These immune boosting recipes are here to support you during this busy holiday season of celebrations!
Clean and Green Soup
MAKES 6 SERVINGS • PREP TIME: 15 minutes • COOK TIME: 20 minutes
Extra-virgin olive oil
1 large yellow onion, diced
1 large Yukon gold or Yellow
Finn potato, peeled and diced small
Sea salt
2 teaspoons minced garlic
1 big pinch of red pepper flakes
6 cups vegetable broth, plus an extra cup if needed
1 bunch collards, stemmed and coarsely chopped
1 bunch green chard, stemmed and coarsely chopped
1 cup loosely packed chopped fresh parsley
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
Heat 2 tablespoons of the olive oil in a soup pot over medium heat, then add the onion, potato, and 1/4 teaspoon of salt. Sauté until the onion is golden, about 10 minutes. Add the garlic and red pepper flakes and stir for another 30 seconds or until fragrant. Pour in 1/2 cup of the broth, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half.
Add in the collards and chard and another 1/4 teaspoon of salt. Stir well to combine so that the greens wilt. Then add the remaining 5 & 1/2 cups of broth, bring to a boil, reduce the heat to medium, cover, and simmer for 5 minutes.
Using an immersion blender, puree the soup until very smooth. Blend in the parsley. Stir in the lemon zest and juice. Taste and add salt to taste. Serve garnished with a drizzle of olive oil.
Golden Milk Tea
MAKES 4 SERVINGS • PREP TIME: 2 minutes • COOK TIME: 5 minutes
4 2" pieces fresh turmeric grated (or 4 teaspoons dried ground turmeric)
2 2" pieces fresh ginger grated
3/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
4 cups water
4 teaspoons honey
1/2 cup almond milk (optional)
Combine the turmeric, ginger, cinnamon, and pepper in a small bowl. Bring the water to boil. Turn off the heat. Add 1 heaping teaspoon of the turmeric mixture directly into the water and steep for 5 minutes.
Using a fine mesh strainer, strain the tea into a heat-safe container and stir in the honey and milk.
Store the remaining spice mixture in a glass container and keep in the refrigerator for up to a week.
Mediterranean Lentil Salad
MAKES 6 SERVINGS • PREP TIME: 10 minutes • COOK TIME: 25 minutes
1 cup dried lentils
3 cups vegetable broth
2 bay leaves
1 clove garlic, peeled
1/4 teaspoon dried oregano
1 cinnamon stick
1/2 teaspoon sea salt (used when cooking the lentils)
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon lemon zest
1/2teaspoon ground cumin
1/2teaspoon sea salt
1 medium red bell pepper, seeded and finely diced
1 small cucumber, seeded and diced small
1/4 cup Kalamata olives, rinsed and sliced
3 tablespoons chopped mint
3 tablespoons chopped parsley
2 ounces feta cheese, (optional)
Rinse the lentils well and place in a saucepan with bay leaves, 1 garlic clove, oregano and cinnamon stick. Cover with vegetable broth and add a big pinch of sea salt. Bring to a boil, reduce the heat to low, add more sea salt and simmer until the lentils are tender, 20-25 minutes. Drain.
In a small bowl whisk together the olive oil, lemon juice, zest, cumin and salt in a small bowl.
In a mixing bowl, toss the vinaigrette with the lentils, red bell pepper, cucumbers, olives, feta cheese if using, mint and parsley.
Combine all by transferring to a large serving bowl.
