RECIPES
MASHH CLINIC’S ORAL REHYDRATION SOLUTION
ELECTROLYTE FORMULA
This makes enough for a 5 gallon dispenser.
Pro-tip: You’ll probably need a total of 4 batches for 600+ people for 5 days in average summer heat.
Based on the World Health Organization basic Oral Rehydration Solution:
4 cups Simple Syrup (cane sugar:water, 1:1 by volume, heat water first)
1 cup Sea Salt (we prefer Atlantic Grey/Celtic from from France, highest Magnesium and Potassium content and lowers blood pressure)
1 gallon warm water or tea
Mix vigorously until salt is incorporated into solution. Do not substitute sugar with honey as it is heating, not cooling.
Sun Tea: equal parts
Hibiscus
Lemongrass
Lemon Verbena
Lemon Balm
Tulsi
Rose petals
Smaller part:
Peppermint
Fennel
Rose hips
Lavender
Steep/infuse overnight, strain in am. (Paint strainer bags and an extra-large funnel very useful here!)
Add:
4-6 cups Lemon Juice (or Lime=more cooling)
2 cup Aloe JUICE (not gel=purgative!) Marshmallow Root cold infusion can substitute or be added as well
Optional: 2ml Peppermint Spirits, Neutralizing Cordial, ChlorOxygen
Add 3 gallons chilled tea and float 2 frozen quart water bottles in the dispenser. Swap the water bottles for frozen ones am & pm. Freeze electrolyte solution if you have extra after an event and use that as an ice block for future batches or handy to-go amounts for rescue workers.
*IMPORTANT* It is essential to effectively label your container so that people don't accidently overuse the formula. It is super strong and only a few teaspoons are needed per quart of water for an average size person. Our labels say "One or Two Squirts", and we try to monitor closely and educate regularly to make sure people understand it's not a drink in of itself, but something to be added to water as background support to prevent dehydration and/or heat exhaustion.
Seaweed
The brown sea vegetables such as wakame and kombu, loosely termed "kelp", contain sodium alginate (algin) which binds to radioactivity and thus can be removed by the body. 3gm/day is current recommended daily dose.
Wakame, Kombu, Sea Palm fronds, Bladderwrack tips, Atlantic kelp, all will serve as a stock base for daily miso soup. The crushed or ground seaweed can be added to all soup stocks and casseroles, marinated for sandwiches, sauteed with any vegetable, added to stir fry and dressings, sprinkled on rice with gomasio….the possibilities are endless.
Simple saute:
½ cup freshened sea plam fronds
½ cup freshened wakame
1 cup grated raw carrot or beet
3 cloves garlic, crushed
2T butter
2 c freshening broth
1-2 T soy sauce
1T honey
2 cups cooked rice
To freshen sea palm fronds and wakame, cover with cold water and soak for 20 minutes. Cut the wakame into thin strips, save leftover freshening broth for soup stock, it is full of nutritional value.
Melt the butter in a skillet, add crushed garlic, add all ingredients except the rice, and simmer for 10 minutes. Add rice, simmer for 5 more minutes. Serve.
Tridoshic Mung Dal Kitchari
recipes from Ayurvedic Cooking for Self-Healing by Usha and Dr. Vasant Lad
1 cup yellow mung dal (mung beans- split, washed, without the skin)
1 cup basmati rice
Soaking dal for a few hours before helps with digestibility. Wash mung dal and rice until water runs clear.
1 inch fresh ginger, peeled
2 T shredded unsweetened coconut
1 small handful fresh cilantro leaves
1/2 c water
In blender put ginger, coconut, cilantro and water and blend until liquified.
Heat a large saucepan on med. heat, and add:
3 T ghee
11/2 in. piece of cinnamon bark
5 whole green cardamon pods
5 whole cloves
10 black peppercorns
3 bay leaves
Stir for a moment until fragrant. Add the blended items to the spices. Then add:
1/4 tsp. turmeric
1/4 tsp. salt
Stir until lightly browned, then stir in the drained mung dal and rice and mix well.
Pour in the 6 cups of water, cover, and bring to a boil. Let boil 5 min. then turn heat down to very low and cook, lightly covered, until mung and rice are soft (25-30 minutes).
serves 4-5 tridoshic (balances all 3 doshas)