Wednesday, February 13, 2013

Mushroom Immunity Soup

Our baby is 10 months old. I stopped pumping for him; he just gets formula now. I'm surprised that I don't feel sad, only relieved. I always thought that we would nurse for as long as we both wanted to... but I thought it would be longer than 5 months! If there is another baby, maybe we will nurse til it's 3.

He also gets big boy food. I make most of it myself. He loves prunes, yogurt, avocado, and spinach. Today he had curried cauliflower and sweet potato for breakfast.

I think a lot about food as medicine and I've been reading about alternative nutrition. I'd like to get deeper into ayurveda and Chinese medicine. We're doing a plant-based diet for awhile for health reasons--and I'd like to lose 10 pounds-- it feels really good to eat beans, lentils, grains and greens every day. This kind of food gives deep nourishment.

Usually I get colds in the winter. Usually, by this time of year, I'd had at least a few. Not this year. I think it's my mushroom immunity soup. I try to put as many superfoods as possible into this pot, and I feel it. I feel more robust and vibrant than ever before.

Mushroom Immunity Soup

2 tablespoons coconut oil
1 onion
1 jalapeno
8 ounces shitakes and/or other medicinal mushrooms
1 generous tablespoon fresh ginger
several cloves garlic
sea vegetables, kale, or other hearty green
fresh miso (kept in the refrigerated section)
rice noodles
fresh-squeezed lemon juice
cilatro, basil, or other fresh herb of your choice

Finely chop the onion, jalapeno, garlic, and ginger and soften in coconut oil in a heavy-bottomed pot over meduim heat. Rinse the shitakes, chop off the woody stems and put the stems in a large measuring cup or bowl and cover with a few cups of hot water to steep. Chop the mushrooms and add to the pot to brown. When softened, after 10 minutes or so, strain the stems from the mushroom water and add the broth to the pot. Bring to a boil for another 10 minutes. Add the greens and cook til tender. Put another small pot of water on to boil.

When you're ready to eat, cook the rice noodles in the separate pot of water until al dente. Put a tablespoon of fresh miso paste in the bottom of your bowl, add soup and stir to combine. Add the rice noodles; they will finish cooking in the bowl. Top with a squeeze of lemon juice, fresh herbs, and hot sauce if desired.

I wish you and yours good health this season.

This post is linked to the Tuned-In Tuesday Blog Hop.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.