“Let food be thy medicine, and let medicine be thy food.” I am positive you have heard this famous quote which was said to have been quoted by Hippocrates. Or how about this one: “In food excellent medicine can be found, in food bad medicine can be found; good and bad are relative.”
In other words, some foods can cure you, other foods can kill you. Hmmm….
I used to be the chick that NEVER got sick. I went years and years and years without catching a cold, never had the flu or even a runny nose. That was until I had my precious little boss lady! When I gave birth to Sasha, she took my energy, my beauty and my immunity (although hers wasn’t so great last year). I believe that eating so clean, not overdosing on antibiotics all the time and living an overall healthy lifestyle all these years has truly been the reason for my wellness.
Just to be clear
I know so many of Sasha’s little friends who are sick over and over and each time their doctors are shoving antibiotics down their throats. I wish Doctors would talk more about having these kids eat less processed bullshit, less junk food, less soda and more fruits and veggies. I also wish parents wouldn’t get their kids addicted to the crap that is out there. I always say, these kids have their whole lives to make decisions about food, alcohol and drugs. While Sasha is in my control, I will control her junk food, her snacks and her fruits and veggies. Just to be clear, I am the mom who would NEVER judge another mom, I just observe and watch. I also never put my two cents in unless I am asked.
A new nutrient packed brothy veggie soup
While I can control what goes in and out of the mouths of myself and my family, sometimes no matter how healthy we eat, how many vitamins we take and how many times we wash our hands, there is a chance one of us could catch a cold or something. I am always creating new recipes for my family that are nutrient dense and packed with antioxidants, vitamins and minerals to keep our immunities strong.
Today I threw together a veggie soup that was brothy filling and warming inside and out. It turned out pretty damn amazing! I shared a picture on my Instagram and everyone immediately inboxed me looking for the recipe! How DARE I share a pic without the recipe! So funny!
What’s in the soup
Beef Bone Broth– I use Bonafide Beef Broth. You can find it in the freezer section of Whole Foods. It’s made from Grass Fed Beef Bones. It’s organic and contains organic Beef Broth, Organic Onion, Organic Apple Cider Vinegar, Organic Garlic, Selina Brand Celtic Sea Salt, Organic Parsley.
Shiitake Mushrooms– Shiitake mushroom is a fungus. An extract made from this mushroom is used as medicine. Shiitake mushrooms are used for boosting the immune system, HIV/AIDS, lowering blood cholesterol levels, hardening of the arteries, diabetes, eczema, colds and flu, treating prostate or breast cancer, and as an anti-aging agent. It is also used for hepatitis B, herpes, high blood pressure, and stomach ache. They are loaded with vitamin D.
Celery- Instead of telling you to juice your celery every morning and drink it on an empty stomach (YUCK!), I will tell you to add this to your soups! Celery is a antioxidant powerhouse that also reduces inflammation. Celery supports your digestion and is rich in vitamins and minerals You should also know it has a low glycemic index and an alkalizing effect.
Coconut Oil –I used coconut oil instead of olive oil, because I love the taste and when sautéing onions and celery, I don’t have to worry about the heat causing my oil to turn into a bad fat. Coconut oil withstands high heat. Coconut oil has two anti-viral compounds, lauric acid and caprylic acid which fight off bacterial and viral infections.
Turmeric – I don’t use the powder found in the spice isle. I use the root. The rest turmeric found next to the fresh ginger root in the produce section. Turmeric fights inflammation, and contains a powerful antioxidant called curcumin which helps decrease inflammation that can be related to various illnesses.
Bok Choy –Loaded with Vitamin A (essential for a healthy functioning immune system) Bok hoy also contains vitamin C! This is a double whammy for fighting free radicals!
Kale –Who doesn’t know the benefits of kale?! I love the reddish kale. The darker the better. It’s loaded with iron. Let’s not forget all of the minerals as well!
The other ingredients I used were carrots, fresh ginger and fresh turmeric. I could write all day about the unbelievable benefits of ginger and turmeric!!
Let’s Get Cooking!
Get our your Le Crueset, chopping boards, knives and let’s get cooking!
INGREDIENTS
- 1 container Bonafide beef broth
- 2 T coconut oil
- 1 large yellow onion, chopped
- 1 bunch celery-sliced in half lengthwise and then across
- 2 lb shitake mushrooms- wash well. slice lengthwise. leave the stems but cut off the very bottoms
- fresh grated turmeric- I did this over my pot, and grated until I felt it was enough (I used a lot)
- Fresh Ginger- I did this over my pot and grated until I felt it was enough (I used a lot)
- 6 cups water
- 3 heads large bok choy- clean and slice off bottoms
- 1 bunch kale- cleaned and spine cut off. chop
INSTRUCTIONS
- Clean your shiitake mushrooms and chop off the bottom-discard. Slice the tops and stem into large pieces. Heat coconut oil in a large pot over medium heat.
- Add onions and sauté for 5 minutes or until translucent.
- Add in celery , carrots and mushrooms. Sautee for about 10 minutes or until mushrooms start to wilt.
- Add in spices and water and broth and bring to a boil.
- Then let simmer, covered for 1 hour. Mine simmered for about three hours!
- Add bok choy and kale in the last 10 minutes of cooking to wilt.
Let me know what ya think!
