As we move into cold and flu season, I thought I would share a few of my favourite feel better recipes. Prepare and enjoy these recipes while feeling under the weather, or make and enjoy them as a preventative measure to keep the cold and flu at bay.
High C Smoothie
- ½ cup blueberries, frozen
- 1 small mango, cubed
- ¼ cup goji berries
- 1 Tbsp ginger, grated
- 2 tsp bee pollen
- 1 cup orange juice
Place all the ingredients into a blender and blend until all the ingredients are well combined and lump free. Drink immediately as the pectin in the blueberries can make the smoothie very thick if left to stand.
You can make this recipe into a sorbet by using frozen banana and mango and using a food processor to mix the ingredients together. This is very cool and refreshing and infinitely more healthy than ice cream!
Five Minute Miso Soup
- 1 cup water
- 1 ½ teaspoons Miso, or to taste
- ½ Nori Sheet or wakame seaweed, cut into strips
- ½ teaspoon sesame seed oil (optional)
- ½ teaspoon soy sauce (optional)
- 1 tablespoon green onions, finely chopped
Bring water to a slow simmer and add seaweed. Allow to simmer at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have.
Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. Its best not to boil the miso, as this will ruin some of it’s healthy properties as well as change the flavor of the soup.
Optional Ingredients: tofu, dried tofu, shiitake mushrooms, leafy greens, daikon, lotus root, leeks, round or root vegetables, cooked noodles or even leftover, cooked organic grains.
Warming Ginger Tea
- 2 tablespoons of ginger root, sliced
- 5 pods cardamom
- 1 star anise
- 10 whole cloves
- juice of 1 lemon
- 4 tablespoons honey (optional)
In a medium size sauce pan, add sliced ginger, star anise and cardamom to 1 liter of boiling water. Simmer for 20 minutes. Add in cloves and simmer for additional 5 minutes. Remove the pot from heat and add fresh lemon juice. Sweeten with honey if using and then filter the tea through a fine mesh sieve, and serve in mugs.
Optional: use more ginger for increased spice level. Or you can substitute an organic orange for the lemon, and throw some of the orange zest along with cloves