Carrot Ginger Soup
1 large onion; diced
10-12 large carrots; about 6 cups, large dice
4 cloves garlic; chopped
1 Tbsp. fresh ginger, minced
2 bell peppers; diced
2 ½ tsp. ground cumin
2 ½ tsp. coriander
2 ½ tsp. dried thyme
2 ½ tsp. black pepper
3 medium starchy potatoes ; diced
2 Tbsp. Tamari sauce
2 quarts homemade vegetable stock
2 Tbsp. coconut milk
Vegetable Oil; as needed
Kosher Salt and Fresh Cracked Black Pepper; to taste
In a large soup pot, heat a small amount of vegetable oil over medium heat. Sweat the onions and carrots until almost tender, before adding the garlic, ginger, and bell peppers. Once the vegetables are softened, add the spices and cook until well toasted and very aromatic. Add potatoes, tamari, and cover with vegetable stock. Bring to a boil, reduce to a simmer, and cook uncovered for 20 minutes, or until the flavors are well developed. Add the coconut milk and puree to the consistency of your liking with an immersion blender. Taste and adjust seasoning as needed with salt and pepper.
Recipe courtesy of: Healthy Living Market and Cafe
By now most people are aware of gluten intolerance. What was considered another passing health food fad just a few years ago is now gaining serious attention. Many new businesses have started because of serious gluten related health issues.
Gluten intolerance is no longer a fringe medical concept. Researchers are fully aware there is a very big problem with modern wheat cultivation. Wheat is far from being a health food. It makes you fat, causes gas and makes your intestinal tract your enemy, or rather vice-versa. High-yielding and now genetically modified varieties of wheat are making this one cereal grain you’ll probably want to axe from your food list. Damn! No more pizza? Say it isn’t so.
All humans are gluten sensitive to some degree. Find out why that might be a problem for you.
By Karen Masterson Koch
To set the GIS stage, one must understand that most of our major diseases share the contributing factors of unhealthy inflammation, nutritional deficiencies and environmental toxicity. Read more.
The growing incidence of diseases often referred to as ‘lifestyle’ diseases, has resulted in an array of messages, campaigns, appeals and scare tactics. Maybe putting our attention on the one thing we all have in common – eating, is the right place to start.
Chefs and doctors are collaborating and we’re witnessing the principle of ‘your food is your medicine’ getting a fresh look. Health food for foodies is not just a fad. There are important lessons to pay attention to. Perhaps the most important is: ‘It’s about the food’.
The quality and quantity of what we eat is the one factor we can control. Understanding the benefits and value of our food choices is where we can quickly leverage self interested behaviors to shift our health model toward wellness, vitality, longevity and joy.
Getting the message out quickly, repeatedly and widely is falling to over burdened county health departments. Rolling out a series of national public health education messages would reinforce that health is not dependent on medicine while promoting the medicinal and nutritional benefits of high quality food.