Soups and Stews

This is a perfect time of year to load up on great nutrition. How, you ask?! Making soups and stews containing healthy, nutritious food is easy! Basically, you are making a broth - depending upon what you are going for, you can make it thicker or lighter. I go both ways! The longer you allow the flavors to blend together on a low heat the more you will taste all the robust flavors. Haven't you ever had red sauce and the next day, it tastes better?! The flavors have been marinading longer.

I work slowly when making a soup- meaning, I start putting a few ingredients in a little at a time on low heat. I may wait 5-10 minutes in between adding ingredients. Add vegetables such as carrots in the beginning to give them more time to soften. Onions create a nice, sweet flavor. Love and thank the food for what it will provide to you as you are creating this ceremonious meal. During the stages, I can relax or finish laundry, read, send a few emails - you catch my drift. It is a great way to add greens and other vegetables into your body. Pureeing food or drinking broths allows the body to quickly absorb all the goodness and is easier on our digestive system. It may also been used for weight loss. Soups may be lower in calories (that is without the flour, sugar and various thickeners). The food is already broken down. Often times people forget to chew food thoroughly. This put more strain on our bodies during the digestive process. Soups conserve more nutrients and vitamins.

Begin your soup as if you are making a tea - boil water and add your goodies. This is a great way to squeeze in tons of greens and other vegetables your body may not receive. Also, take note on how you feel after eating the soup. Energized, healthier?! Add ginger, garlic, cayenne pepper to the broth in the beginning just to name a few anti-inflammatory and anti bacterial helpers. Many herbs and spices are also good for digestion (many restaurants give you a mint or peppermint after a meal, right?). Then, add tons of color in your soup or stew. Mushrooms are extremely healthy including the specialty mushrooms. Add some! They have been used for centuries in stimulating the immune system, treating colds and flus, fighting infection and much more! This is a good time to eat your greens! If you don't want anyone to know the extent of what is in the soup, either puree or scoop out the leaves or vegetables after the food is soft and tender and the flavor is extracted. The liquid retains all those wonderful nutrients from the food.

During certain times of year when the kids go back to school and more germs are floating around, make some soup. When you are traveling (before or after a trip), load up on soup! Other herbs and spices you may want to add is dill, thyme, curry, marjoram, rosemary, bay leaves. Herbs to add at the very end would be parsley, cilantro and basil. Make a soup sock. Cut a square of cheese cloth, add some herbs such as those listed fresh and or dried. Tie and drop in stock. When you are done, pull it out and toss in your compost or feed the used herbs to your plants. Herbs contain many helpful properties to us all for digestion, skin, inflammation, and brain function just to name a few! If you grow something, research about it and use it!! I have so many tips and suggestions on making soups, feel free to hit me back with any questions! Happy eating and experiementing!
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