Covers & Cocktails: Frost’s Thaw

Comments are Closed

1. kkw says:

   January 13, 2017 at 9:21 am

   Whenever I got sick when I was a kid my dad would make a hot lemon honey drink with whiskey. He said it was good for the throat, but I always suspected it was more about putting us to sleep.
2. Kate says:

   January 13, 2017 at 12:48 pm

   Just put the book on hold at the library. The blurb says it’s for anyone who enjoyed Erin Morgenstern’s The Night Circus. Yes, please!
3. Gloriamarie says:

   January 13, 2017 at 1:52 pm

   Gloriamarie’s Compilation of Home Remedies for Cold and Flu Season

   Please note: I gathered these from different sources and I wish now I had kept the source info but I didn’t think of it. My apologies.

   Anglophile friend’s remedy: Earl Grey tea, honey, lemon and agood jolt of gin.
   *****

   Anti-Inflammatory Tea

   8 oz coconut milk or almond milk
   1/2 t tumeric
   dash of cayenne
   1/2 t of honey
   1/8 t cinnamon

   Slowly heat up milk and and all ingredients until dissolved.
   *****

   Apple Cider Vinegar Drink

   This incredible detox drink helps you burn fat, boost metabolism, lose weight, fight diabetes and lower blood pressure.

   Ingredients

   1 glass of water (12-16 oz.)
   2 Tbsp. Apple Cider Vinegar
   2 Tbsp. lemon juice
   1 tsp. cinnamon
   1 Tbsp. Raw Honey

   Directions
   Blend all ingredients together

   Secret Recipe Detox Drink will help your body burn fat, lose weight, fight diabetes.

   Apple Cider Vinegar is full of enzymes and good bacteria. It contains acetic acid which has been shown to lower blood pressure up to 6%. It can also help eat up the starches if you do eat grains in your diet. (I use Bragg – Apple Cider Vinegar)

   Lemon juice helps balance blood sugar and has an alkaline effect on your body helping to regulate ph. It contains, Vitamin C. ( use Lakewood Organic PURE Lemon Juice)

   Cinnamon is one of the best anti-oxidants on the planet. It is the number one herb/spice for balancing blood sugar.

   Honey is very rich in various beneficial substances and can be used even for weight loss. For centuries it treated wounds, and also lung, gynecological, skin and heart diseases. One teaspoon of honey reduces pain in the throat, and even can calm nerves and can be very helpful to lose weight. It contains enzymes that stimulate the digestive process and boost your metabolism, which contributes to weight reduction.
   *****

   Broth to Drink Daily

   Drink 3-4 C a day

   For every 3 quarts of water add:
   1 large ch onion
   1 C daikon, root and tops if possible
   1 C winter squash, cut into large cubes
   1 C root veggies: turnips, parsnips, rutabaga
   2 C chopped greens: kale; parsley; beet greens; collard greens; chard; dandelion; cilantro; or other greens
   2 celery ribs
   1/2 C seaweed: nori, dulse, wakame, kelp, or kombu
   1/2 C cabbage
   4 1/2 inch slices of fresh ginger
   2 cloves whole garlic
   sea salt to taste
   1 C fresh or dried shiitake mushrooms

   Scrub veggies very well with a brush. No need to peel.Cut into large chunks.

   Add all the ingredients at once and place on a slow boil for approximately 60 min. or longer. To taste.

   Cool, strain, and store in glass container in fridge.

   Discard veggies

   Makes about 8 C

   Feel free to mix, match, vary the veggies to create a personal version.
   *****

   COLDS: Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic
   cough, cold, and, clear the sinuses, and it’s delicious too!

   Also for RASPY OR SORE THROAT: When throat has a tickle or is raspy, take one tablespoon of honey and sip until gone. Repeat every three hours until throat is without symptoms.
   *****

   Dirty Carrot and Ginger Soup

   Serves 4

   2 lbs. carrots, washed but unpeeled
   Kosher salt and freshly ground black pepper
   1 tablespoon extra-virgin olive oil
   1/4 cup chopped fresh ginger (Gloriamarie notes: do not substitute powdered ginger for fresh)
   6 cups vegetable stock
   2 tablespoons soy sauce

   Preheat the oven to 425° F.

   Coarsely chop the carrots. Reserve 1/4 of the carrots, and toss the remaining carrots with the oil, 1/2 the ginger, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread the carrot mixture on
   a baking sheet and roast until the carrots are tender and golden, about 25 minutes. Gloriamarie notes that in her countertop oven this was not long enough.

   Meanwhile, bring the stock to a simmer.

   Puree the roasted carrots, reserved raw carrots and ginger, stock, soy sauce, and salt and pepper to taste. Serve hot.

   Gloriamarie notes: I have made this once so far and I found the recipe much too sweet as written. I kept adding tamari and more powdered ginger until it was more what I like.
   *****

   Fire Cider Recipe

   It’s no secret that I believe in fairy tales . . . But they’re mostly of the modern day sort. Occasionally, though, I come across a recipe or ingredient that seems like it was
   pulled directly from one of Grimm’s stories. How else could one feel about keeping dragon’s blood in the cupboard, and enchanted fire cider in the fridge?

   Though not imparted with any actual mystical powers, fire cider truly is magical in its own right. This tonic is revered by herbalists for its ability to help prevent cold and flu symptoms
   and/or shorten their duration if they occur, and for good reason. It’s an apple cider vinegar infusion that contains “powerful immune-boosting, anti-inflammatory, anti-bacterial,anti-viral,
   decongestant, and spicy circulatory movers” that make it “especially pleasant and easy to incorporate into your daily diet to help boost the immune system, stimulate digestion, and get you
   nice and warmed up on cold days.” (source)

   Because it takes about a month to mature, I recommend starting a batch now so you’ll be ready for fall. I actually have two going – one for the family and one for myself, because I love all
   things horse-radishy, and I’m not always great at sharing.

   How To Take Fire Cider
   Many people take 1-2 tablespoons throughout the fall/winter months as a preventative measure, or every three to four hours if symptoms are present.

   Here are some more ways to use it:

   As a “wellness shot” – I actually love the taste, so I put about 1 oz. in a shot glass to drink straight up
   As a tea – Breathe in the steam as you sip to relieve congestion
   In juice – For little ones, it’s best to serve a small amount mixed in freshly-pressed orange juice or lemonade
   As a marinade or salad dressing

   Fire Cider Recipe
   I first read about fire in Rosemary Gladstar’s book, Herbal Recipes For Vibrant Health. This recipe is adapted from her recipe and this one from Mountain Rose Herbs.

   Ingredients

   ½ cup peeled and shredded/diced ginger root
   ½ cup peeled and shredded/diced horseradish root
   ½ cup peeled and diced turmeric OR 1/4 cup additional ginger and 1/4 cup additional horseradish
   ½ cup white onion, chopped
   ¼ cup minced or crushed garlic cloves
   2 organic jalapeno peppers, chopped
   Zest and juice from 2 organic lemons
   Raw apple cider vinegar
   Raw, organic honey to taste
   Optional Additions:

   Several sprigs of fresh rosemary or thyme (optional)
   ½ teaspoon black peppercorns
   Equipment

   Quart-sized jar
   Wax paper
   Instructions

   Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a quart-sized jar. Pack them down lightly so that the jar is about 3/4 full. Use a fermenting weight to hold down
   the veggies/roots, or place heavy roots at the top so that they will weigh down the herbs and jalapenos (which float). Pour a generous amount apple cider vinegar over the roots/vegetables.
   You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand a little so top it off well.

   If you’re using a metal lid, line it with wax paper so that the vinegar doesn’t corrode it, then put the lid on. Place in a dark, room temperature cabinet for 2-4 weeks. (A month is best)

   When the cider is ready, shake well and then strain the roots veggies using a cheesecloth or fine mesh sieve. Add honey to taste and store in the fridge.

   Note: Mountain Rose Herbs suggests that you used the strained veggies in stir fry or spring rolls. Yum!
   *****

   Gloriamarie’s Italian grandmother’s recipe for illness: 1 C cheap dry red wine (my grandfather made it in the basement so it can hardly be too cheap) and 1 apple. Cut up apple, stew in the
   wine. Strain wine into a cup. Eat the apple, drink the wine.
   *****

   Healing Broth
   Healing Broth is a powerful mineral-rich liquid that carries the essence of vitally nutritious vegetables, herbs, & spices in a way that is easy for the body to digest, assimilate, and utilize. You will find this recipe as comforting as it is nourishing. The ingredients of this simple recipe help to provide tremendous healing benefits to both the body and soul.

Carrots help to lower blood pressure, reduce edema, relax muscles, steady nerves, and balance cognitive function. Onions & garlic have powerful antiviral & antibiotic properties and can help eliminate heavy metals and parasites from the body. 
   Parsley & shiitake mushrooms contain an excellent bioavailable form of iron which helps to keep your blood strong and prevent anemia and are also rich in zinc which is highly beneficial for treating viral issues and strengthening the immune system. Ginger & turmeric root helps reduce inflammation and improve liver function and aids in keeps your hair growing strong and skin healthy and vibrant. 

This incredibly healing broth can be made in advance & stored in the fridge. Simply heat up only what you need and place in a thermal mug for warm sipping throughout the day. This broth has the miraculous ability to be both healing, cleansing, and nourishing all at the same time and is a wonderful addition to any health regime. 

Healing Broth

Ingredients
4 carrots, chopped or 1 sweet potato, cubed
2 stalks of celery, roughly chopped
2  onions, sliced
1 cup parsley, finely chopped
1 cup of shiitake mushrooms, fresh or dried
2 tomatoes, chopped
1 bulb of garlic (about 6-8 cloves), minced
1 inch of fresh ginger root
1 inch of fresh turmeric root
8 cups of water
Optional: Chili peppers or red pepper flakes 

Preparation
Place all the ingredients in a pot and bring to a gentle boil. Turn heat down to low and allow to simmer for about an hour. Strain and sip for a mineral rich, healing and restorative broth.
   Gloriamarie notes she would probably use chicken broth instead of water.
   *****
   home-made cough syrup
   2 TBS apple cider vinegar
   2 TBS honey (local if possible)
   2 TBS water (lemon juice alt.)
   1/4 tsp cayenne 
   1/4 tsp ground ginger.
   *****

   Immunity Soup

   I like enoki or nameko mushrooms, black trumpets are good, and
   regular brown mushrooms do the job as well.

   1 tablespoon extra virgin olive oil
   1 medium onion, quartered and thinly sliced
   3 celery stalks, thinly sliced
   1 medium carrot, thinly sliced
   8 medium garlic cloves, very thinly sliced
   2 tablespoons grated ginger, peeled
   3/4 teaspoon finely ground white pepper, plus more to taste
   1 1/2 cups mushrooms, trimmed
   8 ounces firm tofu, sliced into thin slabs
   2 1/2 teaspoons fine grain sea salt

   to serve: lots of chopped green onions, sliced watermelon, radish, and/or pea shoots

   Heat the oil in a large soup pot over medium heat, and stir in the onion, celery, carrot, garlic, and ginger. Gently sauté just until soft, you don’t want any browning. Add a small splash of
   water if the pan drys out in the process. Stir in the white pepper and 10 cups of water. Dial up the heat to bring the broth to a simmer, and hold there for about 15 minutes. Add the
   mushrooms, tofu, and salt, and gently simmer for another 5 minutes. Stir well, taste, and adjust with more salt or water if needed. Ladle the soup into shallow soup bowls and top with lots
   of green onions, pea shoots, and a few watermelon or radish slices. Add a finishing drizzle of olive oil, and enjoy!

   Serves 4-6.
   (Gloriamarie notes that she would probably use chicken or veggie broth instead of plain water)
   *****

   Soothing and Nourishing Tea

   This infusion will relax the nerves and can be used during the day or before bed to assist with a good night’s sleep.

   1 part catnip leaves
   1 part lemon balm leaves
   1 part linden blossoms
   1 part oatstraw
   1 part passilora leaves
   1 part St. John’s Wart flowers

   Blend herbs in a pot, cover with hot water, stir well, cover, and let steep for fifteen or more minutes.
   *****

   Soothing Elixir for Colds and Flu 

   Ingredients: 

   2 lemons, sliced in circles
   8 tea bags, green
   3 cinnamon sticks
   2 inch piece of ginger, sliced thin
   1/4-1/2 cup of raw apple cider vinegar
   6 cups of water
   Raw Honey
   OPTIONAL: turmeric, coconut oil, OnGuard/or Thieves Essential Oil and gelatin.

   Instructions: 

   1. Pour the water in a pot and bring to a boil.
   2. Add the lemons, ginger, tea bags, and cinnamon sticks. Cover and let steep for 20-30 minutes.
   3. Pour the apple cider vinegar into a pitcher or a large half gallon mason jar.
   4. Dump the tea into the mason jar. You can keep the lemons and ginger in, but remove the tea bags.
   5. When ready to drink, warm up, and add in a teaspoon or two of raw honey.
   6. OPTIONAL Add-ins: tumeric, coconut oil, OnGuard/or Thieves essential oil, and gelatin.
   *****

   This Soup Is 100x Stronger Than Antibiotics
   The numerous healing properties of this remarkable soup can help you with colds, ear infections, flu and other health conditions. The three main ingredients for its preparation are: red onion, garlic and thyme.
   The latest study from the University of  Washington has found garlic to be 100 times more powerful than the most commonly prescribed conventional antibiotics.
   Moreover, all three ingredients have powerful antibacterial properties which can protect from viruses, colds, flu and other illnesses which weaken your immune system.
   Ingredients:
   2 large, minced onions
   50 cloves of garlic, cleaned and peeled (5 garlic bulbs)
   1 teaspoon of chopped fresh thyme
   1 cup of fatty sour cream
   1 bunch fresh herbs – parsley, thyme, bay leaves (you can use dried spices)
   2 teaspoons of olive oil
   2 tablespoons of butter
   6 cups (250 ml each) of clear chicken soup (as a base)
   3 cups old bread, cut into cubes

   Instructions:
   At first, preheat the oven to 180 degrees. Cut off the tops (1/3) heads of the garlic and wrap the garlic together with olive oil in aluminum foil, and bake it for 90 minutes. Then, allow it to cool off.
   In a pot over medium heat, add two tablespoons of olive oil and butter. Stew the onions for 10 minutes.
   Then, add the already baked garlic to the stewed onions. Stir, add the chicken soup, the chopped thyme and add fresh or dried herbs.
   Now lower the heat, add the snippets from bread and allow it to stew for five minutes until the bread becomes soft.
   Take out the herbs and stir the soup in a blender or a hand mixer until you obtain creamy and homogenous mixture. In order to enrich the flavor, you can add sour cream and salt.
   Enjoy in both- this delicious soup and your health!
   Source: healthyfoodhouse.com
   *****
   Tortilla-less Tortilla Soup for the Sick Person’s Soul

   (Makes about 2 quarts—enough for 4-5 large servings)

   Note: This recipe has a lot of optional ingredients. I add the optional stuff if i have them on hand and I feel like adding them. If I’m feeling too low to chop an onion, I omit it without
   losing all that much. If I want it to be more substantial, I add the beans. The dried herbs make the soup taste great—but when my nose is stopped up, I can’t taste them anyway. The core
   ingredients—garlic, chiles, tomatoes, limes—will take you where you need to go.

   Ingredients

   1 medium onion, chopped*
   Olive oil for sauteing
   1 head garlic, cloves separated and chopped fine
   3-4 small hot chile peppers, chopped (fresh are best, but dried ones like chipotles and chiles de arbol work great, too. Just rehydrate them in hot water for a few minutes before chopping. )
   1 tablespoon dried oregano and/or thyme*
   1 28-32 oz can or jar of organic whole tomatoes or tomato puree (I use home-canned tomatoes)
   1 can garbanzo beans (cook them from scratch by all means; but if you’re doing poorly, don’t be shy about opening a can), drained*
   Sea salt

   Garnishes

   Limes—enough for half a lime for each serving
   Some good but not fancy melting cheese—I use Organic Valley Sharp Cheddar—grated, about ¼ cup per bowl of soup
   1 bunch of something green—preferably cilantro, but parsley works well too—chopped
   Chopped red cabbage, about 1 cup*
   Avocado slices*

   * Optional ingredients

   Put a large, heavy-bottomed pot over medium heat, and coat bottom with olive oil. Add the chopped onions (if using) and let them saute, stirring occasionally, until they’re translucent. Add
   the garlic and the chiles and saute them, stirring to avoid burning, for a minute or two. Now add the tomatoes and a good pinch of salt. If you are using whole canned tomatoes, use a wooden
   spoon to break them up as they cook. Add the beans, and let the tomato mixture cook and reduce for a few minutes, stirring occasionally to avoid any sticking to the bottom and burning.
   Now, take the same container the tomatoes came in whether store-bought can or home jar—and fill it with water. Add the water to the pot, and bring to a boil. Turn heat to low,
   correct for salt, and prepare to serve.

   To serve: Add grated cheese (if using) to an empty soup bowl. I know you’re not supposed to eat dairy when you have a cold, but I find molten cheese in this soup enormously comforting.
   Ladle a good amount of hot soup into the bowl, making sure that the cheese is completely covered (this will ensure it melts). Now give it a big squeeze of lime juice—at least half a lime.
   Cover top with final garnishes—chopped greens, and if you’re using them, cabbage and avocado slices.
   *****

   Paw Paw Garret’s Homemade Cough Syrup

   Ingredients

   Peppermint candy
   honey
   lemon
   Wild Turkey bourbon, 101 proof

   Directions

   fill a small Mason jar with crushed peppermint candy
   Add 1 tsp honey
   squeeze one or two lemon slices into jar
   pour in bourbon until jar is filled
   screw on lid
   wait for candy to dissolve

   take 1 oz to suppress cough
4. Shana says:

   January 14, 2017 at 12:29 am

   So, a hot toddy with lemon vodka instead of whisky or bourbon. Nice. I’m gonna have to try that variation.

   Even better…I have some ginger infused honey. I bet that would be amazeballs.

Comments are closed.

$commenter: string(0) ""