Common Cold Recipes: Soup & Elixir

There is no cure for the common cold.  However, there are ways in which to relieve the symptoms.  Here are a 2 recipes you can use for effective relief.

Manuka honey, ginger and lemon elixir

Manuka honey: antibacterial, antioxidant, and antiviral
Ginger: antiviral, anti-inflammatory, aids digestion, phytochemical properties
Lemon: antiseptic, aids digestion, great source of calcium, magnesium, vitamin C, bioflavonoids

Ingredients

• Fresh lemon
• Fresh ginger
• Manuka honey (the higher the UMF, the more effective)

Instructions

1. Slice lemon into quarters and pack into jar.
2. Grate ginger, and add to lemon (the amount is up to you - the more the better, I say!).
3. Add 2 tablespoons of Manuka honey.
4. Fill with hot water and stir.
5. Serve.

Chicken Soup

The famous natural penicillin.  The combined nutrients in this soup will support healing and provide comfort.

Ingredients

• 1 whole organic chicken
• 3 medium onions, peeled and roughly chopped
• 3 carrots, peeled and roughly chopped
• 3 sticks of celery, trimmed and roughly chopped
• 4 cloves of garlic, peeled
• 4 fresh bay leaves
• a few sprigs of fresh thyme
• 1 small bunch of fresh flat-leaf parsley
• 1 small bunch of fresh dill
• Sea salt

Instructions

1. Place the chicken into your biggest pot. Completely cover with cold water and bring to the boil, and then simmer for 30 minutes. Repeatedly skim the froth off the top of the chicken.
2. Next, add the chopped veg, garlic cloves, bay leaves and thyme sprigs, and season with a good pinch of sea salt and bring back to the boil.  Once boiling, turn the heat down and leave to simmer for 1 and a half hours with lid on.
3. When the soup has had its hour and a half, use tongs to carefully transfer the chicken to a roasting pan. Leave to cool, uncovered, for a few minutes.
4. When the chicken has cooled enough to handle, gently shred the meat off the bone, pile it on to a plate and get rid of the skin and bones. Separate the leaves from your parsley and roughly chop them with the dill. Add your herbs and all your shredded chicken meat to the soup, and warm through for 3 minutes.
5. Season with salt and pepper and serve.