Healing Recipes for the Flu
Wednesday, October 18, 2006; Page F06
Ginger-Scallion Root Tea
2 servings
This is a curative formula traditionally used in Chinese households as a specific remedy for colds, flu and other bronchial ailments that are accompanied by fever. (The Chinese generally believe that hot tea should not be used for colds accompanied by fever.) Author Nina Simonds says this is what she drinks when she knows she's going to be traveling a lot and exposed to many people's germs. Adapted from Simonds's "A Spoonful of Ginger: Irresistible, Health-Giving Recipes From Asian Kitchens" (Knopf, 2002).
6 to 8 quarter-size slices ginger root (unpeeled), smashed lightly with the side of a knife
6 to 8 scallions, white parts only
2 to 3 teaspoons raw sugar, honey or maple syrup
1/4 teaspoon sea salt
2 cups water
Place the ginger slices and scallions in a small pot (preferably glass or ceramic) and add the sweetener, sea salt and water. Bring to a boil over high heat and stir well, then reduce the heat to medium-low and cook for 10 minutes. Strain and serve hot.
Per serving: 40 calories, 1 g protein, 10 g carbohydrates, 0 g fat, 0 mg cholesterol, 0 g saturated fat, 249 mg sodium, 0 g dietary fiber
Recipe tested by Candy Sagon; e-mail questions tofood@washpost.com
Australian Pumpkin Soup
