healthy eating my way (allergy friendly)
Here is a picture from were I run in the stairs every day. 86 stairs in a 75% angel. It hurts after a couple of rounds.
And spring is coming, everything is blooming. I love all the colors that starts coming out.
I’ve been playing with my camera here lately. How do you like the pics?
And then we were out driving, and I saw these things:
Ginger with the energizing, boosts the immune system, and is anti-inflammatory. Parsley is cleansing and detoxes the kidney, and is known to reduce the harmful effects of stored and environmental toxins. Beets purify and strengthen your blood. Lemon is to alkalize the soup, and add some vitamin C to the soup, in these flue times. There is a lot of people over here with coughs, and fever. Garlic is good for skin, high in antioxidants, and anti-bacterial. Just to mention some of the benefits of the soup. Also check out some of my other recipes, please leave comments on what you think.
All ingredients in this soup are organic.
16 oz (450 ml) organic, low sodium vegetable broth
16 0z (450 ml) water
2 carrots, chopped
1 tbsp fresh ginger, chopped
1 tbsp fresh red chilies, chopped, to give it a little more kick
1/2 cup (1 dl) fresh parsley, chopped
1/2 lemon, peeled and chopped
1/2 tsp dried dill
1 tsp herbs de provence
Add water and broth in a pan, add the vegetables and ginger. Bring to boil, add the remaining ingredients, and let simmer for 10-15 minutes. Or until vegetables are soft. Normally I would use a hand held mixer or a food processor and pure the soup. But since we are staying in a cabin right now. I don’t have that available.