Immune Boosting tips

It’s that special time of year again when it seems that everyone around us is sick. I like to think that I have a pretty strong immune system, but some viruses are tough to beat. I’ve compiled a list of my top tips for keeping my immune system strong and ready to fight off anything!

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  1. Homemade wellness shot made from lemon juice, ginger juice, cayenne pepper and turmeric.

  2. Hot ginger tea (I like tulsi ginger tea) with lemon juice and grated ginger.

  3. Infrared sauna or a hot bath to sweat out toxins. If you are taking a bath it helps to drink hot ginger tea or add shredded ginger to the tub to help your body sweat more.

  4. Oregano oil. Add a few drops of oregano oil to a large bowl of hot water and breath in the steam to ease congestion. You can also take it orally for it’s antibacterial benefits.

  5. Tongue scraping to remove bacteria.

  6. Gua Sha. Great for draining the lymphatic system, which helps eliminate toxins.

  7. Elderberry syrup. Studies show that when elderberry syrup is used within the first 48 hours of onset symptoms, it can drastically decrease the duration of a cold/flu because of it’s immune boosting properties.

  8. Propolis spray. I really like this one from Beekeepers Naturals. It’s super soothing if you have a sore throat. It also has antibacterial and anti-fungal properties.

  9. Immune bosting soup (recipe below).

  10. Garlic, add it to everything! Garlic is antiviral and antibacterial. You can swallow a clove whole or add it to meals.

  11. Source Naturals Wellness Formula. I start taking these tablets as soon as I start to feel sick.


Immune Boosting Soup

You really can’t go wrong with a veggie soup! They’re super easy to make and you can add any veggies you want. I made the base of mine out of bone broth to add extra minerals, plus tons of immune boosting ginger, turmeric and garlic.


- 1 bag Bonafide Provisions bone broth (or vegetable broth)

- 6 cups water

- 4 celery stalks

- 3 carrots

- 1 zucchini

- 3 roma tomatoes

- 3 cups cauliflower

- 2 shallots

- 4 cloves garlic

- 1 knob ginger (peeled)

- 1 knob turmeric (peeled)

- 1/2 tsp oregano

- salt and pepper to taste


Chop all veggies into chunks. Add broth, water and oregano to a large pot and bring to a boil. Add veggies and simmer for about 30 minutes or until veggies are tender. Add salt and pepper and serve.

courtnie hamel