Sunday, 2 March 2014

Goldenrod Standard Infusion to Relieve Sinus Headache

My favorite herb for relief of sinus headaches is goldenrod. Many people think that goldenrod
causes hay fever, which results in sinus headaches, but it doesn’t. The culprit is actually
ragweed, which peaks at the same time that the goldenrod is blooming. Be sure to see a
healthcare practitioner if you suspect a sinus infection.
I make this standard infusion and drink 3 to 4 cups hot every day that I have a sinus headache.
It works extremely fast and well.
Ingredients
1 cup boiling water
1 tsp. goldenrod, dried
Instructions
Pour boiling water over goldenrod. Cover and let sit 20 minutes. Strain out the herbs. Drinkthe tea hot.
Rejuvenate, Revitalize and Refresh your Body
Busy people sometimes turn to caffeine for a pick-me-up. Next time you’re feeling a bit
sluggish, rather than purchasing an unhealthy commercial product, you can try this natural
caffeinated beverage. It has the health benefits of black and green teas as well as vitamin C and
bioflavonoids.
For a variation, you can add carbonated water to this tea. It makes a nice punch, and I like to
serve it when entertaining—guests feel at their mental best!
Energizing Tea
Ingredients
1 tsp. or teabag of black tea
1 tsp. or teabag green tea
1 tsp. Hibiscus sabdariffa flower (called “sorrel” when used as a beverage)
3 tsp. peppermint
2 tangerines
1-inch piece fresh peeled gingerroot, crushed
1 qt. boiling water
Honey to taste

Instructions
Place the teas, hibiscus, peppermint, crushed ginger root, and zest of one tangerine into a large
beverage container.
Cover with boiling water. Cover and let sit for 20 minutes. Strain the solids from the tea.
Juice the tangerines, and add the juice to the container. Add ice, and honey to taste. Makes 6
servings.
Note: a study in 2008 by the USDA showed that daily consumption of three cups of hibiscus
tea lowered systolic blood pressure by 8 to 13 mmHg. The higher the subject’s blood pressure
was at the beginning of the study, the greater the response to the tea.

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