This easy fiber and nutrient rich soup is ideal for these fall days and evenings..  It's low in calories and pleasantly filling.  It also brings umami, the fifth flavor among sweet, bitter, sour and salty, the four pillars of flavor upon which our meals are based. Umami offers a savory, earthy quality that is  grounding and deeply satisfying.  

Prep time:  20 minutes
Cooking time:  50 minutes
Servings:  4 

Ingredients
4 medium to large Portobello mushrooms, medium dice
½  yellow onion, medium dice
2 garlic cloves, finely chopped or minced through a garlic press
2 stalks celery, medium dice 
½ - 1  cup almond milk or cashew milk, plain and unsweetened, as per desired creamy-ness.  (Cashew milk is more creamy.)
1 Tbsp. olive oil
¼-½  tsp. ground black pepper, to taste
​1 tsp. ground cumin
3-4 cups of water
salt, to taste
parsley, sprigs or finally chopped for garnish

Instructions

1. In a medium sauce pan, heat olive oil on medium heat.  Add the onion, garlic, and celery and sauté for 10 minutes.  Add a pinch of salt early on to release juices.
2. Add Portobello mushrooms, pepper and cumin to the mixture and sauté for 8-10 minutes.  Add a pinch of salt to release water from the mushrooms.  The aroma is earthy and wonderful!
3. Add water and bring mixture to a boil.  Simmer for 20 minutes.
4. Prep 4-8 parsley sprigs or fine chop 1 Tbsp. for garnish and set aside. 
5. Puree mixture with an immersion stick or standing blender until smooth.
6. Add almond milk or cashew milk and blend in.  You may want to add more water, depending on desired thickness.
7. Add salt and pepper to taste.
8. Place is serving bowls and top with garnish.

Work with me! Would you like to achieve your dietary and wellness goals? Click here to schedule a free consultation or email info@greenbeatlife.com​​​

Copyright © 2016 Green Beat Life, LLC.  ​All rights reserved.

Ginger tea is a simple staple to make at home.  Ginger is an age old remedy for digestive ailments, serving both the upper and lower tract, and it's an anti-inflammatory as well  Truly a superstar among herbs for general health and wellness!  It is best to take the tea ½ hour before a meal or on its own especially if you are healing a specific digestive ailment. 

Prep time: 5 minutes
Cooking time: 25-30 minutes
Yield: 4 cups

Ingredients
2-3 inch chunk of fresh ginger root
5 cups of water

​Instructions

1. Peel ginger with a peeler or paring knife.
2. ​Cut the chunk into ¼ inch slices or grate.
3. Place water and ginger in a medium pot.
4. Bring to a boil.
5. Turn the heat down and allow tea to simmer for 25-20 minutes.
6. Serve immediately or let it cool and store in the fridge for reheating. 

Add-ins can include a splash of lemon juice, a lemon or orange slice, honey or maple syrup for sweetener, turmeric root or a dash of cayenne.  A combination of any of these makes a nice tonic.  For turmeric, use ¼ teaspoon of ground turmeric or 2-3 slices or fresh turmeric root. 

If you have a juicer and want to make a batch of ginger juice, you can store it and add it to hot water when you want the tea.  If you are juicing the ginger and it's organic, give it a wash and light scrub, and skip the step of peeling it.

​

Work with me! Would you like to achieve your dietary and wellness goals? Click here to schedule a free consultation or email info@greenbeatlife.com​​

Copyright © 2016 Green Beat Life, LLC.  ​All rights reserved.