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GUIDES & INSIGHTS
Summer Post-Flight Flu Tea
1 serving (Standard 1 Litre Tea Pot) Gentle summer cooling tea for when your head feels hot, your throat is a bit scratchy, slightly “under the weather” after travel or heat. It’s meant for mild symptoms, that early “something is coming on” feeling, not for severe illness. Ingredients Small handful dried chrysanthemum flowers (around 8–10 flowers) 1 tablespoon dried honeysuckle flowers 2–3 thin slices dried liquorice root Small handful fresh mint leaves, or 1 teaspoon dried mint Just‑boiled water to fill the teapot Instructions: Simple Steep Quickly rinse all the herbs under cool water and drain. Put chrysanthemum, honeysuckle, liquorice and mint straight into your teapot. Fill the teapot with just‑boiled water, then put the lid on. Let it steep for about 5 minutes. Strain into cups. Drink warm or at room temperature. Avoid drinking it iced. Safety note This tea is for adults with mild, early‑stage symptoms. Avoid during pregnancy, in young children, or if you have serious heart, kidney or blood‑pressure issues, or take multiple prescription medicines, unless advised by a clinician or qualified practitioner. Wellbeing guidance only and is not a substitute for medical advice, diagnosis or treatment. If you feel unwell, have ongoing symptoms, or are worried about your health, please seek appropriate medical care from your GP, urgent care or emergency services as needed. Download Full Recipe PDF
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Tofu with Ginger & Cucumber
Ingredients Soft/medium-firm tofu 100 g, cut into small cubes ½ small cucumber, slice/cut into strips A pinch of salt Spring onion (optional) Seaweed shreds (optional) Dressing Fresh ginger, finely grated, 1–1.5 teaspoons Light soy sauce 3-5 teaspoons Rice vinegar/ lemon juice 1-2 teaspoons Toasted sesame oil 2-3 teaspoons Maple syrup/ sugar ½ teaspoon A pinch of toasted sesame seeds Chilli oil/grounded white pepper (optional) Cooking Instructions Cut tofu in cubes, drain and place on serving dish (Optional) Steam tofu for 5 minutes to warm it up Cut cucumber into slices or strips; lightly salt and gently squeeze out extra water. Mix all dressing ingredients in a small bowl, adjust to taste In the serving dish, place cucumber on top of tofu, pour over dressing, top with spring onion/seaweed shreds Eat with miso soup or a warm tea Download Full Recipe PDF
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