Here's a hot toddy idea from Fertility Kitchen to help keep you warm, cozy and healthy through the holiday frenzy:
Mulling spices can be added to cider (or even wine) and heated to a slow simmer in a saucepot on the stovetop. They lend a spicy, festive flavor to your hot beverages and double as medicinal herbs that fortify your body against the chill of winter.
Here are some ideas for spices to mix and match for your own personalized medicinal mull:
Whole Clove Buds (ding xiang)
Cloves are harvested in the Far East and used globally as a warming spice to add a slightly peppery flavor to food. In Chinese medicine, cloves impart a warming, stimulating effect on the digestive system (and are, incidentally, a natural parasite-expeller). Cloves affect the kidney, spleen and stomach meridians, and are wonderful for warming stomach qi and fortifying the kidney yang.
Whole Cinnamon Stick (cinnamomum verum)
Also native to the Far East, cinnamon has been used in Traditional Chinese Medicine for centuries as an antidote to fevers and menstrual issues. Many cultures prescribe cinnamon for indigestion, and it's often recommended by modern herbalists for vomiting and nausea. Chinese herbalists will prescribe it for maladies brought on by cold (asthma and backache, in addition to digestive issues) because of its intense warming effects.
Orange Peel (chen pi)
Because most of the vitamins and nutrients in the orange are concentrated in the peel, dried orange peel is a valuable herbal medicine. Among its many benefits (one of them being it's deliciousness), orange peel is an anti-inflammatory as well as an anti-bacterial and anti-fungal agent.
At Acupuncture Kitchen, we often prescribe Chinese herbs to our patients on a more specific, individual basis. But don't be afraid to experiment with natural remedies at home in between your session!