October 10, 2018It's official.
It starts with a scratchy feeling in the back of my throat that I do my best to ignore Saturday morning as I'm prepping for yoga class.
Thinking it's just thirst left over from the activities of the night before, I insist that the feeling is not what I think it is and carry on with the morning.
By the time my Yin class starts at 11:15, I'm thinking the sweat that I broke during the Half Moon series did the trick and I'm okay. I guzzle the rest of the water laced with orange flavored Emergen-C and liquid B-12 before I close up the studio and call it a day.
By the time Sunday morning rolls around, I know what I know. The scratchy feeling coupled with the semi-plugged up left nostril is unmistakable and can no longer be wished away by my tendency toward denial. Whenever I begin to feel a little bit sick, I do everything in my power to tell myself it's not true. Why exacerbate an illness by focusing on the symptoms? Instead, I choose to focus on getting rid of those symptoms ASAP and by any means necessary, including the power of positive thinking.
And I'm feeling pretty good about it, too. Having taken the proactive approach ever since the studio re-opened to the throngs of beautiful, talented and cute dancers, I've been taking the Emergen-C and B-12 for several weeks now. Plenty of fresh fruits and vegetables have also helped, I believe, as has keeping to a pretty strict schedule that involves plenty of down time and rest. I'm quite certain all of this has helped keep this...whatever it is that's trying to get ahold of me...from becoming a full blown cold. The irritation I feel is minor, as are the symptoms.
Considering I want to get back to feeling good and strong, like, yesterday, a new seasonal health tip offered by my friend—artist Miriam Marcus comes to mind.
A big fan of organic produce, healthy local eating (she buys into a local farm co-op every summer), Miriam's also into a wholistic approach to health and wellbeing.
A couple of weeks ago she tells me about "garlic honey." I'm intrigued. Two of my favorite—and very healthy—foods combined? Seems like an unlikely match, I say. Miriam says not true.
"It's amazing," she says, adding that whenever she makes it, it doesn't sit around. "I think it tastes delicious."
She sends me a recipe, which I don't look at until now. Better late than never, they say. Garlic's an immune booster, and the antioxidant qualities of raw honey cannot be understated. With the wide variety of raw honey producers in the area—as well as produce stands and local markets like Campbell's, I figure staying healthy for the rest of the season will be a cinch. For those of you interested in joining in bolstering the immune system for the season, here's the simple recipe. (There's another recipe for fermenting the garlic in the honey, look it up if interested).
Use the honey right off the spoon or however else you enjoy it, and/or eat the garlic after it's soaked in the honey for the requisite amount of time. You won't be sorry!
And remember, don't give honey to babies! This is for adults only.
Garlic infused honey
Small glass gar
One head of garlic (locally grown preferred)
Raw honey (local preferred)
Peel the garlic cloves and then crush with a broad kitchen knife. Place the cloves in the glass jar and cover with local raw honey. Place lid on jar and let rest on your kitchen counter for 3-5 days. Place in refrigerator.
When feeling under the weather, munch on a clove of honey-infused garlic, and feel better soon!
Email Catherine at email@example.com.
Catherine Minolli is Managing Editor of the Tri-City Times. She began as a freelance writer with the Times in 1994. She enjoys the country life, including raising ducks and chickens.