The weather has cooled down to the point that it is officially soup season in my house. And along with the cooler weather comes the beautiful fall harvest. Apples, kale, spinach, cauliflower and a variety of squashes are at their peak right now, so take full advantage of your farmers market and grab some fall produce to make some soul-soothing soup.
Soup is nature’s comfort food. It is also a go-to when you’re sick with the cold or flu. But there are many other reasons to make, eat and enjoy soups.
Continue reading “Dinner Tonight: 10 Excellent Reasons to Eat More Soup”
I cannot get enough of soups lately. Maybe it’s the cold weather, but soup, especially chicken noodle soup, makes me instantly feel better. Actually, studies have shown that a hearty bowl of chicken soup may help you to clear nasal congestion and have a mild anti-inflammatory effect that can help ease cold symptoms.
This weekend we cleaned out the fridge and there were some pretty sad looking vegetables in the drawer. We also had an overabundance of tomatoes from my parents’ garden. But instead of tossing them into compost, I cleaned them up and turned those droopy veggies into a yummy roasted vegetable soup.
This curry cauliflower soup is easy to whip up and is the perfect meal after a day of shoveling snow or playing in it! It combines antioxidant-rich cauliflower and warming spices like ginger and cayenne. And because the veggies are roasted, the soup has a wonderful rich and creamy texture without a drop of cream.
Switching to a raw food diet, also known as a “living food” diet, can have significant health and wellness benefits, from increasing energy and weight loss to disease prevention and minimizing the degenerative conditions of aging. A raw food diet consists of eating fully uncooked and unprocessed food, but can include food preparation techniques such as fermenting, spiralizing, dehydrating, and blending. And because there is little to no heat applied in the raw food kitchen, foods are kept “living,” which preserves the integrity of many nutrients. Some raw “cooking” techniques, such as sprouting and fermenting, unlock valuable nutrients, making an ingredient more digestible. 
