This week I was asked by the local newspaper to provide some tips on what to eat/drink when sick. With flu and cold season if full swing, many might be wondering what items to consume when feeling a bit under the weather. Below you will find a list of five items to consider consuming to help fight off those nasty cold and flu symptoms.
WARM BROTH
Vegetable, beef and chicken broths can be excellent sources of hydration while you're sick and the hot steam can also act as a natural decongestant.
GARLIC
Garlic provides numerous health benefits and has been used as a medicinal herb for centuries. Garlic has also demonstrated antibacterial, antiviral and anti-fungal effects. TO learn more about the benefits of consuming garlic, CLICK HERE.
COCONUT WATER
Staying well-hydrated is extremely important and one of the most important things you can do when sick. Not only is coconut water flavorful, it also contains glucose and the electrolytes needed for re-hydration. To learn more about the benefits of consuming coconut water, CLICK HERE.
HONEY
Honey has potent antibacterial effects and has also been shown to stimulate the immune system. To learn more about the benefits of consuming honey, CLICK HERE.
HOT TEA
Tea is a favorite remedy for many symptoms that are associated with colds and the flu. Just like warm broth, tea acts as a natural decongestant because of the hot steam and can help clear the sinuses of mucous. To learn more about the benefits of consuming hot tea, CLICK HERE.
LOOKING FOR A WARM BROTH BASED SOUP TO CONSUME ON A CHILLY DAY? TRY SOME PHO! SEE THE RECIPE BELOW!
PHO RECIPE
INGREDIENTS
- 8 ounces dried rice noodles
- 2 tablespoons olive oil, divided
- 1-pound boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 6 cups chicken stock
- 2 tablespoon hoisin sauce
- 1 tablespoons fish sauce
GARNISH
- 1 onion, thinly sliced
- 2 cups bean sprouts
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1 jalapeno, thinly sliced
- 2 limes, halved
DIRECTIONS
- In a large pot of water, cook rice noodles according to package instructions; drain well and set aside.
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add remaining 1 tablespoon oil to the stockpot. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Whisk in chicken stock, hoisin sauce and fish sauce. Bring to a boil; reduce heat and simmer for 10 minutes.
- Serve immediately with rice noodles and chicken, garnished with onion, bean sprouts, cilantro, mint, jalapeno and limes, if desired.