Winter Sweet and Spicy Soup - monk's fruit for cough

Stave off winter cold and cough with this traditional natural formula therapy which I have tried successfully, much to my amazement and satisfaction.

The main ingredient is "monk's fruit" also known as luo han guo in Mandarin.

(According to TCM documents, Monk's fruit is a remedy for cough, supposedly neutral, effective for soothing both cooling and heaty cough) 

Other ingredients : 

4 Honey dates - flat and square shape (preferable to red dates but the latter is fine if the first is unavailable)
6 dried Longan fruit (heaty)
Cinnamon (heaty) 

The combination balances the hot and cool properties. While heat elements are necessary to soothe winter cough. 

Bring water to the boil. Add honey dates, luo han guo first. The final product looks slightly tan in colour. Do not overcook, i.e., boil for more than 30 minutes. 

A similar soup can be improvised for summer cough. Besides monk fruit, the essential ingredient, add more rinsed watercress (vegetable) and winter melon candy. Go easy on the winter melon sugared sticks as they can be very sweet.

For holistic treatment of summer sore throat, heat rash and cough, refer to this pear soup.

http://homecooksecrets.blogspot.com.au/2009/12/cool-sweet-compote-of-snow-fungus.html

Note : natural remedies are for mild colds and coughs.

If the illness is caused by bacteria, it is vital that you seek professional medical advice and prescription for anti-biotics.

Secrets to Oriental Evergreen Beauty and Wellbeing - Osmanthus and Chrysanthemum Flowers Exotic Teas and Sweets

In the midst of a sultry southern hemisphere summer afternoon, flowers will lift your moods, douse the heat and regenerate energies.

Sipping a cup of osmathus and fruits is an age old beauty formula (not much of a secret now if you know how). A simple recipe of Osmanthus fruit tea :

1. Throw in two thin slices of starfruit (carambola) and bashed kamquat (either fresh or dried) into a slightly warmed tea pot.

2. Put osmanthus dried flower and leaves into a tea ball or tea strainer and fit across the tea pot.

3. Pour boiled water to steep tea and fruits.

4. Rest for 5 minutes and it's ready for drinking.

Osmanthus Jelly

1. Dissolve a packet of standard gelatine powder or leaf in 1/2 cup water a large dish.

2. Boil water and make a pot of 700 ml of osmanthus tea. You may strain the flowers but it is not necessary as they provide a pretty decoration to the jelly.

3. Dissolve castor brown sugar in the tea.

4. Pour tea into the gelantine and stir well. You may wish to spoon into smaller moulds.

5. Cool for 20 minutes, cover and store in the fridge for at least 2 hours before removing from moulds and serving.

Chrysanthemum Tea

1. Make chrysanthemum tea as with osmanthus tea above.

2. Pour hot tea over goji berry.

Chrysanthemum Jelly

Prepare gelatine mixture.

Pour hot chrysanthmum tea and goji berry over gelatine.

Mix well and pour into mould or cups.