Robin Anish | The Table is Set: Feed a cold, starve a fever ...

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Short of hibernating like bears, I don't care what you do, you're going to get a cold this winter.

Wash your hands obsessively, take vitamin C and douse yourself in hand sanitizer with every human contact you make, but you're still going to get a cold. Face it and deal with it. It's winter and it goes with the territory.

Preparedness is key. Have ready in advance what you will need to coddle yourself back to health when the sniffles and coughs launch their attack on your well being.

Tissues lots of tissues, cough medicine, throat lozenges, a Chapstick what else a new pair of pajamas put aside to wear for whenever you do get get sick, slippers, a robe, Netflix subscription, batteries for the remote, a cozy blanket, and you are armed and ready to fight the common cold when it comes!

Once the symptoms of a cold start, you'll want to have a batch of this honey, lemon and ginger tea mix on standby to chase away the chills.

Honey-lemon-ginger tea

INGREDIENTS:


3 lemons

2-inch piece of fresh ginger

honey

DIRECTIONS:

Thinly slice lemons and ginger. Layer lemon slices and ginger in a jar. Pour over enough honey to cover the lemons. Cap the jar and refrigerate for a day before using. Shake well, then mix two or three tablespoons in a mug of hot water or add to a cup of your favorite tea.

Feed a cold; starve a fever. Feed a cold? The last thing you'll want to do when you're sick is cook, so make a big pot of homemade chicken soup and freeze it for when you need it.

I wonder, is feeding a cold with chicken soup a fix or an anecdote? Who knows? I suppose it's best understood as subjective. My belief is that a bowl of homemade soup of any kind will fix whatever ails you, even if you're only suffering from hunger pangs.

Here's a delicious soup that should get you back on your feet in no time. Make it and freeze it. You'll need it trust me!

Spicy carrot soup

INGREDIENTS:


Cooking oil

1 cup chopped onion

2 to 3 cloves garlic, chopped

A healthy pinch of hot pepper flakes

1/4 teaspoon nutmeg

2 pounds carrots, peeled and chopped

1 14-ounce can unsweetened coconut milk

2/3 cup chicken stock

1 tablespoon red curry paste

1/3 cup peanut butter

Salt and pepper to taste

DIRECTIONS:

Over medium heat, saute onions, garlic, hot pepper flakes and nutmeg with a little oil until onions have softened. Add the carrots, coconut milk, 2 cups of chicken stock and curry paste. Simmer until carrots are soft. Stir in peanut butter. Puree in a blender. Season to taste with salt and pepper. If soup is too thick, thin with remaining stock. Optional but delicious, garnish with sour cream or yogurt and a squeeze of lime.

Stay warm and be well everybody!


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