Cough treatment using Grapes

I’ve used Grapes as an effective home remedy for cough treatment. I get green seedless grapes. The grapes seem to tone up the lungs and act as an expectorant, relieving a simple cold and cough in a couple of days.

Of course all you have to do is eat them! (Cut up grapes for children)

I’ve also read that a cup of grape juice mixed with a teaspoon of honey is advised for cough relief.

Pumkin soup

VideoJug: How To Make Pumpkin Soup

The Value of Carrot Juice

Beta carotene is the most active form of carotenoids, which are pigment substances in plants that can often form vitamin A. The major contributions vitamin A makes to the human body are to promote growth; for visual light and color; to prevent drying of the skin and eyes; for maintenance of the digestive and urinary tracts; and to enhance resistance to bacterial infection.

Vitamin A has also been linked to cancer prevention. A deficiency in vitamin A can cause symptoms such as night blindness; poor growth; dry skin; and xerophthalmia or "dry eye," which can promote blindness due to a lack of mucus production by the eye. Carrots also contain the vitamins B, C, D, E, and K; the minerals calcium, phosphorous, potassium, sodium, and traces of other minerals; and a trace amount of protein.

Calcium helps to strengthen bones, teeth, and the intestinal walls. The high mineral levels in carrots contribute to healthy skin, hair, and nails. Carrots also work as a sort of cleanser for the liver, and when consumed regularly, can help the liver excrete fats and bile.

Detox Vegetable Broth

Adapted from The Tao of Detox, by Daniel Reid (Inner Traditions, 2006)

Simple Solution
Help clear away the ill effects of holiday over-indulgence with this nourishing and effective detoxifying broth! It is filled with vitalizing seasonal ingredients like pumpkin and carrots.

INGREDIENTS

1 3/4 quarts pure water
1 teaspoon Celtic Sea Salt
5 slices ginger root
2 finely chopped carrots
3 stalks finely chopped celery
1 cup finely chopped cabbage
1 cup finely chopped spinach
1 cup finely diced pumpkin
1 finely chopped squash
5 finely sliced shiitake mushrooms (fresh or dried)
1 cup chopped parsley

1. Place all ingredients in a non-reactive cooking pot. Bring to a full boil, then reduce heat to a simmer, cover partially, and let cook until liquid is reduced to about half.

2. Line a colander with a piece of cloth and strain the broth into a bowl. Discard the vegetable pulp and drink the broth with meals or as a snack between meals.