If there is one dietary lesson that I have learned in this region, is that foods should also be enjoyed for healing and repair, not just for sustenance and taste. The Pacific Islanders have had the Tree of Life coconut for eons, with all its anti-oxidant, anti-microbial, anti-aging and anti-bacterial richness to repair, heal and revitalize. The Indians have their magical botanicals that have been an integral part of Ayurvedic healing for thousands of years. Whilst the Chinese have long espoused the virtues of eating a variety of foods to maintain body wellness.
Each cyclone season in the South Pacific brings a period of cold, flu and stomach upsets as the extreme wet weather contaminates our air and water with unwanted germs. One recipe that I confidentially pull out each cyclone season is this herbal chicken and ginger broth. It is packed full of the right vitamins and minerals we need to sustain us through days of cyclonic weather. It is well known that chicken soup is good for soothing both cold and flu symptoms, as the steaming hot soup helps break up congestion and the salt in the soup can soothe a sore throat. It is also believed that chicken soup has anti-inflammatory properties, which can relieve congestion too. This recipe also has a Chinese twist with the addition of fresh ginger. The ginger acts to calm the tummy whilst its natural analgesic and anti-inflammatory properties help with overall body pains. The onion and carrots add some natural sweetness, whilst the other ingredients impart more vitamin C to aid in boosting immunity. This recipe also blanches the bones first, which helps to clarify the broth so you don’t have congealed blood floating in the soup. You need to boil the soup long enough for all the flavor to be extracted from the bones and flesh, as well as the ginger.