Garlic Ginger and Green Onion Recipes for Common Cold

Garlic
To treat the early stages of the common cold, take 50 gr. of garlic, the white heads of green onion, and fresh ginger, and boil in water; drink hot and cover yourself with a blanket so that you transpire.

Ginger
When fever and chills are present, grate 30 gr. of ginger, boil it in water, add one teaspoon of brown sugar. To suppress coughing due to the common cold, grate 50 gr. of ginger and mix with 2 teaspoons of maltose, boil in 3 cups of water until the water is reduced to half a cup, and then sip slowly.

Reference: Chinese Foods for Longevity by Henry C. Lu p. 22-23

There is a whole book written on the wonders of ginger, garlic and green onion based on Traditional Chinse Medical (TCM) Food Therapy claiming to cure all most any kind of imaginable disease in man. The book includes more than twenty different recipes to cure the common cold with ginger, garlic and green onion!

Reference: Curing Diseases the Chinese Way: With Ginger, Garlic and Green Onion compiled by Wang Fuchun and Duan Yuhua

DocDyhrs Energy Shake

2 spoons of Soy Protein
1 spoon of Hemp Protein
1-2 Banans
2 spoons of Tyme Honny
1 spoon of Sesame seeds
1 spoon of Linseeds
1 teaspoon of pure Cocoa
1 spoon Rosehip powder
1 spoon of Bee Pollen
Special ingreedients
1 teaspoon of Fo-Ti Tieng powder (www.sanpharm.dk)
1/4 teaspoon of Amazing powder (www.natur-drogeriet.dk)
1 teaspoon of Green Intensity Power (www.natur-drogeriet.dk)
Blend with milk or soy / rice milk.
Drink the shake half an hour before or after serious physical exercise to get the all the benefits.

Viet Man Dish

The saying goes that young boys from Korea would prefer their tender beef in stead of their mom!

The Viet Man Dish: Marinaded tender beef with peanut sauce together with red onions, spinach with pine nuts and bruun rice with peas.

Prepare the peanut butter dip:

  • 1 cup of fried finely chopped (no salt) peanuts
  • 6 spoons of fish sauce
  • 1 finely chopped red chili
  • 1 half round 5 cm palm sucker
  • 100 grams of ” Wet tamarind” soaked in 1 1/2 cop of water
  • The juice and grated peel of 1 lime
  • Mix everything and season.

Main dish:

  • Cut the tender beef in to thin slices and marinade in peanut oil, Teriyaki (or Japanese Soy Sauce), thin slices of ginger and garlic and coarsely ground black pepper.
  • Start cooking the brown rice.
  • Roast the pine nuts in a hot pan without oil until brown in color and set them aside to cool.
  • Saute the peas lightly in butter until they are bright in color (only a short time) and set them aside.
  • Saute the fresh spinach in the pan with less butter than you normally would do.
  • Saute the finely cut red onions in peanut oil and and coarsely ground black pepper and set them aside.
  • Grill the marinaded tender beef briefly on the hot pan.

Serve this wonderful, green and spicy dish fast and delicately with thin slices of green chili on top the of tender grilled beef and sprinkle with coriander leaves.

Bon appetit!

Love Thomas

Use the recipe whenever you want to strengthen your self. A fresh cucumber salad on side would do nicely as well.

Goya the miraculous Bitter Gourd

Somebody once recommended Gohyah or Goya Tea for my common cold. And miraculously it worked!

bittergourd-1I have been testing this Bitter Gourd, or Bitter Melon as it is often called, on myself and friends. The plant is known throughout Asia for its excellent qualities in cooking, health and sickness prevention (lung disorders, cancer and diabetes etc.). The chinese claim that the bitter curd is vital to health. The bitter taste is balancing the other tastes ( sour, pungent, sweet, salty ). Gohyah is included in famous recipes in TCM Food- or Dietotherapy.

Tea: Slice the Bitter Melmon ( or use try Bitter Gourd ) and purr with boiling hot water. Wait 5 min.

Soup: Slice the Bitter Gourd and boil with 150 gr. pork and you have a wonderful soup.

More uses and info on wikipedia.org: Bitter Melon

The Kollath Breakfast

Our planet shelters 700,000 different species of living things, but only the animals we have domesticated and ourselves feed on cooked foods. Natural food should be raw, but unfortunately our stomach and intestines are normally unable to deal with-especially in cereal form; because we are not like the grain-eating birds that predigest food.

Professor Werner Kollath, German dietician and doctor of medicine, found a way to make wheat digestible without cooking it. This “Kollath breakfast” is not to be confused with Bircher-Muesli, which is based on fruit (grated apple, especially), condensed milk, lemon juice, and small quantity of flakes-and designed to increase the consumption of fruit with cereals as only a secondary ingredient. The Kollath breakfast is intended to make wheat easily digestible without cooking; the fruit is added to improve the taste and to complete the food value. This diet may not be acceptable to some people, as it includes a mixture of fruit and grain. You will have to try it to see if your body will accept the combination at all.

How to Prepare the Kollath Breakfast

The basic recipe that follows lists ingredients for one person:

2 to 3 tablespoons (20 to 40 grams) of fresh whole wheat flour

3 to 5 tablespoons water

1 to 2 tablespoons lemon juice

¼ cup (15 grams) dried fruit, finely chopped

½ -1 cup (100 grams) apples, grated just before serving

(any other fresh fruit in season can be used)

1 tablespoon ground almonds or hazelnuts scattered over the top

In the evening: Place 2-3 tablespoons (20 to 40 grams) fresh wheat flour into a bowl (your coffee grinder will make the wheat grains into flour in a few seconds).

Add 3 to 5 tablespoons water. Never add milk.

Stir, and then leave it at room temperature until next morning.

The cereal will go on swelling through the night, and by morning it will have become a firm paste, and chemical changes will have taken place through fermentation-a process responsible for the value as well as the digestibility of the Kollath breakfast.

In another dish, soak 2 to 3 tablespoons (15 grams) of dried fruits (figs, raisins, or dates) finely chopped.

Next morning: Mix the contents of both bowls using the water in which the dried fruit was soaked, and adding 1 to 2 tablespoons fresh lemon juice together with ½ -1 cup (100 grams) grated apples or pears, or any other fruit in season: crushed cherries, strawberries, plums, peaches, etc.

Dust the mixture with the crushed almonds or hazelnuts.

You can vary the mixture according to taste, adding fresh cream, almond paste, or hazelnut spread, or alternatively, a teaspoon of honey. Each person should. Each person should be given 4 to 6 tablespoons of the mixture.

The apple must be granted just before serving to avoid oxidation (always use stainless steel grater), because the pulp must remain white. The meal should be juicy but not liquid.

If you are still hungry afterward you may eat a little whole grain bread, with cottage cheese made from skimmed milk. Regular use of Kollath’s breakfast will result in these effects:

  1. A feeling of satisfaction for at least next four hours. No false hunger during the morning-no bloated sensation in the stomach.
  2. The weight will adjust itself. Those who wish to slim not fell hungry before lunch, and therefore will not require so large meal. Those, in the other hand, who wish to put on weight, will find their digestion improving, and with this there will be increase of weight. It seems paradoxical, but is, in fact, quite logical.
  3. Constipation, a factor in auto-intoxication, is banished. Because this breakfast is a detoxifier any signs of tiredness and exhaustion that point to the accumulation of toxins, rather than to real fatigue, will disappear.
  4. Physical and intellectual efficiency increases.
  5. There is a feeling of general well-being that comes from improved biological balance.
  6. Inner happiness and satisfaction will banish all cravings for stimulants, such as coffee, tobacco, or alcohol will go way too.
  7. The powers of concentration increase, because the digestive system is not overloaded with a heavy meal. Remember that digestion accounts for 70% of available nervous energy.
  8. Resistance to stress improves.
  9. Composition of the blood improves. The multiplication of the skin cells, resulting from better irrigation of the subcutaneous tissues, makes the complexion rosy, and banishes eczema, boils and dry skin.
  10. The hair becomes supple and alive. Dr.Kollath has even cited cases where regular use of this breakfast formula has put a stop to graying hair and allowed the normal color to return.
  11. The nails become shiny, and lose their fragility.
  12. The teeth improve. Dr. Kollath can cite instances where paradentosis, for which so far no cure has yet been found, has not only been stopped, but has retrogressed. Teeth which had become lose have tightened in their sockets.
  13. The skeletal structure is strengthened, so the fractures become less common, and, if an accident occurs, the bones knit more quickly.

Cereals and fruit taste good together in the Kollath breakfast. The odor of the fresh ground flour is blended with the fragrance of the fruit.

Carefully prepared, the breakfast becomes a delicacy varied in its composition by the use of a seasonal fruits. The fruits add its juicy freshness to the cereal, and by stimulating the salivary glands, assists, from the moment it enters the mouth, in preparing the alimentary bolus, so that the food is better assimilated and with the least expenditure of energy.

The B complex vitamins found in fresh flour are added to the vitamin content of the fruit. Organic acids in fresh fruits are neutralized by the carbohydrates in the cereal. Preparation is easy, and simple, since there is no morning cooking required at a time when there is often a minute to spare. Try it faithfully for a few weeks and see the results!

 

Juicy Pineapples at a price!

Supermarket price wars, toxic waste and tropical fruit. A Guardian Films production for Consumers International, this investigative documentary exposes the unacceptable social and environmental conditions endured by pineapple-grower communities in Costa Rica… and why leading supermarkets in Europe must share the blame.

Reference: www.consumersinternational.org/pineapples

Dr. Wongs Secret of Immortality

Sauce for rice, vegetables and/or fish.

Prepare a mix of two or three tablespoons of miso with enough water to give it a smooth, even consistency. Squeeze in one or two lemons. Grate a bit of fresh ginger, and add two tablespoons of cold-pressed extra virgin olive oil. Mix it all together. Use this sauce over your vegetables and rice. It is also delicious on fish. And kids love it.

Reference:
The Way of Qigong: The Art and Science of Chinese Energy Healing
Ken Cohen
ISBN  0345421094

Alcoholic Poisoning

A few recipes from the straight forward, very practical and ingenious food branch of TCM (Traditional Chinese Medicine) to cure hangovers from drinking to much alcohol.

a. 15 g tea infused in boiling water for 10 minutes. Drink a large cupful.
b. Put 15 g of withe sugar in 30 ml vinegar. Dilute with hot water, and when the sugar has completely dissolved drink.
c. Take 60. g black soya beans. Add a suitable amount of water and heat until boiling, then drink.

Reference:
Eating Your Way to Health: Dietotheraphy in Traditional Chinese Medicine
P. 66
ISBN 711901885X

My personal tips in order to avoid a severe hangover after a drinking binge:
(water, protein, sugar, salt, vitamins)

Drink a large amount of water
Eat a protein rich snack (ex. eggs and bacon, herring or salmon)
Spice with salt
Take a vitamin pill or a vitamin C
Drink Orange Juice

The body should of curse rest (sleep) to be able to recuperate properly. Drink 2 big glasses of water before going to bed.

The day after. Some light exercise and appropriate massage to relieve tensions may be in place after the circumstances. Some people feel that a walk helps. My girlfriend recommends a warm bath for the feet with herbs – against colds and others symptoms of discomfort!

Links:
Hangover wikipedia.org