Magic – To help you thrive in cold & flu season

Magic – To help you thrive in cold & flu season

Fall is my favorite time of year but it’s also when sickness easily spreads. Our immune systems are challenged by the changing weather and germs flowing from the back-to-school gang. I have a magical juice recipe to supercharge your immune system and believe me, it works! It is fully loaded with Mother Nature’s best defenders: ginger, turmeric and carrots. Magic juice is the natural cure for cold and flu season.

To fully support a stressed out immune system, I recommend the “flooding” approach. When I feel like I’m coming down with something, I literally flood my body with a dose of Magic juice every hour or two until I feel stronger. This recipe is for a small sized juice, somewhere between a juice shooter and a regular sized juice, so it can definitely be consumed every hour or two without making you feel too full. The trick is to listen to your body. If this juice is working its magic on you, you will likely crave more and more of this juice until you have consumed the exact amount your body needs to get healthy.

When I need a little something warm and soothing but feel like I still need more ginger, turmeric and carrots, I make a soup out of these ingredients. I’ve shared this recipe as well. Cold bugs don’t like to live in a body that’s oozing with ginger, turmeric and carrots so stock up and thrive this season.


  • 1 knob of ginger (1cm-5cm – depending on your needs)
  • 1 small turmeric root
  • 1 large carrot
  • ½ of a lemon – peel removed
  • 1 small apple – cored but not peeled

Wash everything well, slice to the right size and juice it up!


Step 1 – base:

  • 1 generous knob of ginger (5-6cm)
  • 1 turmeric root
  • 2 cloves of garlic
  • 1 large yellow onion
  • 4 heaping TBSP of coconut oil

Dice the ginger, turmeric, garlic and onion. Melt the coconut oil on low-medium heat in a soup pot. Stir fry these ingredients in the coconut oil for at least 10 minutes.

Step 2 – vegetables:

  • 2 lb bag of carrots
  • 2 small potatoes
  • 1 red pepper
  • 3 cups of water

Wash and slice the vegetables. Leave the peels on everything. The finer you slice them the faster they will cook. Add the sliced vegetables to your soup base. Add 3 cups of water. Bring to a boil. Simmer with the lid on until all of the vegetables are tender enough to be easily pierced with a fork. Puree the soup with a blender or food processor.

Step 3 – spice:

  • 2 tsp of sea salt
  • 1 TBSP of curry powder (optional)
  • ½-1 tsp of cayenne pepper (optional)

Add the seasoning to your pureed soup and stir well. This makes a spicy soup so if you’re not a fan of spicy flavours, omit the curry and cayenne pepper. This soup freezes well if you have leftovers.

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Magic - To help you thrive in cold & flu season

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