After viral infection like flu, it is wise to support the recovery of the body and gentle detoxification process. Lymph, lungs and whole immune system can take a lot of beating during the influenza, so additional support in recovery can strengthen the system and prevent the flu from coming back.
Usually, after being sick, we have tendency to speed up in order to catch up with work, school, family obligations. However, it is said that we need to rest and take it easy at least the same number of days we where ill. That doesn’t mean you need to stay in bed all that time, but the extended rest is necessary or symptoms of cold can stay lingering for weeks afterwords, and influenza has a bigger chance of coming back at us. We want to wash the sheets, smudge, freshen up and clear the space.
Many suggestions, and herbs, we talked about in Prevention article are applicable now: rest, take nourishing foods like soups, and take those immunomodulating herbs like astragalus, reishi, cordyceps. Add to them dandelion for a gentle detox of liver, and calendula and violet to support lymphatic movement. To support your precious lungs sip on mullein tea. Recipes are formulated by Rosalee de la Foret.
Reishi Dandelion Tea
6 grams dried sliced reishi
10 grams roasted dandelion root
12 ounces water
Simmer the reishi, dandelion, and water for a minimum of 30 minutes or up to 1 hour. You can also put herbs in a crockpot on low temperature overnight, but you may need to add more water. Strain when done. Drink within a day.
Beets are extremely rich in antioxidants and support the liver health. All other ingredients in this nourishing soup have their benefits. Food like medicine - easiest and most pleasant way to stay healthy.
2 tablespoons butter (or oil)
1 1/2 cups chopped onions
6 cloves of garlic (or to taste)
1 teaspoon caraway seeds
2 teaspoons salt (or to taste)
2 to 3 tablespoons freshly ground black pepper
2 bay leaves
1 celery stalk, chopped
1 large carrot, sliced
3 cups coarsely chopped purple cabbage
2 cups cubed beets
1 1/2 cups cubed potatoes
6 cups of water
1 tablespoon balsamic vinegar
1 cup chopped beet greens
1 cup tomato puree (optional)
Green onions for garnish
Heat the oil, or butter, add the garlic, onions, caraway seeds, salt, pepper, and bay leaves. Sauté for 1 minute.
Add the celery, carrots, cabbage, beets, potatoes, and water. Simmer until all the vegetables are tender, about 30 minutes. Stir in the balsamic vinegar, beet greens, and tomato puree. Cover and simmer for 5 more minutes. Serve with green onions for garnish.