I have been treated to a summer cold this week, and so in between resting I have been sipping on mugs of fresh thyme tea with manuka honey, juicing (ginger, garlic, carrot, beetroot, celery, parsley and apples), taking tissue salts (Kali. Mur.) and the amazing Veridian Elderberry Throat Spray. I also gave myself some lovely Kneipp hydrotherapy treatments, such as hot and cold compresses and steam inhalations (with tea tree and eucalyptus oils) for my blocked and painful sinuses.
After day 2 I was ready to get up and about again, and certainly ready to eat again, so I dug out a recipe that I give to clients for an anti-inflammatory green soup. The version below is how I adapted this to my over congested sinuses and chest, so added lots of onion for its antibacterial properties and to help relieve my bronchial congestion. I also added some chunks of baked haddock to this soup once cooked to give me some well needed protein. Simply place a haddock fillet on a baking tray, drizzle with a little olive oil, grind some salt and pepper over it and then put in at 180C for 7-8 mins. This is also a great soup recipe for those on my cleansing diet or anti-inflammatory programme. If you can’t stand coriander, switch for flat leaf parsley.
Cold Busting Green Vegetable and Ginger soup
(serves 2 generously)
- 2 tbsp olive oil
- 1 large white onion, diced
- 3 garlic cloves, peeled and sliced
- large 2 inch chunk ginger, peeled and sliced
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 600ml chicken stock – preferably homemade
- 2 medium size courgettes, roughly chopped
- 1/2 head broccoli, roughly chopped
- 1/2 head sweetheart cabbage, roughly chopped
- 1 lime, zested and juiced
- handful of fresh coriander, chopped
- 1 spring onion, chopped plus a little chopped coriander left over to sprinkle on top
Add the olive oil to a large saucepan and heat gently, adding the onions once warm and cooking for about 2 mins to soften. Then add the garlic and ginger and cook for a further 2 mins.
Add the turmeric and coriander and stir the spices through, adding a little water if needed. Once warm, add the courgettes and mix through the spices to coat the courgette slices and cook for about 3 minutes.
Add the stock to the pan, simmering for 3 minutes
Now add the broccoli, cabbage and lime juice and cook for a short time, only until the vegetables are soft (3-4 mins max).
Pour the mix into a blending jug and add your lime zest and the fresh coriander. Blend together until smooth.
Pour into your bowl and sprinkle with the spring onion and remaining coriander and add your flaked fish, or try a dollop of natural yoghurt or a tablespoon of cashew nuts to provide you with some protein.
Why is this so supportive for your immune system?
Garlic has a strong history of use as an infection fighter, containing the pungent but potent compound allicin which is antimicrobial, making it so affective against nasty bugs. Chopping or crushing garlic stimulates the production of allicin. Onions are known as “immune boosting” due to their ability to stimulate our macrophages and lymphocytes, white blood cells that mop up invaders in our bodies. They are also an expectorant, meaning that they making the mucous in your nose and chest less sticky and more liquidy, helping you expel it from your body. Ginger is also an expectorant, and is anti-inflammatory so should help bring down the pain from headache/sore throat and also when you are coldy or ‘flu-ey, it helps to balance your blood temperature. Dark green leafy vegetables, such as cabbage and broccoli are potent antioxidants and immune supporters, known to have a protective effect against cancer.