I tried out my new dehydrator today to make kale chips – a great immune booster. I just coated them in pink salt and paprika to see how they went and they are yummerz! So much more crispy than when they are done in the oven and they don’t go brown around the edges.
Got a couple of recipes to try with sundried tomato and nut coating so I’ll be getting right on that tomorrow. Awesome!
2 small sweet potatoes – peeled and sliced
1 beetroot (I used yellow) – peeled and sliced
Half a bag of kale
2 handfuls of cherry tomatoes
1 pint of water
1 teaspoon seaweed salt
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 drops black pepper essential oil
2 drops basil essential oil
Pop all in a pan and bring to the boil. Simmer for 15 mins and cool then blitz in a food processor.
Turmeric is a anti-inflammatory.
Beetroot have vit C and B vitamins (for energy)
Sweet potato are high in vitamin C
Kale rocks the C-vit, also has some B.
Black pepper and basil essential oils are great as they have a higher potency than the ground dried variety. Black pepper is a great anti-oxidant and basil is calming; stress is really bad for the immune system.
Pink porridge with blueberries – great antioxidant. Also stirred in a spoonful of coconut oil- great antiviral. And an addition of two drops of cinnamon bark essential oil give this a whole lot of immune boosting properties. Oh, and a spoonful of nut butter for a bit of protein.
What a way to start the day and keep those winter bugs at bay!
Two boxes in one week is what! I am trying to decide between two veg box companies and thought I had got it sorted with skipping orders on alternate weeks. Apparently not since I had one on Tuesday and another on Wednesday. Ooops.
Well, since it is soup season and I have picked up this bug (and suspect I have kindly passed it onto my husband) I am looking for ways to counteract its effects, particularly the energy sapping ones.
So, here is todays vitamin and energy boosting soup
1 red onion
1 red pepper
1 cup sliced mushrooms
3 leaves of cavolo nero (black kale) you can use any leafy green
A handful of cherry tomatoes
A pinch of garlic salt
Ground black pepper and rock salt
1/2 tsp turmeric
A cheeky shake of cayenne pepper
Brown the onion slow n low (I used garlic infused olive oil) and add in the deseeded and chopped pepper. Cook for five minutes and add in the peeled and chopped carrots. Cook for another five minutes and add in the sliced mushrooms and greens and all the seasoning. Pour in one pint of water and bring to the boil. Simmer for ten minutes and pop the toms in. Leave them for a few minutes until they split then remove from the heat to cool slightly before blitzing in a blender. This soup is chock full of anti-oxidants and vitamins C & D, anti-imflammatories and immune boosters. Get to it!
Well the veg box arrive this morning so I’m souping today!
Lightly Spiced Autumn Soup
3 large carrots scraped and chopped
3 handfuls of kale torn up
2 leeks chopped
1 cup of sliced fennel
1/4 tsp ground black pepper
1/2 tsp rock salt
1/2 tsp ground turmeric
1/4 tsp mixed spice
Pop the leek and fennel in a pan with olive oil and cook slow n low for five minutes. Add in the carrot and kale. Stir until the kale cooks down a little. Pour on a pint of boiled water and add in all the seasonings. I also popped a bit of fresh parsley in.
Bring to the boil and simmer for 2o mins.
Allow to cool slightly (so it doesn’t spit) and blitz in a blender.
Yummy with oatcakes!
Kale is a great source of magnesium which is helpful in managing fatigue. It also has antioxidants, vitamin K, Vitamin C – immune booster, and B6, B2 and Folate – all useful in dealing with fatigue or nervous issues/depression.
Carrots are a good source of the B vits too and vitamin C.
So, get your soup on!