Food For Health
Home Remedies for the Cold and Flu
Tis the season for the cold and flu. This year instead of running to the dr and pumping yourself full of antibiotics or pharmaceuticals why not try some home remedies. The #1 most important thing to do when you are sick is to get plenty of liquid. A great remedy for a sore throat is a honey lemon tea. Chug that down all day and it will definitely soothe a sore throat.
For a cough from congestion the best thing that works in my house is to get a pot of water boiling and add some vix vapor rub lean over the pot when the steam gets going and huff. The steam mixed with the vix will break up the mucous in your lungs and help you to get it out.
After you're done huffing steam use a nasal spray to clear the virus and bacteria from your nose. Here's a homemade solution, mix 1/4 tsp salt and 1/4 tsp of baking soda in 8 oz of warm water. Use a bulb syringe or a neti pot ( Available at your local health food store) to squirt the solution up your nose.
Stay warm. Get cozy in a blankie and wear socks on your feet. Staying warm and resting helps your body direct its energy toward the immune battle.
Apple cider vinegar has so many health benefits. It is a remedy for heartburn, clears up acne, helps to control weight and of course helps to clear the sinus and cures sore throats. The recipe for a great apple cider vinegar elixir will be on the blog for those of you who like exact measurements but here are the ingredients for those of you who eye measure. water apple or grape juice acv cinnamon and stevia. That'll clear ya right up.
This is our favorite Apple Cider Vinegar
Chicken noodle soup is always the best food to eat for a cold it keeps you warm and hydrated so we came up with a great no chicken noodle soup for the veggies and the meaties can just add the chicken. Who would've thought a cookie could help you feel better from a cold? This easy to make cookie has just the right amount of fruit and nuts to get you back on your feet after a nasty cold and flu battle.
No Chicken Noodle Soup
Ingredients
- 1 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- 1 yellow onion, diced
- 2 tsp. minced garlic, (3 – 4 cloves)
- 4 stalks celery, sliced (use the leaves, too)
- 4 carrots, sliced
- 1 tsp. dried thyme
- 64 oz. reduced-sodium chicken or vegetable broth
- 2 cups fine egg noodles
- 1/4 tsp. salt, or to taste
- 1/4 tsp. black pepper, or to taste
- 2-3 Tbsp. chopped fresh parsley (optional)
- Heat a stockpot over medium high heat add the butter and oil, and when the butter melts, add the onions, garlic, celery, and carrots. Sauté them until the onions are tender and translucent, 8 – 10 minutes
- Stir in the thyme, then add the broth and bring it to a boil. Add the noodles and cook them until they are just tender, about 4 minutes if you are using fine egg noodles. Season it with salt and pepper to taste, garnish it with the parsley, and serve it immediately.
- Slow Cooker Directions: Add all ingredients except the noodles to the slow cooker, and turn to low for 8 - 10 hours, or to high for 3-4 hours. 30 minutes, before serving, add noodles and turn slow cooker to high for the final 30 minutes of cooking.
We got this deliciously easy recipe from: http://www.pbs.org/parents/kitchenexplorers/2012/03/06/no-chicken-noodle-soup/Instructions
Flu Fighter Cookie
Ingredients
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Pinch of ground cloves
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup packed dark brown sugar
2 large eggs
1/4 cup molasses
1/4 cup low-fat plain Greek yogurt
1 tablespoon freshly grated ginger
2 teaspoons finely grated lemon zest (about 1 lemon)
1/2 cup old-fashioned oats
1 1/4 cups golden raisins
1 1/4 cups dried cranberries
1 1/4 cups roughly chopped walnuts, toasted
Directions
Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside.
Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees.
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Pinch of ground cloves
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup packed dark brown sugar
2 large eggs
1/4 cup molasses
1/4 cup low-fat plain Greek yogurt
1 tablespoon freshly grated ginger
2 teaspoons finely grated lemon zest (about 1 lemon)
1/2 cup old-fashioned oats
1 1/4 cups golden raisins
1 1/4 cups dried cranberries
1 1/4 cups roughly chopped walnuts, toasted
Directions
Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside.
Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees.
Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/flu-fighter-cookies-recipe/index.html?oc=linkback
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/flu-fighter-cookies-recipe/index.html?oc=linkback
Stay warm and healthy friends 'cause baby it's cold outside...
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