Without fail our family has been hit with the crud just days before the new year. It has been thus since my son was 8 months old. I guess this is how life is when you have children but seriously it is getting old. We have yet been able to start a new year with everyone healthy, at least one or two of us comes down with either a cold or flu, and in a couple of weeks someone else has it. For the entire month of January we are cooped up in the house keeping Walmart, Krogers, and Walgreens in the black with our numerous trips to replenish the cold medicines and Clorox wipes. I’m determined this year to change that!
Granted our two boys(oldest nephew and my son) are sick, but I’m trying my darndest to get at least G–Man better by New Year’s Day. He woke up Saturday at 3am complaining of his throat hurting, he could barely talk, it hurt to swallow, and he had a slight fever. Fearing strep I spent Saturday morning/afternoon looking up ways to treat it naturally. I am not a huge fan of antibiotics and if I can help it I like to utilize the God-given herbs, nutrients, and natural remedies that are tried and true.
That’s when I came across a cinnamon honey mixture, the most awesome thing yet. G–Man isn’t too crazy about it seeing that he’s not a honey fan, but I’ve reminded him he’s had worse before. He’s had his three doses today and so far he is acting more like himself and seems to be doing better. Whereas before he was mopey, hardly moved, barely ate or drank anything and this afternoon he has been raiding the pantry of crackers, jello, and even managed to eat half a mug of my homemade turkey vegetable soup.
I enjoy seeing images like the one above on Facebook. No doubt many of you have seen this one as many others for turmeric, apple cider vinegar, ginger, cinnamon, honey, etc. These are great pictures and we should all share them like crazy, awareness is important after all, but if you’re like me you want to know more than just the benefits. You want to know dosages and how often, sure with a little extra web searching you’ll find it and that’s exactly what I did. After a friend mentioned that this is what she does I decided to try it out on G–Man.
I ran across a a great article called Honey & Cinnamon–a mixture for cures. Scrolled through and found a section for colds:
- One tablespoon of luke warm honey
- 1/4 teaspoon cinnamon powder
- Mix and drink daily for 3 days
This process will cure most chronic cough, cold and clear the sinuses.
Thankfully we keep organic raw honey in the house and my Mom is a huge fan of Cassia cinnamon. After mixing it together he mentioned it smelled like a cinnamon roll 🙂 But after the second dose he was no longer a fan, pinched his nose and took the third dose for the day. I doubt I’m going to be able to get him to take it every day for life but for now his options are to take this over seeing a doctor. He’s cooperating so far 🙂
So on top of poking natural remedies into him, he’s also been drinking alkaline lemonade on top of it all. You’ve all heard me say it before, colds and flues cannot thrive in an alkaline environment. The body has to be more acidic in order for bacteria and viruses to thrive. This is why going a little more alkaline is key to getting better…faster! I’m one of the first to get sick after initial exposure to a sick person but I haven’t had the first symptom of coming down with anything. There is definitely something to all this alkaline eating and way of life!
Now, I’ve rambled on enough here, bet y’all are wanting a have some more alkaline/low carb friendly recipes that will help boost your overall health, right? Of course!!
A ladle of turkey vegetable soup
Amanda Gayle’s Turkey Vegetable Soup
3 pounds ground turkey
1 medium onion, chopped
1 medium green bell pepper, chopped
3 carrots, sliced
4 celery stalks, chopped
3 garlic cloves, minced
half a bag of red radishes, peeled and quartered
4 cups water
salt and pepper to taste
1 tsp turmeric
1/2 tsp ground ginger
1/4 tsp cayenne pepper
dried parsley for color
Brown ground turkey, there’s little to no fat in turkey so you might want to add some good fat to this. A tablespoon of expeller pressed coconut oil (it’s flavorless) or a really good olive oil. Try to stay away from canola and other vegetable oils. Stir in chopped vegetables and garlic. Cover and cook until everything is tender. Add in water and seasonings. If you like it hotter you can certainly add more ginger and cayenne pepper. Let this simmer for 10 minutes before serving. Leftovers can be frozen.
True this soup will make a lot! It filled up our dutch oven pot up to the bolts where the handles are. Instead of water you can use a homemade vegetable broth, the key to successfully making a dish more alkaline is to keep the bad fat down to a minimum. I’m a huge fan of chicken stock and love making it but it has upset my stomach one too many times recently. This is why I opt for water or vegetable broth, but feel free to use whatever you like! Some might be wondering at the radishes…trust me you won’t be able to tell they are radishes once they have cooked and taken on the flavors of the soup. G–Man ate it thinking it was chopped bits of potato 🙂 You could add rutabagas, turnips or parsnips which are all great substitutes to potatoes. Fennel is great for curing colds as well and would be be a yummy addition to this soup.
It’s a soothing soup, hits the spot and is truly better for you than a can of chicken noodle soup.
Not all of the soup fit into this 8–qt container, I had about four 1–quart bags of leftovers (about two scoops in each bag) to keep in the freezer. It’s a rather meaty soup, you could use leftover Christmas turkey meat. Just shred or chop it before adding to the soup. If you’re able to handle the carbs you can certainly add any alkaline vegetable then. To make it easy on yourself add a frozen bag of California veggie mix or an Asian Stir Fry vegetable mix. Drizzle in some soy sauce for an added Chinese flavor.
Another favorite alkaline/lower carb favorite is sauteed kale with chopped turkey/chicken. It becomes a meal once you add some meat to it, and of course season it with turmeric and ginger powder. I’ve added other vegetables to it, just depends on what I have on hand.
You start out with sauteing your onion, garlic and other vegetables in butter and coconut oil. Add the kale and chopped meat once the onions are translucent. Pour in 1/4–1/2 cup water, add seasonings (salt, pepper, cayenne pepper, turmeric, ground ginger) and let it cook covered till the kale is cooked through and the stem bits are tender. Serve with a side of organic cucumber, raw broccoli, or other high alkaline vegetables or fruits. For a punch of color add beets or cranberries. Play with the flavors, add your favorite broth or stock to turn it into a quick soup.
Have fun cooking!