We are back in Sydney and I’ve been attacked by the *wonderful* flu to ease my transition home. It was inevitable really; a 24 hour flight encased with sniffling passengers, spending the past week alternating between shivering in my spring jacket in snowy mountains in the Dolomites and a balmy 29°C over the weekend in Sydney, and eating a diet of mainly pizza, pasta, red wine and gelato.
As I sit feeling sorry for myself with my box of tissues, this week I bring you a short post with a recipe for an immunity building hot drink (which will probably be useful anyway, in this Sydney torrential rain), interspersed with numerous photos of Venice. This brings me, in turn, to a case of the post-holiday blues.
I often make this drink when I’m feeling run down. I don’t always brew the “tea” with liquorice root, but I enjoy its sweet-aniseedy flavour and it is supposed to have the added benefit of being immunity enhancing with anti-inflammatory properties. If you don’t make the drink with liquorice root tea, then add some extra honey for sweetness.
- 1/2 teaspoon turmeric
- A small pinch (less than 1/8 teaspoon) cayenne pepper
- 1/2 cm ginger, peeled and finely grated
- 1 liquorice root teabag (optional)*
- 350mL boiled water
- 1/2 lemon, juiced
- 1-2 teaspoons raw honey*
- While you are boiling the kettle for the tea, add the turmeric, cayenne pepper and grated ginger to a large mug or glass. Be careful with the cayenne pepper, a little goes a long way.
- Add boiling water (and if using, the liquorice root teabag), stir and let steep for 3-4 minutes.
- Add lemon juice and honey and stir. Add more honey, if desired.
*Note: The liquorice root tea is optional. If you do not use the tea, then add a 1-2 tablespoons of honey for sweetness, depending on taste.