Although soup can be eaten at any time of year, it’s especially beneficial to consume soup regularly when it’s cold outside. This supports our body by providing nourishing, easy to digest foods, as well as giving us warming foods. Warming foods will both help keep our bodies warm as well as encourage our digestive fire. […]
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Have you ever heard of fermented soup? Fermented soup is just like regular soup except that you use fermented vegetables. Why? Because when we ferment vegetables, it makes them easier to digest and increases the bioavailability of nutrients. It also adds a delicious layer of flavor. Most of these steps can be done ahead of
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While you may be tempted to throw all the ingredients together, the taste is incredibly different when you follow the recipe step-by-step. I knew this experientially, but finally came fully onboard after reading many of my old recipe books and realizing how many recipes contain essentially the same ingredients but tasted completely different because of
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I have two purposes for posting this cream of vegetable soup. Number one if you have recipes that call for cream of vegetable soup, you no longer have to use a canned cream of vegetable soup (similar to this cream of mushroom soup) Number two at different times in our healing journey, our body would
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My mom used to make a version of broccoli cheese soup which I enjoyed until I started reacting to dairy. This recipe is definitely not something that can be made dairy free. If you are able to enjoy dairy, I recommend it. It’s made from nutrient dense foods, primarily butter, cheese, broccoli and stock, which
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This is a simple rich recipe that can bring back familiar tastes and memories. This is a great recipe to make in the winter as onions and stock are great food for the immune system. Onions are an amazing supporting food because they are high in vitamin C, calcium, and quercetin. The red wine gives
I tried making a Paleo Cream of Mushroom soup when I did Paleo about ten years ago. It was made with coconut and wasn’t the right consistency and not good. I haven’t tried again! But I like, like many others, grew up eating casseroles made with processed, commercially available cream of mushroom or cream of
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I have made a lot of soup in the last seven years. For a long time, I was fine with a simple soup of onions, chicken, stock soup over and over and over…until I wasn’t! I longed for soups that were full of flavors and textures and that were interesting to my body but still
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I know from personal experience that eating soups for most or all meals can become routine and unappealing. So I have been looking for soup recipes with unique tastes or flavor profiles to shake things up. I’ve never really had traditionally made jambalaya so I’m not sure how well this stacks up but it is
Easy Jambalaya Recipe | Be Well Clinic Read More »
I love this cabbage soup. Maybe it’s because of my German roots. Cabbage is good for stimulating hydrochloric acid production in your stomach. This is an important first step of food digestion. If your stomach pH is greater than 3 (meaning less acidic) the enzymes that we use to digest protein don’t even get turned
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