Most – I think all – kid’s cold remedies and expectorants have been taken off the market. So when Flintstone came down with a cold I can only imagine he picked up from the Dr’s office the other day, I found myself searching for a way to give him some relief.
For pretty much everyone I know, the go to at home remedy for a cold (besides a hot toddy – can’t give Flintstone one of those!) Is chicken soup. WELL, we don’t have any humane local chicken handy this week, and really the negative health effects of eating meat outweigh any minor positives in the
“remedy,” so I started from scratch.
This is a very flexible recipe. There are a few “essential”n ingredients, ones I’m labelling as such because they have healing or helping properties, and the rest is up to you!
Onion – Essential – I always dice the onion first in any recipe and let it sit for at least five minutes. This maximizes the nutritional benefits of the food since it gives time for the chemicals to mingle and create super healthy compounds. For my purposes, I just chop the onion in first and throw it in the bottom of the pot (not over heat). I’m not into dirtying a whole bunch of dishes to hole all the ingredients – one pot, one
knife, one cutting board, and the countertop compost container.
Garlic – essential – I put a lot of garlic in this recipe. Garlic is known for it’s cold fighting properties, and, as such this is a very garlicy soup. Fresh is best, and the same chop (or crush) first and let sit health
rules apply. Use as much garlic as you can stand (or have!).
Chili pepper – essential – This soup should be somewhat spicy. The chili pepper is an excellent decongestant and improves circulation, which is very important when you’re sick. We happened to have an unbelievable Crop of chilis in the garden this year, so I used fresh, but I also threw in some red pepper flakes and chili powder for good measure. I also added a generous sprinkling of regular ground pepper, but I put that in just about everything.
Carrots and Celery – flavor essential – this iss just the sort of soup that calls for the flavors of carrots and celery. I recommend organic celery because it is one of the “dirty dozen” typically the highest pesticide produce, and is pretty easy to find organic. I used our last carrot (organic, of course) then had to resort to using the organic shredded carrot MacGyver keeps on hand for sandwiches. Whatever works.
Salt – essential – This is probably the only time you’ll hear me recommend adding salt to anything. I feel that the US American diet is already over inundated with sodium, and, as such I rarely cook with it. But here (depending on how much sodium is in your broth – we buy the lowest sodium organic brand our store carries), salt is necessary for taste and to sooth a coughing throat. You can use whatever kind of salt you prefer – sea salt, kosher, whatever. But if you’re pregnant, I recommend using iodized salt. Pregnant women often don’t get enough iodine (a necessary nutrient) because it is generally left out of prenatal vitamins.
Shitake Mushrooms – Essential – you CAN leave these out if you really really want to, or you can substitute other mushrooms, but I don’t recommend it. Shitake mushrooms are PACKED with disease fighting properties and vital nutrients. They add a lot to this soup.
Herbs – in this soup, fresh is always best. Normally, I don’t feel too guilty about using dried herbs if that’s all we have on hand, but I think this soup benefits a lot from the oils in fresh herbs. I used rosemary and oregano from our garden and a lot of tried Thyme since thyme is not one of the half dozen or so herbs we grow and Thyme has great antiseptic properties and tastes great in this soup.
Veggie Broth – Essential – I ALWAYS have at least one box of it in the pantry. I use it all the time. We buy organic because it’s easy to find and generally doesn’t cost any more than regular veggie broth. Seriously, veggie broth is awesome. You should start using it to replace all animal broths immediately.
From there, you add whatever other veggies you happen to have on hand. Since I made this Saturday morning before we went to the Farmer’s Market, we were out of almost everything. I used broccoli, peas, corn, and a few new potatoes (skin on!). Just chop up the veggies (onion and plentiful garlic first) and throw them into the pot as you go. Pour in the veggie broth, add the herbs, salt, and pepper, and simmer until you reach desired flavor/texture. Throw in some whole wheat noodles for a kid pleasing touch.
What foods to you serve when you or someone in your care is sick? What are your comfort foods and home remedy recipes?