorns I don't like spicy chai!
1 teaspoon orange zest
1 tablespoon raw honey (optional, leave off to make vegan, if you want it to be sweeter without the honey, add a bit more sugar in at the beginning)
1 small square section of cheesecloth, approximately 6″ square (if you don’t want to mess with cheesecloth, make sure you have a good strainer you can use at the end)
kitchen twine
Prepare the spices, vanilla bean and orange zest by laying them in your cheesecloth, I leave my cinnamon sticks out to make the little pouch of spices a bit more compact. Tie the cheesecloth pouch shut with a small piece of kitchen twine. If you leave the cinnamon sticks out, just tie them together with kitchen twine.
*If you don’t wish to use cheesecloth, you will just add all of your spices directly to the pan when the time comes and strain them out after.
Add the water and sugar to a medium sized saucepan and bring to a boil over a medium-high heat. Once boiling, reduce the heat to a simmer and put in the tea bags, cheesecloth pouch and cinnamon sticks. Simmer for 20 minutes.
Remove the pan from the heat strain the concentrate through a sieve or just remove the tea bags, cheesecloth pouch and cinnamon sticks. At this point if you want a bit more sweetness you can add a tablespoon of honey, stir to dissolve. I don’t always do this, but it is a really nice touch. Additionally, if you didn’t use a whole vanilla bean, add your vanilla extract now. Stir to combine.
Allow the mixture to cool before pouring it into an airtight jar or container. This amount fits perfectly into a 1-quart mason jar. Store in the refrigerator for up to one week.
** To serve, mix 1 part concentrate with 1 part milk of your choice. I personally love unsweeteened almond milk. Heat for a warm beverage or serve over ice for a cold drink.
1/8 whole black peppercorns I don't like spicy chai!
1 teaspoon orange zest
1 tablespoon raw honey (optional, leave off to make vegan, if you want it to be sweeter without the honey, add a bit more sugar in at the beginning)
1 small square section of cheesecloth, approximately 6″ square (if you don’t want to mess with cheesecloth, make sure you have a good strainer you can use at the end)
kitchen twine
Prepare the spices, vanilla bean and orange zest by laying them in your cheesecloth, I leave my cinnamon sticks out to make the little pouch of spices a bit more compact. Tie the cheesecloth pouch shut with a small piece of kitchen twine. If you leave the cinnamon sticks out, just tie them together with kitchen twine.
*If you don’t wish to use cheesecloth, you will just add all of your spices directly to the pan when the time comes and strain them out after.
Add the water and sugar to a medium sized saucepan and bring to a boil over a medium-high heat. Once boiling, reduce the heat to a simmer and put in the tea bags, cheesecloth pouch and cinnamon sticks. Simmer for 20 minutes.
Remove the pan from the heat strain the concentrate through a sieve or just remove the tea bags, cheesecloth pouch and cinnamon sticks. At this point if you want a bit more sweetness you can add a tablespoon of honey, stir to dissolve. I don’t always do this, but it is a really nice touch. Additionally, if you didn’t use a whole vanilla bean, add your vanilla extract now. Stir to combine.
Allow the mixture to cool before pouring it into an airtight jar or container. This amount fits perfectly into a 1-quart mason jar. Store in the refrigerator for up to one week.
** To serve, mix 1 part concentrate with 1 part milk of your choice. I personally love unsweeteened almond milk. Heat for a warm beverage or serve over ice for a cold drink.
- Peppermint can be grown and dried for tea or you can use Peppermint essential oil...it is great in brownies and in chocolate smoothies!
- Basil and garlic is amazing fresh and I am growing some in my garden now. We will see how this goes as I said before I do not have a green thumb. I have an easy and incredible recipe for pesto. I make it every week and use it on homemade pizza, spaghetti on top of the spaghetti sauce or alone, as a dip for veggies...it is so good. It also has lots of garlic. Recipe below....
Pesto:
1/3 cup pine nuts
2/3 cup olive oil
5 cloves garlic
1/3 cup nutritional yeast
1 bunch fresh basil leaves
salt and pepper to taste
Mix all in food processor until smooth! And it freezes well.
Another amazing treatment with garlic is a foot salve. Mix cloves of garlic with olive oil in a blender and spread on feet. Cover with a warm damp sock and put wool socks over that. Sleep on the couch away from any people...lol. Rinse off in the morning. I did this for a recurring sinus infection and it was gone in the morning as advised by a naturopath. My mom can testify to the smell...
This is a handy little chart. I love the tools doTERRA gives for education. The oils he spoke of are all in the Physician's Kit. You can also find quality oils at Plant Therapy or Mountain Rose Herbs.
All in all very interesting and worthwhile information. I do believe I will be stocking my natural medicine cabinet and my food pantry just in case! Happy Prepping!!!
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