Rest is key to recovery and there is one old-fashioned medicine I love to take: a hot toddy.

Any bartender knows the drink, but I do think it’s fallen out of fashion with the general public. When I mention a hot toddy, usually people know the phrase but not the recipe. So here goes:

1 shot of whiskey
A mug of hot water
1 tsp honey
1 wedge of lemon

Heat up the water for warmth and some semblance of hydration, pour in the whiskey to relax you to sleep, stir in the honey to coat a sore throat, squeeze the lemon for taste and a little vitamin c.

I like to have mine shortly before bed. Don’t have more than 2 or you’ll do more harm than good. Take extra time to rest and I promise, you’ll practically look forward to next year’s winter cold.

A stunning commentary on the lack of public drinking fountains in Madrid.

Agua que has de beber… | luzinterruptus (via Wooster Collective).

Love this behind the scenes peek at Stevie Nicks in the recording studio. She’s almost magical, isn’t she? I’m trying to channel some of this feminine strength, poise and creativity.

Keep in mind that spices are medicinal herbs that have made it into the culinary pursuits of humans because of flavors, smells, and medicinal actions that improve digestion or stop food from rotting. Spices are simply plants that have captivated our taste buds and liven our diets.

Most, but not all spices are carminatives. Carminatives could be generalized as herbs that act on easing uncomfortable digestion, especially gas and bloating. How do they do this? David Hoffmann describes:

“…the mode of action of carminative herbs appears to be related to the complex of volatile oils they contain. These terpene oils have local anti-inflammatory and antispasmodic effects upon the mucous lining and the muscle coats of the the alimentary canal.” (502).

 

When we think of spices and medicines, dried herbs like oregano, cumin, basil, dill and chili powder come to mind. They are indeed very medicinal in their own regards, and popular in with just about anyone who cooks. Spices are usually seeds, tubers or roots, like ginger, turmeric, nutmeg, clove, cinnamon, pepper, cardamom, allspice. Here are two  spices, asafoetida and epazote, that aren’t as familiar in our flavor vocabulary that deserve a chance in the spice cabinet. Black pepper was added in because it is a great herb to use liberally during the cold winter months.

Asafoetida Ferula asafoetida

Actions: Digestant, aromatic, carminative, expectorant

Ferula is Latin for carrier or rod, as a related plant was mentioned in Greek mythology as a plant that helped Prometheus carry stolen fire to the earth from the sun. It has been suggested that stone-age nomad tribes might have indeed used the hollow stems to transport fire between their camps. Assa means resin, foetidus smelling, fetid.

It looks a bit like fennel, dill, and cows parsnip to me. The powder that we use as a spice is the powdered resin from the root. Resins are quite antiseptic, which is why they make such good mouthwashes. Simon Mills says they “provoke a local release in white blood cell counts (leucocytosis). It is likely that a similar affect occurs further down the digestive tract at least as far as the stomach and duodenum”(305). Other oleo-gum resins include myrrh (Commiphora molmol) and frankincense (Boswellia spp.).

As a new employee in the Co-op kitchen, the other staff “initiated” me by making me smell and then taste the asafoetida. I had to prove myself so I tasted it; it was pretty rank. It was a mystery to me that it dishes it was cooked were actually edible, in fact they were good. Upon research, I read that asafoetida tastes much better when it is cooked, and smells much better when sautéed with ghee. It is used as an onion and garlic replacer among Brahmins who abstain from eating onions and garlic, which are considered too grounding for those of a spiritual disposition (among other reasons).

Asafoetida is of course, a digestive aid which reduces flatulence. It has been used as a folk remedy for childhood colds as it has antiseptic qualities. Other sources say it is useful for asthma and bronchitis and calming hysteria. Michael Tierra says it is “very helpful for damp cold spleen conditions associated with Candida albicans overgrowth”(216).

I do not use this spice often, only when making dal or cooking a big batch of beans. Here is a yummy recipe with asafoetida on Happy Burp. While you’re there, check some good info on her entry about asafoetida.

Epazote Dysphania ambroioides

Actions: Antibacterial, antimalarial, vermifuge, insecticidal, antihelminthic, antispasmodic, abortifacient

Epazote is a a member of the Chenopodiacea family (beet, spinach, quinoa). I think it looks a lot like it’s relative that likes to grow in my garden, lamb’s quarters (or pig’s weed; are these the same thing?). A friend turned me on to chilled epazote tea; it was so delicious on a very hot June evening. I commented that it tasted “culinary”, with hints of sage, oregano, tarragon, and licorice.

Epazote is native to the Americas, and used throughout Mexico and Central America. It is well known to be prepared with black and other beans, as it is carminative and reduces gas. Traditional usage also includes: amenorrhea, dysmenorrhea and lessen the symptoms of malaria . Try this recipe for Epazote Vegetable Pancakes with Black bean Tropical Fruit Sauce; all sounds delicious to me.

Black Pepper Piper nigrum

Actions: Stimulant, digestive

Pepper is native to the west coast of southern India but is now produced around the tropics in the old and new world alike. This common table spice was once more expensive than gold and the reason for expansive European sea exploration in the 1400′s. Pepper sure was one hot commodity, hehe. It looks like the word pepper is quite literal, simply coming from the word piper, latin for pepper. Again being quite literal, it represents the Piperaceae, or pepper family.

The use of peppercorns are vast; everyone uses it. What it does for food it does for the body, it warms it up! Yes, pepper is a wonderful stimulant for warming up cold, weak, sluggish digestion, coldness in general due to poor circulation, and it dries up mucus. It is part of a classic Ayurvedic formula Trikatu: pepper, pippli pepper and ginger ground then mixed with a bit of honey to form a paste. Three-fourths to 1 tablespoon of the mixture is taken with a bit of hot water three times a day to counteract cold, damp symptoms and to stimulate digestion and warmth. Tierra adds that it is said to “recirculate” nutrients, and is used when fasting to boost energy. It is a stimulant to gastric mucosa, use when a less irritating then cayenne is desired (242).

This is an interseting account of the history, production and stories about pepper. Also check out the Spice Pages photos of pepper.

If winter is good for something, it’s following through with thrift-store makeover projects (though hot cocoa & Mad Men make for a close second).

“When my father got remarried after my parent’s divorce, my mother went through the family albums and cut him out of all of the family photos. Using scissors became too labor intensive, so she switched to white-out.” (via awkwardfamilyphotos.com)

Few things get me excited for long nights and chilly days, but when I imagine sitting down to hot acorn squash in a cozy room, winter begins to sound appealing. I’m starting now.