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Home Remedies

Tea for Colds
(For early stages of the common cold with symptoms such as headache, runny nose, and concurrent chills and fever where chills are more pronounced than fever)

INGREDIENTS
1) 3 cups water
2) 2-3 inches fresh ginger root, sliced
3) 4-5 scallions/green onions, white part only

- Add peel of 2 tangerines if you have more pronounced phlegm.
- Add small amount of brown sugar or honey if you wish to sweeten.
- Avoid honey if you have loose stools.

DIRECTIONS
1) Place all of the ingredients in a pot and bring to a boil.
2) Reduce heat and simmer for NO MORE THAN 3-4 minutes.
3) Strain and drink hot.

- If possible, take a hot shower and wrap yourself up in a blanket after drinking. Repeat for a few days if necessary.

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Stewed Pears for Colds with a Cough & Sore Throat
(For later stages of a cold or flu where fever predominates and there is a sore throat and cough.)

INGREDIENTS
1) 6 Asian pears, chopped (a regular pear may be substituted)
2) 1/3 cup rock sugar candy (do NOT substitute regular sugar)
3) 1/4 cups water

DIRECTIONS
1) Put all ingredients into a 2 qt. double boiler (a regular pot may be substituted).
2) Cook on low heat for about 40 minutes.
4) Eat a few tablespoons a day

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Pear Soup for Coughs
(Immune boosting soup for coughs occurring without fever or chills)

INGREDIENTS
1) 1 Asian pear (a regular pear may be substituted)
2) 2-4 slices almonds
3) Peel of 1 tangerine
4) 1 teaspoon-1 tablespoon honey (if throat and cough is drier and stools are not loose, use more towards 1 tablespoon)
5) 3 cups water

DIRECTIONS
1) Put all ingredients into a pot and bring to a boil.
2) Lower heat and simmer for 15 minutes.
3) Remove tangerine peel and eat for a several days

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Congee/Jook/Zhou

The traditional Chinese breakfast is based around congee (classically hsi-fan or rice water; zhou in Mandarin; jook in Cantonese). Congee is a thin rice porridge that nourishes and supports the digestive system. It is ideal for prevention of disease and promotion of good health as well as being an excellent source of nutrition when feeling unwell.

Congee is made with 1 part of rice to 5-6 parts of water. As little as 4 parts of water and as much as 12 cups of water may be used. However, using too much water is better than using to little. White rice is the most common grain for congees, but brown rice, barley, millet, spelt, or other grains are sometimes used.

1 SERVING/4 SERVINGS
1/4 cup rice/1 cup rice
1 1/4 cups water/5 cups water

Rinse the rice with cold water to remove any residues. Place rice in pot and add water. Bring water to a boil, reduce heat to low, cover, and cook 4-8 hours. Alternatively, use a crock-pot on low for 8 hours or overnight.

You may adjust the proportions of grain to water until you get the consistency you prefer, but use at least 4 parts water to one part rice. The longer congee cooks and the more water that is used the easier it is to digest and absorb and the more suitable it becomes for illness or weakness.

Congee may be eaten plain. You may also add a pinch of salt, tamari, and/or your favorite spices. Broth may also be substituted for the water for extra nutrition. It can also be cooked with dates, nuts or seeds, vegetables, eggs, shreds of meat or fish, spices, and medicinal herbs. Pre-cooked vegetables, eggs, meat or fish, may also be added on top before serving, but keep it simple if you are feeling weak or unwell.

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