A regular in our house and an excellent way of using up stuff in the bottom of the fridge soup. Todays soup goes like this…
2 sticks celery
3 medium carrots
handful of sundried toms
1 red pepper
1/2 tsp pink salt
2 drops basil essential oil (or bung in fresh/dried basil)
1 tbsp. avocado oil
1 pt water
Top n tail the celery and deseed the pepper.
Peel and chop the carrots.
Heat the oil in the pan.
Chop the celery and cook until soft.
Add in the carrots and cook for a few minutes then add in the pepper.
Slice and squeeze the orange. Add in the juice.
Add in the sundried toms and cook for a few minutes.
Add in the salt and basil.
Add in the water and bring to the boil and simmer for 15 minutes.
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!
I bloomin’ love nut butters. I love them in stuff, on stuff or straight off the spoon.
Nuts and nut butters are a great go-to snack option for anyone trying to manage fatigue or blood sugar levels. So for effective management of chronic fatigue or diabetes, these should be in your cupboards and handbags/pockets (maybe just the nuts in your pockets, it could get a bit sticky with the butters).
I recently discovered walnut butter and used that in energy balls. It made a denser ball and was less sweet than almond or cashew butter but was still yummy. Here is a link to an easy peasy do it yourself nut butter recipe (or seed butter if you prefer). It can also be found in an article on nuts but I thought I’d post is separately as I didn’t want you to miss out.
Mmmm. Toasted coconut and cranberry rye bread (Biona Organic brand) for lunch. Topped it with blackberry chia seed jam. You can use any berry or a combo. Great way of using up a glut of fruit or those berries languishing in the bottom of the fridge! Sugar free but still mega yummy and sweet. The recipe is in my book Eating for Energy (link on the side of the page) but here you go:
1 cup of frozen or unfrozen berries such as strawberries, raspberries, blackberries, blueberries (if using unfrozen fruit watch it doesn’t catch and burn, frozen is preferable)
1.5 tbsp chia seeds
1-2 teaspoons of lemon or lime juice (lime works very well with raspberries)
1 teaspoon of brown rice syrup or a drop or two of liquid stevia.
Cook the fruit slow and low.
Mush it down with a wooden spoon or fork.
Stir in the sweetener and juice.
Remove from heat and stir in the chia seeds.
Pop into a small kilner jar and let cool then store in the fridge for up to a week (if you can make it last that long).
Couldn’t decide what to have so plonked a coyo yogurt in a bowl, stirred in some almond butter and topped with blueberries. May have accidently found my new fave brekkie!
Nut butter is one of the recommended protein foods in the attached article. You can make fake fudge by gently melting it with coconut oil and adding vanilla paste or powder then freezing it. Recipe is in my book: Eating for Energy.
Avocado on toast today – yum! I used two slices of spelt bread spread with goat butter.
So, slice a ripe avocado and remove the stone. Scoop out the flesh and add a 1/4 tsp of hazelnut balsamic vinegar. Add ground black pepper and sea salt (I like the Cornish Sea Salt Co). Spread across toast and sprinkle with salt and pepper. Eat. Enjoy!