Recipes & Herbs for Sinusitis & Common Cold
“Cong Chi Tang” or Scallion and Prepared Soybean Decoction
This recipe is traditionally used for mild fever and chills, headache, stuffy nose, - early onset cold. Invented in 3rd Centry, this “decoction” or soup belongs to the category of formulas that clear early-stage Exterior disorders. This is used to induce a mild sweat to “release” the “cold.”
INGREDIENTS
4 cups Boiling Water
3-5 Scallions - chopped
3 Tbs Miso Paste
INSTRUCTIONS
In a large bowl, spoon in 3 Tbs of Miso Paste and the chopped scallions. Pour the boiling water over and whisk until combined. Allow to steep for 3-5 minutes.
ADDITIONAL INGREDIENTS
Phlegm in the Lung and Throat add Balloon Flower Root aka Platycodon Root. This herb is found in North Americca and is used in Korean foods as a condiment called doraji.
Phlegm in the Lung and Throat add Ginger Root slices
Phlegm in the Lung and Throat add Zest of a Citrus Fruit
Headache, Dizziness and Dry Eyes add Chrysanthemum Flowers
Aching Muscles add Cinnamon Stick
Diarrhea add Hyacinth Bean and/or Job’s Tears
High Fever add Mung Bean
Simple “Pho” Broth
Traditional Pho Broth contains herbs known to “aromatically transform phlegm” and “release the exterior.” It is an excellent way to resolve lingering “colds”
INGREDIENTS
32 oz Beef Bone Broth
1 small - medium White Onion (charred on stove top)
1 large “thumb” of Ginger (rough chopped)
1 Cinnamon stick
2-6 pods of Crushed Cardamom (to taste)
1/4 tsp. Coriander (to taste)
2-6 Star Anise (to taste)
3-6 Cloves of Garlic (smashed)
Coconut Aminos (soy / salt alternative)
INSTRUCTIONS
Simmer all ingredients together for 20 minutes. Adjust flavors to taste.
ADDITIONAL INGREDIENTS
Authentic Flavor add Fish Sauce (to taste), squeeze of lime, chopped thai red chilies
High Fever add Mung Bean
This content is informational and is not meant to diagnose or prescribe.
Please seek the advice of a medical professional before implementing changes to your diet.