Sydney is rapidly sinking in a big’ol vat of the flu. Everywhere you look people are sick and as per acceptable and encouraged practice, they are all being-strong-and-pushing-through which translates literally to coming-to-work-when-they-should-be-home-in-bed-sharing-germs-with-their-cats-instead-of-with-me.
Needless to say after weeks of public transport with strangers coughing everywhere and meetings with workmates sniffling away, I woke up the other morning with a throat like sandpaper and a stuffed up nose. Great.
Having told roughly 23 people about this drink over the past few days I figured it was easier to simply post it and direct them here. I have no idea where I came across this cure but I swear by it and don’t even mind it anymore. Even RJ – who hates the stuff – specifically requests it when he feels a cold coming on as he knows it helps!
Other things to do to speed up getting better – aka tips from your mother.
Eat chicken soup.
They don’t call it Jewish Penicillin for nothing. This magical liquor has been proven to reduce the duration of colds. Something to do with the fat, or the enzymes or the steam – believe it if you wish, don’t if you don’t. You can of course go through the whole deal of making a roast and boiling the carcass for stock and making soup but for a quick fix try this instead:
- Dice 2 carrots, 1-2 stalks of celery, 1 brown onion and 3 cloves of garlic.
- Add to a medium-large saucepan with a splash of olive oil and a big pinch of dried Italian herbs.
- Saute over medium-low heat for 2-3 minutes.
- Add 1 boneless, skinless [or bone in skin on, whatever] chicken breast and enough water to cover all ingredients. If you have stock powder add a spoonful of that too.
- Simmer for 20 minutes. Remove chicken, dice or shred with two forks and return to pan. Season with salt and pepper.
- Eat lots of it.
For a variation:
- Add 2 legs or thighs – bone and skin are fine here – with the breast and simmer for closer to 30 or 40 minutes, shred or dice before serving, discarding skin and bones.
- Add a handful of brown rice or pearl barley and saute with the veggies. Simmer 40-45 minutes until grains are tender. You may need to add more water as it gets absorbed.
Gargle with Salt Water and Camomile Tea – not together.
I have 5 kinds of salt in my house. The generic table salt [with iodine] gets used only to soak cuts and for gargling when sick. I’m not a doctor, there are as many sources that support this as those which deny that it works and I can’t be bothered to find one I like. Besides, my mom said it’s good so I’ve done it for years.
- Add iodized salt to water that is as warm as you can stand and stir to dissolve. The mixture should taste very salty. Gargle before bed, try not to drink anything right after as it will wash away the salt. Do not drink.
The camomile tea trick I just learned the other day. Same thing re sources etc, etc but ask almost any grandmother about this one, and hey, it can’t hurt.
- Brew a cup of tea using pure chamomile leaves. Allow to cool slightly and gargle as needed. Drink if you wish.
Do you have any natural cures you swear by… and can you send some my way? Now where are those tissues…
Chilli, Honey & Lemon Tea… or cure for the dreaded lurgy
- 1/2 tsp dry chilli flakes
- juice from 1/4 of a lemon
- dessert spoon of honey
- hot water
Stir together flakes, juice and honey in a large mug or glass. Pour over hot water and stir to dissolve honey. Let flakes steep 3-5 mins.
Strain if you wish. Drink warm. Add a bit more honey to taste if necessary.
- I originally made this using cayenne pepper but found that the powder sunk to the bottom of the glass and you had to stir the tea before every sip. This version came about when I was staying at a friends house and they had only flakes. I much prefer it.