Cold, Flu, Allergies & Immunity Cold & Flu

Hi everyone, now that we're well into winter I think it's time to share some of our winter-warming recipes and top tips to help fend off colds and flu. I have been having a hot lemon drink in the morning (just half a lemon squeezed with some hot water and brown sugar) and I haven't succumbed to the dreaded cold yet! Anyone else have any good advice?

Nice recipe! Why the brown sugar though? I always make sure in winter that I get plenty of rest so I dont get run down. If i feel a sore throat coming on I gargle warm water and salt and if I think I'm getting a cold I start taking Cold Combat straight away. Soup is always good when you think you might be coming down with something.

I have been getting into the mi-goreng with extra chilli for breakfast (something I got onto working in Indonesia). It definitely clears the nose and seems to give me a bit of extra energy during the day and so far (cross fingers) I haven't got a cold yet this year.

My mum used to make this Chicken and Corn soup for me whenever I was unwell with a flu or cold and it always made me feel so much better! The chicken provides essential amino acids for a healthy immune system, the garlic and onion have immune benefits, and the ginger in the soup soothes the throat. Here is my mum's recipe (serves 6). Enjoy!

2 x Chicken breasts
2 Litres Water
4 Peppercorns
2.5cm piece ginger
1 Onion
3 sprigs Parsley
1 teaspn Salt
Corn kernals from one corn cob
½ teaspn grated Ginger – extra
2 chicken stock cubes
5 Shallots
1 teaspn Olive Oil
4 tblspns Cornflour
4 tblspns Water
2 Egg Whites
2 tblspns Water – extra

The base of a good soup is the stock. You can use a whole chicken if you prefer but the chicken breasts work well.
Put chicken into saucepan & add water, peppercorns, peeled & sliced ginger, peeled & quartered onion, parsley and salt. Bring to boil & simmer gently, covered for 1.5 hours. Remove any scum from top of stock, strain & reserve 6 cups.
Combine in a large saucepan the reserved stock, corn, extra ginger, chopped shallots, salt & pepper and sesame oil. Bring to the boil.
Mix cornflour & 4 tblspns water, add to soup & stir until soup boils & thickens slightly. Reduce heat, simmer one minute.
Beat egg whites lightly with extra water & add to soup in a thin stream, stirring well.
Finely shred the cooked chicken (you will need at least one cup of chicken meat) & add to soup.
Serves 6.
Enjoy!