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10 Healing food recipes in case of a smallpox (variola) outbreak

Pustular rash scabs

Smallpox is a long gone, viral disease. But recent comments from Bill Gates on bioterrorism, have sparked fear on what could people do in case of bioterrorist attack with the variola virus, which is still kept in vials in the CDC in Atlanta and the State Research Center of Virology and Biotechnology in Russia. So, the question is: how could food help with healing, in case of a smallpox (variola) outbreak?


There are natural measures that can be taken in case of a smallpox (variola) outbreak to either escape getting sick by boosting immunity, or surviving a possible smallpox outbreak. Antiviral and antibacterial herbs as well as essential fatty acids have been reported to be beneficial for overall health, but even more needed in case of a smallpox outbreak.

If you catch smallpox you will be dealing with a disease that takes over a month to run its course. It starts with flu like symptoms and a horrific rash that if not treated carefully, can incur secondary bacterial infections. The virus then, colonizes the respiratory system and migrates to the lymphatic system.

So, the healing foods in case of a smallpox (variola) outbreak need to be able to: 1) Naturally kill viruses and bacteria 2) boost immunity 3) cleanse the lymphatic system.

kill viruses and bacteria

Some of the best foods that hold such properties and will help in case of a smallpox (variola) outbreak are: garlic, ginger, coconut oil, lemon, honey, turmeric. Some of the benefits of consuming turmeric are its anti-ageing properties. Ginger has been reported to reduce colon cancer risk, and garlic is not far behind with researches suggesting eating garlic cuts lung cancer risk significantly . Coconut oil has antifungal activities, while one of lemons healing properties is protecting the liver, manuka honey has been said to be a great rosacea treatment .

Boost immunity

Natural probiotics found in sauerkraut and Miso soup are a good way to re-establish gut health and balance. It is important to note that probiotics are important for overall health and have been reported to be a an efficient treatment for yeast infection. Other great immune boosters are sweet potatoes and mushrooms. Sweet potatoes are rich in vitamin A, which plays a major role in the production of connective tissue, a key component of skin, and mushrooms are reported to boost immunity by reducing in inflammatory proteins.

Cleanse the lymphatic system

Raw beetroot and leafy vegetables like cabbage, watercress, celery, kale and parsley have been reported to be powerful blood cleansers. Fenugreek also has the reputation as a lymphatic cleansing herb.

1)Miso Soup with Garlic and Ginger


1 tablespoon sesame oil
1 yellow onion, chopped
2 tablespoons finely chopped ginger
2 cloves garlic, finely chopped
6 cups vegetable broth or water
2 baby bok choy, trimmed and roughly chopped
1/2 pound carrots, thinly sliced
1 (8-ounce) package baked tofu, preferably Asian-flavored, thinly sliced
2 tablespoons red miso paste
2 tablespoons rice vinegar
2 green onions, thinly sliced


Heat oil in a large pot over medium heat. Add yellow onion, ginger and garlic and cook until onions are translucent, about 5 minutes. Add broth, bok choy, carrots and tofu and bring to a boil. Reduce heat and simmer until vegetables are tender, 5 to 10 minutes more. Remove soup from heat.

Ladle about 1 cup of the hot broth into a small bowl. Add miso and stir until dissolved, then transfer mixture back to pot and stir well. Stir in vinegar, ladle soup into bowls and garnish with green onions.

2) Sweet Potatoes with Mushrooms, Onion, and Thyme ( serves 4)


2 large sweet potatoes, peeled and cut into 1 inch cubes (about 1 lb)
1large sweet onion, cut into 1/2 inch chunks (about 1/2 lb)
1(10 ounce) package white button mushrooms, wiped clean and halved or quartered
2tablespoons extra virgin olive oil
1teaspoon fresh thyme leaves
salt and pepper to taste.


Heat the oven to 400 degrees F.
Arrange the sweet potatoes, onion, and mushrooms in a large roasting pan or baking dish, about 13 X 9.
Drizzle evenly with olive oil, sprinkle with thyme, salt and pepper, and stir to coat vegetables.
Roast vegetables until golden and tender, turning occasionally with a spatula, about 45 minutes.
Serve immediately.



1tbsp butter
1 onion
8 oz carrots
10 oz sweet potatoes
6 oz mushrooms
½ tsp ground cumin
½ tsp ground coriander
1½ tsp flour
1pint/450ml stock
½ cup/120ml milk


Melt the butter in a pan over a medium heat. Dice the onion and add to the pan.
While the onion is cooking, peel the carrots and sweet potatoes and medium dice. Add to the pan and stir as they are ready.
Cover the pan and allow the vegetables to sweat for a couple minutes.
Meanwhile dice the mushrooms. Add to the pan, check that there is a little fat and if need be add a little more butter or oil.
Stir and cook a minute, cover and sweat another minute, then add the spices and flour.
Stir well then add the stock. Cover, bring the pan to the boil and reduce to a simmer for around 10 minutes until all the vegetables are tender.
Remove from the heat and puree.
Add the milk and serve.

4) Broccoli and red cabbage salad
Serves 4-6

½ head broccoli, finely chopped
1 cup finely sliced red cabbage
1 stalk celery, sliced
1 clove garlic, peeled and crushed
¼ cup basil leaves, chopped


2 Tbsp grapeseed oil
2 Tbsp white vinegar
1 tsp honey


Mix broccoli, cabbage, celery, garlic and basil together in a bowl.
Add dressing and toss.
Transfer to a serving dish.

To make dressing, mix oil and vinegar together and then add honey. Mix well.

4)Cilantro Apple Green Juice


2 green apples
2 stalks celery
2 lg kale leaves
1 med cucumber
¼ c fresh cilantro
½ lemon, peeled


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PRESS all ingredients through a juicer in batches. Stir and serve immediately

6)Dhal with spinach


1 cup yellow split peas, sorted and rinsed
3 cups water
½ teaspoon turmeric
1 tablespoon canola oil
1 teaspoon cumin seeds
1 medium onion, chopped
1 tablespoon grated fresh ginger
3 garlic cloves, crushed
1 teaspoon ground fenugreek (optional)
¼ teaspoon chilli powder
400-g can diced tomatoes (undrained)
80 g baby spinach leaves


1 cup plain low-fat yoghurt
½ teaspoon ground cumin
2 tablespoons finely chopped fresh mint


To make the dal: combine split peas, water and turmeric in a large saucepan. Bring to a simmer. Partially cover, reduce heat to medium-low and cook until split peas are tender, 40 to 45 minutes.

Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add cumin seeds and cook, stirring, until fragrant, 10 to 20 seconds. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add ginger, garlic, fenugreek, if using, and chilli. Cook, stirring, until fragrant, 20 to 30 seconds. Add tomatoes and cook until most of the liquid has evaporated, 5 to 10 minutes.

When split peas are tender, stir them and any remaining cooking liquid into tomato mixture, along with the spinach. Cook for 2 to 3 minutes to blend the flavours.

To make the raita: mix the yoghurt, ground cumin and mint in a small bowl. Serve the dal with raita.



1 Radish
2 Handfuls watercress
18 Baby carrots
1 Gala apple
2 cups Orange juice
1-2 tbsp Honey (to taste)
½ Medium red beet
1 Handful of baby spinach


Wash the watercress and baby spinach in a salad spinner and spin dry. Rinse the baby carrots and set aside. Peel the apple and beet and set aside (if the beets came with the leaves, cut them off). Cut the leaves off the radish and trim off the root at the end then wash the radish.

Remove the core from the apple, trim the baby carrots, beet and radish into smaller pieces (I cut mine about 1-2 inches in size because I have a regular blender and it handles better when I cut things down).
Add all ingredients in a blender and blend on high for 1 minute then blend on a lower speed for about 40 seconds. Serve in your favorite glass



1 cup unsweetened non-dairy milk, preferably coconut milk beverage or almond milk
1 (3-inch) cinnamon stick
1 (1-inch) piece turmeric, unpeeled, thinly sliced, or 1/2 teaspoon dried turmeric
1 (1/2-inch) piece ginger, unpeeled, thinly sliced
1 tablespoon honey
1 tablespoon virgin coconut oil
1/4 teaspoon whole black peppercorns
Ground cinnamon (for serving)


Whisk coconut milk, cinnamon, turmeric, ginger, honey, coconut oil, peppercorns, and 1 cup water in a small saucepan; bring to a low boil. Reduce heat and simmer until flavors have melded, about 10 minutes. Strain through a fine-mesh sieve into mugs and top with a dash of cinnamon.

9) sauerkraut


1 Medium Head of Cabbage
1-3 Tbsp. sea salt


Chop or shred cabbage. Sprinkle with salt.
Knead the cabbage with clean hands, or pound with a potato masher or Cabbage Crusher about 10 minutes, until there is enough liquid to cover.

Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.

Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) for at least 2 weeks until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.

Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.

10) garlic soup


26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges


Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

In 2014 there were many reports exposing that 6 left over vials of variola virus were found in a lab owned and operated by the National Institutes of Health, sparking rumours that perhaps the government institutions might have been reckless with keeping track of the variola pathogen. Therefore, its important to know what foods can help with healing in case of a smallpox (variola) outbreak.