Forget over-the-counter cold remedies this season: whip up this natural solution instead.
Every year, when the calendar flips to January, all good intentions of eating healthfully are put to the test once again. And if a cold or flu rears its ugly head, the temptation to reach for the comfort food and over-the-counter quick fixes can prove to be overwhelming.
Thankfully, easy-to-make, wholesome substitutes to conventional remedies exist, such as this Lemon Ginger Lavender Elixir served at The Umstead Hotel and Spa in Cary, North Carolina. Harnessing the germ-thwarting power of fruits, roots and herbs, it packs potassium- and calcium-rich lemon; ginger, with antioxidant and anti-inflammatory properties; and thyme, thought to relieve coughs, bronchitis and chest congestion.
The soothing drink also functions as a preventive potion come sniffles season. “It’s an excellent alternative to sugary fruit juices to get a dose of vitamins, and to help boost immunity during winter,” explains chef Greg Gettles. Not to mention that it’s a simple way to ingest more liquids—important at all times. “Our spa guests are consistently given a total wellness experience, which includes proper hydration, both pre- and post- treatment,” he notes.
The brew’s botanical bent is no surprise given The Umstead’s focus on sustainability and the environment. In addition to its recycling and composting efforts, the hotel offers complimentary valet parking for guests driving hybrid vehicles, and plants its own herbs and vegetables in a small, onsite garden and a nearby acre of land. The spa, meanwhile, provides a relaxing space to escape in the form of an outdoor meditation courtyard. Cheers to that!
Lemon Ginger Lavender Elixir
2 qts. water
2 lemongrass stalks, bruised and chopped
8 lemons, juiced and peels reserved
1 cup honey
½ lb. ginger, peeled and chopped
6 sprigs fresh thyme
4 sprigs fresh (or 2 Tbsp. dried) lavender
Bring water to a simmer on the stove. In a large container, combine lemongrass, lemon peels and honey. Add water and mix well. Allow to steep for 10 minutes, then add ginger, thyme and lavender. Let steep for 30 more minutes, whisking every 10 minutes. Strain through a fine sieve. Serve hot or chilled. Yield: ½ gallon.
