Wellness Wednesday: Vegan Cold & Flu Blast Soup Recipe

Vegan Cold & Flu Blast Soup - aliciainwonderlandblog

I have been making this soup for years and it has always helped me recover from a cold or flu in a hurry. It was inspired by some of the advice my grandpa used to give when we were sick as kids (my grandpa was a D.O. and an M.D. and preferred to find more natural solutions for illness when possible, instead of taking things like cold medicine). Every time I have gotten sick in the past few years, I have asked my husband to go on my blog, find the recipe and make me some soup. I realized that I have never properly blogged the recipe, and the last thing I ever want to do when I am sick is stand in the kitchen and cook. When I got a particularly nasty cough/cold last week, I made a huge batch of this soup again. This time, I saved some in the freezer and made sure to get a picture so I can finally blog the recipe. 🙂

Ingredients (preferably all organic):
1 head of garlic cloves
2 yellow onions
3 lemons
approximate 3 inch piece of peeled fresh ginger
4 carrots
2 bell peppers, varying colors
3 long pieces of celery
2 cans of cooked chickpeas (a.k.a. garbanzo beans)
1 package of mushrooms
4 tomatoes
leeks (optional)
3 tablespoons extra virgin olive oil
salt & pepper
water

1. Peel and finely dice all of the cloves of garlic on a head of garlic. I know it sounds like a lot of garlic, but this makes a lot of soup and garlic is great for beating viruses.
2. Peel and chop onions.
3. Place onions and garlic in bottom of large stock pot. Add olive oil and a bit of salt and pepper. Cook on medium heat until lightly caramelized.
4. Juice the lemons, and put lemon juice in pot, along with lemon rinds.
5. Drain cans of beans and add to pot.
6. Add whole piece of peeled ginger to pot.
7. Chop all remaining vegetables and add to pot. Fill up remainder of stock pot with water, and cook on medium heat until vegetables are cooked through (check carrots for softness).
8. Once vegetables are all cooked, remove lemon rinds and ginger from soup. Add additional salt & pepper to taste, and serve.

This recipe will make quite a few servings, probably at least 8-10 servings, which is great for a few days of servings, and freezing some for another time. I like to make sure all of the ingredients are organic so there aren’t any extra toxins for your body to cleanse out while getting rid of the virus in your system. This is a great vegan, gluten-free alternative to homemade chicken noodle soup! It should have you feeling better in no time and it tastes great. If you want to be super organized this fall and winter, why not make a batch now, put it in servings in the freezer, and that way you are already prepared for cold & flu season!

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Recipe: SautĂ©ed Salmon with Garden Veggies

Our amazing dinner last night:  sautéed salmon with garden veggies (kale, spinach, green bell pepper, and yellow summer squash).

Recipe:
-Zest and juice of 2 lemons
-3 tablespoons olive oil
-1/4 cup water
-3 garlic cloves, finely minced
-1/4 tsp salt
-1/4 tsp pepper
-2 salmon fillets
-4 summer squash, sliced
-2 cups of mixed greens, chopped (kale & spinach)
-1 green bell pepper, diced

I just added all of the ingredients listed above in a sauté pan, and cooked until the vegetables were tender and the salmon was light and flaky.  So easy and so amazingly tasty…this is definitely going to become a regular on the menu at our house!  The best part was that I was able to harvest all of the vegetables from our garden. 🙂  An added bonus:  I recently read that salmon and kale when paired together are like “companion planting” for cooking…when you eat them together, they help bring out more nutrients in the other, making the meal even healthier!

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My Pesto Recipe

I have tons of basil growing, but no tomatoes ripe yet…which means tons of pesto for sandwiches!

Here is my recipe!
Approximately 2 cups of fresh basil leaves
4 tablespoons extra virgin olive oil
3 garlic cloves
4 tablespoons pine nuts
1/2 cup grated Parmesan cheese
dash of salt
dash of pepper

I just throw it all into my small food processor and pulse until well blended…super easy!

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My Guacamole Recipe

My husband is now officially addicted to my guacamole recipe. I am obsessed with my little avocado tool which makes it much easier. 🙂

Here is my recipe:
4 avocados, peeled, sliced, and pits removed
1/2 red onion, diced
1 large tomato, diced
juice and zest of 1 lemon
3 garlic cloves, finely diced
1 tablespoon salt
1 tablespoon pepper
5 spring of fresh cilantro, leaves removed from stems and finely chopped

While chopping the garlic cloves, add the salt to the garlic and mix well together to make a sort of garlic/salt paste.  Other than that, it is all pretty easy….just throw all of the ingredients listed together in a medium sized mixing bowl and blend together until it becomes the consistency you like!  I like to stop mixing while there are still some small chunks of avocado visible. 🙂

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Stuffed Tomato Recipe

Yesterday was our one year wedding anniversary!  After we went to church, we wanted to go out to brunch to celebrate.  Since it was an unusually warm day, it seemed like the whole county drove out by the beach, and we circled around for a ridiculously long time trying to find parking anywhere before we finally gave up and decided to give up and eat at home.  One of the downsides of living in a beach city is trying to find parking anywhere on a warm day.

I had been planning to make these stuffed tomatoes sometime soon, and decided to take on another one of my cooking experiments to plan out this recipe.  I think it is by far one of my favorite “cooking inventions” yet.  The tomatoes I have growing right now are not big enough for what I planned to do, so we grabbed these from the farmer’s market.  I can’t wait until my big huge heirloom tomatoes start growing and I can make this recipe with those!

I started with cooking 1 cup of cous cous in 2 cups of vegetable broth.  I always use vegetable broth instead of water for a little extra flavor.  Then I sliced up a few shallots (the last of my garden harvest from last year), and sauteed them in a little olive oil.  I diced up two garlic cloves and added those in as well, and added a little salt.

Next I added in about a 1/4 of a package of ground turkey meat into the skillet, a little freshly ground pepper, along with some freshly chopped herbs:  a few sprigs each of rosemary and oregano.  Once the meat was almost fully cooked, I added in some chopped mixed leafy salad greens, and cooked until those were softened.

After the two stuffing components were finished cooking, I added the cous cous in with the meat mixture, and cooked on low for a few minutes to blend the flavors.

Then I sliced off the tops of the tomatoes, and scooped out some of the insides (saving for another meal later).  I scooped in the filling mix, and placed them in the toaster oven on broil for about 15 minutes (no need to turn on the oven on a warm day!).  To finish, I made a little arugula pesto with the little bit of arugula leaves I have starting to grow, some olive oil, shredded Parmesan cheese, and some toasted pine nuts and one clove of garlic.  I put all of that in my mini food processor, and then surrounded the tomatoes with a circle of the pesto.

The pesto was perfect for dipping the tomato in.  The flavors all blended together wonderfully and made a perfect light lunch!  I am very pleased with how this came out!

Stuffed Tomato Recipe Stuffed Tomato Recipe