The 10 Recipes to Treat Headache Naturally


The Recipes To Treat Headache are fundamental to who suffers from this problem because the  Headache is a disease that affects almost everyone. In addition, most people feel or have already experienced Headache , however, we do not always pay attention to the problem.

The Headache can have many causes, are vision problems, hormonal, headaches, lack of sleep, the body weakness or even intake little water during the day.

Usually less severe, and even more common, cases usually last a few hours and can be resolved with simple medications, but if the pain is insistent, it may be indicating more serious illness.

The Headache (also known as headache) reaches from children to seniors, and has no relation to the status, let alone with ethnicity. It is universal. Next you will know the types of Headache and whether or not to worry.

1. Moringa Tea Treating Headache:

In India it is very common to use moringa to end headache and migraine. This is because the plant has anti-inflammatory properties and analgesic action that relieves pain.


1 teaspoon of dried moringa leaves;

500 ml of  filtered water ;

Honey to sweeten (optional);

A piece of  fresh ginger ;

Orange juice to taste.

Method of preparation:

With the aid of a pot with lid, put the water  to a boil.

Once you have the first signs of boiling, turn off the heat and add the dry moringa leaves.

Then mix with a little honey, ginger  and orange juice.

Shake well for two minutes.

2. Avocado To Treat Headache:

With magnesium and potassium such as brain-bearing fats and calming B vitamins, avocados are a superfood that reduces headaches . From morning to night, there are so many ways to add a little creamy avocado to your diet to keep headaches and hunger at bay.


1 pan Knorr® Homestyle Stock – Vegetable

2 tablespoons (30 mL) of Becel® oil

¼ cup (60 mL) chopped fresh cilantro, divided

1 ½ lb. (675 g) salmon fillet

1 avocado

1 tablespoon (15 mL) of lemon juice

2 tablespoons (30 mL) Hellman’s® 1/2 of mayonnaise type sauce

Method of preparation:

Preheat oven to 220 ° C (425 ° F). Combine Knorr® Homestyle Stock-Vegetable with oil in a small bowl.

Stir in 2 tbsp. (30 mL) coriander.

Remove 2 teaspoons. Mixture (10 mL); laid aside.

Place the salmon in a baking dish lightly greased with olive oil,  and then brush with a broth mixture.

Bake until salmon flakes with a fork, about 25 minutes.

Mash avocado with 2 teaspoons. (10 mL) reserved Mix stock, sauce and lemon juice  until smooth. Serve over salmon.

3. Broccoli To Treat Headache:

If you have pain  mild head often certain foods and preservatives may be to blame. Broccoli is not only a healthy green vegetable in general, but also a low allergy food, “safe for pain, ” which is virtually unknown to trigger Headache .


¼ cup raisins

¼ cup dried cranberries

3 cups broccoli, cut into very small pieces

4 strips of chopped bacon

1 green onion, chopped

Cup of mayonnaise

3 tablespoons sour cream

1 tablespoon lemon juice

1 cup medium grated cheese

Salt and pepper

Method of preparation:


Soak dried raisins and cranberries in  hot tap water for a minute or two to soften.

Drain and set aside.

Mix broccoli, bacon and  green onion together.

In a separate bowl, stir the mayonnaise, the cream and the lemon juice  and mix in the broccoli mixture.

Add the cheddar cheese, dried raisins and cranberries and season to taste.

Refrigerate until ready to serve.

4. Potatoes To Treat Headache:

For pains  head related to dehydration, reach the potatoes. Baked potatoes (russet) are an incredible source of potassium reducing headache , an electrolyte that ensures proper hydration.



10 oz warm water

1 teaspoon of yeast

3 tablespoons extra-virgin olive oil

1 teaspoon of raw sugar

1 teaspoon of sea salt

1 ½ cup of wheat flour

1 cup flour wheat  full

1 lard soup leaves


2 russet potatoes

1  Vidalia onion

2 sprigs of fresh rosemary

2 tablespoons  extra-virgin olive oil

Sea salt

freshly cracked pepper

Method of preparation:


In a medium bowl, combine the yeast with warm water and let it sit for 5 minutes.

Add 2 tablespoons of olive oil , sugar, salt, and dressing.

He set it aside.

In a large bowl combine the whole wheat flour  and all purpose.

Make a hole in the middle and pour the yeast mixture.

Slowly stir in flour until all liquid is absorbed.

If it is very wet, add more flour, 1/4 cup at a time.

Sprinkle the work station clean with flour and knead dough until smooth and elastic.

Coat large ceramic bowl with 1 tablespoon of olive oil .

Put the dough in the ceramic bowl and turn to cover the oil.

Cover the top of the dough with plastic wrap and cover the bowl with the dishcloth.

Let rise for two hours, until the dough has doubled in size.

Toss the dough and let it rise for another hour.


Using mandolin, slice russets and onions . Chop the rosemary .

Potato Pizza

Preheat oven to 475F

Grease the pizza with lard.

Shape the dough into a pan.

Brush with oil .

Place the pizza on the bottom shelf for 5 minutes, until the crunchy dough.

Add 2 layers of potatoes in the Vieira style.

Add the onions , salt, pepper  and olive oil .

Sprinkle with  fresh rosemary and drizzle with olive oil .

Place on the middle grill and cook for 10-12 minutes.

Remove from the oven.

Immediately remove from the pan and cut into rectangles.

5. Hot Peppers To Treat Headache:

During the flu  and cold season , nasal pressure and congestion can be a headache that is hard to get rid of. Spicy peppers serve to relieve sinus pressure causing headache so you can breathe easily and feel better fast.


Pork loin

½ lb (s) pork loin, cut into long, thin strips (about 1 cup)

1 teaspoon dark soy sauce

1 teaspoon light soy sauce

½ teaspoon of sugar

½ teaspoon cornstarch

¼ teaspoon  grated fresh ginger


1 liter of unsalted chicken broth

3 tablespoons of Chinese chili bean paste (the Anglicised name is “toban djan”)

3 tablespoons rice vinegar

4 wooden mushrooms

2 oz shimeji mushrooms (about 1 cup)

1 ½ tablespoon cornstarch

1 cup tofu, diced

Pork loin prepared (see above)

1 large egg

4 oz fresh Shanghai noodles (about 1/4 pkg)

chopped  green onion , to garnish

Method of preparation:

Mix all the ingredients for the pork together (meat, soy sauces, sugar, corn starch and ginger ) in a bowl.

Reserve and marinate for 5 minutes.

In a lightly greased pan, seal the marinated pork until it begins to brown, about 1 or 2 minutes.

He set it aside.


If your wooden mushrooms are dehydrated, reconstitute them by immersing them for 30 minutes in  boiling water .

Do this ahead of time, or even the day before.

Store the hydrated mushrooms in a dish with a damp paper towel draped on top.

In a medium-sized pan, bring the chicken stock to a boil.

When the broth is boiling, add the chili paste and vinegar.

Stir until the paste is completely dissolved.

Chop the wooden ear mushrooms into smaller slices and add them to the pan along with the shimeji mushrooms.

Stir and add the cornstarch to thicken the soup. Bring to the boil and add tofu and pork.

Beat the egg and add to the boiling soup very slowly in a fine flow.

Keep the soup to a boil.

Bring a fresh pot of water  to a boil and cook the pasta until al dente, about 2-3 minutes.

Drain and set aside.

For the dish, pour 3/4 of the soup into a large bowl.

Stack the boiled Shanghai noodles on top in the center and then place the rest of the soup around the noodles.

Garnish with chives and serve immediately.

Serves two as an appetizer or one as a main course.

6. Brown Rice To Treat Headache:

Rich in magnesium and complex carbohydrates, brown rice  can help reduce headaches . Brown rice takes longer to cook than many whole grains, but can be made ahead and reheated all week. Enjoy the grain on this seasonal or main vegetarian side.


¼ cup (60 mL) of olive oil

1 cup (250 mL) of wheat berries

½ cup (125 ml) of rice full

1 ½ teaspoon (7 mL) of kosher salt

¼ cup (60 mL) chopped parsley

⅓ cup (90 mL) pinions

3 tablespoons (45 mL) shallots, chopped

½ cup (125 mL) dried cranberries

3 tablespoons (45 mL) red wine vinegar

chili ground

⅓ cup (90 mL) disintegrated feta cheese

Method of preparation:

Heat 1 tablespoon of oil in a medium saucepan over medium heat.

Add the wheat berries  and cook, stirring for 2 minutes or until slightly toasted.

Add the rice , 4 1/2 cups water  and 1 teaspoon salt and bring to a boil.

Cover and reduce the heat down.

Cook for 40 minutes, or until wheat berry  and rice are tender.

Drain and transfer to a bowl. Stir in the sauce.

Heat a small pan over medium heat.

Add the pine nuts and cook until browned and toasted, 3 to 4 minutes.

Remove to a plate.

Return the pot to heat and add the remaining oil, chives and cranberries.

Cook until the shallots are tender and the blackberries are fat, about 3 minutes.

Remove from the heat and add the vinegar.

Season with  remaining salt and pepper .

Pour the hot vinaigrette over the wheat berry mixture .

Add pine nuts and feta cheese and mix well.

Spoon into bowls and garnish with parsley and extra feta.

7. Quinoa To Treat Headache:

Complex carbohydrates, such as those found in whole-grain quinoa, increase glycogen stores in the brain to reduce headache . Enjoy more quinoa during the week as a quick lunch or dinner. The best part? A lot cooks in less than 30 minutes.


1 cup of quinoa, washed

1 tablespoon roasted sesame oil

2 cloves garlic, thinly sliced

4 oz shiitake mushrooms, discarded stems, thinly sliced ​​lids (about 2 cups)

4 oz peas, thinly sliced ​​at an angle

Kosher salt and freshly  ground black pepper

1 tablespoon low-sodium soy sauce

1 chives, white and green, sliced

Method of preparation:

Put the quinoa and 2 cups of water  in a small saucepan.

Let it boil over high heat.

Stir once, cover and reduce heat to low.

Continue to cook until the water  is absorbed and the quinoa is soft, about 20 minutes.

Remove from heat and let stand for 5 minutes, discover and paddle with a fork.

Meanwhile, heat 1 teaspoon of sesame oil in a medium non-stick skillet over medium-high heat.

Add the garlic and cook until fragrant, about 1 minute.

Add the mushrooms and continue to cook, stirring until the mushrooms are tender, about 5 minutes.

Add the peas, 1/4 teaspoon of salt and 1/4 teaspoon of pepper .

Cook, stirring until light green, but still crunchy, for about 3 minutes. Remove from heat.

Combine cooked quinoa, mushroom mixture, soy sauce, chives and remaining 2 teaspoons of sesame oil in a medium bowl.

Shoot gently to match.

Season with additional salt and pepper  .

Serve warm or at room temperature.

8. Coffee To Treat Headache:

Although too much coffee  and caffeine can dehydrate you and in turn increase headache , a cup can be an effective pacifier by decreasing the size of blood vessels. Drink coffee  in addition to the bowl, giving a rich depth of flavor like a pork scrub.


2 tablespoons freshly ground coffee

2 tablespoons fresh Spanish paprika

1 tablespoon broad chile powder

1 tablespoon coriander seeds

½ teaspoon pepper Cayenne

1 tablespoon brown sugar

1 teaspoon of onion powder

1 teaspoon  ground black pepper

3 cloves garlic, minced

2 tablespoons kosher salt

2 tablespoons olive oil

6 thick pork chops cut in center

Method of preparation:

Combine all friction ingredients except kosher salt and olive oil .

Pat dry meat with paper towels.

Scrub with olive oil .

Rub each cutlet liberally with the massage.

Store in a non-reactive container, wrapped in the refrigerator for at least 2 hours, but preferably overnight.

Preheat the grill to medium-high.

Season the chops with the kosher salt.

Grill 6-8 minutes on each side until the internal temperature reaches 160ºF.

Serve and enjoy!

9. Sweet Potatoes To Treat Headache:

Dehydration is one of the main triggering factors for Headache due to reduced potassium levels . By serving, sweet potatoes provide more potassium than bananas, helping to balance electrolytes – including potassium – for a calmer natural headache .


2 medium sweet potatoes

1 teaspoon cumin

¼ teaspoon coriander

¼ teaspoon of salt

ground black pepper

1 medium tomato , small cubes

2 finely chopped spring onions

¾ cup of black beans

½ lemon , squeezed

1 tablespoon chopped cilantro to garnish

Method of preparation:

Preheat the oven to 450F.

Wash, scrub and dry the sweet potatoes.

Place a drainer over a baking sheet and place the sweet potatoes on top.

When baking in a rack, no part of the skin will be soaked, which will make the filling easier.

Bake for about an hour turning every 20 minutes.

Sweet potatoes are made when they are soft to the touch and begin to swell, so you can tell that the meat is moving away from the skin.

Remove from the oven and let cool enough to hold, about 15 minutes.

Using a sharp knife, gently cut the top third of the sweet potato.

With a small spoon, carefully remove the inside of the sweet potato and place the meat in a medium bowl.

Mash the meat with a fork and whip cumin , coriander, salt and a generous amount of freshly  ground pepper . Add the tomatoes , chives, black beans and lemon juice .

Divide the mixture in half and carefully stuff the potato skins, you can fill them while they can stand.

Put the potatoes back in the rack and bake for another 15 minutes.

Serve hot decorated with coriander.

10. Melon To Treat Headache:

Reducing natural sugars, such as those found in melons, can cause headache . Melon, whether watermelon, melon or molasses, also contain a large amount of water  to combat headache causing dehydration.


Fried Chorizo

3 tablespoons canola oil

6 slices of chorizo, quartered

Bark of preserved watermelon

2/3 cup white vinegar

1/3 cup water

2 teaspoons of salt

1 teaspoon of sugar

½ teaspoon of preserved spices

2 garlic cloves

1/3 cup watermelon rind, diced

Watermelon Vinaigrette

1 cup watermelon meat, 1 inch cube

2 tablespoons white wine vinegar

1 tablespoon chopped fresh basil

2 teaspoons liquid honey

2 teaspoons lemon juice

1 teaspoon lemon peel

½ teaspoon of salt

½ teaspoon  ground black pepper

Reserve Oil by Fried Chorizo


4 cups watermelon meat, 1 inch cube

1 long English cucumber, 1/2 “cubed

½ cup of feta cheese, 1/2 cm cubed

¼ cup fresh basil, ripped

1 teaspoon  ground black pepper


Method of preparation:

Fried Chorizo

Heat the oil in a large saucepan over medium-high heat until very hot.

Add the chorizo ​​to the frying pan and cook until crispy, about 1 minute.

Transfer to paper towel to absorb any excess grease and let cool.

Reserve the remaining oil from the pan.

Bark of canned watermelon

Put all the ingredients except peel in a small saucepan and bring to a boil over high heat.

In a heat bowl, pour hot liquid over the chopped peel and let stand for 15 minutes.

Discard ¾ of liquid, transfer to a container and allow to cool in the refrigerator until ready to assemble the salad.

Watermelon Vinaigrette

Put all the ingredients, except the oil, in the blender and puree over high heat until smooth.

Continue mixing while slowly pouring into reserved chorizo ​​oil.

Transfer to a bowl and reserve for now.


Put all the ingredients of the salad in a large bowl along with the pickled watermelon peels.

Add the desired amount of watermelon vinaigrette (about ½ to 1/3 cup) and mix gently until well covered.

Cover with the fried chorizo ​​and serve immediately.

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