Healing with Food: Recipes to Keep on Hand during Flu and Cold Season
By June Soyka Cook ©
If you are experiencing cold or flu symptoms, try healing with food at the onset of symptoms by embracing foods that heal the body. Here are some healing recipes and ingredients to keep on hand during cold and flu season.
Cold Flu Concoction with Thyme
1 ripe pear, cored and chopped
1 inch (or more) of fresh ginger, peeled and minced
½ teaspoon of dried thyme (use high quality non-irradiated green leave thyme)
1 ½ cups unprocessed apple juice
Combine ingredients in a small pot with lid and simmer 5-8 minutes. Pour in bowl or cup and consume. Take three to four times per day as needed. Ideal prior to bedtime — put on an extra layer of clothing and get under warm covers.
Pear is soothing to the throat and contains antiviral caffeic acid, which is an immune stimulant. Ginger possesses ten or more antiviral compounds. Thyme contains thymol, which is an antimicrobial agent containing more than a dozen antiseptic compounds. (Do not use this recipe if you’ve a stomach flu.)
If you’ve a common cold, flu, headache, or upset stomach, sip some ginger tea for healing. An easy recipe: cut a ¾-inch piece of fresh ginger root. Peel the brown skin off and chop. Steep a teaspoon of chopped ginger root in a cup of boiling water then sip. You can also drink this healing tea before a trip to avoid motion sickness, or sip to calm a queasy stomach or menstrual cramps. Ginger has many healing properties including anti-inflammatory properties that are said to lessen the pain of rheumatoid arthritis. To your health!
Miso Soup Recipe (Serves 2) 4 cups water
1–2 cups chopped organic vegetables
(Choose organic vegetables such as broccoli, carrots, scallions, celery, onions, bochoy, daikon. Vary vegetables each time. Include leafy greens often.)
1.5 tablespoons of dark organic barley miso
Firm tofu (dice into ½-inch cubes)
3-inch piece dried wakame seaweed (found in most health food stores)
2 shitake mushrooms – organic dried. Can pre-soak per package instructions.
- Boil the water in a small pot. Add chopped vegetables and mushrooms to boiling water. Lower heat, cover, and simmer until vegetables are tender (about 8 -15 minutes depending on the vegetables used). After vegetables have simmered for about 5 minutes, place a ¼ cup hot vegetable broth from the pot in a separate bowl. Add miso to bowl and mix until miso becomes a wet paste. Add tofu to bowl of miso mixture and set bowl aside until vegetables are tender. Tear seaweed into small pieces and add to the pot.
- When vegetables are tender, add the miso mixture from the bowl to the pot. Let stand for 3 – 4 minutes. Don’t heat miso on high heat, as it will kill the living microorganisms that aid in digestion and healing.
Miso soup is great to help you maintain good health and to recover from ill health. Miso soup has long been known for its healing effects. A smooth and dark puree, miso is made from soybeans and has many health benefits. Miso soup is even thought to deter cancer cells from multiplying. This recipe also includes shitake mushrooms and seaweed, both considered powerful immune system boosters. One teaspoon of seaweed daily is said to boost the immune system. If you’re feeling under the weather, you might want to muster the energy to make this miso soup recipe yourself. Trust your body to guide you to the nutrients it needs for healing and health. Remember making this healing soup is intuitive. You can try more or less miso and different vegetable combinations. Honor your body’s wisdom as you experiment with this miso soup recipe.
We hope you enjoy these healing recipes!