Home Remedies: Cold & Flu

screen800x500

These are remedies that I’ve discovered or were passed on to me. Some of them you may already use or know about. (these are not meant as prescriptions and may or may not help you. You are encouraged to seek medical and/or healing advice from a professional)

Colds and flu going from mild to severe.

Chicken Soup:
I’m reminded of Mom’s chicken soup, not just my Mom but all Moms whether they’ve had children or not, whether they are female or male. There’s something nurturing and healing about chicken soup. So to prep for that nurturing time when you are well of ill try this: https://psychesweather.wordpress.com/2017/11/19/home-remedies-chicken-stock-and-soup/

Salt Water Gargle:
At the first sign of a scratchy or sore throat gargle with warm salt water. I often say – oh I’ll do it later, to myself. When I force myself to do make the solution and gargle with it the sore or scratchy throat symptoms vanish.

Having some chicken soup (see link- You may have your own recipe. This is good for colds and flu as well as a source of good nurturing and health.

A tonic for sore throats, head colds and flu-like symptoms:
Add to mug –
½ Lemon (organic) – squeezed
1 teaspoon or tablespoon of organic local honey (if possible)
Chopped or sliced organic ginger root
Boil water and pour over – drink like tea

Peppermint Oil Steam:
A pot of water on your stove-top
A towel
Essential Peppermint Oil

Boil Water to a rolling boil and turn heat off. [CAUTION – When using Peppermint Oil do NOT get near or in eyes, even the steam is powerful – close eyes while steaming]

Put one to three drops of peppermint oil in boiling water. PUT TOWEL OVER YOUR HEAD AND CLOSE YOUR EYES AS YOU POSITION YOURSELF OVER THE WATER.

Breathe in peppermint oil infused water. Good for the lungs and breathing freely.

Peppermint Oil Directly on Skin:
Before moving forward make a test spot on your skin. If a reaction appears such as a redness – do not continue.

If you have a chest cold either put peppermint oil on a Q-tip, a finger or directly on your chest and spread around. [CAUTION – When using Peppermint Oil do NOT get near or in eyes] If you have it on your finger, wash your hands immediately.

Your skin will feel like it’s being burned off, but don’t be alarmed your skin is detoxing as well as chest cold and /or sinuses.

This treatment can be repeated for your sinuses just keep away from your eyes and wash your hands afterwards. [CAUTION – When using Peppermint Oil KEEP AWAY FROM EYES].
 

Fever Breaker:
If have a fever. (If you fever is high over 102 to 105 – try cold showers or ER if fever does not come down) Make your bedroom warm. Put socks on your feet and a cap on your head. Put on mittens or socks over your hands. Get underneath the covers and sweat out the fever.

Nettie Pot Cleanse for Sinuses:

A Nettie Pot looks like a strange tea pot. Use a warm or tepid water solution with some salt dissolved in it.
Move the nozzle of the Nettie pot to your left nostril as you lower and tilt you head to the right. The water will pour through your left nostril up into your sinuses and out your right nostril thus cleansing your nostrils and sinuses.
I actually don’t like this treatment but some swear by it.

[This was a previously published post in Nov 2017 reprinted here due to a link error.]

Advertisements

Home Remedies: Love in Cooking & Richness in a Recipe

Love in…
Cooking with love is easy and many of you most likely do this. Before elucidating the how – a story.
In the 1990s I cooked for my landlord’s wife in exchange for dollars off my rent. She had some severe food allergies. The aim was to make meals and prepare food to her specifications and keep food costs low. Her mainstay was chicken and I was a vegetarian at that time. I purchased boneless chicken breasts at Costco. When I began cooking the chicken I could feel how savagely the chickens had been killed. I had known – in the past this but had forgotten. Kosher chicken is the only chicken killed humanely to my knowledge. It was through directed love that I was able to ameliorate the effects of the violence done to these chickens – as much as possible.

I employed an exercise to activate the heart. Scientists have discovered neurons in the heart. The heart is an organ for sensing emotions, our cognitive brain givens language to delineate these emotions… The exercise is the “I-Am” exercise designed to activate feeling in the heart and allow love to expand. https://psychesweather.wordpress.com/2017/11/20/the-i-am-exercise/

I activated the “I-Am” and directed loving kindness to the chicken. Nora, my landlord’s wife reported that she felt the love in the meals.

Richness
Chicken Breast with White Wine Sauce, Asparagus and Rice (may be substituted with mashed potatoes)
These ingredients aren’t exact because it’s from memory – something I haven’t cooked for a long while.

Inner Prep Work:
Ground and pay attention to your breath as you begin and then periodically through the cooking process. Treat yourself and every ingredient with loving-kindness. As you handle each piece of meat and other ingredients infuse them with love and kindness. As you add the ingredients together project your love into them.

Hardware:
Long-handled wooden spoon for stirring
1 or 2 measuring cups
1 sauté pan
1 saucepan
a table knife or spoon
a sharp knife
Gravy or sauce bowl
Ladle

What’s in it:
2 to 4 boned and skinned chicken breasts (rinsed)
Chicken Stock
¼ to ½ cup white wine
½ to 1 stick of butter
1 pint of heavy cream
olive oil or butter
Some asparagus (rinsed)
Wild Rice or Brown Rice (rinsed)  or 7 – 10 Yukon Gold Potatoes

What to do:
Thaw the chicken stock in advance
If you’re preparing mashed potatoes prepare them in advance while thawing the chicken stock and reheat in the microwave or oven when close to serving.

Brown the chicken in a skillet on both sides until golden brown using butter or cooking oil.
Pour in the chicken stock (liquid only) until it nearly covers the breasts and bring to a boil.
Once boiling turn heat down to medium or medium low and reduce by half.

Add butter and let melt and diffuse.

Start the rice. (Rice cookers are a good for this kind of cooking)

Pour or ladle out ½ to ¾ of stock to a small pan and add the pint of heavy cream, put on medium heat and stir occasionally. Reduce by half.

Pour mixture back into the pan with the chicken, add the wine and reduce by half or three-quarters.

While reducing cut the bottoms of the asparagus stems and steam the asparagus.

Serving:
Take the breast out of the pan and place on a dish with the cooked rice and steamed asparagus.

Take the sauce or pan sauce and pour over chicken. Reserve the rest in a gravy bowl with a ladle

 

Home Remedies: Chicken Stock and Soup

ChickieSoupee

You can make chicken soup by making stock in advance and storing in the freezer. If you’re using more than 1 container for freezing your stock you’ll need to double up on some ingredients. I have always used one large ice cream tub. (You can substitute turkey for chicken but even for Thanksgiving I prefer Chicken over Turkey any day.) I suggest buying organically fed chickens that are “free-range”. Kosher chicken is best because they are killed in a humane manner.

You’ll need:
Either a whole chicken or breasts, legs, wings with the bone.
1 – 2 medium sized yellow onion*
A few carrots
3-5 small boiling potatoes
Leeks and / or celery
A good white wine – Chardonnay – you can use non-alcoholic white wine or white grape juice**
4 to 8 whole cloves*
2 cloves of garlic
Dried herbs – oregano, basil, thyme, 1 or 2 bay leaves
Cooking oil – olive or grapeseed oil

Tap or bottled water (or Britta Water)
A large pot with a lid
A large wooden spoon
Plastic containers (to freeze the soup in) and room in your freezer, of course
A measuring cup (unless you like improvisational cooking)
A sharp knife
A good cutting board
A mortar and pestle (optional)

What to do:
Wash the carrots, leeks and potatoes in tepid running water (cold is okay too). When washing the leeks cut at regular intervals and splay the sheaths open and wash thoroughly – they usually have sand grains in them and its good to get them out. Peel the onion and set aside. Peel the garlic and chop or crush in the mortar with the pestle. Chop the celery and or the leeks as desired.

De-bone the chickie and save the bones.

Pour ½ to 1 cup of the Chardonnay into a measuring cup and set aside

Coat the bottom of your pot with a generous splash of cooking oil and heat. You can tell if the oil is hot enough by running your hand under tap water or bottled water and dribbling the water into the pot. When it sizzles the oil is hot. Turn the heat on your stove down to a low flame or setting.

Add the carrots, potatoes, chopped or crushed garlic and sauté. If you using chopped celery (I don’t use it because it gets caught in my teeth –its stringy and brittle) add it last and sauté. Add the bay leaves. Add pinches of the other spices.

Next add the chicken and mix with the rest of the group, stirring it all together with the long wooden spoon. While it simmers – for 10 to 15 minutes on a very low heat go on to the next prep step.

Peel the onion and insert four whole cloves equidistant from each other in the whole onion.

Add tap, Britta or Bottled Water to the mix filling up about half way. Add the leeks, the onion and the bones from the chicken. Bring to a rolling boil. At boiling add the cup of good white wine (Chardonnay). Bring back to a rolling boil. Then lower the heat to a simmer and cover.

Let simmer until the carrots and potatoes are soft to a fork. Turn off heat.

Let cool.

Once cool pour off the liquid into the plastic containers and seal with the lids. Add the some of the chickie meat and vegetables to each container. Each container needs to have the onion with the 4 whole cloves stuck in and a few bones

For Soup:
Use the stock as a starter. – Add more chicken with or without bones, carrots, garlic – chopped onion, garlic and chopped red peppers sautéed in the bottom of the pot, add the stock including the onion with the cloves in it – or not. Add rice, barley, noodles or not.

Note:
I originally made chicken stock because I was planning on making a sauce with heavy cream, so bear in mind your stock doesn’t have to contribute only to chicken soup.

———————————————–

* When doubling-up on onions and cloves if you’re using more than one container for storage – remember you’re making stock – not soup. When you make stock it’s the broth you’ll be using as a base for soup or sauces mostly.

** When alcohol is using in cooking most of the alcohol is burned off but not all. So if you’re particularly sensitive to alcohol switch to non-alcoholic wines or white grape juice – not too sweet. Using good wine means you’ll have a good flavor. Use a bad wine or grocery store “cooking wine” it makes your food taste cheap and can spoil a dish.