"No more cough and sore throat" tea

based on "Indian superspices" by Gurpareet Bains


15 cm cinamon stick

5 green cardamon pods, lightly crushed

5 cm fresh ginger root, peeled and sliced

3 cloves

4 mugs of water

Place the ingredients in a saucepan, add the water and bring to the boil. Reduce to a low heat, then cover and simmer gently for 10 minutes.

Can be used to brew your favourite tea (black tea, green tea ,rooibos...) and sweeten with honey.

The spices


cinamon: antibacterial, anti-inflammatory, antiviral, cough suppressant

green cardamon: antibacterial, anti-inflammatory, reduces high temperature during fever, cough suppressant

ginger: analgesic, antibacterial, anti-inflammatory

cloves: analgesic, antibacterial, antiviral, anti-inflammatory

Beetroot and apple soup

Based on "Soups" by Annie Bell

Serves 6


4 tbsp olive oil or ghee

1 big onion, chopped

2 garlic cloves, finely chopped

6 medium beetroots, peeled and diced

2 sour apples, peeled and diced

800 ml vegetable stock or water

sea salt

black pepper

soy sauce

freshly-squeezed lemon juice (optionally)

To serve:

feta or manouri cheese

fresh dill

1-2 tbsp extra virgin olive oil

Heat up the oil or ghee in a large saucepan. Add the onion and sauté on medium heat until the onion is soft and translucent. Add the garlic and sauté for a minute. Add the beetroots and sauté for a further 5 minutes. 

Pour in the stock or water (the liquid should cover the vegetables) season with salt, black pepper or soy sauce, increase the heat and simmer for 15 minutes. Add the apples and simmer for a further 15 minutes or until the beetroots are soft. 

Remove from the heat and cool slightly, then purée until very smooth in a blender. Return the soup to the pan. If the soup is too thick add more stock or water. Taste and adjust the seasoning , add the lemon juice if necessary.

Serve sprinkled with feta or manouri cheese and chopped dill. Finish with a drizzle of olive oil.

In the summer you can serve the soup cold!