Ain’t nobody got time to be sick! A delicious recipe for naturally healing from a cold.

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Naturally healing and preventing illness with whole foods is not as complicated as we would like to make it. (Think “Bubble, bubble, toil and trouble…” That poor lady probably wasn’t a witch at all, just someone trying to make a soup to get over a ’bout of the flu!) It does not always require complicated potions and tinctures,using obscure ingredients like eye of newt or ground up lizard toes. In fact, it can be as simple as eating a delicious salad that you never knew could be medicinal!

Since changing my eating habits to mostly whole foods and increasing my green veg intake, getting sick has become a thing of the past. I have been around people with colds, the flu and all kinds of nasty bugs without being affected, which aside from my diet, I largely attribute to my homemade Fire Cider.

That being said, my current situation is such that I am under the weather, operating at about 70% with tissue boxes and throat lozenges in every room of my house and the car. Oh, did I mention that my voice sounds like I swallowed a foghorn?! No Bueno!!!!

“How did this happen?”

Well a combination of taking two 5 hour flights within a week, not drinking enough water, not getting enough sleep and not eating enough green things were probably the main culprits. But what about the aforementioned fire cider? You guys don’t miss a thing! It just so happens that you actually HAVE TO TAKE the fire cider for it to be of benefit, and I have been slipping big time on that with all of my recent travels.

“So what does one do when they find themselves sick and behind the 8 ball with natural remedies?”

I start by looking at what I have been doing that may have weakened my immune system in the first place. In this instance, the extended time on airplanes, lack of vitamins and water and lack of sleep were glaring insults which luckily, I could remedy all but one. I immediately began flooding myself with water (at least 100 oz/day), Vitamin C and garlic (from whole food sources) and to ensure that I was getting the rest I needed for my body to repair and recover. I had a head cold so I also rinsed my sinuses with a pH balanced saline solution a few times a day. I try to stay away from fever-reducers as long as it’s safe because a fever is the one of the body’s ways of killing off foreign pathogens. Medications that prevent a slight fever may actually prolong the malady you are suffering from.

So out of the need to quickly get some vitamins and nutrients into my body and to alleviate some of my symptoms, this delicious and medicinal salad was born!

“What makes this salad recipe a cold killer?” I just love questions! Here it is:

FullSizeRender 16Immune boosting– vitamin C from kale, red bell pepper, mango

DetoxifyingApple Cider Vinegar, kale, garlic

Antibacterial, antimicrobialgarlic, onion

Anti-inflammatory– Omega 3s from kale, extra-virgin olive oil

Opens nasal passages– cayenne                                                                             

After eating this naturally healing salad for just a day, I am well on my way back to my normally, bubbly, tissue/lozenge free self. That’s why I thought I’d share! If you try it out, let me know how it works for you and please SHARE this article with anyone who might benefit. (Who wouldn’t love to save a few coins on cold medicines? That stuff is expensive!)

BTW, you don’t have to be feeling blue to try this salad. It really is delicious enough to eat just because…which I will be doing ALONG with taking the Fire Cider until the pollen season is over!

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THRIVE in Livity!

Angela

**This article is not intended for nor may be substituted for medical advice. Please consult with your medical practitioner before attempting to treat any type of illness.**

Kick-A-Cold Kale Salad
 
Prep time
Total time
 
Delicious and medicinal salad to help naturally defeat the cold and flu.
Author:
Recipe type: salad
Cuisine: American
Serves: 6 cups
What you'll need
  • Salad
  • 1 bunch of kale (I used lacinato)
  • 3 large carrots
  • ⅓ head of red cabbage
  • 1 red bell pepper
  • 1 mango (peeled)
  • 6-7 cloves of garlic
  • ½ large red onion
  • Dressing
  • 3 TBS Extra Virgin Olive Oil ( tip- customize more by using flavored olive oils!)
  • 2 TBS Balsamic Vinegar
  • 2 TBS Apple Cider Vinegar
  • Himalayan Pink Salt to taste
  • Cayenne to taste
  • Seeds or nuts of your choosing
What to do
  1. Chop kale small, but not fine separately
  2. Chop mango, onion, red pepper and garlic fine enough so that they virtually disappear in the salad
  3. Shred cabbage and carrots
  4. Place all ingredients in a mixing bowl, add dressing and stir well making sure to distribute dressing evenly
  5. Place in a covered bowl in the refrigerator and let marinate from 2 hours until overnight.
  6. Top with seeds or nuts of your choosing ( I used sesame seeds).
  7. Enjoy as a main dish or as a side.
Notes
** I used a food processor, but this can also be prepared easily using a sharp knife for chopping and a grater for shredding. WATCH OUT FOR YOUR FINGERTIPS AND KNUCKLES WHEN USING A KNIFE AND/OR GRATER!!!**

 

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