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There is nothing like a bowl of soup to warm us up, or cool us off, body and soul. Any time of day, any season of the year, and in every corner of the earth, people share and make memories over this simple side or meal.
Chicken soup has long been touted as a form of folk medicine to treat symptoms of the common cold. How many of us have memories of a mom in the kitchen making chicken soup to heal and nurture us back to good health? The thought of the aroma alone leads me to believe there are open arms and squeeze of the cheeks waiting….
Mom would add and taste, and add and taste to perfection. She was on a mission to “fill our bellies because that is the best way to also warm the heart,” she would say.
You could add a whole grain such as barley or brown rice or buckwheat noodles to thicken. You could also add beans, chicken, beef or seafood for a complete meal in one bowl. While every culture has a different twist, the basics endure and can work for all.
This time of year, here in Miami, the tomatoes can be eaten like apples they are so sweet and flavorful. An all-time favorite of mine is roasted tomato basil soup. The recipe follows, and is best with ½ grilled cheese sandwich for dipping of course. Try gouda cheese infused with truffle oil from Whole Foods on a slice of Zak the Baker rye bread.
Tomato soup ingredients:
3-4 lbs ripe tomatoes
Extra virgin olive oil (¼ cup, and 3 tablespoons)
Salt and pepper
2 large onions
½ head of garlic (6-8 large cloves)
Imagine Non-Chicken Broth (1 container)
1- 28 oz can San Marzano tomatoes
Fresh basil (1 bunch leaves only)
This soup is wonderful in the summertime chilled and served in ½ an avocado. It can also be used as a tomato sauce on your favorite pizza dough with melted buffalo mozzarella (use a whole grain wrap if you’re trying to be careful with carbs.) And it goes without say, that it is a delish sauce for pasta (whole wheat fettucini by Bionaturae is a great brand.)
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