Soup Therapy

Earlier this week, I had one of those REALLY long days at work, where somehow, a million distractions came my way, and at the end of the day, my "To Do" list had maybe one or two things (out of 20 +) crossed off. I came home that night, and all I could think about was making a soup. Sometimes I am in no mood to make soup, as it does require a lot of effort (chopping and so forth). But there are times, when I think the meditative motions of chopping, slicing, peeling, etc. can be extremely therapeutic. I made this borscht recipe and served it warm with grilled cheese(organic local sharp cheddar on local multigrain). It's autumn and what better way to feed your body than with an antioxidant-rich soup? With the swine flu scares, we need to keep our immune systems strong!!! So this was a double-dose of therapy for me. Making the soup and consuming it!

Thanks to my friend Judy for sending me this recipe!

Russian Vegetarian Borscht

1 tablespoon vegetable oil (I used extra virgin olive)
1 tablespoon butter (I used ghee)
1 onion, chopped (didn't have an onion, so I didn't use it)
3 medium size carrots, peeled and sliced (I used 5--more vitamin A)
1 small parsnip, cut into thin 2-inch strips (I used 3)
3 medium size beets, cut into thin 2-inch strips
2 large garlic cloves, finely minced (I used 6 cloves---great anit-viral properties)
1 bay leaf
1 tablespoon sugar (no sugar for me)
6 cups vegetable or chicken broth (I used 8 cups Pacific Mushroom broth)
1 small cabbage, cut into 2-inch chunks
3 medium size potatoes, peeled and diced into 1/2-inch pieces (I used 4)
1/4 cup tomato puree (I used 1/2 cup)
Salt and freshly ground black pepper to taste (no salt as there was some in the broth)
1/4 cup Balsamic or red wine vinegar
Sour cream for accompaniment (I used yogurt)
Directions:
In a Dutch oven, heat oil and butter over medium heat and saute onion, carrots, parsnip and beets until onion is translucent.Stir in the garlic, bay leaf and sugar and cook for 30 seconds. Add broth, cabbage, potatoes and tomato puree, salt and pepper. Simmer, covered until vegetables are tender, about 20 to 30 minutes. Remove from heat and stir in vinegar. To serve: Ladle cold soup into bowls and place a dollop of sour cream (or yogurt) on top.
Serves 6.

Befriending the Netti Pot and Epsom Salts

Like many of you, the flu that is spreading like wildfire struck me! After several meetings with contagious co-workers, I contracted the flu despite my almost-obsessive efforts to prevent it (taking vitamin C, zinc lozenges, colloidal silver, vitamin A, eating tons of vegetables, and homemade chicken soup, washing my hands every half hour).

I had to live with Mr. Flu for about a week, but my symptoms were not nearly as severe as most people I know, probably due in part to avoiding sugar, drinking lots of kombucha, and continuing to eat a lot of vegetables.

The two things that comforted me the most were the Netti Pot and Epsom salts. Many grocery chains (like Whole Foods and Wegmans) as well as local health food stores sell Netti Pots. You fill it with warm water and add a teaspoon of sea salt (I’d add less at first because it can be harsh). You stand over a sink and tilt your head to one side, pouring the Netti into the nostril opposite the side you are tilting toward. The water will drain out the other nostril. And then repeat with the other nostril. This is such an effective method of decongesting your sinuses! Every night I took a hot bath, adding a cup of Epsom salts. Epsom salts have magnesium, which your skin will absorb, soothing aches and pains.

If you are struck with the flu, take good care of yourself. Nurse yourself back to better health; soon your blah feeling will be a distant memory!