(The recipe is at the bottom of the text)
Storing quantities of this 'Elderberry & Ginger Winter Remedy' for when required, should be a staple of all natural health loving households.
Elderberries have long been known by wise old women to be an excellent natural all round medicine (probably a few wise old men too). This is something I was born and raised with, and still continue to practise today.
I found several ideas for a medicinal version of the popular elderberry cordial, but they all contained sugar and none contained ginger. So I ended up concocting this recipe, which embodies everything I consider good for combating colds, pesky sore throats, bacterial and viral infections, as well as creating something you can take daily to help combat cholesterol, improve your vision, as a diuretic, boost your immune system, help with allergies, as an antioxidant, and much more. Elderberries are also slightly laxative in nature, and so will help regulate a sluggish bowel, in a very gentle way.
In Chinese medicine they is used to treat rheumatism and bodily injuries.
Some studies have also begun to indicate that Elderberries have a role to play in combating cancer and some other immune diseases - the anthocyanins help to rebuild damaged cells, as well as protect them via the immune system.
It's a new take on the old saying about an apple a day, "A spoonful a day keeps the doctor away" (sorry apples). But this is something I have done for years throughout the winter.
The compounds found in Elderberries are many, and include vitamin C, vitamin A, vitamin B, amino acids, tannin, rutin, carotenooids, flavonoids (anthocyanins), viburnic acid, and a lot more.
Elderberry & Ginger Winter Remedy Recipe
Ingredients
(The exact quantities are not important, but are more guidelines)
2 lb Elderberries - measured when de-stalked so just the clean berries remain
3 teacups Water
3 teacups Honey
Organic whole Lemon
2 inch piece fresh root Ginger
Directions
1. Put the clean berries into a stainless steel saucepan, add the water.
2. Add the juice of the lemon to the berries, and the peel also. Making sure to NOT include the 'pith', which is the bitter white layer beneath the peel/skin and before the actual lemon segments. It is important that the lemon is organic, as non-organic lemons have wax and other nasty chemicals on the skins.
3. Chop the fresh ginger root into small bits, and add them to the berry mix also.
4. Bring to the boil and then simmer gently for about 50 minutes. Keep the lid on the saucepan, so as not to loose any of the precious juice by condensation and evaporation. If it looks like the water is too low, add another cup.
5. Turn off the heat and mash the berries with a potato masher, until as much juice as possible is extracted from the berries.
6. Strain the juice and mashed berries through a muslin cloth, or another suitable fine meshed fruit/wine making strainer. Return the liquid to a clean saucepan. The remaining squished berries, lemon bits and ginger are great on the compost heap, given to chickens, or maybe the birds would enjoy them.
7. Add the honey to the mixture in the saucepan.
8. Turn the heat back on, slowly bringing the mixture to the boil. Reduce the heat to low and simmer for about 15 minutes. Again, keep the lid on the saucepan so as not to loose any of the liquid.
9. While still hot, pour into sterilised bottles and screw the lids on immediately. Tip each bottle upside down for a couple of minutes to ensure complete sterilisation of the lids etc.
This will keep for at least a year, maybe more. But obviously, making fresh batches each year is best, as you will then have fresh berries each year.
Please note: The above recipe is recommended as an aid to good health, combating a cold, sore throats, coughs and the flu. It is in no way intended to be medical advice - if you are at all worried, see your doctor.
Showing posts with label Ginger. Show all posts
Showing posts with label Ginger. Show all posts
Monday, 8 September 2014
Saturday, 24 May 2014
10 Best Natural Cold Remedies
Here is a list of my 10 favourite ways to fight off that awful cold and sore throat that is wrecking your life.
I was inspired to compile this post whilst lying in bed all night, unable to sleep, with a suddenly swollen rough sore throat, sinuses bunged up through my head to my popping ears (although my nose has managed so far to keep small passages open to breathe a bit), gritty watering red eyes, a wheezing chest with a mucus cough and swollen glands in my neck (obviously fighting off the germs invading me). Otherwise known as a common cold.
The following list of natural, and mostly homemade remedies, is compiled from many years of suffering, over many generations!
Firstly, and very important, YOU DON'T NEED ANTIBIOTICS. They are only required if you get an infection that your body can't fight off naturally, such as sinusitis or bronchitis. They will not affect your common cold, which is a VIRUS. And there are many of them.
1. Elderberries
It's not just some old wives tale your Granny used to waffle on about. Nor some kind of witchy cleverness. Elderberries are in fact an easily accessible, locally growing Superfood!
Elderberry cordial or syrup is well known as a cold prevention remedy, as well as helping to knock it for six once you are are afflicted.
This recipe includes cloves, which are another amazing preventative and curative natural aid to combating colds and flu.
http://www.wildcottage.blogspot.ie/2013/11/the-magic-of-elderberries.html
2. Ginger
I use an old ginger tea recipe that I think my Great Aunt gave me, but I can't remember exactly. Needless to say I've used it forever - and it seriously works. Especially on the sore throats.
The website below has exactly the same recipe and process, and it is presented very clearly.
http://www.learningherbs.com/flu_home_remedy_tea.html
If you are REALLY sick and want it extra strong, just add more ginger !
3 Gargling with Raspberry Leaves and Salt
If you have a sore throat, this is the way to go. There are various old remedies you can use to gargle your sore throat away...
I was inspired to compile this post whilst lying in bed all night, unable to sleep, with a suddenly swollen rough sore throat, sinuses bunged up through my head to my popping ears (although my nose has managed so far to keep small passages open to breathe a bit), gritty watering red eyes, a wheezing chest with a mucus cough and swollen glands in my neck (obviously fighting off the germs invading me). Otherwise known as a common cold.
The following list of natural, and mostly homemade remedies, is compiled from many years of suffering, over many generations!
Firstly, and very important, YOU DON'T NEED ANTIBIOTICS. They are only required if you get an infection that your body can't fight off naturally, such as sinusitis or bronchitis. They will not affect your common cold, which is a VIRUS. And there are many of them.
1. Elderberries
It's not just some old wives tale your Granny used to waffle on about. Nor some kind of witchy cleverness. Elderberries are in fact an easily accessible, locally growing Superfood!
Elderberry cordial or syrup is well known as a cold prevention remedy, as well as helping to knock it for six once you are are afflicted.
This recipe includes cloves, which are another amazing preventative and curative natural aid to combating colds and flu.
http://www.wildcottage.blogspot.ie/2013/11/the-magic-of-elderberries.html
2. Ginger
I use an old ginger tea recipe that I think my Great Aunt gave me, but I can't remember exactly. Needless to say I've used it forever - and it seriously works. Especially on the sore throats.
The website below has exactly the same recipe and process, and it is presented very clearly.
http://www.learningherbs.com/flu_home_remedy_tea.html
If you are REALLY sick and want it extra strong, just add more ginger !
3 Gargling with Raspberry Leaves and Salt
If you have a sore throat, this is the way to go. There are various old remedies you can use to gargle your sore throat away...
Gargling with salted water (use natural sea salt) moistens your throat and brings temporary relief to the symptoms. The salt will also help to kill any germs and nasty bacteria sticking to your throat.
Use half a teaspoon of salt, dissolved in 8ozs of warm water. Do this 4 times a day for the best results.
To reduce that really annoying tickle, try an 'astringent' gargle. Use tea that contains tannin, that's black tea; this will tighten the membranes. Or use a thick gargle made with honey or honey and apple cider vinegar mixed.
Alternatively, soak 1 tablespoon of raspberry leaves (or lemon juice but its not as potent) in 2 cups of hot water, soak for at leaves 15 minutes maybe more; stir in 1 teaspoon of honey. Let the mixture cool to room temperature before gargling.
4 Drink Loads of Water
This is vital to help keep your body hydrated, especially as you may have a slight temperature while your body's immune system battles with the cold germs.
It could also help keep the mucus in your nose and sinuses thinner, and therefore make it easier to remove it when you need to blow your nose.
5 Vitamin C
There has been a fair amount of research to back up this old wives tale, and as is usually the case, our grannies and the local 'healer' knew their stuff.
More natural ways you can add vitamin C to your body is via the food you eat. Everything from oranges, lemons and grapefruits, to peppers and chillies. Eat masses of fruit and a good variety of vegetables. If you can't eat much as you feel too ill, then make a smooth soup from a wide selection of the vegetables, or a pure juice drink by juicing a selection of fruit.
Nowadays the easiest way to take vitamin C is by dissolving a tablet in water and drinking the fizzing concoction that results. You need around 1000mg to 1500mg to help fight off the cold. Vitamin C does this by aiding your immune system. It can also help get rid of your cold faster.
6 Chicken Soup
I had no idea why this works, but I just knew it did ! So I did some research...
Apparently the fumes that come off the hot soup, contain cysteine - that's the stuff that you can or cannot smell, depending on how stuffed up your nose is - that help to release the mucus, at the same time thinning it, so aiding the process whereby your cold goes away faster.
It also helps the body to fight the virus, and contains many needed nutrients if well made.
7 Garlic
Crush 2 cloves of fresh garlic and put into a small glass of water - drink it fast and you won't notice the taste if you are lucky !
If you are pregnant, don't use more than 1 garlic clove.
Garlic is a natural antifungal, antibiotic and is antibacterial. It is a very powerful plant.
8 Cinnamon
Cinnamon, like garlic, is an antibiotic and is antiviral - and remember a cold is caused by various viruses.
Stir 2 tablespoons of cinnamon power into 2 teaspoonfuls of good quality honey and a little warm water. Take half of this straight away, and the rest in a few hours. You can always make another lot after that, if you still need it. This will help to reduce your cough, help keep your temperature down and help with any congestion.
9 Yarrow Tea
You can buy yarrow tea or tea bags from your local health food store - unless of course you are lucky enough to have the wild plant handy nearby.
The tea is very bitter, so sweeten it with honey or stevia, and maybe mix it with a berry tea such as blackberry, raspberry or rosehip.
10 Rest Yourself
This is not as obvious as it seems.
Rest is important when you have the cold virus, as in order to let the body's immune system do it's thing, you need to let it rest. This helps the healing process along quicker.
*The above article/blog post is in no way designed to take the place of medical advice. It is merely my own personal experience. If you are at all worried, or your symptoms are not going away after a week or so, you should consult a medical professional.
Saturday, 28 November 2009
The World's Healthiest Meal - An Anti Cancer Curry
I was recently browsing around news sites and newspapers, and especially the health, food and medical news, doing my usual thing and getting lost in time...
After a lot of reading bits here and there, I found an article in the Telegraph talking about an Anglo Indian chef who was fanatical about finding the perfect curry - a superfood - superspice curry.
My interest was piqued !
Gurpareet Bains is an English born Anglo Indian cook and nutritional therapist, who has an incredible passion for what he is interested in - and it happens to be extremely healthy food which tastes incredible !
He has developed - designed - invented - whatever you want to call it - The Ultimate Cancer Fighting Curry - which also happens to be incredibly healthy in many other respects.
It is in fact a chicken and blueberry curry, with goji berry pilau rice. Gurpareet says that it can help fight off carcinogenic cells. But it also contains many traditional ingredients like ginger, turmeric, chilli and garlic, which are all in their own right a superfood. And all are antiviral and antibacterial.
Every portion of this incredible curry contains the same nutrition as 49 helpings of spinach, 23 bunches of grapes or 9 helpings of broccoli. The article explains that experts have agreed that it contains up to 20 times as much nutrition as any specially formulated 'healthy' meal.
Gurpareet says that you need only eat this once a week to help deal with the prevention of cancers and many other illnesses such as Alzheimers.
So - what is in this incredible meal ?
I emailed Gurpareet and asked him if he would mind if I included his recipe on my blog. His reply was enthusiastic and he was kind enough to agree.
So here it is...
Chicken Curry with Blueberries & Goji Berry Pilau Rice
(serves 4)
20g chopped Coriander
200g fresh or frozen Blueberries
2 tablespoons freshly grated Ginger
Sea Salt
500g low fat Greek Yogurt
4 cloves Garlic - chopped
5 tablespoons extra virgin Olive Oil
2 teaspoons ground Turmeric
2 tablespoons ground cinnamon
1 teaspoon Chilli powder
500g uncooked Chicken breast
1 teaspoon Garam Masala
Fresh Coriander leaves
2 teaspoons Cumin seeds
1 small Onion - sliced
1 Carrot - grated
1 & 3/4 cups of Water
1 cup Basmati Rice
50g Goji Berries
Handful of peas (fresh or frozen)
The Curry
1. Blend 20g of chopped coriander, the blueberries, the grated ginger and 3/4 of a teaspoon of salt with the low fat Greek yogurt. Once well blended put this to one side.
2. Put the chopped fresh garlic into a saucepan with 3 tablespoons of olive oil. Heat on a low-medium heat until the garlic starts to brown. Just 1 or 2 minutes.
3. Add 1 teaspoon of turmeric and mix it in well. Heat for 20 seconds.
4. Mix in the ground cinnamon and the chilli powder. Cook this for another 20 seconds.
5. Add 500g of uncooked chicken breast meat, which has been cut into bite sized pieces.
6. Seal the meat, stirring frequently. This should take no more than 5 minutes.
7. Next slowly pour the yogurt mixture (that you prepared above) into the saucepan with the meat.
8. Bring this to a simmer on a low heat.
9. Simmer for 10 minutes. Do not cover. Stir it from time to time.
10. Then stir through the Garam Masala.
11. The curry is made. Garnish with some fresh coriander leaves.
The Rice
12. Place the cumin seeds and 2 tablespoons of olive oil into a saucepan.
13. Heat on a low to medium heat until the seeds begin to pop. This should take no more than 3 minutes.
14. Add the sliced onion and cook until it is soft.
15. Add 1 teaspoon of turmeric powder. Stir it in and heat for 20 seconds.
16. Add the grated carrot and cook for 2 minutes.
17. Boil 1 and 3/4 cups of water.
18. Place the onion mixture, 1 cup of basmati rice, 1/2 teaspoon of salt and the boiling water into a large microwavable bowl. Mix well with a fork.
19. Cook, uncovered, in the microwave for 4 mins (700W), 3.5 mins (800W), 3 mins (900W).
20. Mix it well again.
21. Cook again, uncovered, for 4 mins (700W), 3.5 mins (800W), 3 mins (900W).
22. Now cover the bowl (clingfilm if no lid) and cook for 4 mins (700W), 3.5 mins (800W), 3 mins (900W).
23. Remove from the microwave and add the Goji berries and the peas. Fork them in.
24. Re-cover the bowl and let it stand for 10 minutes.
25. Fluff the pilau rice up with a fork and serve with the curry.
Gupareet Bains website is at www.gupareetbains.co.uk Please take a look - he has some amazing ideas.
After a lot of reading bits here and there, I found an article in the Telegraph talking about an Anglo Indian chef who was fanatical about finding the perfect curry - a superfood - superspice curry.
My interest was piqued !
Gurpareet Bains is an English born Anglo Indian cook and nutritional therapist, who has an incredible passion for what he is interested in - and it happens to be extremely healthy food which tastes incredible !
He has developed - designed - invented - whatever you want to call it - The Ultimate Cancer Fighting Curry - which also happens to be incredibly healthy in many other respects.
It is in fact a chicken and blueberry curry, with goji berry pilau rice. Gurpareet says that it can help fight off carcinogenic cells. But it also contains many traditional ingredients like ginger, turmeric, chilli and garlic, which are all in their own right a superfood. And all are antiviral and antibacterial.
Every portion of this incredible curry contains the same nutrition as 49 helpings of spinach, 23 bunches of grapes or 9 helpings of broccoli. The article explains that experts have agreed that it contains up to 20 times as much nutrition as any specially formulated 'healthy' meal.
Gurpareet says that you need only eat this once a week to help deal with the prevention of cancers and many other illnesses such as Alzheimers.
So - what is in this incredible meal ?
I emailed Gurpareet and asked him if he would mind if I included his recipe on my blog. His reply was enthusiastic and he was kind enough to agree.
So here it is...
Chicken Curry with Blueberries & Goji Berry Pilau Rice
(serves 4)
20g chopped Coriander
200g fresh or frozen Blueberries
2 tablespoons freshly grated Ginger
Sea Salt
500g low fat Greek Yogurt
4 cloves Garlic - chopped
5 tablespoons extra virgin Olive Oil
2 teaspoons ground Turmeric
2 tablespoons ground cinnamon
1 teaspoon Chilli powder
500g uncooked Chicken breast
1 teaspoon Garam Masala
Fresh Coriander leaves
2 teaspoons Cumin seeds
1 small Onion - sliced
1 Carrot - grated
1 & 3/4 cups of Water
1 cup Basmati Rice
50g Goji Berries
Handful of peas (fresh or frozen)
The Curry
1. Blend 20g of chopped coriander, the blueberries, the grated ginger and 3/4 of a teaspoon of salt with the low fat Greek yogurt. Once well blended put this to one side.
2. Put the chopped fresh garlic into a saucepan with 3 tablespoons of olive oil. Heat on a low-medium heat until the garlic starts to brown. Just 1 or 2 minutes.
3. Add 1 teaspoon of turmeric and mix it in well. Heat for 20 seconds.
4. Mix in the ground cinnamon and the chilli powder. Cook this for another 20 seconds.
5. Add 500g of uncooked chicken breast meat, which has been cut into bite sized pieces.
6. Seal the meat, stirring frequently. This should take no more than 5 minutes.
7. Next slowly pour the yogurt mixture (that you prepared above) into the saucepan with the meat.
8. Bring this to a simmer on a low heat.
9. Simmer for 10 minutes. Do not cover. Stir it from time to time.
10. Then stir through the Garam Masala.
11. The curry is made. Garnish with some fresh coriander leaves.
The Rice
12. Place the cumin seeds and 2 tablespoons of olive oil into a saucepan.
13. Heat on a low to medium heat until the seeds begin to pop. This should take no more than 3 minutes.
14. Add the sliced onion and cook until it is soft.
15. Add 1 teaspoon of turmeric powder. Stir it in and heat for 20 seconds.
16. Add the grated carrot and cook for 2 minutes.
17. Boil 1 and 3/4 cups of water.
18. Place the onion mixture, 1 cup of basmati rice, 1/2 teaspoon of salt and the boiling water into a large microwavable bowl. Mix well with a fork.
19. Cook, uncovered, in the microwave for 4 mins (700W), 3.5 mins (800W), 3 mins (900W).
20. Mix it well again.
21. Cook again, uncovered, for 4 mins (700W), 3.5 mins (800W), 3 mins (900W).
22. Now cover the bowl (clingfilm if no lid) and cook for 4 mins (700W), 3.5 mins (800W), 3 mins (900W).
23. Remove from the microwave and add the Goji berries and the peas. Fork them in.
24. Re-cover the bowl and let it stand for 10 minutes.
25. Fluff the pilau rice up with a fork and serve with the curry.
Gupareet Bains website is at www.gupareetbains.co.uk Please take a look - he has some amazing ideas.
Thursday, 13 August 2009
Courgette and Ginger Jam aka Marrow and Ginger Jam
I always make the mistake of planting too many courgette plants around the place... 2 of them would be more than enough, but no, I have to play safe and plant 7. I'm a fool as now I am over run and can't keep up with making 101 things with courgettes (I could write an entire book of recipes for them).
In case you are in the states or Australia, courgettes are otherwise known as zucchini. Zucchini are originally from South America, and courgette is the French word for them. They are in fact the immature fruits of the marrow, and when left to grow obviously grow into marrows - which adds to the list of things I can make with them ! Oh goodie I can't wait. Well actually I can as I am fast running out of ideas..
One wonderful thing you can make with mature courgettes, which is when they are marrow size, is Marrow and Ginger Jam.
Now I know this sounds disgusting, but in fact it's the most incredibly sublime jam I have ever had, which once in your mouth has the added surprise of a little kick from the ginger. Always stick to the actual fresh ingredients, or else you will not have the delicate wonderful jam I'm raving about.
So here goes:
AMANDA'S MARROW & GINGER JAM
Ingredients
3lbs large Courgettes or Marrow, weighed after peeling, chopping into 1cm thick pieces and de-seeding
4lbs White Granulated Sugar
1oz Fresh Ginger Root
1oz Crystalised Ginger (finely chopped)
Grated rind and juice of 2 Lemons
Rind and juice of 1 Orange
1. Place the peeled & chopped courgettes in a large bowl and sprinkle over about one third of the sugar. Cover. Let this stand and soak through overnight at least (in the fridge in a warm climate).
2. Place the grated ginger root, lemon and orange rind in a piece of muslin and tie up the muslin into a bag. Place the muslin bag in the cooking pan with the courgettes, orange and lemon juices.
3. Simmer for 30 minutes.
4. Add 1oz of finely chopped crystalised ginger to the pan.
4. Add the remaining sugar and boil gently until setting point is reached and the courgettes look transparent.
5. Remove and discard the muslin bag.
6. Pot the hot jam into clean, warm, sterilised jars, cover with waxed paper discs, set aside to cool and cover in the usual way. Alternatively you can simply put the normal jar caps on whilst the jam is still very hot, as this will create a sealed sterile vacuum as the air and jam inside cools.
Makes about 6lbs
*Setting Point*
Many people find it hard to know when the setting point has been reached, and there is no hard and fast set period of time for this to happen. It all depends on the fruit used, how it grew and what it contains etc.
To test to see if jam is set, spoon out a small bit onto an already chilled plate or small dish. Place this in the fridge for 15 minutes. If it wrinkles on the surface and appears set after that time - the jam is ready to put in the jars.
Remember - while you are testing the setting point, always take the pan off the heat, otherwise it will go on getting stiffer and set harder than you want.
In case you are in the states or Australia, courgettes are otherwise known as zucchini. Zucchini are originally from South America, and courgette is the French word for them. They are in fact the immature fruits of the marrow, and when left to grow obviously grow into marrows - which adds to the list of things I can make with them ! Oh goodie I can't wait. Well actually I can as I am fast running out of ideas..
One wonderful thing you can make with mature courgettes, which is when they are marrow size, is Marrow and Ginger Jam.
Now I know this sounds disgusting, but in fact it's the most incredibly sublime jam I have ever had, which once in your mouth has the added surprise of a little kick from the ginger. Always stick to the actual fresh ingredients, or else you will not have the delicate wonderful jam I'm raving about.
So here goes:
AMANDA'S MARROW & GINGER JAM
Ingredients
3lbs large Courgettes or Marrow, weighed after peeling, chopping into 1cm thick pieces and de-seeding
4lbs White Granulated Sugar
1oz Fresh Ginger Root
1oz Crystalised Ginger (finely chopped)
Grated rind and juice of 2 Lemons
Rind and juice of 1 Orange
1. Place the peeled & chopped courgettes in a large bowl and sprinkle over about one third of the sugar. Cover. Let this stand and soak through overnight at least (in the fridge in a warm climate).
2. Place the grated ginger root, lemon and orange rind in a piece of muslin and tie up the muslin into a bag. Place the muslin bag in the cooking pan with the courgettes, orange and lemon juices.
3. Simmer for 30 minutes.
4. Add 1oz of finely chopped crystalised ginger to the pan.
4. Add the remaining sugar and boil gently until setting point is reached and the courgettes look transparent.
5. Remove and discard the muslin bag.
6. Pot the hot jam into clean, warm, sterilised jars, cover with waxed paper discs, set aside to cool and cover in the usual way. Alternatively you can simply put the normal jar caps on whilst the jam is still very hot, as this will create a sealed sterile vacuum as the air and jam inside cools.
Makes about 6lbs
*Setting Point*
Many people find it hard to know when the setting point has been reached, and there is no hard and fast set period of time for this to happen. It all depends on the fruit used, how it grew and what it contains etc.
To test to see if jam is set, spoon out a small bit onto an already chilled plate or small dish. Place this in the fridge for 15 minutes. If it wrinkles on the surface and appears set after that time - the jam is ready to put in the jars.
Remember - while you are testing the setting point, always take the pan off the heat, otherwise it will go on getting stiffer and set harder than you want.
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