Stay Warm with this recipe from Stellar Health News

The Nature of Winter is Cold

Yes, I know, that seems pretty obvious even here in Arizona. However, the real question is how to best counteract that cold. First of all, keep in mind that for those of us who live here in the Valley of the Sun, we are acclimatized to warm desert living, so most of us are quite comfortable when the temperature is between 85 to 102 degrees.

Conversely we can feel quite a chill when it dips into the 40’s especially if the drop is sudden. So we have:

Rule #1 Watch out for sudden changes in the temperature, hot or cold.

Rule #2– Compensate for cold by keeping key body areas covered and warm. This includes the upper neck and shoulders, and the mid abdomen about 3 inches above and below the navel.

Rule #3 - Counteract chills with foods and drinks that act to warm the body. There are many obvious examples but here is a short list starting with the more warm foods: Chili, ginger, cinnamon, basil, rosemary, venison, lamb, beef, poultry, shrimp, pork, trout, salmon, and yam. Most white fish is mildly warm to neutral.

Rule #4– If you do catch a cold / flu / sinus / upper respiratory infection, start taking the appropriate Chinese herbal formula immediately. There are a number of traditional Chinese formulas that work very well. However, after treating thousands of cases I have refined the optimal formula for effectiveness in treating these conditions.

We named the formula Seasons Defense. If taken within the first 24 hours, the symptoms are typically gone in 12 –24 hours and do not return! If taken later results will be a bit slower usually symptoms gradually ease and are mostly gone in 2-5 days.

Avoid: poultry especially chicken, all sugar, hot spicy items like chili.

Always remember to balance your diet selection, never too hot or too cold.

And now for this month's recipe:

Noodles with Chicken and Coconut Soup

1 pound gluten free brown rice pasta (or either Linguine, Fettuccini or any brown rice noodles)
1 pound ground chicken (if you have flu use other option, beef, fish,)
1 quart chicken broth (or vegetable broth)
1 can coconut milk
1 tablespoon mild curry paste (or curry powder)
2 carrots, sliced in thin strips
1 English cucumber, sliced in thin strips
2 cloves garlic, minced
1 tablespoon cooking oil

In a big soup pot, add 8 cups of water. When water comes to a boil, add in the brown rice pasta and cook for about 10 to
15 minutes or until the noodles are tender. Turn off heat, drain and run under cold water (to avoid sticking), and drain again. Place noodles in a big bowl.

In a skillet, heat the oil in high heat, add in garlic. When garlic turns light brown, add in the chicken, and curry paste, mix the ingredients well, use a wooden spatula to break the meat. When the chicken is almost cooked through, add the chicken broth, carrots and coconut milk. Stir well and continue to cook for about 5 minutes after it comes to a high boil.

Turn off the heat, and add salt for taste (optional).
To serve: Put some noodles into a soup bowl, ladle some soup over the noodles, top with some sliced cucumber, and enjoy.

Nutritional Notes:
Coconut provides calcium, iron, magnesium, phosphorus, potassium, iodine and many trace minerals. The principle fatty
acid in the coconut milk, lauric acid, is a medium-chain 12-carbon saturated fatty acid that has potent antiviral, antifungal and antimicrobial properties. . The medium-chain fatty acids in coconut oil strengthen the immune system.
(reference: Nourishing Traditions by Sally Fallon and Mary G. Enig, Ph.D.)

Carrots are rich sources of carotenoids, B vitamins, phosphorus, calcium and all important iodine. (. (reference: Nourishing Traditions by Sally Fallon and Mary G. Enig, Ph.D.). Common uses include indigestion and chronic diarrhea. Carrots nourish spleen and lungs.

Garlic hinders the growth of intestinal parasites and gems and help fight infections both in the digestive tract and the lungs.

Chicken stock provides a concentrated source of minerals and hydrophilic colloids that make your entire meal more digestible. (reference: Nourishing Traditions by Sally Fallon and Mary G. Enig, Ph.D.)

Cucumber has a sweet flavor, and it is cooling, rich in iron and phosphorus. Common uses include diabetes, sore throat with swelling, pink eyes, burns.

Time to conserve our energy, deepen our thoughts and prepare for for the regeneration of life and new growth in the coming spring.

"Let food be thy medicine"
Hippocrates