Immune boosting health drink

200 ml homemade natural full-fat non-sugar yoghurt
1 free-range organic egg yolk
2 tbsp cold-pressed extra virgin olive oil
1 tsp cinnamon
1/2 tsp cardamon
1 tsp (5 ml) olive leaf extract
5 g raw organic ginger with skin
1 sprig fresh rosemary, stem removed
1 tbsp flaxseed/linseed, freshly ground (don't use pre-ground!)
some fresh or frozen (defrosted) blueberries
some fresh or frozen (defrosted) raspberries

Place ingredients together in a blender, and blend until everything is fine and well mixed.


Notes:

* If possible, it's best to use non-homogenised hormone-free full-fat milk from grass-fed cows to make yoghurt.

* Free-range organic eggs are much higher in Omega-3 fatty acids, having a ratio of around 1:1 Omega-3 to Omega-6 fatty acids. Use the egg white for cooking, because raw egg white contains enzyme inhibitors.

* Olive oil is high in omega-3 fatty acids, vitamin E and antioxidants. It is best eaten uncooked to get the most benefits out of it.

* Cinnamon has antibacterial, antiseptic, antifungal and digestive properties (among others). It has been found to lower blood glucose, LDL cholesterol, and total cholesterol.

* Flaxseed oil is not very light and heat stable, so only buy seed and grind before use. Keep seed in a cool, dry and dark place such as in the refrigerator.

Flaxseed should be bound with sulphur-based proteins, found in foods such as yoghurt, cottage cheese, Quark and garlic. This converts the rich source of fatty acids in flaxseed more available in the body.
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