Happy Monday Everyone!
Ironically, after last week’s video, I started getting the very first hint of a cold! First Fozzy got one and then I started to feel the tell tale sign of an itchy nose… So I did the only thing I knew to do: Upped my intake of the powerhouse foods of winter that can help fight off winter bugs.
If you’re drinking lots of orange juice in an effort to get vitamin C then you could be doing way more harm than good. While oranges have a nice amount of vitamin C, they are far from being the best source and the sugar in orange juice could have a deleterious effect on your immunity. There are two foods that are far more concentrated sources of this important immune boosting vitamin and when you watch today’s video you’ll learn exactly what they are.
In addition to Vitamin C, the mineral zinc and the carotenoid group of antioxidants are also vitally important and you’ll learn exactly which foods contain the highest vegetarian sources of each of these and how best to combine them for maximum benefit.
I also review the importance of other immune boosting foods such as ginger, mushrooms and garlic and how best to incorporate those foods in your diet to help you stay healthy.
Be sure to check out last week’s video on 7 habits to Prevent Colds and Flu before you watch this one. Sometimes just cleaning up your diet and getting adequate sleep can be sufficient to help you stay well.
As an added bonus, check out the recipe below for a delicious way to get a lot of the nutrients I discussed in the video in one yummy bowl of soup. I never would’ve imagined that clementine’s go well in a soup, but I was wrong! It is a must-try-immune-boosting-powerhouse of a recipe!
Once you’ve watched the video, I’d love to hear from YOU! Do you eat these foods and if so, how do you use them in your diet? Do you have a favorite immune boosting recipe? Let me know in the comments below.
As a wrap up, let me say that in doubling down my efforts with my diet, I am healthy and well and cold free! And Fozzy is on the mend…
Stay warm and well and I look forward to hearing from you in the comment section below~
Have a great week everyone!
Curried Carrot, Clementine and Cilantro Soup Recipe!
Enhanced Immunity in a Bowl!
One of my favorite things about traveling is all the delicious food available in other countries that inspire creative ideas for healthy and exotic recipes once home. And as a soup lover, I have found that some of the most inventive soups come from the most humble English Pubs in the UK.
On a recent drive to the Lakes, we came upon a non-descript pub on the back roads of Lancaster. There we had a delicious carrot soup made with clementines but also loads of butter. Knowing that I could make it healthier and with less dairy, I set about creating the most nutritionally dense and satisfying soup I could.
This curried carrot, clementine and cilantro soup is loaded in carotenoids, vitamins A and C as well as a whole host of minerals that are essential for an overall healthy body. If you want to enhance it further, you can top it off with pumpkin seeds (a nice source of zinc) and also some crunch.
This recipe will not only boost your immunity for cold and flu prevention but will also fortify your body over the long term with anti-inflammatory spices like turmeric and ginger.
Makes 4 to 6 bowls of soup.
- 2 pounds carrots, coarsely chopped
- 2 small onions diced
- 1-teaspoon cumin powder
- 1-teaspoon coriander powder
- 1-teaspoon turmeric powder
- 1-tablespoon grated fresh ginger
- 1-2 cups cilantro fresh (depending on taste preference)
- 2 to 2 1/2 quarts vegetable stock (for a thicker soup, use 2 quarts. If you want to thin it out, use 2 ½)
- 5 clementines, peeled and sectioned
- 1 1/2 tbsp ghee
- Salt and pepper to taste
- Melt ghee in soup pot and sauté onions until soft. Add carrots and continue to sauté for about 3 minutes until they begin to soften.
- Add the turmeric, cumin, coriander and ginger and sauté until fragrant.
- Add the stock and clementines. Bring to a simmer and cook for about 20 minutes.
- Add 1 cup cilantro and salt and pepper to taste. Simmer another 5 minutes.
- Allow soup to cool for a bit and then using a blender, blend solids in batches and add back to the pot. Continue until soup is well blended.
- Add another ½-1 cup cilantro and allow it to wilt in soup.
- Adjust seasonings to taste preference.
- Serve and enjoy!