Chicken soup does help clear nasal clog. Ginger seems to settle stomachs. Dark greens such as spinach are loaded with vitamins A and C. And salmon is a great source of omega-3 fatty acids, which have an anti-inflammatory effect. Quite simply, a well-nourished immune system is better able to ward off infections. So eat healthy this winter. And enjoy these recipes from the kitchen of Dr. Charlotte Mathis. 1 chicken, cut into 8-10 pieces (remove skin, leave bone in) 8 cups of chicken broth (homemade is preferable, but unsalted, low-fat canned is fine.**) (If your children won't eat the above vegetables, you may leave them out.) (Ginger is also purported to soothe an upset stomach.) 1/2 cup thinly sliced fresh ginger In a saucepan, simmer ginger, cinnamon, and water 20 minutes, or more for stronger tea. Add honey or sugar and strain tea through a sieve. Hot Lemonade Mixed Greens and Fennel with Ginger Dressing (Ginger is purported to be great for a cold. So is fennel.) For thedressing: Blend first seven dressing ingredients in food processor. With machine running, gradually add oil and process until well blended. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.) Slow Roasted Salmon with Fennel Orange Salsa 4 Salmon filets with skin on For the salsa: When the oven is hot, "slow-roast" the salmon for 17 minutes. It may not look done, but it is! Serve salmon with salsa on the side.
3 large cloves of garlic, chopped
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
8 ounces dried wide egg noodles or 1 cup uncooked long grain rice
1/2 cup finely chopped fresh parsley
2 tablespoons fresh thyme or 2 teaspoons dried thyme
Pat chicken parts dry. Season pieces with salt and pepper. Brown chicken parts in a heavy Dutch oven with 1 teaspoon of canola oil over medium-high heat for about 6-8 minutes, turning once.
Add chicken broth to the pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.
Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard bones from chicken. Cut or pull apart chicken meat into bite-sized pieces and reserve.
Spoon fat off top of chicken broth. Return broth to simmer. Add onion, carrots, celery, and thyme. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead, but be sure to store broth and meat separately in the fridge.)
Stir in noodles, parsley, and reserved chicken. Simmer until noodles are tender, about 5 minutes. If using rice, simmer until rice is done. Season soup to taste with salt and pepper. Ladle into soup bowls and garnish if you like with parsley.
** Canned soup can be made to taste more homemade by simmering it for about 45 minutes with a couple of celery stalks, carrots, half of an onion chopped, a bit of garlic, some peppercorns, and a bay leaf. Strain before using.
6 cups water
2 cinnamon sticks
2 tablespoons honey or brown sugar
lemon wedges for garnish if desired
4 lemons
several slices of ginger root
honey to taste
Juice several lemons, then scrub the peel well. Slice it thinly, and add to the juice.
Cover all with plenty of boiling water, cover, and steep until cool.
For added benefit, add several slices of ginger root before covering with water.
Strain off the liquid, add honey and additional water to taste. Drink hot.
1 bag of fresh spinach or mixed salad greens
2 fennel bulbs (cleaned, cut in half lengthwise, and sliced thinly crosswise)
2 scallions, finely chopped
1 garlic clove, minced
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chopped, peeled fresh ginger
1 tablespoon honey
1/4 cup canola oil
Toss fennel and greens with dressing. Enjoy!
salt, pepper to taste
3 tablespoons fresh herbs (Dr. Grayson recommends chives, rosemary, or thyme.)
1 fennel bulb finely diced, plus 1 tablespoon minced fennel leaves
1/2 cup finely diced oranges
10 green olives pitted and minced
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice, or to taste
Preheat oven to 250 degrees. While it's heating, make the salsa.
In a medium bowl, stir together the fennel bulb and leaves, the diced orange, the olives, the juices, and salt and pepper to taste.
Then, place salmon skin side down on a baking sheet sprayed with olive oil. Brush fish with a bit more olive oil, sprinkle salt and pepper, and press the herbs into the flesh. Set aside.
Friday, November 21, 2008
Can food relieve cold symptoms? See Recipes...
WebMD
Can Chicken Soup or Tea Clear My Cold Symptoms?
We still have a lot to learn about the healing powers of food. But this much we know:
(Great for a sore throat.)
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