1-2 garlic cloves peeled and chopped (you can also use a garlic press).
6 cups Chicken bone broth
Place ginger, onions, garlic and mushrooms (if you choose) in a pot and add a small amount of broth.
Simmer until ingredients are softened.
Add the rest of the stock and bring to a boil.
Reduce heat to a simmer and cook for 20-30minutes. Sip on broth throughout the day and feel better!
This broth/soup can be stored in the fridge easily for a few days. You can also eat the ginger pieces if you like for some extra heat. Feel free to add some other vegetables if you desire to make it more of a meal. But be careful not to add too much salt as salt tends to bring things deeper into the body and this is more about pushing out the cold virus. Options:
Add in dried or fresh mushrooms (shitake, maitake, etc.) to add an extra boost for your Qi.
Add in 4-5 pieces of Astragalus (Huang Qi) to the broth as it is simmering to boost your immune system and energy (qi).
Recipe source: CookingClassy by Jaclyn, inspired by Southern Living
10 oz baby spinach
3 small gala apples or 2 medium , cored and thinly sliced
1 cup pecans , toasted
4 oz feta cheese , crumbled (don't use the pre-crumbled stuff)
1/2 cup dried cranberries
12 oz bacon , cooked and crumbled (optional)
1/2 small red onion , sliced into thin strips (optional) Maple-Cider Vinaigrette
1/2 cup olive oil
1/4 cup apple cider vinegar
2 Tbsp pure maple syrup
2 tsp dijon mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
If using red onion, place slices in a colander and run under warm water for about 10 seconds, tossing once, to remove harsh bite. Drain well.
In a large salad bowl toss together spinach, apples, pecans, feta, cranberries and optional bacon and red onion. Drizzle desired amount of dressing over salad and toss to evenly coat. Serve immediately after adding dressing.
For the dressing:
Add all ingredients to a medium mason jar. Cover with lid and shake to blend well (or alternately just blend well in a bowl with a whisk).