Keep colds at bay with these recipes!

Hello everyone!

We've been having a lovely week up here in Minnesota, which has almost made me forget that it is November and winter is on it's way! Gulp...

Continuing our recent cold/flu theme, I thought I would add a few recipes to help keep you and your loved ones healthy. I love the idea of using food as medicine...very few side effects, and it tastes a lot better! Enjoy everyone!


Ginger and Scallion Soup
A good Sweat inducing recipe for when you feel a cold developing...

2 cups water
2 tablespoons fresh ginger, sliced
2 tablespoons white head of the scallion, sliced

In a medium saucepan, bring the water to a boil. Add the ginger and scallion and simmer over a low flame for 15 minutes, or until the ginger is soft and its smell has spread throughout your kitchen.

Drink hot before bedtime. Keep yourself wrapped up (sweater, scarf), stay away from the cold, and especially cold drafts.

Ginger and Pear Soup

This soup will help you sweat out the pathogens that can make you sick.

2 cups water
1 pear
1 tablespoon sliced fresh ginger
1 tablespoon sliced scallion, white heads only
2 eggs, beaten

Bring water to boil in a small saucepan. Cut the pear in half; do not peel it. Add the pear, ginger, and scallion to the water. Return to a boil, cover the pan, and reduce the flame to low. Simmer for 20 minutes.

In the meantime, thoroughly beat the eggs ina glass or ceramic bowl. When the broth is ready - you will know it when the aroma of the ginger spreads through your kitchen - pour the decoction into the bowl containing the two beaten eggs. Mix and drink the decoction while it is still ho, then get under a heavy quilt or thick blanket for a good sweat.

Take this remedy once a day for three or four days, or until the cold goes away.

Peppermint and Scallion broth

Peppermint rises to the head and has a cooling, pungent effect. It is therefore a good relief for colds accompanies by headaches.

20-30 fresh peppermint leaves, or 2 heaped teaspoons dried peppermint
2 or 3 crushed white heads of scallion
2 cups of water

Place all ingredients in a small saucepan. Bring to a boil, then reduce the flame. Simmer for 15 minutes, or until half of the water has evaporated. Drink hot or warm.

- All of the recipes are from The Healing Cuisine of China, by Zhuo Zhao and George Ellis