From a nutritional point of view, bacon is not something you regularly want to center your meals around. Within moderation, a little bit can go a long way to flavor a whole dish. Its rich, smoky flavor compliments sweeter vegetables like squash well. Butternut squash is off the charts high in vitamin A and respectably high in fiber, vitamin C, several B vitamins and many minerals, but its silky texture is what makes if my favorite squash for soups. Continue Reading →
Technically it isn’t fall yet but I’m up in the mountains and the temperatures in the evening are cold enough to warrant warm, creamy dishes centered around squash. Smoothies are often praised for the fact that they are easy to digest because they are already blended up, leaving less work for the digestive system- but the same goes for blended soups. Unlike many traditional comfort foods, a soup loaded with fresh vegetables and other high quality ingredients can be gentle on our bodies and full of health supporting nutrients. Continue Reading →
One of the main factors working against good nutrition in our world is that it happens on a cellular level. It happens slowly and it can often take years to see the effects of what we eat has on our health. In a society of instant gratification it is easy to understand why people make choices that do not pay off in the long run. Fast and convenient foods are huge markets and their products suit our lifestyles much better than making things from scratch. Continue Reading →
This stuff is liquid gold for our insides. I like to make it in a slow cooker instead of on the stove because I find that less evaporates and you end up with more broth at the end. The bones add high levels of calcium, magnesium, phosphorus, protein and collagen- all essential for our own bone, joint, skin and hair strength. The particular protein it contains is in the form of amino acids called proline and glycene. Continue Reading →
My friend’s dad (who is East Indian) calls me “one of those white people who should have been born Indian”. It is a culture that I find incredibly interesting, and their food is one of my favorite cuisines. I usually leave their dishes to the experts but this is easy enough for anyone to prepare. Continue Reading →
This is a hearty and grounding veggie stew with lots of warming spices that aid in digestion. Red lentils cook quickly and thicken up whatever liquid they are placed in, making them ideal for soups and stews. Nutritionally, they are high in magnesium and folate as well as fiber, which helps lower cholesterol and maintain a healthy digestive system. Continue Reading →
There is a very good reason why moms and grandmas make chicken noodle soup when someone is sick. Traditionally made broth, whether from the butcher, market or one’s own kitchen, is simmered for several hours, which allows all the minerals and vitamins from the bones to transfer to the soup and provides the types of protein we need most to regain our strength and fortify our immune systems. Continue Reading →
An old friend avoids vegetables at all costs and he has even become a bit infamous for it, so I was shocked and delighted when he ate not one, but two bowls of this soup! Butternut is my favorite winter squash, not only is it bursting with fiber, vitamins and antioxidants but it always had a really nice and silky consistency. Continue Reading →
Quinoa was originally consumed by the natives of the Andes several thousand years ago. Although the high elevation of the region made for harsh living conditions, quinoa flourished and provided an integral part of the people’s diet. They called it la chisiya mama, “the mother grain”. It is still a superior source of carbohydrates and protein for people today as it is full of fiber and vitamins but generally very easy to digest when rinsed well and thoroughly cooked. Continue Reading →
The corn and cilantro in this soup keeps it summery and the bacon adds a slightly smoky flavor. I included the recipe for the broth I used at the very bottom of the post, it is slightly sweet and compliments many soups, stews and grains very well. Bone broth is extremely nutritious for us. After the bones are stewed for a few hours the broth becomes very rich in gelatin, bone marrow, collagen, calcium and magnesium, all of which strongly contribute to healthy immune systems, joints, bones, hair and skin. Continue Reading →