Bean soup made with a large ham bone boiled in it with the beans. You could try chicken soup with the bones boiled in it, too. It's particularly good with a little cayenne pepper or jalepenos in it. Some people say put a little vinegar in the water to help get the minerals out of the bones.
My Mom made what she called a healthy gravy by letting any fat or residue left in a pot or pan reduce to just prior to burning then add a tablespoon or two of water and stir. This gave you use of the leftover nutrients without any E no's added. I usually do it but add milk instead of water cos I prefer white sauces. If I want to make a fancy sauce I add the herbs as necessary. You can learn which herbs to use by reading the ingredients on the back of the packets at the supermarket. I get annoyed when I see "Herb mix" printed on them because then I can't copy it.
HOMEMADE NON-DAIRY BUTTER
My son is lactose intolerant along with having crohn's disease. I make this non-dairy butter for him and he loves it. I thought I should share with everyone on Earth Clinic. I hope it will be helpful to those in need.
- 1 & 1/2 cups melted extra virgin organic coconut oil.
- 1/2 cup any non-dairy milk (I use almond milk).
- 1/4 cup canola or olive oil.
- 1/2 teaspoon sea salt.
Whip in a blender for 1 minute.
Pour in a plastic container and refrigerate.
Ok this my new recipe for cold, congestion, sinus, immunity and digestion. The first part of the recipe is from South Indian cuisine and the final addition is from Japanese Cuisine. So I named it INDO JAPANESE MISO SOUP.
1. 1 Tomato - Diced
2. 1 peeled Garlic - Crushed
3. 5 Peppers - crushed or powdered
5. 1/4 teaspoon - Turmeric Powder
6. 1/8 Chilli Powder (Cayenne Pepper Powder)
7. 300 ml water
8. 1 Table spoon Red Miso
I prefer Red Miso, as it has fermented Soy and Brown Rice. Brown Rice has richer amino acid profile.
1. Boil water in medium heat
2. Then add Tomato, garlic, pepper powder, turmeric powder and chilli powder.
3. Boil it in medium heat for 10 mins.
4. Switch off the heat.
5. After 2 mins or when the soup heat starts to decrease. Add 1 table spoon of red miso paste and mix it well. no need to add salt as miso has salt.
Now delicious Indo Japanese Miso soup is ready.
Don't add miso in boiling soup, it will kill the good bacteria and yeasts.
Any feedback is appreciated.
Good Health. Thanks
I have made this recipe a few times this week. Adults and teens in my house who like spicy foods like this, and so does my 9 year old. 6 year old says it is way too spicy!
This smoothie is great for colds, coughs, sinus congestion, the flu etc.
It is quite hearty but not heavy. The coconut allows for creaminess without dairy, which is helpful when dealing with any congestion.
Pina Kill Lotta
- 1 20 ounce can pineapples in juice (not in corn syrup)
- 1 14 ounce can coconut milk
- 2 Tablespoons Fresh Ginger Root
- 4 cloves garlic
- 1/2 - 1 teaspoon turmeric
- 1/4-1/2 teaspoon cayenne pepper
Blend together in a blender. (With a vitamix the garlic and ginger don't have to be minced up, just in pieces)
This makes about a quart. It will keep in the refrigerator for 24 hours.
~Mama to Many~
I made a dish over the weekend that turns out to be full of great cold/cough remedies like chicken broth, fresh ginger, garlic, red pepper, honey, sea salt! This recipe lets food be your medicine. :)
Thai Peanut Sauce with Chicken and Noodles
- 1 cup chicken broth
- 2 Tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 3 T. honey
- ¼ cup peanut butter
- ¼ t. crushed red pepper
- 1 teaspoon salt
- 1 cup cooked chicken
- ½ cup chopped peanuts
- 1 pound spaghetti noodles
- Options – mushrooms, scallions, steamed carrots or broccoli
- Heat first seven ingredients in a saucepan until it begins to thicken. Stir often.
- Cook noodles according to package directions.
- Mix together noodles, sauce, chopped peanuts, chicken and any desired optional ingredients.
- Serve hot, cold or at room temperature.
The sauce alone makes a delicious dip or topping for raw or lightly steamed veggies.
~Mama to Many~
For those craving more garlic in their diets, a friend of mine recently sent me a recipe from England for Roasted Tomato and Garlic soup that I have used over and over in various dishes, like lentils and pasta, with slight ingredient variations. This is such a delicious recipe, let me tell you! The soup is yummy, but I did found it quite acidic, so be forewarned if you suffer from acid reflux. Better if you only use half a head of garlic rather than the entire head as the recipe states. Please let me know if you make it and come up with any additional creative variations!
ROASTED TOMATO AND GARLIC SOUP
2kg/4.40 lbs large ripe plum tomatoes, halved
1 garlic bulb, cut in half horizontally
2 large red onions, peeled, quartered
Few sprigs fresh thyme
1 tbsp golden caster sugar (superfine sugar)
Sea salt and freshly ground black pepper
2 tbsp extra virgin olive oil
250ml/9fl oz vegetable stock (optional)
100ml/3.38 fl oz single cream (optional)
Few drops balsamic vinegar (optional)
Heat the oven 375 degrees. Place the tomatoes, garlic, onions and thyme into a large roasting tin and season, to taste, with salt and freshly ground black pepper. Drizzle with the oil, and roast in the oven for 40-50 minutes. Remove from the oven and set aside to cool slightly. Mash the garlic with the back of a fork, and discard the skin. Tip the roasted tomatoes and onions into a food processor along with the mashed garlic, and pulse until smooth. If the soup is too thick, pour into a large saucepan and loosen the mixture with either vegetable stock, or single cream. Add balsamic vinegar, to season, if you like.
Using the above but blending just half a head of the peeled and roasted garlic, I pulsed the ingredients in the blender and then stirred half the recipe into two cups of cooked red lentils. Add more of the sauce if you want lentil soup.
I substituted dried oregano for fresh thyme during the roasting process. I did NOT use any of the optional ingredients. I then pulsed the ingredients in a food processor and added about 1/8 teaspoon of cayenne and some fresh basil. I also used a teaspoon of honey instead of caster sugar. Most delicious pasta sauce ever!! I served it over rice pasta.
The above 3 recipes taste better the second day, but who can wait!
Get ready for a most delicious, lingering aroma while the tomatoes and garlic are roasting in the oven!
A hint of butter added the soup/sauce right before serving brings out the flavor.
Make a batch of scrambled eggs and add a heaping teaspoon of basil and a teaspoon or so of turmeric. Add some (real) cheese.
I recently fell in love with Swiss Chard of all varieties - green, red and rainbow. I make a Minestra that contains all three varieties, along with a head of celery leaf, cannellini beans, onion, garlic, olive oil, chicken broth and tomato paste. It is absolutely delicious and I've been eating a huge bowl of it every day. (And by 'huge', I mean the size of a med. mixing bowl! ) :)
It's like a multivitamin in a bowl, which is great, but I wondered if in my case, it might be too much of a good thing? I'm 56 and long past menopause and wondered if all of the iron in my huge bowls of Swiss Chard every day might actually be detrimental?
Looking forward to your wisdom. Thanks!
Hope Bc Canada
Hope Bc Canada
Hope Bc Canada
I find this to be quite effective when I feel a cold or virus taking hold. I prefer to use the dense European bread with the 1/8 inch slices. It has a lower glycemic index. (likeMestemacher)
-onto a toasted slice, spread a generous amount of coconut or Olive oil. -then press 1 or 2 cloves of garlic, mash evenly. -next sprinkle a tsp of Matcha powder. (whole leaf green tea powder) you should be able to purchase at a local health store or online. -cover with a spread of honey and cinnamon. Mash out evenly with a fork, it will become a dark paste. & enjoy.. The garlic, honey, and green tea powder act as powerful anti-virals... Plus I find it quite tasty.