Tonique Cuisine

Antiviral infusion

Jean-Marc Enderlin, , Chef and Nutritional therapist

Jean-Marc is a chef and instructor at Spa Eastman and he has worked at a number of restaurants around the world – Switzerland, the United Kingdom, South Africa, Greece and Belgium. He moved to Eastman in 2012 where he has become known for his innovative cuisine – healthy, colourful dishes bursting with flavour!

During the past couple of weeks when a number of our staff became sick, our chef recommended that in order to make themselves feel better, they should try his renowned antiviral infusion. Not only does it taste good, but it helps to relieve the symptoms of a common cold.

Quantity : 1 litre of liquid

  • 1 litre water
  • Sprig of fresh thyme
  • 3 tbsp fresh ginger, finely chopped
  • Juice of one lemon
  • Honey (to taste)

Place all the ingredients in a pot and bring them gently to a boil (under medium heat).

Let the mixture simmer for 15 minutes

Strain – to separate the solids from the liquid

Drink while still warm

Chef’s note
  • If refrigerated, the infusion will keep for up to three days.
  • Some prefer a more acidic taste and others a sweeter taste, so adjust the amounts of lemon and honey accordingly.

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