Top Ten Relaxing Wellness Activities to Do During the Holidays

As we enter winter solstice season, this offers us the opportunity to spend extra time with family and friends and to share traditions and recipes. Use this occasion to remind yourself of what is really significant in life.  This is also an important time to unplug electronically and slow down your lifestyle. Start a new tradition for yourself by doing these simple, free, and valuable activities:

1. Go outside and take in the crisp winter air and its unique seasonal aromas.
2. Write a card with pen and paper to send to someone special.
3. Listen to soothing music that rekindles your favorite holiday memories.
4. Sit by a window or cozy place in your home with a hot drink, a good book, and a warm blanket.
5. Avoid stressful, crowded, noisy places as often as you can. And, trade it in for a warm relaxing winter bath with a scented candle glowing in the room.
6. Visit someone that you always tell, “We’ve got to get together more often.” And, create new positive memories.
7. Go out at night and take in the beautiful Christmas lights and holiday displays close to home.
8. Donate food and/or clothes to a local organization serving the less fortunate.
9. Cook a pot of hearty healthy soup to enjoy with others and boost your immunity.
10. Count your blessings and share them with others and remember to keep things simple.

I wish you a happy holiday season with positive and healthy memories to last a lifetime.
Chef Lynne

Hearty Lentil, Chicken, and Vegetable Soup*
Serves 8 (use organic ingredients as available)

Here is Mom’s chicken soup, only more nutritious. If you are recovering from an illness, infection, or exhaustion, drink 1 or 2 cups of this immune-enhancing broth every day. You can freeze single servings in small freezer bags and reheat them when you need a pick-me-up.

Ingredients
Soup Base
1 cup dry lentils
½ chicken with bones, skin removed and trimmed of fat
1 cup diced winter squash
1 tablespoon freshly graded ginger
1 tablespoon freshly graded turmeric (OR, one teaspoon of dried if fresh is not available)
8 cups mineral broth, vegetable, or chicken stock, preferably homemade (Or, prepare Bone Broth recipe from below.)

*Recipe taken from Flavors of Health Cookbook, pages 130-131. By Ph.D. Ed Bauman, N.C. Lizette Marx, © 2012. To purchase: http://astore.amazon.com/baumcollholin-20/detail/0985722908

Vegetable Flavors
2 tablespoons extra virgin olive oil
1 bulb garlic (about 15 cloves), peeled and coarsely chopped
2 medium onions, finely diced
2 medium red bell peppers, finely diced
6 fresh shiitake mushrooms, stems removed, sliced
1 cup fresh kale leaves, chiffonade

Minerals and Seasonings
2 tablespoons curry powder, divided
2 teaspoons granulated seaweed (arame, hiziki, or dulse)
½ cup miso of choice
1 bunch of fresh thyme, chopped
1 bunch of fresh parsley chopped
1 bunch of fresh cilantro, chopped
1 bunch of fresh dill, chopped

METHOD:

1. Place ingredients from Soup Base list in a large pot over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer gently for 2 hours. Take care not to let the soup boil.
2. During the last half hour of simmering time, heat a large skillet over medium heat. Add olive oil, garlic, onions, bell pepper, mushrooms, and kale. Stir in 1 tablespoon of curry powder and sauté until the vegetables are tender, about 5 minutes.

1. When the simmering time is up, transfer the chicken to a plate. When cooled, pick off the meat in shreds.
2. Add the sautéed vegetables, chicken, thyme, seaweed, and remaining curry powder. Cook for another 15 minutes until flavors meld together nicely.
3. Ladle 1 cup of broth into a bowl and allow to cool for about 5 minutes. Then gently whisk miso. Set aside.
4. Meanwhile, toss parsley, cilantro, and dill into pot of soup.  Stir until the herbs wilt.
5. Remove soup from the burner and stir in the bowl of soup mixed with miso. Adjust seasonings to taste and serve immediately.

Chicken Bone Broth
Servings:  4 (About 4 Cups) – double for Hearty Lentil, Chicken, and Vegetable Soup as needed.

INGREDIENTS:
2 cups of chicken bones or bone remnants of a whole chicken
8 cups of cold filtered water (enough to just cover the bones)
4 Tbsp of apple cider vinegar
2 celery sticks chopped
1 large carrot chopped
1 large onion chopped
6-8 cloves of garlic chopped
1cup shiitake mushrooms chopped
2 sprigs fresh parsley chopped (or dry 2 tsp dried parsley). Alternative: 1 sprig of fresh thyme chopped (or 1 tsp dry thyme)
1/2 tsp freshly ground peppercorns

CHICKEN BONE BROTH DIRECTIONS:
Combine all ingredients into a large stockpot and let stand for 30 minutes to 1 hour. Bring to boil and remove any excess fat and foam that rise to the top. Reduce heat to a simmer for 3-4 hours. You can reduce cooking time by cutting bones into small pieces. Strain broth through colander, or fine cheesecloth for a clearer broth. Discard bones and cooked vegetables. Best served fresh in 1 to 2 days. Divide remaining broth into 1cup containers or ice cube trays (once frozen remove cubes and store in glass freezer-safe containers) and freeze for future use. Use within 3 months.