Food changes us. It causes chemical reactions that alter us emotionally and when necessary, provides healing. All though-out history, mankind has used edible plants for medicinal purposes.
The Well Bag of Food is a place to share the joy of healing foods. In our these posts from the “The Well Bag” http://www.thewellbag.com/2013/12/tis-season-to-get-sniffles-or-worse_10.html we are offered magical recipes and healing info from their ‘Get Well Fast-er Plan’. Thanks to The Well Bag for sharing!
MANUKA HONEY is pretty much the queen bee in medicinal honey.
Manuka honey has proven itself a powerful healing agent for a long time, and that history holds up under scientific study. Its main source of power comes from its antibacterial properties.
It can be used for a huge variety of health issues:
Improves overall immune system function by killing harmful bacteria in the gastrointestinal tract (the GI tract contains 85% of the immune system)
- Colds, flu, and sore throat (it kills the bacteria your throat)
- Cough suppressant proven to work as good as over the counter cough medicines
- Mouth infections like bad breath, dental cavities, plaque, gingivitis, and periodontal disease
- Cold sores
- Skin injuries and infections like MRSA, staph, abrasions, mastitis (breast infection), boils, diabetic ulcers, ringworm, rashes, athlete’s foot, nail fungus
For more information on other honeys, like Ulmo honey from Chile, Noni honey from Hawaii and others, visit http://www.thewellbag.com
THE ALMIGHTY GARLIC
As Morley Safer, reporter and correspondent for www.cbs.com once said, “You can never have enough garlic. With enough garlic, you can eat The New York Times.” And we agree!
This is an excerpt of part 2 of THE WELL BAG’S ’Get well fast-er’ plan.
“… these are tips that always seem to work for me when I am hit with a bug or feel like my immunity is low. Many of these are everyday things that can also be used in some capacity to prevent general colds and the flu and keep you healthy!”
- Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavour.
Squeeze juice of 1 lemon wedge into each bowl and serve. Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.