Medicinal Recipes  

  

IMMUNE BALANCE SOUP

Here is Dr Gallands soup recipe its rich in carotenoids and flavonoids and is very satisfying to eat!

I usually saute lots of onions and garlic until carmelised first and then follow his recipe below:

  

  

INGREDIENTS

 

3 cups chopped carrots

2 tbsp olive oil

1 cup chopped parsley

2 cups chopped shallos

12oz broccoli, chopped

3 oz baby kale chopped

1 tsp tumeric powder

  

3 cups chopped carrots

2 tbsp olive oil

1 cup chopped parsley

2 cups chopped shallos

12oz broccoli, chopped

3 oz baby kale chopped

1 tsp tumeric powder

grind black pepper

salt to taste

12 cups water

shredded daikon to garnish

  

Saute carrots in olive oil for 10 minutes then add the other vegetables and spices. Heat and stir for one minute then add the water. Cover and simmer for 20 minutes. Add daikon just before eating.

The raw daikon enhances the nutritional value of the broccoli.

 

  

BANANA & CINNAMON TEA

Rich in magnesium and potassium this delicious and very simple to make tea promotes good sleep. With thanks to Dr David Wolfe click here.

1 organic banana ( with peel)

2 cups filtered water

1 cinnamon stick or pinch of cinnamon powder

Stevia if needed to taste

  

  

Wash the banana with the skin on and cut off the ends.

Boil in the water ( and cinnamon stick) for 10 minutes, Strain and drink. Keep any extra in the fridge for another night.

The next day eat the boiled banana sprinkled with cinnamon.

  

BONE BROTH

This healing bone broth is a traditional recipe that is rich in calcium, magnesium ,silicia, sulphur and other trace minerals. Perfect for strong bones but also for healing a weak digestive system, for colds, flu and recovery from illness. Make it one of your house specials.  Time consuming to make but worth the effort make a big batch and freeze excess.

  

 

 

INGREDIENTS
 
1 kg beef marrow and knuckle bones or chicken carcass ( or whole chicken as above).

4 litres of filtered water

1 cup apple cider or wine vinegar ( important to extract the minerals from the bones)

1 large onion, quartered

1 large carrot chopped

2 stalks celery

4 cloves garlic

1 cup parsley stems

2 tbsp extra virgin olive oil

Several sprigs of fresh thyme tied together and /or bayleaf

4 tsp sea salt 

Extra chopped celery and carrot to serve.

  

Place bones , vinegar and water in soup pot and leave for 30 mins. Then bring to the boil over high heat and simmer for 10 mins. Skim the soup.

  

Add the rest of ingredients, lower heat and cook for 24 hours ( chicken) or 48 hours ( beef) with lid slightly open skimming occasionally. ( Use a slow cooker for safety reasons if you can).

Strain the stock. Cool and put in fridge overnight and remove the fat. 

Add extra vegetables, cook for 15 minutes or until vegetables are tender and season with fresh pepper at the table.

VEGETARIAN OPTION: Use sea vegetables such as wakame and kombu instead of beef and omit the vinegar and cook for 2 hours only.

  

THYME COUGH SYRUP

  

Thyme is an excellent remedy for coughs. Thyme syrup is a great way for kids of all ages to take it.

  

  

3 handfuls of finely chopped fresh thyme

organic honey

Completely cover the thyme with honey and allow it to macerate for a few hours.

Give 1 tsp 3-4 x a day

It will keep indefinately and is delicious!

 

 

  

'HOOCH' FOR COLDS AND PARASITES

  

This mixture is not only quite delicious but it is great for colds and flus and also very good at eliminating parasites. Great as a condiment with most hot dishes.

I make this in April before winter so we have plenty of the colder months. It usually lasts for up to a year before I need to make a fresh batch.

 

Its antiviral and antibacterial and  packs a powerful punch. It is rich in vitamins A,C, Sulphur, Selenium and Zinc.

Ideally use organic ingredients.

If there is any ingredient you can't get or can't tolerate just miss it out you will still have a great remedy!

INGREDIENTS

2 cm of fresh horseradish washed and scrubbed( if you can't find fresh you can use packet or jar horseradish provided nothing else apart from vinegar has been added)

1 medium onion, peeled

3-4 cloves of garlic, peeled

2 cm of fresh ginger, peeled

1 red chilli ( most seeds removed unless you can cope with the heat )

400ml of live organic apple cider vinegar ( must contain the 'mother')

METHOD

Put everything except the apple cider vinegar in a mixer and chop roughly. Put the chopped vegetables in a glass jar and cover with apple cider vinegar. Ready to use after 1 week.

Store in the fridge. Top up from time to time with extra apple cider vinegar. You can do this many times ( 5+) before you have to make fresh.

  

TO USE

For cold and flu /parasites take 1 tsp of the liquid in a little water 3-4 x a day bfore food.

As a condiment use the onion mixture with stews,casseroles and vegetarian dishes.

  

CAUTION: This juice may not be suitable for people with sensitive digestive systems.

 

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