We are living in times where boosting our immune system is more important than ever. When we are exposed to bugs and viruses, cold temperatures or feeling rundown/burnout, we are more susceptible to getting sick – but it is not just as simple as external environment factors – it also has something to do with our internal environment. Our immune system.
When we get sick it is likely that our immune system was compromised in the first place, meaning it was not strong enough to protect us. 70% of our immune system lives in our gut – Which means a compromised gut is a likely culprit for a compromised immune system.
“All disease begins in the gut” – Hippocrates
To support your gut health and strengthen your immunity we recommend eating a wholefood diet, reducing stimulants such as coffee and alcohol, including more pre and pro-biotic foods in your diet and getting good quality sleep.
Here is a list of pre and probiotic foods:
Probiotics
- Kimchi
- Sauerkraut
- Apple cider vinegar
- Kombucha
Prebiotics
- Garlic (raw)
- Onions (raw)
- Artichoke
- Sweetcorn
- Watermelon
- Nectarines
- Cashews
And just in case a pesky bug does get in we like to have natural remedies on hand. A favourite in the Aro Ha Kitchen is this amazing probiotic throat medicine with anti-viral, anti-bacterial and anti-septic properties made with two simple ingredients: Honey and Garlic.
Once fermented the honey is wonderful drizzled over roast vegetables or added to salad dressing. The garlic cloves can be smashed and added to all kinds of cooked dishes and stir-fries. We also like to have a small shot of the strained honey at the first hint of a sore throat or cough.
Fermented Garlic Honey Infusion
Ingredients
- 1-2 bulbs of garlic, ideally organic (peeled)
- 2 cups of honey
- 1 sterilised lidded jar
Directions
Peel the garlic, leaving the cloves whole.
- Put a couple of tbsp of honey in the bottom of your jar, then add all the garlic.
- Cover with the remaining honey there should be enough so that the garlic is fully submerged.
- Loosely cover the jar with some muslin cloth or a loose-fitting lid, and set aside.
- Over the next few days, you will see the fermentation process in action – the honey will slowly transform in to an amber liquid, and you will see small bubbles appear and bubble up and out.
- Every second day give the garlic/honey a stir, and after 2 weeks it is ready to use.
Enjoy.