Common cold remedy for chills and clear runny nose and NO fever
Boost your qi, build your blood and kick that cold to the curb broth.
1-2 inch piece of Fresh Ginger sliced thinly
4 Green onions sliced into medium sized pieces
1-2 garlic cloves peeled and chopped (you can also use a garlic press)
6 cups Chicken bone broth (see below) -You can also use regular chicken stock for this recipe if you don’t have the time or broth ready. And for vegetarians, see below for another option.
Place ginger, onions, garlic and mushrooms (if you choose) in a pot and add a small amount of broth. Simmer until ingredients are softened. Add the rest of the stock and bring to a boil. Reduce heat to a simmer and cook for 20-30minutes. Sip on broth throughout the day and feel better!
This broth/soup can be stored in the fridge easily for a few days. You can also eat the ginger pieces if you like for some extra heat J
-add in dried or fresh mushrooms (shitake, mitake etc) to add an extra boost for your qi
– add in 4-5 pieces of Astragalus (Huang Qi) to broth as it is simmering to boost your immune system and energy (qi)
A note on the stock:
Bone broth is incredibly easy to make and just takes a bit of time, but not a lot of energy. If you have a slow cooker that’s great or I would just let my broth simmer on the lowest setting possible on my stove overnight to get the same affect.
Ingredients: Organic chicken bones simmered for 24 hrs with a tbsp of apple cider vinegar. For one pound of bones you need about 12- cups of water or just fill the pot to cover the bones instead of measuring it out. Once it has simmered for 24 hours, skimming off the fat and oil on the surface, strain and store in glass jars or freeze for later use.
I usually have stock simmering in my slow cooker every week to use with cooking or just freeze so I have it to use in a pinch. Saving your bones from a roast or just checking with your local butcher for chicken backs or ends is a great way to get the bones for the broth)
Vegetarians you can make a vegan “bone broth” using vegetable stock or the ends of your veggies simmered for 8-10 hours and adding things like seaweeds, mushrooms and miso to beef up the nutrient content.
The medicine in your cup (nature’s pharmacy):
Ginger is a naturally warming food and has a pungent taste. Fresh ginger is particularly good at treating the common cold when presenting with chills (but NOT fever!). It also has the added benefit or warming and soothing the digestive system helping with nausea, upset stomach and appetite
Garlic is shown to have the lovely perk (in addition to tasting great) of being antibacterial and immune boosting. It is considered warm in Traditional Chinese Medicine food therapy and is great for reducing swellings, removing toxicity and carcinogens, strengthening the digestive system and moving our qi!
Green onion/scallion is also considered a warm and pungent herb, which makes it great for getting rid of ‘superficial’ conditions (aka: the common cold) that are cold in nature (those chills!). It can be eaten cooked or raw and adds a great flavour to foods and works really well in combination with ginger for that warming action.
Astragalus Root – This powerful herbal tool is easily found at your local Chinese market or herbal store. It has sweet and slightly warm properties and has great immune boosting properties. We say it works on the Lung and digestive systems in TCM and has great Qi (energy) boosting properties to it. It’s great for someone who seems to get sick all the time or has a lingering cough or just can’t seem to beat their cold.