Herbal Household Remedies

This “Miracle Carrot Soup”, mixed with carob powder (2%), can fight even the E. coli bacteria in infants! Serves 6, or can be refrigerated and used for medicinal purposes when necessary.

• 5.5 washed, unpeeled carrots
• 8 cups water
• 1/2 tsp kelp
• 1/2 tsp sea salt
• 1/2 tsp honey
• 1/2 chopped onion
• 6 tbsps melted butter
• 6 tbsps flour
• 2 cups hot milk

Chop carrots fine. Combine them with water, kelp, sea salt and honey. Cook for 1 hour. Add chopped onions and simmer on low heat for 10 minutes longer. Melt butter in a skillet on medium-to-low heat. Slowly stir in flour, be careful not to brown it. Simmer for 10 minutes without burning, stirring frequently. The add hot milk to the skillet and whip smooth by hand with a wire whip. Add this to the soup, whipping thoroughly by hand until well mixed.

Cabbage and carrot together in the same meal clear up constipation effectively. Try this recipe:

24 Hour Cole Slaw

Yields 12 Servings

Ingredients:

• 1 large head cabbage
• 1 onion
• 1 carrot
• 1 cup salad oil
• 1 cup vinegar
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon celery seed
• 1 teaspoon dry mustard
• 1 tablespoon sugar

Directions:
Shred cabbage, onion, and carrot fine. In a bowl, alternate layers of cabbage, onion, and carrot. Cover with 1 cup sugar. Bring vinegar, salad oil, celery seed, dry mustard, salt, and sugar to a rolling boil. Pour rapidly boiling mixture over shredded cabbage, onion and carrot very slowly.

Refrigerate for 24 hours. You might also add green bell pepper and/or a rib of celery thinly sliced. When ready to serve, stir well. This keeps well and gets better each day.

Grandma’s Old Time Chicken Soup

Yield: 8 to 10 servings

Chicken Soup indeed helps to relieve your common cold symptoms - maybe both the preparing and the eating will. Enjoy.

* 4 quarts cold water
* 1 4- to 5-pound chicken, quartered
* 2 cloves garlic, peeled and crushed
* 1 medium onion, peeled and quartered
* 2 medium carrots, peeled and chopped
* 2 stalks celery, chopped
* 4 to 5 stems parsley
* 1 bay leaf
* 2 teaspoons salt
* 1/2 teaspoon freshly ground black pepper

Measure water into a large soup pot and add all the ingredients. Slowly bring to a boil over medium heat, then immediately reduce the heat and simmer for 3 hours, using a spoon to frequently skim the soup as well as possible. Remove from heat and cool. Skim fat from the surface and strain the soup. Wash out the soup pot and return the strained stock to the pot.

Remove and discard bay leaf and parsley. Mash the carrots, celery, and garlic and stir them into the soup. Remove the skin and bones from the chicken, chop the meat and add to the soup. (If the chicken meat has completely fallen apart, that’s ok, too; just use as is, with bones removed.) Heat and season to taste with additional salt and pepper.

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