Detox Tea as Immune Booster to tackle H1N1 Flu

One of my very compassionate teachers
has requested to spread this recipe as wide as possible
to help people prepare against H1N1 swine flu.

This is one of the nicest Detox Tea I ever had:

BIOGENIC DETOXIFICATION TEA to strengthen the immune system

by Ms Sim Nget Seer
Holistic Health Consultant, Biogenic Nutritionist
and Acupressure Aroma Therapist since 1980
contact Tel: +65 6735 6505


Ingredients:Daily 3 times of the following Dosage for one person

A. Galanga (Raw Blue Ginger) Juice – 1 tablespoon
B. Lemongrass (Raw) Juice – 1 tablespoon
C. Tumeric (Raw Yellow Ginger) Juice – 1 tablespoon
D. Old Ginger (Raw) Juice – 2 to 3 teaspoon (according to taste)
E. Lime Juice (Raw local small) – Juice of 1 to 2 limes according to taste
F. Black Molasses Sugar (organic preferable) – 2 to 3 heap tablespoons according
to one’s preference.
-- Please ensure all utensils are rinsed or soak in boiling water before use --
-- Please use only porcelain or glass utensils --


Methods:

1. Add 125 ml boiling purified water to dissolve the above sugar in a 250 to
300 ml cup or mug
2. Add 1 tablespoon juice each of A to C + 1 teaspoon ginger juice
3. Add 125 ml boiling purified water and juice of one or two limes stir and
drink when cool down.

You can make a litre each of the juice of A to D ingredients and keep each separately in a glass bottle in a refrigerator. Best to add fresh lime and sugar as and when you make a drink.

Gather all the pulp of ingredients A, B and D into a clean cotton bag and put into a porcelain pot with 2 to 3 or 4 litres (depending on the quantity of pulp) of filtered or purified water to boil and as soon as the water boils turn to low simmer for 10 minutes after which you can use it to make the above tea instead of using plain purified water. The remainder liquid when cooled you can keep in glass bottle with a cover and refrigerate for later use to make cold or hot drink with the above ingredients.

Use the tumeric pulp to grind with chilli padi into a fine paste then add Himalaya black salt, black molasses sugar (according to your taste) and organic extra virgin olive oil first cold press and keep it a glass or porcelain jar with a cover. Keep it in the refrigerator and use some as and when required as a condiment by adding fresh lime juice according to taste. Make sure you use a clean dry porcelain spoon each time you dish out the chilli paste to ensure the rest in the jar are not contaminated. This tumeric chilli paste can kill parasites in your body and enhance the function of your liver.

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With Metta,
Kee Yew