Hot Sip For Cold Weather

Howdy Folks,

Now that the weather is cooling down even here in Arizona, one of my readers asked about a recipe I shared in a class a couple of years ago. It is also in my "Edible Landscaping ... " book. (The book and my cookbook are both now available as a downloadable book.)

This recipe is antioxidant-rich, warming and soothing for just cold weather, but also colds, flu or allergy symptoms. A take-off of the Asian hot and sour soup, it can be made into just a broth as the recipe notes, or with the addition of finely chopped scallions, pretty pieces of carrot and small noodles a fully satisfying soup. When I make it as a soup, I like to float chive or cilantro flowers on top when serving - pretty.

Why it is good for you -- grandma's chicken soup has been proven (although she always new it was good for you) to help get the family through illness.

Chicken broth helps the body express mucus (the faster you get the virus and bacteria ladened mucus out the faster you recover)
Cilantro is anti-bacterial
Lime juice (or lemon) contains Vitamin C and flavanids
Ginger is a natural anti-inflammatory

GOOD FOR YOU BROTH
aka nature's "penicillin"
The holidays can bring illness due to stress. Here is a fragrant, soothing, and healthy broth for whatever ails you. This recipe can be doubled or tripled easily
1 cup chicken broth
¼ inch slice of fresh Ginger Root (peel can be left on)
1/8 cup fresh cilantro (whatever you do - do not use dried!)
1 lemon or lime juice, zested, and juiced (divide juice)

Place broth, ginger, Cilantro, zest and half of the juice in pot, cover and bring to simmer for 10 minutes. Strain, add remaining juice and drink while hot (don't burn yourself!). The heat of the broth is one of the helpful elements to making it work well for you. If you want to make some to keep refrigerated and then microwave it later by the cup, reserve the rest of the juice (or squeeze some fresh as needed), and add after re-heating (a lot of the vitamin c is lost in heat - that is the reason for adding the reserved juice just before drinking).

FOR A SOUP, cook noodles in a separate pot - add carrots to the same cooking water, cook until desired done-ness, drain and set aside. If you are feeling creative, slices of carrots can be cut to resemble flowers - pretty effect in the soup. Have herb flowers and finely chopped fresh scallions for garnish ready.

After making the broth, strain, add rest of juice. Divide noodles and carrots into soup bowls, top with broth, and float herb flowers if desired.

RECIPE TIP: Use chicken, turkey or vegetable broth to cook most everything: potatoes, vegetables, rice, noodles, even oatmeal for a lunch or dinner side dish.

Have a great day!

-- Catherine, The Herb Lady

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