- Go outside and take in the crisp winter air and its unique seasonal aromas.
- Write a card with pen and paper to send to someone special.
- Listen to soothing music that rekindles your favorite holiday memories.
- Sit by a window or cozy place in your home with a hot drink, a good book, and a warm blanket.
- 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.
- Visit someone that you always tell, “We’ve got to get together more often.” And, create new positive memories.
- Go out at night and take in the beautiful Christmas lights and holiday displays close to home.
- Donate food and/or clothes to a local organization serving the less fortunate.
- Cook a pot of hearty healthy soup to enjoy with others and boost your immunity.
- 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.
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.
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
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
- 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.
- 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.
- When the simmering time is up, transfer the chicken to a plate. When cooled, pick off the meat in shreds.
- Add the sautéed vegetables, chicken, thyme, seaweed, and remaining curry powder. Cook for another 15 minutes until flavors meld together nicely.
- Ladle 1 cup of broth into a bowl and allow to cool for about 5 minutes. Then gently whisk miso. Set aside.
- Meanwhile, toss parsley, cilantro, and dill into pot of soup. Stir until the herbs wilt.
- Remove soup from the burner and stir in the bowl of soup mixed with miso. Adjust seasonings to taste and serve immediately.
Servings: 4 (About 4 Cups) – double for Hearty Lentil, Chicken, and Vegetable Soup as needed.
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
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.