Shakes and Smoothies

Banana shake

• 2 bananas 
• 1 pint of any milk ( or cream)
• 1-2 teaspoons of honey

Mix the y bananas, milk, and honey in a blender until foamy.

Honey-Banana Smoothie

 

•  1 cup plain Greek yogurt
•  1 banana
•  1 cup orange juice
•  1 teaspoon honey

Mix the yogurt, bananas, orange juice, and honey in a blender until foamy.

Chocolate Whipped Cream

 

• 1 pint whipping cream
• 1/2 cup milk chocolate chips or 1/2 cup semi-sweet chocolate chips
• 3 tablespoons powdered sugar or to taste
• 1/2 teaspoon vanilla extract

1. Whip the heavy cream until soft peaks form. 
2. Melt the chocolate in the microwave for one minute at high heat, stir, and continue heating until melted.  Let the chocolate cool for three to five minutes.  The chocolate should be warm and still liquid but not hot.
3. Stir 1/3 of the whipped cream into the chocolate.
4. Stir the chocolate mixture and the extract (along with the sugar, if used) into the remaining whipped cream

Cream Soups

These deliciously creamy soups are made with the simplest of ingredients, and have a smooth, velvety texture achieved by thickening them with cream, egg yolks (or a combination of both) or flour. Although stock is called for in some of the recipes, you can use a bouillon cube - but remember they are rather salty, so allow for this when seasoning (or use them half strength).

Fresh vegetables (especially green vegetables) are popular choices for cream soups. Cooking the chopped vegetables in a little butter or polyunsaturated margarine until soft is an important step in making creamy soups, as some care has to be taken not to brown them or the color and flavor of the finished soup will be spoilt. The simplest way to soften the vegetables is to melt the butter or margarine in a saucepan, add the vegetables and toss well, then place a double circle of greaseproof paper over them and push it down. Cover the saucepan and cook over a very gentle heat for about 15 minutes, shaking the pan occasionally.

To Thicken Soups

If using cream: put in a bowl, blend in a little of the hot but not boiling soup, then stir back into the pan of soup and reheat but do not boil.

If using egg yolks: blend with a little cold milk or cream in a bowl, mix in a little of the hot soup, then stir back into the pan of soup; then reheat very gently but do not boil or else the egg will curdle.

If using flour: blend with a little cold milk or other liquid in a bowl, mix in a little hot soup, then pour back into the pan, bring to the boil and cook for a few minutes until thickened.

An electric blender or food processor is a marvellous asset, especially for creamy soups - it gives them a good texture. Always process or puree soups in small batches at a time. Overfilling a blender or food processor causes an overflow.

The Recipes

Cauliflower Cream Soup

Serves 6

You will need:
 •1 medium cauliflower
 •4 cups chicken stock
 •1/3 cup milk
 •Salt and pepper
 •Pinch grated nutmeg
 •2 egg yolks
 •¼ cup cream

Method:

Remove outside leaves from cauliflower and break into florets. Reserve a few sprigs for garnish. Drop cauliflower into a pan of boiling salted water and cook until tender, about 10 minutes. Drain and press through a sieve or puree in an electric blender. Place in a pan, add stock and bring slowly to the boil. Add milk and seasonings.
Combine egg yolks with cream and a little of the hot soup, blend well and return to pan. Cook gently until soup thickens without boiling. Garnish with sprigs of raw cauliflower and serve immediately.

Cream of Artichoke Soup

Serves 4

You will need:
 •3 spring onions
 •6 globe artichokes
 •Juice of 1 lemon
 •¼ pound (100 g) butter of polyunsaturated margarine
 •7 tablespoons all-purpose flour
 •4 ¼ cups milk
 •Salt and pepper
 •½ cup heavy cream

Method:

Peel and chop the spring onions. Remove the artichoke leaves and hairy choke in the center. Trim the artichoke hearts and rub them in the lemon juice to stop them turning black. Cut them into quarters.
Gently heat 1 ounce (30 g) butter or margarine in a pan. Put in the artichoke hearts and the spring onions, cover and cook on a low heat for 10 minutes. During this time melt the rest of the butter in another pan. Mix in the flour to make a smooth paste (roux) and cook for about 2 minutes, but without letting it brown. Remove the pan from the heat and blend in the milk, little by little, beating continuously with a wooden spoon. When smooth, return the pan to the heat and bring to the boil; season with salt and pepper and cook gently for 5 minutes.
Pour this white sauce over the artichokes and spring onions mixture and simmer 30 minutes. Then remove 2 artichoke hearts and cut them into tiny dice. Puree the rest in a blender or work through a sieve (strainer).
Heat a soup tureen. Pour in the cream, add the diced artichoke and pour over the hot soup. Stir well and serve immediately.

Cream of Carrot Soup

Serves 6

You will need:
 •1 ounce (30 g) butter or polyunsaturated margarine
 •4 medium carrots
 •1 onion
 •5 cups hot chicken stock or water
 •1 teaspoon salt
 •Generous pinch cayenne pepper
 •¼-½ cup cream or yogurt
 •Chopped parsley or chervil

Method:

Melt butter in a saucepan, add sliced carrots and onion and cook gently until softened, about 10 minutes. Add 2 cups chicken stock or water and bring to the boil. Reduce heat, cover and simmer for 10 minutes. Rub through a sieve or puree in a blender. Add salt and cayenne. Return soup to pan and heat gently with remaining stock, swirl in cream or yogurt. Sprinkle with chopped parsley or chervil before serving.

Cream of Celery Soup

Serves 6

You will need:
 •½ head celery
 •1 small onion
 •1 ounce (30 g) butter or polyunsaturated margarine
 •3 cups chicken stock
 •Salt and pepper
 •1 tablespoon all-purpose (plain) flour
 •1 cup milk
 •2 egg yolks
 •3 tablespoons cream or yogurt

Method:

Remove strings from celery, slice finely. Chop onion finely. Cook gently in half the butter or margarine until soft, then add hot stock. Season with salt and pepper and simmer gently for about 20-30 minutes. Pass through a sieve or blend in an electric blender. Melt remaining butter or margarine in a large pan, stir in flour off the heat and cook gently until straw-colored. Blend in milk and celery puree, then return to heat and stir until boiling. Simmer for 2-3 minutes, stirring, and check seasoning. Take pan off heat, add 1-2 tablespoons hot soup to beaten egg yolks mixed with cream, then stir this gently into soup. Reheat gently but do not allow to boil. Serve with croutons of fried bread.
In place of egg yolks, 1 teaspoon cornflour can be used to thicken soup. Mix cornflour with cream and hot soup as with egg yolks.

Cream of Green Pea Soup

Serves 4

You will need:
 •1 ½ cups frozen peas
 •1 cup water
 •1 bay leaf
 •Sprig fresh thyme
 •Pinch sugar
 •½ cup milk
 •½ cup cream or evaporated milk
 •Salt and pepper

Method:

Do not thaw peas. Bring water to the boil with bay leaf, thyme and sugar. Add peas and boil for 5 minutes. Remove bay leaf and puree peas in a blender until smooth, or push through a sieve. Add milk and cream. Bring to the boil and season to taste with salt and pepper. Garnish with crisp bacon or croutons, depending on whether you want to make more of a meal of the soup.

Haricot Bean Cream Soup

Serves 8

You will need:
 •5 ounces (155 g) butter
 •½ cup flour
 •5 cups chicken stock
 •2 ½ cups chicken consomme
 •12 ounces (375 g) white haricot beans, soaked in cold water overnight, drained, cooked and pureed
 •1 teaspoon salt
 •½ teaspoon freshly ground black pepper
 •1 cup cream
 •6 egg yolks, lightly beaten

Method:

In a large saucepan, melt 2 ounces (60 g) of the butter over moderate heat. Remove the pan from the heat and stir in the flour until the mixture forms a thick paste. Gradually add the stock, stirring constantly and being careful to avoid lumps. Return the pan to the heat and cook, stirring constantly, for 2-3 minutes or until the soup is thick and smooth. Stir in the consomme, then the bean puree. Season with the salt and pepper. Cook, stirring constantly, for a further 3 minutes.
Stir in the cream and the remaining butter. Place the egg yolks in a small mixing bowl. Using a fork, beat in 4 tablespoons of the hot soup. Stir the egg yolk mixture into the soup. Reduce the heat to low and cook, stirring constantly, for a further 10 minutes. Do not allow the soup to come to the boil or the egg yolks will scramble.
Remove the pan from the heat. Ladle the soup into a large, warmed soup tureen or individual soup bowls and serve at once.

Kid's Cough

Asthma
Cough Clues: A persistent cough that’s often whistling or wheezy, lasts longer than 10 days, and worsens at night or after your child exercises or is exposed to pollen, cold air, animal dander, dust mites, or smoke.
Other Symptoms: Your child is wheezing or has labored, rapid breathing.
Likely Culprit: Asthma, a chronic condition in which small airways in the lungs swell, narrow, become clogged with mucous, and spasm, making breathing difficult. Common asthma triggers include environmental irritants, viral infections, and exercise.
Bronchiolitis

Cough Clues: A phlegmy or wheezy cough that’s often accompanied by fast, shallow, or difficult breathing.
Other Symptoms: Your child starts out with cold symptoms, such as sneezing or a stuffy nose, that last about a week. He may develop a fever up to 103 degrees. He’s lethargic and makes a wheezing sound when he exhales.

Likely Culprit: Bronchiolitis, an infection of the tiny lower airways in the lungs called bronchioles. It’s usually caused by respiratory syncytial virus (RSV) and most often occurs from late fall to early spring. Not to be confused with bronchitis (a frequent upper-respiratory infection in older kids and adults), bronchiolitis is common among babies and toddlers.
“Almost all kids will get a bout of it by age three,” says Dr. Susanna McColley, MD, division head of pulmonary medicine at Children’s Memorial Hospital, in Chicago, Illinois.

The Common Cold
Cough Clues: A wet cough without wheezing or fast breathing, day or night.
Other Symptoms: Sneezing, a runny nose, watery eyes, and a mild fever (usually less than 101.5 degrees Fahrenheit).
Likely Culprit: The common cold, a viral infection of the nose, sinuses, throat, and large airways of the lungs. Coughing usually lasts the entire length of the cold (about seven to 10 days) but can linger twice as long, with mild improvement each day.
What to Do: Keep nasal passages as clear as possible; congestion and postnasal drip worsen this cough. For babies and toddlers who can’t blow their noses, use nasal saline drops and a bulb aspirator to suction a runny nose.
An over-the-counter nasal decongestant may help kids older than two; ask your pediatrician for her recommendation. If your child’s cough and stuffy nose persist for more than 10 days without improving, return to the doctor. Your child could have sinusitis (a bacterial infection that’s often brought on by a cold) or another problem such as asthma, allergies, or even enlarged adenoids, which inhibit breathing.

Croup
Cough Clues: A distinctive, shrill, dry, seal-like bark, which frequently starts in the middle of the night. “The sound is unlike any cough you’ve ever heard before,” says Dr. Widome.

Other Symptoms: Your child’s illness follows a circadian rhythm: better during the day, worse at night. She may also have a slight fever. In severe cases, your child may develop stridor, a harsh, high-pitched sound every time she inhales—similar to the noise kids make after a long crying jag.

Likely Culprit: Croup, a contagious viral infection that causes the throat and windpipe to swell and narrow. It typically affects kids between six months and three years. (Adults and older children have wider windpipes, so swelling is less likely to affect breathing.)
What to Do: Sit with your child in a steamy bathroom for five minutes; the humidity will help move mucous from her lungs and calm her cough. At night, if the temperature is chilly, bundle her up in warm pajamas but don’t be afraid to open her bedroom window and run a humidifier in the room; the cold, moist air may reduce airway swelling. Call your doctor right away if the cough worsens or she’s having trouble breathing. She may need medicine to reduce inflammation. Otherwise, croup often runs its course in three to four days.

The Flu
Cough Clues: A mildly hoarse, throaty cough that comes in frequent spells and can be either wet or dry.
Other Symptoms: Your child feels listless and complains that his throat is scratchy and sore, his head hurts, and the muscles in his back and legs ache. He may also have a runny nose, fever, and nausea.
Likely Culprit: The flu, a viral respiratory illness that’s most common from November through April.
What to Do: Call the doctor if your child has a fever above 101.5 degrees Fahrenheit, is throwing up, has diarrhea, or is uninterested in eating or drinking (your doctor will recommend steps to prevent dehydration). Give your child plenty of fluids and use a humidifier to alleviate congestion in his airways. Also, to ward off future bouts of the flu, ask your pediatrician about getting your child an annual flu shot; experts recommend the vaccine particularly for babies six to 23 months, as this age range is most susceptible to complications associated with the flu.

GERD
 Cough Clues: A wheezy, crackly, persistent cough after your child eats. Coughing episodes typically worsen when she’s lying down.
Other Symptoms: She may feel a burning sensation or may vomit or belch when swallowing. A baby might be fussy or have been labeled as colicky. Toddlers may develop wheezing and picky eating habits.
Likely Culprit: GERD (gastroesophageal reflux disease), caused by a weak or immature band of muscle between the esophagus and stomach that allows acid to flow back up. Sometimes the irritating juices can enter the lungs, causing a chronic cough.
What to Do: Have your child see the pediatrician if her wheezy cough lasts longer than two weeks. He may recommend keeping a baby upright for at least 30 minutes after feedings and for babies and older children, elevating the head of their mattress while they sleep. With older children, he may also suggest avoiding foods and beverages that cause symptoms, such as caffeinated sodas, chocolate, peppermint, spicy foods like pizza, acidic foods like orange and tomatoes, and fried and fatty foods, and not eating within two hours of bedtime. Prescription medicine can also control GERD symptoms.

Whooping Cough
Cough Clues: Dry, hacking coughing fits—as many as 25 coughs in a single breath. When your child inhales sharply to catch his breath, he makes a high-pitched whooping sound. Listen to the cough here.

Other Symptoms: Before the cough starts, your child has a week of cold-like symptoms but no fever. In infants, the illness can be severe and cause mucous to bubble from the nostrils. It can also lead to convulsions and make a baby stop breathing if he gets tired.

Likely Culprit: Whooping cough (also known as pertussis), a highly contagious bacterial infection of the throat, windpipe, and lungs. Children who haven’t received their immunizations are most vulnerable. (Babies routinely get their shots at two, four, and six months; additional boosters between 12 and 18 months; and then again between four and six years. Immunity wanes as we get older. Therefore, adults may carry pertussis but get only a mild cough.)
What to Do: Call the doctor if your child’s cough worsens instead of improves after a week. Babies usually need to be hospitalized to control the cough and have mucous suctioned from their throat. The illness is treated with antibiotics, though the cough can last for many weeks or even months.

Cough Facts Every Parent Should Know

Cough Suppressants: If your child’s cough is keeping him up at night, a suppressant may help him sleep. Ask your pediatrician for a recommendation. However, you should know that inhibiting a cough, especially if your child has a mucousy, lower-respiratory cough, can actually exacerbate or prolong the illness, says Dr. Shubin.

AD
 Expectorants: They’re meant to loosen mucous, but studies show they’re not very helpful. “Water is a good expectorant,” Dr. Shubin says.

Multisymptom Cold Relievers: Because these formulas contain more than one drug, be sure to read labels carefully. Your child may suffer side effects such as sleeplessness (common with antihistamines) or irritability (typical of decongestants), says Dr. Meredith Messinger, MD, an attending physician at Long Island College Hospital, in Brooklyn, New York.
Throat Lozenges: Cough drops increase saliva production, which can soothe your child’s throat and loosen his cough. But don’t give them to children under the age of four, Dr. Shubin says. Like any hard candies, lozenges pose a choking hazard.

Bronchitis

Acute bronchitis is swelling and inflammation of the main air passages to the lungs. This swelling narrows the airways, making it harder to breathe and causing other symptoms, such as a cough. Acute means the symptoms have only been present for a short time.

Acute bronchitis almost always follows a cold or flu-like infection. The infection is caused by a virus. At first, it affects your nose, sinuses, and throat. Then it spreads to the airways leading to your lungs. Sometimes, bacteria also infect the airways. This is called a secondary infection.

Chronic bronchitis is a long-term condition. To be diagnosed with chronic bronchitis, you must have a cough with mucus most days of the month for at least 3 months.

Symptoms

•Chest discomfort

•Cough that produces mucus; it may be clear or yellow-green

•Fatigue

•Fever -- usually low-grade

•Shortness of breath that gets worse with activity

•Wheezing, in people with asthma 

Even after acute bronchitis has cleared, you may have a dry, nagging cough that lingers for 1 to 4 weeks.At times, it may be hard to know whether you have pneumonia or only bronchitis. If you have pneumonia, you are more likely to have a high fever and chills, feel sicker, or feel short of breath.

Bronchiolitis

Bronchiolitis is swelling and mucus buildup in the smallest air passages in the lungs (bronchioles), usually due to a viral infection.

Bronchiolitis usually affects children under the age of 2, with a peak age of 3 - 6 months. It is a common, and sometimes severe illness. Respiratory syncytial virus (RSV) is the most common cause. More than half of all infants are exposed to this virus by their first birthday.

You can catch the virus if you come into direct contact with nasal fluids or airborne droplets from someone who has the illness. This may happen if the person sneezes or coughs near you. Bronchiolitis is seasonal and appears more often in the fall and winter months. It is a very common reason for infants to be hospitalized during winter and early spring.

Risk factors for bronchiolitis include:•Living in crowded conditions•

Symptoms: some children may have few or minor symptoms.Bronchiolitis begins as a mild upper respiratory infection. Over a period of 2 - 3 days, the child develops more breathing problems, including wheezing and a "tight" wheezy cough.

Symptoms include:•Bluish skin due to lack of oxygen (cyanosis) - emergency treatment is needed •Breathing difficulty including wheezing and shortness of breath•Cough•Fatigue•Fever•Muscles around the ribs sink in as the child tries to breathe in (called intercostal retractions)•Nasal flaring in infants•Rapid breathing (tachypnea)

TEST: Culture of a sample of nasal fluid to determine the virus causing the disease

Treatment Sometimes, no treatment is necessary. Antibiotics do not work against viral infections. Most medications do not help treat bronchiolitis.

Supportive therapy can include:

•Drinking plenty of fluids. Electrolyte-balanced drinks, such as Pedialyte, are also okay to use in infants.

•Breathing moist (wet) air to help loosen sticky mucus. You can use a humidifier to moisten the air your child is breathing. Follow the directions that come with the humidifier.

•Getting plenty of rest.

Children in the hospital may need oxygen therapy and fluids given through a vein (IV).Rarely, antiviral medications, such as ribavirin, may be used to treat extremely ill children.

Usually, the symptoms get better within a week. Breathing difficulty usually gets better by the third day.

Possible Complications•Airway disease, including asthma, later in life•Respiratory failure•Additional infection, such as pneumonia

Call your health care provider immediately, or go to the emergency room if the child with bronchiolitis:

•Becomes extremely tired

•Has bluish color in the skin, nails, or lips

•Starts breathing very fast

•Has a cold that suddenly worsens

•Has difficulty breathing

•Flares nostrils or retracts chest muscles in an effort to breathe

Most cases of bronchiolitis are not easily preventable because the viruses that cause the disorder are common in the environment. Careful attention to hand washing, especially around infants, can help prevent the spread of respiratory viruses.

Family members with an upper respiratory infection should be especially careful around infants. Wash your hands often, especially before handling the child.

At this date, there is no RSV vaccine available. However, there is an effective product, called palivizumab (Synagis), for infants who are at high risk of developing severe disease from RSV. Ask your child's doctor whether this medication is right for your child.