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Healing & Alternative Health
Medicinal Foods for Spring Coughs
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by Kami McBride |
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My Great Grandmother Lillie Belle McBride lived her entire life on J Street in Davis, California. She had six children and helped to take care of dozens of other neighbor kids and nieces and nephews. The story is that when one child let out a single cough, out came the onions and the whole house would reek of onions as she cooked them up. She would chop up several onions, put them in a little water and slow cook them into an onion syrup. Every child that walked through her door then had to drink the onion syrup; it helped to keep a cold from spreading through the pack of kids. She didn’t want to take care of a dozen sick kids so she relied on onions to keep everyone well!
In fact, onions are used throughout the world for colds, cough and flu. Like garlic, onions are rich in sulfur compounds that are highly anti-bacterial. They are effective against salmonella, e-coli and dozens of other pathogenic bacteria.
Onions increase circulation, warm the body, help to expel mucus and keep the bowels moving. Onions have long been used the world over for almost every respiratory ailment including bronchitis and whooping cough. Raw and cooked onions have expectorant properties which help to rid the body of phlegm and also prevent the formation of mucus.
Onions are a very rich source of fructi-oligosaccharides which stimulate the growth of healthy flora and suppress the growth of potentially harmful bacteria in the colon. By supporting healthy gut flora, onions help you to better digest the nutrients from all of your food.
Clinical studies show that a diet rich in raw onions helps to reduce high cholesterol, high blood pressure and prevent arteriosclerosis. Onions are a good dietary source of Magnesium, Potassium, Calcium, Vitamin A and C. Onions are also one of the richest food sources of quercetin, which helps to reduce inflammation associated with allergies and asthma.
We are what we eat and your food is your first medicine. There is hardly a food that has more health benefits than an onion. I think the saying should be, “An onion a day keeps the doctor away!” As a medicinal food there are no known side-effects of onions except raw onions can aggravate stomach ulcers and heart burn.
Onion Cough Syrup
2 sliced onions
1 cup water
One half cup honey
Put onions and water into a glass Pyrex pan. Bake at 250 degress in the oven for 30 minutes. Pour the juice from the pan, add honey to the juice and mix well. Take by the tablespoon up to five tablespoons a day for cold symptoms. Shelf life: several days.
Curried Onions
1 finely chopped onion
2 minced garlic cloves
2 tablespoons curry powder
One half teaspoon salt
2 tablespoons olive oil
Warm olive oil in a pan. Add garlic and onions. Sautee for several minutes then add curry and salt. Cook the onions until they are soft. Curried onions are great for fighting off a cold at the onset of cold and flu symptoms. Eat them alone or put over rice
Fire Cider
1 finely chopped onion
1 minced garlic clove
1 tablespoon fresh grated ginger root
One eighth teaspoon cayenne powder
1 cup organic apple cider vinegar
One half cup honey
Put ingredients into a glass mason jar with the lid on. Let steep for two weeks during which the properties of the onion, garlic and ginger will infuse into the apple cider vinegar. After two weeks use a piece of cotton muslin and strain everything out of the vinegar and discard the food ingredients. Add honey to the vinegar and mix well. You now have a very potent medicinal vinegar that is a great remedy to take when you very first start to feel like you are catching a cold. At the onset of cold symptoms take one tablespoon three times a day. This is not a good remedy if spicy foods bother you or if you have ulcers. Shelf life: six months
Kami McBride has taught herbal medicine and women’s health since 1988. She is the director of Cultivating the Herbal Medicine Woman Within, an experiential herbal studies program where women are inspired to reclaim their heritage as herbalists and healers. Kami is the author of 105 Ways to Celebrate Menstruation and she teaches Women’s Wisdom workshops for women to experience optimum health in relation to their body cycles. Kami can be reached at (707) 446-1290 or www.livingawareness.com
Kami McBride
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Kami McBride,
Teacher of Herbal Medicine
& Women's Health
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Kami McBride has taught herbal medicine and women’s health since 1988. She has studied medicinal plants for almost 20 years and has taught Herbology at the University of California School of Nursing and Stanford Hospital. Her popular course, Cultivating the Herbal Medicine Woman Within is an experiential earth awareness and herbal studies program that is taught at her beautiful school and herb gardens in Vacaville, California.
An intuitive and inspiring teacher, Kami has helped thousands of people learn to use healing plants in their daily lives in ways that are healthy, safe and fun. Her extensive knowledge of herbal medicine along with a focus on teaching herbology as a relationship with the Earth and a way of life, help to fulfill her mission of reviving the cultural art of home herbal care.
Kami is an herbal consultant and an expert in the field of holistic health specializing in women’s issues. Her herbal consultations empower women to discover sacredness and pleasure in their healing process. Her educational courses provide a sanctuary for women to transform their relationship with their body and reclaim their heritage as healers and herbalists.
Kami is the author of 105 Ways to Celebrate Menstruation, available at www.amazon.com.
Visit Kami’s website at:
www.livingawareness.
com
Sign up for her free quarterly herbal e-newsletter.
kami@livingawarness.
com
For Classes, Books & Consultations:
Phone: 707-446-1290
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