Corona Virus Menu for Prevention and Healing of mild cases:
The number one food viruses like to feed on is eggs. Other foods viruses love to eat include dairy products such as milk, cheese, butter, yogurt, kefir, and other forms of dairy; gluten, also other animal foods. Drying foods/drinks like coffee, chips, crackers, etc. along with processed foods and oily or greasy foods are best avoided as well.
If someone is severely ill, please go to the hospital immediately. However, most people do not experience severe symptoms.
General guidelines for daily intake of foods:
Whole grains (approx. 25 %) (soak before cooking to gain access to vast amounts of antioxidants)
Bean or bean products (like hummus and tofu or tempeh - approx. 20 %)
Vegetable dishes – VERY IMPORTANT(50%) – special antioxidants such as the pigments of leafy greens and other vegetables contain antiviral protection.
Eating more leafy green vegetables, and also especially BROCCOLI is very helpful for lung function. Green (leafy) vegetables and broccoli, if cooked less than 3 minutes, contain large amounts of Vitamin C and minerals the body needs for protection!
Consume short cooked vegetable dishes like steamed or blanched or quickly sautéed leafy greens daily.
Long cooked vegetable dishes such as a vegetable soups or longer sautéed vegetable dishes are to be served at least several times per week.
Sea vegetables (2 - 3 %), especially nori and wakame and/or dulse daily will be helpful to boost magnesium intake which plays an important role in boosting our immune system.
Pumpkin Seeds are a valuable source of zinc; great as a preventative measure and for healing.
Other foods such as Nuts, Seeds, and Fruits may be added in moderation.
Miso Soup keeps our immune system strong and detoxifies!
Adding Dried Shiitake Mushrooms to the Miso Soup is especially helpful to reduce viral loads in our body.
For Children include a good quality dessert daily with fruit and kuzu or fruit and agar agar or Ame Kuzu drink (see below).
In this time of heightened awareness and fear, it is most helpful to stay calm: you are likely aware that feeling fearful and stressed is creating elevated cortisol levels in the body, which suppress the immune function and derail many healthy bodily functions and thus make us more vulnerable to the virus and other diseases.
On the other hand feeling joyful, having fun is boosting every defense and healing mechanism in our body.
Also, exposure to sunlight, regular exercise (especially outside in nature) and a healthy diet are boosting all systems in the body, as well accelerating any healing processes that may be needed.
Special Remedies
Cucumber Juice
Cucumber Juice has a cooling effect on the glands and organs, which makes it a wonderful fever reducer for both children and adults when you contract a virus. Sip on plain, freshly made cucumber juice when you have a fever. Juice 2 large cucumbers (organic if possible) and drink immediately for best results. If you do not have a juicer, you can cut the cucumbers, blend them until smooth, and then strain the liquid through a fine mesh strainer or cheesecloth so you end up with just the juice to drink. For best results, drink on an empty stomach
Thyme Tea
An wonderful antiviral food that knocks down the viral load throughout the body, helping to relieve a multitude of symptoms. If taken on a regular basis (ideally daily), it’s a fantastic tool for helping to heal from existing symptoms and conditions caused by viruses and also to fight off new, unwanted viruses.
Place 2 or more sprigs of fresh thyme in a mug and pour 1 - 2 cups hot water over, allow to steep for 15 min or more. Remove thyme springs or strain. Add lemon if desired.
Ginger Water
Ginger is a powerful antiviral. Sip this ginger water throughout the day.
Finely grate 1 - 2 inches of fresh ginger into 2 cups of hot (but not boiling) water and add the juice of 1/2 lemon (optional). Allow the water to steep for at least 15 minutes and ideally longer. You can even leave it steeping in the fridge overnight. Strain the water and enjoy warm or room temperature throughout the day.
Ame-Kuzu - warming and relaxing, also helpful for lowering mild fevers - best consumed in the late afternoons or evenings
1 – 3 teaspoons kuzu, dissolved in a little cold water
1 cup of apple juice
pinch of sea salt
Mix the dissolved kuzu in one cup of cold apple juice. Add pinch of salt. Heat this on a medium flame, stirring constantly to prevent lumping, until the kuzu thickens. Remove from the flame and serve warm.
Ume Kuzu - take occasionally if healthy or daily for up to 7 - 10 days when ill with virus or intestinal problems such as IBS, diarrhea and inflammation in the gut.
· ½ umeboshi plum, finely chopped
· 1 teaspoon ginger juice (optional)
· 1 heaping teaspoon kuzu, diluted in a 2 tablespoons of cold water
· 1 cup of water
Mix the diluted kuzu with water in a saucepan and bring to a boil under constant stirring. When the liquid begins to thicken and becomes translucent, add umeboshi and ginger. Simmer for 1 more minute and drink warm.
Black Soybean Tea - boosts lung function and detox
1/2 cup black soybeans, sorted and washed
3 cups water
2- 3 teaspoons rice syrup (optional)
Place the washed soybeans and the water into a saucepan. Bring to a boil without a lid. Turn the flame down low and place a lid on the saucepan. Simmer for approximately 30 minutes. Add rice syrup if desired. Strain out the liquid and drink hot or warm.
Lotus Root Tea - good for almost any lung function ailment, including COVID 19
With fresh lotus root:
Wash the lotus root, and grate (a 4 inch piece of fresh lotus root will approximately give you the right amount for 1 cup of this drink).
Place the pulp of the lotus root into a piece of cheesecloth and squeeze out the juice. Place the juice into a saucepan with an equal amount of water. Add a pinch of sea salt or a few drops of soy sauce or tamari.
Bring to a boil while constantly stirring and let it simmer on a low flame for 1 – 2 more minutes. Drink this tea, which should be thick and creamy, while hot.
Breakfast and Main Meal Suggestions:
Breakfast # 1
1 cup Ginger Water in the early morning before brunch
Brown Rice Porridge with Umeboshi
Lightly roasted Pumpkin Seeds
Steamed Greens (for example: Napa and Red Cabbage)
Sheet of Nori
Breakfast # 2
Soft Millet Porridge cooked with Kabocha Squash or Cauliflower, seasoned with Chickpea Miso and Scallion Garnish
Blanched Broccoli
Sheet of Nori
Carrot Juice
Main Meal # 1
Miso Soup
Brown Rice with Wild Rice
Arame, Dried Daikon, with Carrots and Onions
Blanched Kale, Red Radish and Cauliflower
Pumpkin Seed Dressing
Pickle (Sauerkraut)
Thyme Tea
Main Meal # 2
Miso Soup
Brown Rice With Azuki Beans
Sauteed Carrots topped with lightly roasted Sesame seeds
Steamed Broccoli
Pickle (Sauerkraut)
Apple Sauce or other fruit compote
Thyme Tea
Main Meal # 3
Navy Bean Soup
Quinoa Salad
Sauteed Greens (cabbage, celery, kale) with Kuzu
Pressed Salad (daikon and lemon zest and sea salt)
Pickle (Sauerkraut)
Ame Kuzu
Millet with Cauliflower
1/3 cup of millet, washed and soaked overnight in 1 - 1 1/3 cup of water
1 cup Cauliflower, cut into smaller pieces
1 - 2 teaspoons chickpea miso (or to taste),
¼ cup minced parsley
1 - 2 teaspoons toasted sesame oil
Instructions
Place the millet with its soaking water in a pot and add the cauliflower. Bring to a boil over medium heat.
Place a flame deflector under the pot, reduce the flame and simmer for 30
minutes.
Dilute the miso with a little water until creamy, mix under millet/cauliflower mixture along with oil and parsley at the end of the cooking time.
Blanched Vegetables (Red Radish, Kale, Cauliflower)
1 cup Kale, sliced
½ cup Red Radish cut into quarters or smaller
½ cup cauliflower, cut into small florets
water
Instructions
Place several inches of water in a pot and bring to a boil.
Add a pinch of sea salt and
Drop sliced cauliflower into the water. Boil for approximately 3 – 4 minutes.
Remove the cauliflower quickly and place into a strainer to let it drain and cool down. Next drop the sliced kale into the water. Boil for approximately 1 - 2 minutes. Remove the kale quickly and place into a strainer to let it drain and cool down. Proceed in the same manner with the red radish.
Transfer all the vegetables onto a serving platter.
Brown Rice with Azuki Beans
½ cup of short grain brown rice, rinsed, then soaked for 12 hours in ¾ cup of water
a stamp-size piece of kombu after soaking
¼ cup of azuki beans, soaked for 12 hours in ½ cup of water, discard soaking water of beans after soaking period, replenish discarded water with fresh water
Instructions
Place the rice and beans with their respective soaking waters into a pressure cooker with a stamp-size piece of kombu.
Bring up to pressure on a medium-high flame.
When·the pressure is up, place a flame deflector underneath the pot and reduce the flame to medium low, just enough to maintain pressure.
Cook for approximately 45 minutes.
Remove from heat, let the pressure reduce naturally, open and serve hot.
Blanched Greens
1 cup kale, sliced
1 cup broccoli sliced into small florets
Water
Pinch of salt
Instructions
Place several inches of water in a pot and bring to a boil.
Add a pinch of sea salt and drop in a small volume of broccoli. Simmer for 2 minutes.
Remove the broccoli quickly and place it into a strainer to drain and cool down.
Repeat the previous step with kale. Transfer all the vegetables on a serving platter when done. Serve as is or with a dressing.
Pumpkinseed Dressing
1/4 cup of raw pumpkin seeds, sorted and rinsed and lightly roasted
¼ - ½ umeboshi plum, minced
Water to desired consistency
1/4 cup of chopped parsley or scallions
Instructions
Place the seeds into a suribachi and grind the seeds with a pestle. Or place all ingredients into a blender and blend until creamy.
Add umeboshi and scallions or parsley to the suribachi and grind together with the pumpkin seeds.
Add water to obtain the desired consistency and taste. Let it sit for a while so that the flavor blends together. Serve with blanched greens.
Apple Kanten
1/8 of an apple cut into cubes
1/2 cup of apple juice or ¼ cup of water and ¼ cup of apple juice
1/2 tablespoon of agar agar
pinch of sea salt
1/8 teaspoon lemon zest
Instructions
Bring the apple juice (or diluted apple juice), sea salt, sliced apples and agar agar
to a boil. Reduce the flame to low and simmer until flakes are dissolved. Stir
occasionally so the flakes dissolve evenly. At the end add lemon zest and stir one more time.
Pour into a dessert bowl and let sit until jelled (about I 1/2 to 2
hours).
Brown Rice with Wild Rice
1/2 cup brown rice, soaked overnight
¼ cup sweet brown rice, soaked overnight
1 ½ cups water
Pinch of sea salt
Instructions
Wash brown rice and wild rice. Soak in 1 ½ cups of water for 12 hours.
Place the rice mixture into a pot with a heavy lid and bring to a boil.
Add salt and lower the flame to low. Place a flame deflector under the pot and simmer for 45 minutes or until all the water has been absorbed.
Remove from heat and serve.
Navy Bean Soup with Onions and Carrots and Corn
½ cup cooked navy beans (cooked with a stamp sized piece of kombu)
¼ cup of onions, diced
¼ cup of carrots, diced
¼ cup of corn, fresh or frozen
water
A few drops of soy sauce to taste
Instructions
Place onions, carrots, corn and water to cover all ingredients into a saucepan.
Bring to a boil and simmer for 10 minutes or until the vegetables are soft – adding water as needed.
Add cooked navy beans and season with a few drops of soy sauce to taste. Simmer for another 5 minutes, serve warm.
Sauteed Greens (cabbage, celery, kale) with Kuzu
1 cup kale, torn into smaller pieces
3/4 cup green cabbage, sliced finely
¼ - ½ cup celery stalks, sliced finely
½ cup water, or as needed
Sea salt
1 – 2 heaping teaspoons kuzu, dissolved in a small amount of cold water
1 – 2 teaspoons sesame oil
Instructions
Heat the sesame oil in a skillet and add cabbage, celery and one or two pinches of salt. Saute the cabbage and celery until it is slightly soft, then add kale and water.
When the water is boiling and the kale is bright green but not over cooked, add diluted kuzu while constantly stirring to prevent lumping.
Cook the kuzu until it has become slightly thick and translucent.
Serve as is.
Daikon Pressed Salad with Lemon Zest - boosting excretory function (large intestine!)
4 servings
Ingredients:
6- 8 inch piece of fat, juicy daikon
1 - 2 lemons, zested
sea salt
Utensils:
salad pickle press
microplane zester for zesting lemons
bowl for mixing
Instructions:
Cut daikon into thin half rounds, mix with sea salt. Press in a pickle press for ½ hour – 1 hour. After pressing pour off excess liquid. Mix the pressed daikon with lemon zest and serve.
Miso Soup
1/8 cup of daikon, thinly sliced
1 dried shiitake mushroom, soaked and finely sliced
1/2 inch piece of dried wakame, soaked for 5 minutes and cut into small pieces
1 cup of water (including shiitake mushroom soaking water)
½ to 1 teaspoon of 2 year fermeneted barley miso
Finely sliced scallion for garnish.
Preparation:
Place wakame into a sauce pan with the shiitake mushrooms and water. Bring to a boil.
Add daikon to the boiling water, reduce the flame to low and simmer for 3 to 5 minutes or until daikon, wakame and mushrooms are soft.
Dilute miso in a separate bowl with a little soup broth. Add the diluted miso to the soup and simmer for 1 – 2 minutes on a very low flame.
Serve in bowls and garnish with finely sliced scallions.
Note: When making soup for several days: prepare enough vegetables/sea vegetables and water for the several days, and cook together. However, add a small amount of miso only to the portion you are consuming that day - the other unused portions go into the refrigerator and miso will be added to each cup of soup right before consuming it (and after heating it up).
Quinoa Salad with Cucumber
½ cup quinoa, soaked for several hours in 1 cup water
pinch of sea salt
1 teaspoon olive oil
1 small onion, diced
3 tablespoons parsley, minced
2 tablespoons scallions, minced
¼ cup cucumber, cut into quarter rounds
ume vinegar and tangerine juice and zest, to taste
Instructions
Bring the quinoa to a boil, then turn the flame down and simmer for 30 minutes. Saute the scallions in a
separate pan until glassy with a pinch of salt.
When the quinoa has finished cooking, mix with sautéed onions, parsley, scallions, cucumber
And add ume vinegar (and tangerine juice)/zest to taste.
Arame, dried Daikon with Carrots and Onions
1/4 cup arame, rinsed
1/4 cup dried daikon, soaked for 10 minutes and cut into smaller strands (save soaking water for cooking)
1 small onion, sliced into half moons
1 small carrots, cut in matchsticks
1 tablespoon of corn (fresh or frozen) - optional
water
sesame oil (optional)
A few drops of soysauce to taste
Instructions
Heat a small skillet over a medium flame and brush with sesame oil.
Add onions and saute for 4 - 5 minutes.
Layer arame on top of the onions, then dried daikon and then the carrots. Add
dried daikon soaking water - just enough to half cover all the ingredients.
Once it comes to a boil, turn the flame down to a low simmer. Cover and cook for
15 to 20 minutes.
Add corn, and season with a small amount of soysauce and continue to cook for another
5 to 10 minutes - until all of the liquid has been absorbed. Mix and serve warm.
Steamed Greens
1.5 cups of kale and leeks, sliced finely
water
Preparation:
Bring 1 to 2 inches of water in a pot to a boil.
Place a steamer basket (bamboo or metal) on or into the pot and add the chopped
greens. Cover and steam for 2 minutes or until the greens are tender but still
bright green. Transfer to a serving dish and serve.
Miso Soup
1/8 cup of squash, cubed
1/8 cup of napa, finely sliced
1/2 inch piece of dried wakame, soaked for 5 minutes and cut into small pieces
1 cup of water
½ to 1 teaspoon of 2-year fermented barley miso
Finely sliced parsley for garnish.
Preparation:
Place wakame into a sauce pan with water. Bring to a boil.
Add squash and napa to the boiling water, reduce the flame to low and simmer for 5 - 7 minutes or until vegetables are soft.
Dilute miso in a separate bowl with a little soup broth. Add the diluted miso to the soup and simmer for 1 – 2 minutes on a very low flame.
Serve in bowls and garnish with finely sliced scallions.
Miso Scallion Condiment - excellent antiviral and delicious with plain cooked brown rice or quinoa
5 scallions with roots, washed and minced finely
1 teaspoon sesame oil
½ - 1 teaspoon chickpea miso
1- 2 tablespoons water
Instructions
Wash scallions and roots very well. Soak the roots in cold water if necessary, to loosen any soil. Puree the miso with a small amount of water. Layer the roots, then the scallion tops in an oiled, heated skillet. Pour the dissolved miso over the scallions and simmer for 2 – 3 minutes while stirring until the scallions are completely wilted. Mix well and serve.
Apple Compote
4 servings
Ingredients:
· 3 – 6 apples or pears, cored and sliced into small pieces
· ½ cup apple juice or enough to cover bottom of the pot
· pinch of sea salt
· lightly roasted, chopped almonds or walnuts, or lightly roasted seeds for garnish
Instructions:
Place sliced apples into a pot. Pour in enough apple juice to cover the bottom of the pot. Add small pinch of sea salt. Bring to a boil over medium high heat and then simmer until the apples pieces are soft. Garnish with seeds or nuts.