Proof Yourself Against Colds and Flu

It’s that time of year again. I’m hearing about cases of the flu and the season for it goes on right through the winter. You don’t have to succumb, though. Maybe you had your flu shot and feel secure. But the virus can mutate. Also, the virus that comes around may not be the one the health authorities were expecting and made the shots for preventing.

Besides, some of us are allergic to the eggs, rabbit blood, or horse blood in which the anti-flu serum is cultured. The shot could make us sicker than the flu itself. Even if that doesn’t apply to you, both Dr. Jonathan V. Wright of Renton and Nan Fuchs, Ph.D., in their health newsletters, inform us that flu shots are not that effective in people over 65.

I’ve given you the recipe for an Anti-bacterial, Anti-viral Magic Potion, but here it is again in case you missed it: Small handful whole cloves, 1 stick cinnamon, 2 cups water. Simmer until the water turns dark brown and is reduced to about 1 ½ cups. Store in capped glass jar. Spoon 2 or 3 Tablespoons of this basic solution into a mug. Fill with boiling water. Add and mash a slice of lemon. Stir in honey to taste. Enjoy a hot cupful every day through winter and early spring.

Some other anti-virals: Raw garlic. Fresh oranges. Chicken soup.

GARLIC AND LEMON TEA
1 8-ounce serving
1 garlic clove, finely chopped or mashed
Juice of ½ lemon
½ teaspoon crumbled sage or peppermint leaves or 3 fresh peppermint leaves, slivered
1 cup boiling water
Honey to taste

Combine garlic, lemon juice, and sage or mint in a big mug. Pour the boiling water in. Cap with a saucer. Steep 3 minutes. Stir in honey. Sip and enjoy.

TZATZIKI
(SAY: Jah-JEE-kee)
1 small cucumber
1 fat or 2 thinner garlic cloves
¼ teaspoon salt
1 cup plain yogurt
3 Tablespoons minced fresh parsley

Thinly peel the cucumber and chop it finely. Peel the garlic and chop it even more finely. Sprinkle salt on the minced garlic. Mash it to a paste with the back of a spoon.

Combine yogurt, cucumber, and garlic. Serve as a thick soup, a salad, or as a salad dressing, or as a dip with crackers, corn chips, or potato chips.

CHICKEN SOUP
4 TO 6 servings
4 chicken drumsticks or carcass from a roast chicken
1 teaspoon dried tarragon or marjoram leaves
1 yellow onion, chopped
1 carrot, grated or sliced
1 celery rib, sliced
¼ teaspoon coarse black pepper
4 shitake mushrooms or ¼ cup dried shiitake flakes
1 teaspoon salt
2 Tablespoons sherry wine or 1 Tablespoon vinegar or lemon juice
2 quarter-size slices ginger root, slivered
6 cups water or to cover
A handful of brown rice
½ cup diced kale or collard leaves, packed
3 Tablespoons fresh minced parsley or 1 Tablespoon dried parsley flakes
1 teaspoon dried crumbled kelp or 1 leaf wakame seaweed

Place all ingredients in a stockpot. Bring to boiling. Reduce heat. Cover and cook until meet is almost falling off the bones and rice grains turn to Xs. Remove bones, return meat to pan. Bring soup to a boil again. Reduce heat to medium low.

Stir in ½ cup packed spinach leaves, shredded if large. Cook 3 to 5 minutes. Cool if desired with carrot juice. Add:

2 shakes red pepper flakes, optional

Refrigerate soup in glass jars with lids. Reheat and eat as needed up to four days. May be frozen in sterile yogurt or cottage cheese boxes.

Bon appetite and good health, everyone!