|
|
Foods and Medicines You Can Make
From the Cold and Flu Series
Children's Herbal Antibiotic Formula
2 cups water
½ teaspoon echinacea root
½ teaspoon licorice root and
½ teaspoon barberry bark (or Oregon grape root)
Place water and herbs in a saucepan.
Simmer for 2 minutes, then remove from heat and steep for about 20
minutes. Strain out herbs. For a 50-pound child, give 1 cup of tea or
half a dropperful (30 drops) of tincture daily. To improve the flavor,
the tea can be mixed with an equal amount of juice. In fact, homemade
apple and grape juice, unlike bottled juices, contain strong antiviral
agents that fight colds and flu.
Cough Drops
1 cup sugar
1/3 cup light
corn syrup
2/3 cup herbal tea
vegetable coloring (optional)
Mix sugar, herbal tea and corn syrup and cook over low heat
stirring until sugar is dissolved and mixture boils. Continue
boiling without stirring until a small amount is very brittle when
dropped into cold water. Wash away crystals from side of pan with a
damp cloth. Cook slowly at end so that the syrup will not discolor.
Remove from the heat and add color. Either drop quickly from the tip
of a spoon onto a greased surface or into prepared hard candy molds.
Allow to harden and cool completely before removing. You can roll
them in powdered sugar and wrap in plastic wrap or waxed paper for
storage. The powdered sugar keeps them from sticking to each
other.
There are commercial herbal or
natural cough drops you find on the market - check the packages for
the variety of herbs that suit YOU personally..... Suggested
combinations include: Coltsfoot, Licorice Mint, lemon, lemon &
honey, thyme, slippery elm, horehound, comfrey leaf, hyssop, marsh
mallow and mullein, to name a few.
Ginger Tea
Drink a cup of ginger tea several times
(at least 3 times) a day. Ginger contains a dozen antiviral
compounds. And it tastes good. To make a tea, add 1 heaping teaspoon of
grated fresh gingerroot to 1 cup of boiled water. Allow to steep for 10
minutes. If you use dried ginger powder use 1/3 to 1/2 teaspoon of
powdered ginger per cup.
Chicken Soup
-
1 (2-3 pound) whole chicken
-
4 large carrots,
sliced
-
4 whole stalks
of celery, leaves included,
sliced
-
1 very large
onion sliced
-
water to cover
-
cracked pepper to taste
-
1 tablespoon of
refrigerated chopped garlic
or a fresh head chopped
or dried garlic to taste
-
Put the chicken,
carrots, celery and onion in a large
soup pot and cover with cold water. Heat
and simmer, uncovered, until the chicken
meat falls off of the bones.
-
Take everything out of the pot.
Strain the broth. Pick the meat out of
the bones and add the sliced carrots, celery
and onion and garlic. Season pepper to taste.
-
When the veggies are
tender return the chicken cleaned of
bones to the pot, stir together and serve.
Onion Soup
Saute onions in butter over low heat until
clear, taking care not to burn the butter. Mix all ingredients
in crockpot or slow cooker. Cook on low 6 hours. Other wise cook
till the onions are clear and tender on the stovetop and serve.
Baked Garlic
-
Elephant Garlic
-
Olive Oil or butter
Trim off top of garlic bulb exposing top of each
clove. If necessary cut the bottoms off so that the bulb will sit
flat. Discard any loose outer skins and puncture with each clove
with a fork. Dab each clove
with olive oil or butter (approximately 1/2 tsp per clove). Wrap in
aluminum foil or cover and bake at 300 degrees F for 60-70 minutes. Baste
the cloves several
times during baking if they are covered. If wrapped in aluminum foil you
can omit this step. Serve whole warm or use as a spread on
toast, bread or crackers.
|
|
