Ancient Remedies & Modern Wellness: Chefs Share Spice-Powered Health Boosts
DUBLIN – as winter illnesses surge, culinary experts are turning to time-honored traditions and the power of spices to combat everything from common colds to hangovers. Drawing on family recipes and global influences, chefs are advocating for natural remedies centered around ingredients readily found in many kitchens.
Chef Anna Jones champions a “fire honey” - a blend of lemon and orange zest, chopped red chilli, ginger, and turmeric stirred into runny honey. “It’s pleasing,shining-orange sunshine in a jar,” Jones says,noting it can be stored for up to two weeks and consumed with hot water.
Simultaneously occurring,Diana Miers utilizes a fermented “fire cider,” learned from traditions in Mexico,to support gut health. Her recipe for a 400ml jar includes sliced jalapeño chillies, ginger, and turmeric (optional), combined with rosemary, cinnamon, honey, orange zest and juice, and apple cider vinegar. The mixture requires at least a week to infuse,peaking in benefits after three weeks,and lasting up to six months refrigerated.
Nutritionist Sophie Macciochi emphasizes rebuilding strength post-illness with slow-cooked stews, fermented foods like sauerkraut or kefir, and a variety of colorful vegetables. Similarly, chef Nieves José advocates for a balanced diet rich in protein, like eggs, and probiotic foods such as natural yoghurt or kefir, particularly after antibiotic use.
For quicker recovery, chef Melissa Tew recommends vegetable and lentil soup, acknowledging even a store-bought version can be beneficial when energy is low.
Addressing post-indulgence recovery, Miers suggests a vitamin-rich juice of celery, parsley, and apple – inspired by Mexican traditions - supplemented with water and coffee. She follows this with a substantial meal,such as grilled sourdough topped with a fried egg,chickpeas,cheese,and chilli oil,utilizing whatever ingredients are available.
