Bios NatureCure Clinic

Recipe File

During the cold winter months I have two pans permanently on the go for the following two recipes. The soup is an ideal family food always ready when they come in cold and hungry and the lemon taken with the Echi-Mullein Formula III keeps us cold and flu free. Try them and I’m sure you’ll never be without them either!


Lemons are one of Nature’s great gifts. As well as their wonderful flavour, they decongest, disinfect, provide Vitamin C and have lots of other uses around the home. Always have some in the bottom of your fridge.

1. Take one whole unwaxed lemon. If waxed, scrub under running water and place the whole lemon in a non-aluminium saucepan.

2. Add 1 – 1 ½ pints cold tap water and lemon drink

3. Place on a low heat and slowly bring to the boil. Simmer till completely soft. Add hot water from time to time to replace the water lost through steam or evaporation.

4. Mash the whole lemon in its juice until reduced to tiny bits. Turn off the heat.

To drink:

For adults, strain ½ normal cup of the boiled lemon. Top up the cup with boiling water. Add honey to your taste.

Children 6-14 years old: dilute ¼ cup with hot water and add honey. Drink as much as required. For children under 5 use about one tablespoon of the lemon diluted with warm water and add honey. Babies up to one year old should be given 5 – 10 mls diluted and sweetened with honey. This should be given from the spoon.

In all cases it should be taken three times daily and at bedtime.

As the lemon juice is used from the pan it should be replaced with the same amount of hot water. Do this until the stock solution becomes weak and loses its sharpness. When it gets to this stage you should discard it and start again with a fresh lemon.

ECHI-MULLEIN III for webFor an added boost to your immune system and to increase the releiving effect on your cold symptoms use our Echi-Mullein III remedy.  It's all natural herbal ingredients are effective and safe for all the family to use.  Click here for more information


Soups have to be one of the easiest and most nutritious meals to make.  Great for when you get home from work or when the children come home from school.  Just about anything goes when making soup.  You can flavour with your own favourite herbs and spices and adding some chicken or fish turns this vegetable soup from a snack into a wholesome satisfying meal. Served piping hot with fresh crusty bread it's enough to make you glad it's winter!

Vegetable soup - perfect on cold day1 small sweet potato

2 large carrots

1 small parsnip

1 medium sized onion

½ green pepper

½ red pepper

250 mls tomato passata (liquefied tomato)

1 teaspoon thyme

½ teaspoon cayenne pepper

½ teaspoon cumin

2 vegetable stock cubes

Dice the vegetables and fry gently in 2 tablespoons olive oil for ten minutes in a covered pan.

Add pepper, thyme and cumin and cook for a further five minutes.

Add the tomato and vegetable cubes and enough water to cover the vegetables so the level of the water is about an inch above the level of the vegetables.

Turn up the heat and bring to the boil. Stir well and reduce the heat. Leave to simmer for about an hour.

Add more water if necessary and adjust the seasoning to taste but do not add more salt.

Eat as required. For a delicious alternative add some fresh salmon fillet about 1/2 hour before end of cooking time.

Eaten with a wedge of wholemeal bread, this is a complete meal in itself

Note: the flavour improves with standing and always tastes better the next day!



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