Food as Medicine part 2 (and a bowl of soup on the side)

I’m sure most of us have at some point cut down/cut out foods that aren’t good for us (for health reasons or to try and lose weight), but do we put as much thought into eating certain foods that have specific health benefits, and aid in illness prevention?It’s the season for warm foods to keep us toasty roasty, and to nourish our body with healthy goodness while it competes with cold weather and being exposed to more viruses.

While I enjoy eating soups year round, in winter it is beneficial to add ingredients that help keep the bugs at bay, and also work on metabolism, that are cancer-preventative, and anti-inflammatory. You can pretty much add any vegetable to a soup without having to follow a recipe, – go crazy, chop chop, add some spices, some stock, and 10 minutes later it’s simmering away.

Last week I made a nurturing soup of broccoli, zucchini, celery, asparagus, and baby spinach. These green ingredients are chock full of vitamins, minerals, anti-oxidants, and are great for immune, bone, and heart health. I don’t use onion and garlic as I avoid FODMAP foods due to food intolerances, but if you are fine to eat them, they are very beneficial. Instead I add some ginger for calcium, potassium, B vitamins, and it’s also great for nausea. Lentils were added for some iron and folate and a generous sprinkling of turmeric, cumin and rosemary aid digestion and metabolism, help with pain, and get some more iron, magnesium, and calcium into me. Once it was ready, I added some toasted slivered almonds for crunch, omega 6, and good fats.

If you have any health concerns, it’s worth looking up what foods will benefit you the most to help manage them. Viola! – tasty medicine in a bowl, with no side-effects!

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