Well, the flu season is upon us. We need to be thinking about how to treat the colds and flus we get and still remain gluten-free! I have caught a little cold or the flu, not sure which one it is. Either way, this is what I do to help me conquer those illnesses that come along during this time of year. Gosh it’s only September and it’s already started! Yeh!
My son and his girlfriend are coming over for dinner tonight, and he also has a cold. We were trying to think of something lite–to be able to starve a cold, so to speak. Meanwhile, I was speaking earlier with my friend, Racheal, who is also sick with a cold. She recommended “egg drop soup.” For anyone who likes this soup from a Chinese restaurant, this is a great gluten-free version of the recipe. (Please see the recipe below.) In addition to eating the soup, I also took a gluten-free form of liquid silver (natural anti-viral and antibacterial), my Reliv products (even a little extra), and a little olive leaf extract. Olive leaf is also an antiviral and antibacterial. With the dinner, we toasted some gluten-free rolls (store bought, Dr. Schar brand), homemade stewed apples (from my neighbors apple tree),also good for a cold, and a salad. It was a nice, relaxing evening with a nice lite meal!
Egg Drop Soup recipe:
1 quart chicken broth (I use Pacific low sodium in a box, or herb ox low sodium powder or boullion)
2 eggs, scrambled and uncooked
1 sliced carrot
5 sliced fresh mushrooms
1 stalk green onion, chopped into small pieces
5 pea pods
1 stalk celery, chopped
2 tablespoons of low sodium soy sauce (I use San J Organic Tamari gluten-free, reduced sodium)
Garnish of fresh parsley
- Place chicken stock in a quart size pot with cover and simmer on low. Bring to a very light boil.
- Add cut up vegetables and cook just slightly so they are more on a crispy side, rather than mushy. They are better “al dente” (cooked slightly).
- Scramble eggs in a small bowl.
- After the vegetables are ready, turn up the heat slightly just for a moment. Using a measuring cup with a spout, gradually add the scrambled eggs. Don’t stir–just pour them in and let them cook for about 2-3 minutes until they look done. Turn off the heat.
- Garnish with parsley and serve! All good, all gluten-free and very soothing for a cold or flu. It also doesn’t take that much time to cook.
6 to 10 apples, cored and sliced
1 tablespoon cinnamon
2 tablespoons agave sweetener (I use Wholesome Foods brand, blue agave. It is low glycemic and fluten-free)
- Core and cut your apples. Place them in a pot with a cover.
- Add squeezed 1/2 of lemon and the cinnamon.
- Cook on medium heat until soft and stew like. When the apples are very soft, stir and mix well.
- Turn off the heat and add agave, stir well, and serve hot!
*The apples are a side dish, but the soup can be served with Gluten free bread of your choice, and a salad.