Tag Archives: recover

Catch It!

I honestly could blame it on Cole – he brought it home.

I’m hyper-vigilant about protecting myself from colds and flu but this year I let my guard down.

Part of running errands for Brother last week included picking up a remedy and taking it to him on the job in town. Standing at the truck door, he popped the pills into his mouth and took a big swig from the water bottle I’d taken from his ‘fridge in the main house.

He swallowed hard, coughed, shook his head and then fussed about the water tasting awful. Saying he was being silly, I took the bottle from his hand like a bottle of tea on a hot afternoon. Then as if God hadn’t given me a lick of sense, I masterfully waterfalled a mouthful (a college-day drinking technique, pouring without a lip touching the bottle).

What a shock to instantly discover the water was effervescent!!

Once I recovered, gifted as I am, I showed him by proceeding to drink the remaining few ounces.

After Cole.

Who just took cold medicine.

Yeah, ’cause his mouth on the bottle didn’t contaminate it. I’m that smart!

 

So, with the cold now racking it’s way through my body I’ll share the remedies that usually get me right back to, well, right:

1. Salt water gargle immediately, then 2 – 3 times a day.
2. Honey for sore throat and cough.
3. Crystallized ginger snacks (or juice)
4. Elderberry syrup
5. Bee pollen
6. Steam with Eucalyptus and peppermint oils (and topical oil application)
7. Yogurt
8. Fresh Garlic-Ginger-Chicken soup (Chicken soup is not just a wives tale)
9. Epsom salt bath

And best of all, rest!

Honestly, I thank God not only that I’m strong and healthy, but for time to rest, and maybe catch up on some pleasure reading. Oh, and some extra wisdom in the future, .

Zinc up friends, ’tis the season!

“The Lord sustains them on their sickbed and restores them from their bed of illness.” Psalm 41:3 (NIV)

Plush bear image courtesy Needpix.com

Sneeze Face image courtesy Pixabay

Healing Garlic-Ginger-Chicken soup recipe courtesy Genius Kitchen.

Featured image courtesy image courtesy Productivetothemax.com

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Filed under A Door Ajar

Saved Vegetable Beef Soup

vegetable-pixabay

One thing that my limited budget affected is meat in my diet. I’m a fan of non-GMO, organic soy products, free range poultry, fish and organic cheese, but now and then I crave beef. Toward the end of the month supplies dwindled, so I made a pot of vegetable beef soup.

Without beef bones I used boxes of bargain beef broth from the emergency stash. My fresh veggies tasted less than great and the Great Value  beef (alleged) broth tasted like anything but beef – it was just plain yuk. I’m glad to know not to buy the product again.

I got creative and was delighted to not have wasted the food or my efforts. The friends that dropped by admired the end result so, my secret is secure.

Following is the recipe and the save I concocted. I’ve made it a few more times since with homemade stock, good boxed broths, Knorr Homestyle Stock or Knorr bouillon cubes (which contains less sodium than many other brands). Better Than Bouillon is also good.

knorr-soup-base

Since then I also discovered a culinary jewel at my local restaurant supply: Knorr Professional liquid Concentrated Flavor Base. Available in my area in Beef, Chicken and Vegetable, a 32 oz (946 ml) bottle makes 6.25 gallons. They’re gluten free, no MSG, store on the shelf even after opening, and easily dissolve. With 760 mg sodium per cup it’s less salty than bouillon cubes and quite tasty.

Saved Vegetable Beef Soup

Fresh vegetables chopped into bite-sized pieces:
6 celery ribs
6 medium carrots
1 large onion
Bell peppers (I prefer red, orange or yellow)
1 large potato (or 1 1/2 cups cooked rice)
1/3 large head finely chopped cabbage
3 large garlic cloves finely minced
Bunch fresh minced parsley leaves (to taste)
Cover with beef broth (or stock). When homemade stock is not available, use 2 – 3 boxes or hydrated bouillon cubes (omit additional salt)
Salt and pepper to taste

Simmer till vegetables are almost tender (about 20 minutes).

Once veggies are tender add:
2 cups cooked (or canned) beans; black beans (rinsed). Navy, cannellini, great northern or ceci (chickpea or garbanzo) beans are good and the liquid is great in soup.
16 oz frozen corn
½ small can (6 oz/170 g) tomato paste (avoid lumps and thin with some warm broth before adding), or a large can chopped tomatoes.

Stir and cook on medium heat till blended and heated through.

The save:

1 envelope onion soup mix
1 jalapeno or poblano, pasilla, or Anaheim (California or Magdalena) Chile, halved (remove before serving or chop, according to your preference)
Bunch cilantro leaves finely chopped (to taste)
Juice ½ lime (or more to taste). For extra flavor drop rinds in, but remove before serving).

Stir and cook on medium heat till blended and heated through. Remove lime rinds and peppers if desired and serve with crusty bread.

 

“Yes, you will be enriched in every way so that you can always be generous…” 2 Corinthians 9:11 (NLT)

Vegetable image courtesy Pixabay

 

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Filed under Kitchen Sync