January 26, 2013

Some recipes from world's traditional folk medicine

Before today's modern medicine, people helped and cured themselves only with their own authentic remedies that nature gave them.


Many nations have their own traditional "folk medicine". Some remedies are similar, some are different but some food is considered good and helpful almost everywhere, like for instance, garlic and lemon.

It's the flu season and is so hard to stay healthy and fit at this time of year.
So I thought to create this post little different and write not about a gourmet food but about a food that protect, prevent and help, and how you can make some authentic natural remedies at home.

From the ancient Greece, to modern times, people collected those traditional recipes. Some old nations had their own "traditional medicine collectors", that put all that great knowledge in books.
Chinese had Li Chiszen who wrote first and probably the most comprehensive book on Chinese traditional medicine - Compendium of Materia Medica, two millenniums ago.
Serbian people had "People's teacher", Vasa Pelagic, who collected recipes and remedies not only from Balkan villages but further. In nineteenth century, he wrote one of the first books ever on "Healthy lifestyle and nutrition", according to many, the textbook of modern healthy lifestyle and nutrition, where he recommended, at that time, unusual vegetarian way of eating and benefits of cereal and cleansing.

So here are some authentic recipes from all over the world if you're interested to try:

Ancient Greeks considered Mountain tea made from unique herb from Crete, Sideritis, one of the best help for many illnesses, from cold, flu to even osteoporosis.

sideritis plant


Old Tibetan mix for immune system

This is recipe old more then two millennium used in Tibet considered to strengthen immune system



Needed:


300 g fresh garlic (peeled)              
1 kg whole lemon (with skin)
1.5 l water


In processor, process garlic and lemon until you get smooth paste. On a stove, boil water in a pot and add garlic-lemon paste. Cook all together for not more than 15 minutes. Cool and transfer to glass jar and close with lid. Keep in cool place.

To help your immune system, recipe says that you have to take small cup of this drink (0.5 dl) every morning for 25 days. After that make ten days pause, before continuing with one more turn for 25 days, if necessary.
For overall health and immunity, you should not make more than one to two 25 days treatment per year. The best time of year to do this in Fall before the winter flu season starts.


Vitamins in jars for seasonal fatigue (Balkans recipe)

"Vitamins in a jar" are recommended for spring fatigue, at the beginning of winter to replenish the body,  recovery after illness, persons engaged in heavy physical work etc.

For "vitamins jars" you'll need in the fresh form:

4 beets
4 carrots
3 apples
1 celery
1 whole lemon
Juice of 2 lemons
6 tablespoons honey

Preparation:

Beets, celery and apple peel, scrape carrots, lemon washed and finely grind all or grate. Add the juice of 2 lemons and honey and stir everything well. After that, put in jars and store in a cool place, preferably in the refrigerator.
Make 2 jars.
Take one tbsp, every day for three, times a day, half an hour before meals.


Tibetan tea for longevity


For overall vitality and longevity, this is the tea that Tibetans use for centuries:

(Ginger, lemon, honey, pepper and anise)

In addition to the old Tibetan medicine and drugs listed in Tibetan tea used as a buffer against stress and longevity.

Boil 2 liters of water for 5 minutes, cool. When cold, add grated ginger (5 g), 2 tbsp lemon juice, 2 tbsp honey, 1 pinch of chili pepper and 1 pinch of anise.
Drink in small sips throughout the day, or 1 cup before each meal.


Old Arabian natural medicine against cough

0.5 kg yellow onion cut in four
400 g wholesome sugar
100 g honey
1 l water


Cook 3-4 hours. Drain and drink 3 times a day 2-3 tbsp.


Serbian juice against cough:

Juice of radish, beet, carrot and parsnip cook with a little bit of sugar and honey to get paste consistency.
Eat 1 tbsp in the morning, one for lunch one for dinner.



Syrup against sinusitis

In a processor or meat grinder, finely grind 50 g of fresh horseradish root, 20 g root of ginger and 20 grams of chicory, and add a teaspoon of cinnamon in it. Pour the mix into a glass jar and seal, and with occasional shaking for ten days, hold at a warm place possibly exposed to sun or heat source. Take one teaspoon of this mixture, every morning on an empty stomach, half an hour before meals.

Sea and sun - a natural remedy for sinus infection

Sea and Sun are excellent natural remedy for sinus infection. The home version should be dissolved unrefined sea salt in distilled water and wash inside of the nose several times a day.



Recovery mixture

Celery and honey will assist exhausted body to recover.
Shred celery root and mix it with two tablespoons of honey. Taken several times a day for one teaspoon of mixture.
Generally, is good to add equal parts of grated celery and grated apple in any salad.



Japanese water method for longevity and good health

In the morning, before brushing your teeth, you should drink four small glasses of hot water, 640 ml total. F or 45 minutes, don't have anything to eat or drink. After that normally have breakfast and for next 2 hours do not eat anything.

Cold water is condensed fat ingested food and so slows down digestion.

Garlic soup as a health booster




Garlic has a long and proud tradition as a cure. The ancient Egyptians recommended it for 22 diseases.

According to some studies, allicin, a major component of garlic, is a great killer when it comes to infections. Allicin also cleans our blood vessels, improves blood flow and lowers cholesterol.

Armed with all this information, here is a remedy soup of 50 cloves of garlic.


Garlic Soup

For 4:

25 peeled cloves of garlic
25 cloves of garlic unpeeled
2 bowls of chopped onion
2 tbsp olive oil
50g butter
1.5 tbsp thyme
3.5 cups of fresh vegetables for soup ( carrot, celery etc..)
half a cup of yogurt
half a cup of grated Parmesan cheese
1 lemon cut into 4 pieces

Preheat the oven to 160-180 ° C. Bake unpeeled garlic, sprinkled with salt, pepper and olive oil, covered for 45 minutes.
Then cool down and squeeze them out of the shell. At low temperatures, in a saucepan, melt butter and then add the chopped onion and thyme and sauté them until the onion gets "glassy" look.
Add the cooked and raw onions and cook up to 3 minutes. Add vegetables, cover and simmer until the onion is mushy - about 20 minutes.
Blend the broth to obtain a uniform and dense consistency. Return the soup to the pot, add the yogurt and continue to cook shortly. Then pour into soup bowls and sprinkle with Parmesan cheese. Squeeze piece of lemon to every bowl.
To "kill" the smell of garlic, after soup, drink mint tea.



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