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November 21, 2015
by admin
Comments Off on FIVE FULL PROOF COLD AND FLU REMEDIES

“The human body wants to be healthy and is always striving towards health”

But it needs your help. Natural Medicine is NOT about substituting conventional drugs with natural remedies, it’s about working with your body and assisting it to health.

At the first sign that your body isn’t feeling ‘right’, take a day off from your activity or slow it down and make pots of fresh soups, drink loads of ginger tea with some Echinacea tincture, use the Neti pot to flush out excess mucus and increase your Vitamin C.

FIVE EASY STEPS and REMEDIES

  1. At the first sign of flu-like-symptoms take Oscillococcinum as directed on the package. Oscillococcinum is an amazing Homeopathic remedy for the flu. This product, once only available at Health Food stores, can now be found at local pharmacies.
  2. Use a Neti Pot, an Ayurvedic gem, five to six times a day during an infection (whenever your nasal fluids are NOT clear). The Neti Pot is a genie shaped vessel that flushes excess mucus and infections from the nasal passages. The nasal passages is your first point of infection and therefore the first place to start clearing out an infection.
  3. Take two packets of EmergenC a day, with its 1000 mg of Vitamin C and trace minerals the fizzy-flavored crystals are tasty and help in relieving your symptoms.
  4. Drink hot liquids. In traditional Chinese Medicine colds and flu respond well to hot beverages like fresh Ginger Tea and homemade bone-broth and garlic-rich soups, like Seafood Soup.
  5. Add a dropper of Echinacea Tincture to your ginger tea. Echinacea is an herb that boosts the immune system.

Recipe for Fresh Ginger Tea

  • Chunk (2″) of  fresh ginger, rough grated
  • One Quart of hot water
  • Honey, to taste
  • Apple Cider Vinegar or lemon, to taste

Place grated ginger into a tea strainer over a mason jar and pour boiling water to cover the ginger. Let steep for at least 8 minutes (longer is stronger). Add the honey, and 2 Tablespoons of Apple Cider vinegar.

Upcycle project

I like to use glass quart jars, but they get hot so I re-purpose an old sports wrist band to protect my hands.

FROM THE CDC (CENTER for DISEASE CONTROL) TO HELP STOP THE SPREAD OF GERMS

  • Stay home when you are sick.
  • Cover your mouth and nose with a tissue when you cough or sneeze.
  • Wash your hands often with soap and warm water for 20 seconds. If soap and water are not available, use an alcohol-based hand sanitizer.
  • Avoid touching your eyes, nose or mouth.
  • Practice other good health habits. Clean and disinfect frequently touched surfaces at home, work or school, especially when someone is ill. Get plenty of sleep, be physically active, manage your stress, drink plenty of fluids, and eat nutritious food.

USING YOUR NETI POT

When using a Neti Pot I like to prepare my saline solution in a glass quart jar. I add the product Neti Wash Plus for everyday use but when an infection is present (your mucus is no longer clear) I add the Neti Wash Flu to my preparation.Neti pot products

NETI POT SALINE RECIPE

One glass quart of filtered, boiled water (I take no chances with my Neti-water), 1 ½ teaspoons pure sea salt (without Iodine or any non-clumping additives), 1 dropper-full of Neti-Wash-Plus.

I pre-mix this and leave it on the counter to use 4 to 5 times during a cold, flu or sinus infection. When I am NOT sick I just use the Neti-Pot as needed; after raking leaves, dusting or any time I have been around people that are sick.

USING THE NETI POT

November 13, 2015
by admin
Comments Off on RECIPE: GREEN NOODLES

GREEN NOODLES? Try it, it’s better then you think!

This color-full, fast and easy dish makes an excellent side dish or the main dish for a Meatless Monday. Its also a great way to incorporate greens into your diet.

INGREDIENTS:

  • ½ pkg. Fideo noodles (or any other thin pasta/noodle)
  • 4-6 cloves garlic, grated (yup grating is clean and easy- peal stays on top of grater while the good stuff is underneath)
  • 1-2 ounces Parmesan/ Romano/Asiago cheese, grated
  • 1-2 TBSP olive oil
  • 4 large Lacinato kale leaves, deveined and coarsely chopped
  • 2 -½” thick slices of mozzarella (if desired)
  • 4-6 cubes frozen Basil, or you can use fresh leaves to taste

DIRECTIONS:

  • Lightly steam the Fideo-pasta, drain and rinse.
  • Toss with ½ the olive oil, ½ the grated garlic, all of the parmesan cheese, and the Mix really well till the noodles are well coated.
  • Line aslightly oiled six inch cast iron skillet and place ¾ of pasta mixture.
  • Toss ½ the remaining olive oil and the remaining garlic with the kale and place into the center of pasta lined skillet.
  • Cover greens with the cubed mozzarella, if desired skip this step.
  • Cover the greens with the remaining pasta and pat down firmly.
  • Cover and bake for twenty minutes in 375F oven.
  • Remove cover and return to the oven for another 10 minutes until the pasta crisps
  • Slice into wedges and serve.

Serves four.