Clove drops, homeopathic remedies, ginger tea, probiotics, apple cider vinegar, yoga, saunas, hours of sleep, decaf chai, salt baths, loads of water, meditation, laughter, and joyful visits with family and friends was not enough to prevent me from catching a cold. Since Thanksgiving, my days have been seasoned with the completion of my book, packing up my truck and moving from California to the Northwest, December holiday events, a significant change in climate, and a new full-time business project. Phew!
Many seasons have come and gone and with every new moon, my body has been blessed with strong immunity and resistance to viruses and flu, yet this week it sent a message of imbalance and is requesting extra love and care.
When your body becomes weak, frail, or burdened by a bug, it is essential you honor and respect its call for healing and slow way down. More often than not, illness is a physical manifestation of internal stress and imbalance. Embrace the woes of feeling under the weather, snuggle into bed, and nourish your body from the inside out. Sleep, read, write, and sip body soothing teas and soups like this Immunity Soup I made today.
Makes: 8 servings
Time: 25 minutes
1 (2-inch) piece fresh ginger, peeled
2 large garlic cloves, peeled
2 small jalapeños, stems and seeds removed, and chopped
1 teaspoon sea salt
1 large sweet potato, scrubbed, and cut into (1-inch) cubes
2 cups broccoli florets
4 cups chopped greens (mustard, kale, and bok choy are my favorites but collards, spinach, and chard work great too)
2 medium zucchinis, cut into half moons
1 tablespoons coconut oil
1 large shallot, sliced thin
2 tablespoons chickpea or yellow miso paste
8 cups rich vegetable stock
2 tablespoons coconut aminos or wheat-free tamari
2 cups cooked brown or wild rice or quinoa
1 handful parsley leaves, chopped
4 scallions, chopped
1. Using a mortar and pestle, mash ginger, garlic, jalapeño, and salt together to form a paste.
2. Bring water to a boil in the bottom of a steamer pot. Steam sweet potatoes for eight minutes and set aside. Repeat with broccoli for two minutes and set aside. Then steam greens for one minute and zucchini for two minutes. Set both aside.
3. Heat coconut oil in a large soup pot over medium-high heat. Add ginger paste, shallots, and miso paste, and heat for one minute or until shallots begin to turn translucent. Pour in stock and add coconut aminos or tamari and bring to a low boil. Simmer for at least ten minutes before serving.
4. Divide brown rice or quinoa, greens, broccoli, zucchini, and sweet potatoes between bowls and cover with hot broth. Top with parsley, green onions, and a pinch of black pepper. Enjoy whenever desired.