01/4Cold tea recipe to boost immunity

It has been righty said that you are what you eat and this stands particularly true in context of India where Ayurveda is known to find cure through food, along with herbs, minerals and metal substances. While having Ayurvedic medicines, maintaining a strict diet is very important to get cured as medicines won’t work if the patient did not follow the food rules. Many of these Ayurvedic principles were handed down to generations and when the grand moms asked us to sit down and eat, or made us eat neem leaves on an empty stomach to kill worms or prepared kadha to treat cold, it all had a scientific Ayurvedic backing.

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02/4Heirloom tea recipe by Grandma

There are several traditional concoctions handed down to generations that find their place in family heirlooms and one such preparation is this cold tea made by my grandma that she made us drink regularly during summers as she claimed this would build our immunity against the germs that are so prevalent in the rainy season.

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03/4Why this tea

1. The tea has all the ingredients that are proven to either increase immunity or keep infections at bay. As per several studies, tulsi has anti-bacterial, antiviral and anti-fungal properties that include activity against many pathogens responsible for human infections. Tulsi also boosts the body’s defence mechanism against viral and bacterial infections.
2. The presence of gengerol in Ginger is said to bring down inflammation in the body and fight bacteria and viruses.
3. Turmeric is known for its anti-inflammatory and healing properties due to the presence of an active compound called circumin.
4. Both cloves and black pepper have antiviral and anti-bacterial properties. The presence of Eugenol in cloves is said to fight disease causing bacteria and the presence of piperine in black pepper suppresses inflammation in airways caused by asthma and other allergies and boosts immunity.

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04/4How to make it

1. Boil 2 cups water.
2. Add ½ tsp grated ginger, one pinch grated turmeric root, ½ tsp crushed cloves and black pepper and 5 tulsi leaves with ½ tsp tea leaves (not the dust).
3. Boil for 3 minutes and remove from fire. Strain and refrigerate it for 2-3 hours.
4. Serve with 1 tsp lemon juice and 1 tsp honey.

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