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Chongqing weather is like a woman in a Victoria Secret outlet or any store for that matter. Confused and undecided. A sunny morning followed by a stormy afternoon is no longer a strange phenomenon to me. So, instead of focusing my energy on appropriate clothing, especially since I get it wrong most of the time, I focus on treating the flu that would eventually come my way. And here lies the problem. I don't like medicine. I avoid it at all costs. So I had to find some effective and natural remedies for my special situation. Here goes....


1. Ginger
A concentrated ginger tea, the kind that burns, sweetened with brown sugar soothes my throat and clears up most of the mucus blocking my channels. I boil about 500 g peeled and grated ginger for 20 minutes or until it comes to a rolling boil, then I sweeten and drink hot. Every night and morning until I feel better which is usually in about 3 days.



2. Pineapple
 As I mentioned  in a previous article, pineapple is really good for the flu because the bromelain reduces pain, swelling and mucus build up. It can be eaten fresh or baked and is effective in relieving symptoms as quickly as overnight.




3. Zhengqiheji 正气合剂
This can be directly translated as 'positive gas comprehensive agent'. How can I clarify this chinglish? In traditional chinese medicine, 'positive gas' is seen as a sign of health, like good circulation.This is artful blend of herbal extracts is used by the locals when something isn't feeling right. Like you know, when you wake up 'on the wrong side of the bed', or  you're a bit queasy after lunch. When the flu hits me by surprise, a couple shots of this gets me up and running in about 2 days. Main ingredients are dried rhizoma atractylodes, dried aged tangerine peel, magnolia bark (ginger base), angelica root, poria fungus, arecae pericarpium, raw pinellia root, licorice root extract, patchouli oil and basil oil. Yep...it's good for you.



4. Lemon
Correct me if I'm wrong, but there is a lemon flu action combination in every arsenal of the globe. I grew up on fresh lemon juice, honey and salt. Others drink dried lemon peel or citrus leaf tea. Whatever you choose, if lemon is it in, your flu symptoms will die a beautiful death.




5. Tumeric
The prescription is simple: a spoon of tumeric in a cup of warm milk. Unfortunately tumeric is a bit difficult to locate in China but if you have it in your area, don't hesistate to try it. My Indian friends swear by this and the antiviral properties of this spice shouts try me.


6. Sweating
As a kid, my parents would trap I mean wrap me in blankets and leave me to perspire profusely. I would wake up the following morning with my channels clear and my body feeling much more energized. Whenever I am down with the flu, I always stay active, hit the gym for some cardio or jog on the track, anything to get moving. I don't have scientific evidence as to why this works for me. I do know I feel physically and mentally better. I guess that's why they say, you are only as sick as you feel.

If you are a fan of remedies, I hope these suggestions helped you in some way. Are there variations of these or any new ideas that help you during flu season?  Share them below!! I'll love to hear what everyone else is using.

Peeled Chestnuts
What lives under ground, looks like a nut, tastes like a pear-potato mash up and is really good for you? Ding ding ding......Chinese Water Chestnut or Horse's hoof or which ever of the 100 local names you guessed. Nut is just a moniker. It's really a tiny corm that is grown in those muddy patches you get your boots stuck in. Once you dig them out, cut off the shoots, wash in cold running water to get all the mud out, peel and remove the crown, it's ready to eat.

When choosing the perfect chestnut, the skin should be red-brown. The best tasting ones are available between the Winter Solstice and it's peak period. Basically, the time when I'm busy hibernating. Spring chestnuts contain more water (not as sweet) and are identified by their dark-brown skin but no need to worry; they're 还可以 (ok).

For the most part it's eaten raw, however, it can be stir-fried with veggies or boiled but the latter isn't as tasty. Personally, I prefer them raw to obtain all the nutrients possible. We're talking Carotene, Vitamin A, B, C and E, Iron, Copper, Phosphorus, Potassium, Sodium, Magnesium, Selenium, Manganese. In addition, there's 0.2g fat and 1.2g protein per 100g. It is kind of heavy on the starch and fiber side being a corm all, so this is more of a daytime snack.

In Chinese medicine, it aids digestion (fiber), quenches thirst (water), increases metabolism (Phosphorus) and detoxifies (bucket load of macro and micro minerals) . It is a cooling food which means it's used to cure heat related diseases such as fever, jaundice, and inflammation. Recent research has revealed that it contains anti-bacterial properties which inhibit the effect of Escherichia coli and Staphylococcus aureus.

This super-food is still available so grab a few and incorporate it into your diet in between meals. For safety reasons, purchase from trusted vendors or supermarkets. Since chestnuts are cultivated in swampy areas, the risk of chemical and other toxic contamination increase.





Firstly, much thanks to marvelous person who came up with chocolate-covered strawberries. A combination of heart shaped berries and the food of the gods can only be considered eternal bliss. Seems like the Chinese have taken it a notch higher and placed the chocolate flavor in the strawberries.


The vendor claimed that chocolate was used in the growing process to accomplish the flavor fusion. To add to the hype, he offered to sell me milk flavored strawberries while treating me to a mischievous eye twinkle. Felt like Snow White buying that dreadfully beautiful apple. Playing along, I purchased a couple and put my friends to the test.


At first sniff, most persons registered notes of pineapple and of course strawberry but definitely nothing of a chocolate nature. It was much sweeter and less acidic that the most strawberries, especially as the season is coming to an end, so at least the vendor kept his promise that it was more 'deelishush'.


At the end of the day I was going to have my chocolate strawberries so I did what anyone would in my position. I melted 2 squares Belmont Estate Nib-a-licious Dark Chocolate. Double the antioxidants, double the fun...Next time I'm buying cheese flavored watermolon *wink wink*

Living in the south of China has its perks. While my friends are complaining of knee-deep snow, I'm still sporting my sneaks. But I must be clear. These warm days are totally sporadic, so unfortunately the flu crept up on me. My aversion to pills had me up at dawn searching for soothing throat relief. With no citrus in sight, I turned to the next best thing: Pineapples.

The following recipe is great because 1) pineapple has a rich Vitamin C content, the official go-to for colds and flu, which gives the immune system a boost 2) pineapple contains an enzyme called bromelain which can reduce pain, swelling and mucus 3) ginger, in addition to that beautiful burning sensation, also contains antioxidants and nutrients that you body needs at this time 4) honey has wonderful antibacterial properties and 5)wine...at dawn...need I say more....actually I do. My original intention was temporary comfort but then the next day I felt so much better: headache and sore throat all relieved. Thank God for pineapples!

Baked Pineapple

1 Pineapple, peeled sliced and ready to go
2 tsp red wine of your choice
1 tsp honey
2 tsp ground ginger

1. In a bowl, mix wine, honey and ginger.



2. Slightly base your pan with the mix, since the pineapple slices will release its juices.


3. Bake until pineapple slices slightly reduce in size. We don't want to lose the nutritional value after all.



4. Munch the flu away....


Compliments Google


When shopping in China one must not leave the house with this one thing...sunglasses.... because cashiers, customers and even babies are undercover paparazzi. What is most important though, is a translator. My Pleco translator always saves the day when I'm in the vegetable section and despite names like Granny Lettuce and Moonlight Tomatoes (no I didn't make those up), my meals are always healthy and tasty. Today however, we hit a bump in the road. While perusing the brown sugar section, I encountered an immense challenge. As hard as I searched for raw brown sugar, I only found ginger, pepper, jujube and lots of something called Ejiao brown sugar. Excited about a new product, I plugged in '阿胶' into Pleco and got the following result:


Yup...that's right. Donkey skin. After all these years, I can still come face to face with food that leaves me speechless. Needless to say, brown sugar shopping was left for another day.

All of my Caribbean childhood, I was taught that brown sugar is healthy because of its unrefined state. In China, however, the clean appearance of refined white sugar is preferred and so in order to sell brown sugar, it is often enhanced with various functional foods and nutrients. The appearance of these sugars are usually dark, powdered and sometimes damp. Ginger provides antioxidants and can sooth the digestive system. Pepper provides antioxidants of a different family which are considered anti-bacterial and anti-carcinogenic. Jujube or Chinese dates nourish the nerves, strengthen skin and intensifies the effects of other herbs.

Donkey hide gelatin
Donkey hide gelatin steals the show. It promotes stronger bones, improves immunity, helps with anxiety, improves the function of the circulatory system and here's the bonus, enhances natural beauty. Who said no new friends for 2014?

Donkey hide gelatin brown sugar

Any of these sugars can be mixed with herbs and hot water at the beginning of the day to promote a healthy lifestyle. Interested anyone? Let me know below.
This Summer I found out that I am a....FRUIT ADDICT. I eat fruit every minute of the day. If there was a Mad Fruit Disease, I would have caught it for sure. There are so many kinds of plums, grapes, mangoes and pears to choose from. And then came the 'unheard ofs'. I'm from the tropics, so I thought I had tasted it all. Well I was pleasantly surprised. I've forgotten most of their names but my taste buds have much better memory. So here is a review of my favorites.


Lychee fruit by SUJA on flickr

Lychee 荔枝  lì zhī

The shape and size reminds me a lot of the Caribbean chenette/chinup/skinup (we can argue about the names later). However it's a heavy sweet flavor with a smooth texture and juicy flesh I never get tired of eating. After a little reading, I learnt that they are a very good source of Vitamin C (1/2 cup can meet the daily requirement), Vitamin B complex, Copper, Phosphorus and also Phenols which are great antioxidants.





Longyan Fruit

Dragon eye Fruit 龙眼 lóng yǎn

It's the firmer version of the Lychee and sort of taste like a mango without the hairy issues. Although it's lower in Vitamin B, it also provides more Vitamin C and Potassium. Dragon eye fruit 'nourishes' the nervous system and help to treat insomnia and forgetfulness so I really hope these are in season next semester. Don't mess with the Dragon.









Dragon Fruit 火龙果 huǒ lóng guǒ

By now you've probably figured out that the Dragon is very important in Chinese culture. First of all, I was completely attracted to the color. What fruit comes in bright pink? A pretty and chic one, right? And the coat and layers scream 'freakum dress'. I've seen it in fruit salad and as a birthday cake topping, but this summer was my first time eating it. The insides hold a very delicate sweetness and tartness; a definite contrast to the party on the outside. Great source of Vitamin C, Potassium, Plant albumin which helps in detoxification and Anthocyanin which maintains the health of your blood vessels. And since it's low in calories and fat and high in cellulose, it perfect for the munchies.



Here is a roughly translated recipe using Dragon fruit and shrimp. I'm so sorry that I couldn't provide measurements but I know you'll make a boss dish from this inspiration.



Mystical Fried Shrimp


Dragon fruit
Sand Shrimp
Egg
Starch
Celery
Green onion

1. Peel fresh shrimp and remove moisture with a dry cloth.

2. Add salt and after some time, drain the water and squeeze with a dry cloth. Mix shrimp and egg white and then add dry starch, stirring in one direction. Finally add salad oil (to prevent sticking together of shrimp) and leave to stand for 10 minutes.

3. Without letting the pan get too hot, place the shrimp in and spin clockwise with chopsticks until you see a color change.


4. Put oil, several small celery stalks, dragon fruit, a few scallions (green onions not too much to  overshadow shrimp flavor). Fry for two minutes, then add the shrimp and fry for another five minutes. Isn't that exotic !!!




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I am budding food scientist with electic taste, a heart for travel and huge passion for God.

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