This week our whole family was downed by a terrible stomach flu and it had me thinking: What kind of home remedies do people create using real food?
During my studies in Chinese Medicine, we had a whole semester course dedicated to healing with food. Chinese Medicine utilizes nutrition to help people bring themselves into balance and recover from illness. As a result my reliance on food as medicine is somewhat ingrained at this point. However, aside from understanding the energetics of certain ingredients, my recipe box is somewhat limited in terms of “healing foods”.
One of my standbys is certainly chicken noodle soup – there is nothing better than a really rich chicken broth loaded with carrots and celery and chicken fat to really make you feel like you’re healing yourself. Another thing I have only just recently added to my repertoire is home made pro-biotic foods such as kefir and yogurt using the goat milk from my girls. This has come in handy recently due to the bout of stomach flu. I have also been known to make congee – a traditional Chinese porridge made of rice or a combination of rice and millet that is cooked until the grains become gelatinous. Typically done in my crockpot overnight, this can be a great way to get nutrition in a person recovering from an illness or even to wake up the digestion in the mornings the way a bowl of nice oatmeal or hot cereal does. The Chinese frequently add protein to their congee in the form of fried or scrambled eggs and pork, as well as vegetables.
However, aside from the above list, my “healing food” recipe box is empty. Bone marrow soup, for example, is something I have learned is a great tonic, but I’ve never made. I’d be curious what other healing recipes people out there have in their cupboards. This winter has seen some pretty virulent diseases, including H1N1 and as a person who does not vaccinate, I must seek out other defenses against these things. Please feel free to add your favorite healing dishes! I would love to see what other people have up their sleeves 😉
Chicken Noodle Soup
1/2 chicken (approx 2 lbs – bone in and skin on! very important!)
4 c water
1 large carrot or 2 medium carrots
2 stalks of celery (or 1 stalk + 1 tsp celery seed)
1/2 onion, skin on
2 inch fresh rosemary (1/2 tsp dried, crushed)
4 inch fresh thyme (1 tsp dried, crushed)
salt and pepper to taste
1 lb noodles (home made or otherwise)
To begin, make your chicken stock. Place the chicken in a large stock pot and add the water, half the carrot cut into large pieces, 1 celery stalk cut into four pieces OR 1 tsp celery seed, and the onion, quartered. Also add the fresh herbs and salt and pepper, to taste. I prefer a more salty stock, so I typically add about 2 – 3 tsp of sea salt. Bring to a simmer and cook for about an hour.
The key to this stock is to use chicken that has skin and bone. Typically I buy my birds whole and butcher them at home. I like to cut them right down the middle, unless I am making something that calls specifically for breast meat. That way when I make my stock I have a nice bony, fatty carcass to boil up. The real secret to good chicken stock is the fat. Many recipes call for skimming after the stock has been made. I never do this – why get rid of all that fat?
Once the chicken is cooked through and you have a nice oil slick of fat on the surface of your stock, go ahead and remove your chicken, placing it to cool on a cutting board nearby. Then strain the stock in order to remove the now overcooked veggies. I use a colander for this and simply pour the stock from one pot to another rather than trying to strain it into a jar.
Once your chicken has cooled enough so that you can handle it without burning yourself, remove all the meat and set this aside in another bowl. You can dice the meat if you’d like, but I tend to just leave it in it’s shredded state.
At this point you can reconstruct your soup. Go ahead and put the chicken back in the stock, along with the second celery rib, diced, and the rest of your carrot, sliced thinly. In a separate pot, boil the water for the pasta. You don’t want to try to cook the pasta in the soup as this will result in a loss of too much stock and will lead to soggy noodles.
Once the noodles have reached al dente consistency, strain them and toss them in the chicken soup. Let everything cook at a low simmer for a few more minutes and you are ready to serve!
Look for my experiments with raw goat kefir at a later date. Until then, Happy Eating!
This blog has been my weekly contribution to Real Food Wednesday’s, hosted this week by Cheeseslave.