Super Immunity Soup
Sometimes things just work better together. When combined, foods can create a reaction that they are unable to create on their own, they create synergy. Has anyone read Super Immunity by Dr. Joel Fuhrman, M.D.? It’s a great book about how we can live longer, stronger and free of disease by combining and eating the right foods. The magic trio he writes about are cruciferous vegetables, mushrooms and onions. They each have their own healing powers but when combined, they create super powers.
It was a “Winnie the Pooh” sort of day yesterday, so I decided to make a soup based on a trio that would defeat any type of virus or bacteria that thought they were going to make their way into MY cells. Eating foods in the right combinations puts a force field (O.K. more like a protective shield) around your cells to keep you Super Immune. (Now, if I only had a cape.)
Here is the recipe:
1 white onion, chopped
5 cloves garlic, chopped
4 cups brussel sprouts, chopped
2 cups white button mushrooms, chopped (any variety will do)
2 cups carrots, chopped
1 bag frozen organic corn
1 cup frozen peas
1 large can diced tomatoes in juice
2 cans of cannellini beans, drained
2 cartons organic vegetable stock
2 bay leaves
1 Tablespoon olive oil
In a large stock pot saute onion and garlic in olive oil until tender, about 3 min. Add brussel sprouts and saute until they are bright green, add mushrooms and cook for 2-3 more minutes. Add the rest of the ingredients and cook together for 20 minutes.
Eat some now, save some for later.
Be Super! – Andrea