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Posted on Jan 28, 2016 |

Food and Drink for Colds and Flu

Food and Drink for Colds and Flu

Easy to make and comforting,, this soup will sooth even the worst cold.

Easy to make and comforting,, this soup will sooth even the worst cold.

Three saints have particular importance during cold and flu season:  St. Blaise, St. Quentin, and Agrippina of Mineo. St. Blaise’s feast day is February third, so it’s a good time to share some of my family’s recipes for colds & flu.  


“I Feel Better” Fruit Punch


Based on a party drink, this will restore fluids and sooth a fever.

Based on a party drink, this fun punch will restore fluids and is the perfect chilled drink for a fever.

Sometimes when we have the flu or a cold, a fever is part of it. Hot drinks don’t do the trick. We want something chilled and refreshing. This drink started its life out as a party punch (and one that everyone loves) and it’s now my “go to” cold and flu chilled hydrating drink.


Stir together:

Equal amounts of an all natural fruit punch, pineapple juice, and cranberry/pomegranate juice. Add some ginger ale to taste if you want.


The punch contains vitamin C, the pineapple is great for sore throats, and the cranberry/pomegranate has lots of antioxidants. Ginger ale settles your tummy.


Simple Chicken Soup for a Cold


OK, so you’re under the weather and need a quick, health-giving soup that warms the body and soul. How about one with just three ingredients?  We’ve all heard that chicken soup is good for a cold, and instinctively, this makes sense…but does it really work?


Yes! Chicken soup slows immune cells down, reducing the inflammation that causes cold symptoms. The steam also helps to clear stuffed airways.


No real recipe, but here’s how I do it:


Smash a garlic clove. Put it into a pot with some low sodium chicken broth or homemade broth. Bring to a boil and add some cheese tortellini (I use frozen tortellini). Lower to a gentle boil and when the tortellini floats to the top, the soup is done. Finish with a handful of fresh spinach or other greens and ladle into bowls. Give it a shower of Parmesan and you’re feeling better already!


Rita Heikenfeld.

Rita Heikenfeld.

Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist,  the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.

Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!

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