Winter Recipes for Health & Well Bring
These are some of my favorite winter time recipes. They are all simple recipes, things easily made in the kitchen and easy to share with others. Pass them on ~
- 1 part Garlic
- 1 part Horseradish
- 1 part Onions
- ½ part Fresh ginger
- Cayenne to taste (just a few grains will do)
- Honey to taste
- Apple Cider Vinegar.
Chop fresh garlic, onions, and horseradish into small pieces. Grate fresh ginger. The amounts and proportions vary according to your particular taste.. If unsure, start with equal amounts of the first three ingredients and roughly half part ginger the first time you make this; you can always adjust the flavors in future batches. Chop enough of the first four ingredients to fill a quart jar approximately half full. Put in wide mouth quart jar and cover with Apple Cider vinegar (keep vinegar about two to three inches above the herbs). Add cayenne to taste (just a small amount or will be too hot!). Let sit two to three weeks. Strain and discard spent herbs. Add honey to taste (add the honey after you strain the rest of the herbs).
Fire Cider should taste hot, spicy and sweet. Great as a winter time tonic and/or as a remedy for colds and coughs. I loved to take little shot glasses as a tonic and often people use it as salad dressing and/or on rice or steamed vegetables. It’s quite tasty!
Winter Cold Care Caps
One of my favorite old time stand byes for ‘kicking a cold’. Take two capsules every two - four hours at the earliest signs of a cold or cough coming on. Often, you’ll be successfully able to ward it off and/or shorten the duration of one.
- 1 part Golden Seal (organically grown, not wildcrafted)
- 1 part myrrh gum
- 1 part Echinacea
- 1 part turmeric
- ¼ part cayenne
Use the herbs in powder form. Mix together well and encapsulate in “00’ size capsules (available in pharmacies or at herb stores). Take two capsules every two to four hours until clear of any symptoms.
Immuno Support Tincture for Winter Time Imbalances
Everyone has their favorite immune formula for winter. Here is mine. It’s warming, good for circulation, and nudges a sluggish immuno system into action.
- 2 part Echinacea (fresh or dried)
- 1 part organically cultivated Osha (hard to find in cultivated form, but search for it. We need to create a demand for the cultivated Osha so we take the demand off of the wild crafted plants)
- 1 part fresh horseradish
- 1 part fresh garlic
- 1 part turmeric (fresh or dried)
- 1 part Shitake and/or Reishi (fresh or dried)
Chop and/or grate all of the herbs. Put herbs into a large mouth jar and cover with at least three inches of brandy or vodka (80 proof alcohol). Let sit in a warm place and shake every few days for four weeks. Strain and rebottle, discarding the spent herbs. At the first sign of a cold or flu coming on, take ½ to 1 tsp every hour or as needed to ward off illness.
Hot Curried Onions
This one of my favorite recipes to eat at the onset of a cold or flu. It’s a great ‘preventive’ and also helps mobilize the immune system. And it’s so very tasty you can eat it even if you’re not sick!
Chop several large onions into think half moons
Whole garlic cloves, peeled (about ¼ the amount of onions)
Sauté onions and garlic slowly over heat until golden brown and soft
Season with Braggs amino or a little tamari
Add a very good curry mix and stir in well. Allow to cook for another 15-20 minutes until curry is well absorbed. * Curry is a blend of spices that are all highly medicinal and usually contains turmeric, cumin, cayenne, ginger, coriander, and other herbs and spices depending on the blend.
* You can also add cashews and raisins to make it a little ‘fancier’. Serve with rice and yogurt for a special treat.