At a time when dependency on medication to fight common cold and flu to giving our body a protein or vitamin boost with the help of supplements has almost become a natural indulgence in our daily routine, it is important not to lose the real essence of healthy living in the midst of all the manufactured remedies. Instead, reflecting and implementing the golden days of natural herbal cures and hard physical labor to strengthen our mind, body, and soul should be adopted in the bustling era of the plastic industry that is today. Today, more money is spent on the endorsement of “health supplements” than the sale of naturally grown and procured ingredients for cooking a healthy meal. Here are a few healthy recipes that are easy to make and can be cooked with ingredients high in all the essential vitamins and proteins.
Soups have had a reputation since the beginning for being the ultimate go-to recipe to ward off any common cold or flu. Generally cooked with fresh ingredients embedded with the power of healing, a well-made vegetable soup helps relieve tightened muscles, relax the body and give the immune system a boost for a fast recovery.
- 1 Tablespoon of coconut oil
- 1 onion (chopped)
- 6 garlic cloves (minced)
- 2 celery stalks (sliced)
- 1 lb shitake mushrooms (chop off and discard bottom root half of the stem)
- 1 1/2 tsp of sea salt
- 1/4 tsp black pepper
- 1 tsp turmeric
- 12 cups water
- 4 heads baby bok choy, (chop off bottoms)
- 1/2 head kale (chopped)
Start with separating mushroom heads from the stem and slice both parts into large pieces. Crank the heat to medium and pour in the coconut oil in a large-sized pot. Once the oil has heated up, add the onions and sauté for 5 minutes or until translucent, follow this by adding garlic and cook for another minute before adding the mushrooms and celery. Wait until the mushrooms have wilted, this should take around 10 minutes and then add all the spices with water and bring it to a boil. At this point, the soup is almost done and needs to simmer. Leave the lid on for at least an hour if you are in a hurry and if not, then the longer it is left to cook the better. Finish the soup off by adding bok choy and kale in the last 10 minutes of the cooking process to let them wilt. The soup is done and can be served warm. This soup has a storage life of up to a week in the fridge.
A top trend in the cooking realm of 2019 despite being around for centuries, bone broth is a delicious non-veg recipe for the lazy but patient healthy eaters. It is cooked slow to release all the proteins embedded in the bones of duck, chicken, goat, cow, etc. Bone broth is similar to stock except that it is left to simmer for longer.
- 1–2 lbs organic animal bones (chicken, duck, cow, goat, etc.)
- 2 organic celery stalks (chop in half)
- 1 large organic carrot (chop into chunks)
- 1 medium onion (chop in half)
- 9–10 cups filtered water (enough to submerge bones)
- salt and pepper
- 1 tsp apple cider vinegar
Start with wrapping all the vegetables in a double-layered cheesecloth bundle, tied with cooking twine and placed inside a slow cooker. Add the bones, apple cider vinegar and fill the cooker with water until all the ingredients are submerged. The cooking process begins from this point on, set the slow cooker (or stove, whichever you are using) on low and let the broth cook for 24 hours. However, make sure to skim the foam that floats on the surface of the broth after an hour. Remove the lid and let the broth cool off slightly before using a strainer to separate the liquid from the bones and vegetables. Use salt and pepper (as per your requirement) to add flavor and enjoy. The storage life of bone broth is much longer than the average healthy soup. If stored in the fridge it lasts for a week whereas a freezer would extend that life span to several months.
Packing a heave nutrient punch is the infamous green juice, having indulged in its own 15 minutes of fame, this healthy liquid booster is known to have a good dosage of vitamin A, C and K along with other beneficial nutrients for your body. The best part about green juice is the variety of ingredients that can be used to tweak up the recipe and taste as per your desire.
- 1 head of kale (stemmed and chopped)
- 2 celery stalks (chopped)
- 1/2 cucumber (chopped)
- 2 green apples (chopped)
- 1 inch cube of fresh ginger (peeled and chopped)
- 2 cups water
Place all the ingredients in a juicer or blender, add 2 cups of water and blend to the consistency that you prefer. Take a large piece of cheesecloth and fold or cut to get three layers and place it over a bowl. Carefully pour your blended green juice mixture over the cheesecloth in the bowl, grab the ends of the cloth to make a bundle and squeeze out the juice. The leftover pulp can be discarded. Pour your green juice in a glass and gulp down your healthy homemade shake.
Go natural & stay healthy!