Now that the temperature is dropping and the flu and colds are kicking into gear, here is a tasty immunity soup that will warm you up and provides a ton of immunity boosting nutrients. – It might even be more powerful that Grandma’s chicken soup!
We make a large kettle, then put it in the fridge to enjoy for a few days.
1 tablespoon olive oil
1/2 jalapeno pepper, minced
1 tablespoon minced ginger
1 tablespoon minced garlic
2 bunches scallions, green and white parts sliced, 2 tablespoons of greens reserved
1 lb shiitake mushrooms, stems removed and tops 1/4-inch sliced
2-1/2 quarts low-sodium chicken broth
2 tablespoons low sodium soy sauce or tamari
Juice and zest of 2 small lemons (or one large)
1 block silken tofu, cut into 1/2-inch cubes
2 cups shredded carrots
Freshly cracked black pepper
Prep time is about 30 minutes, but if someone helps with the chopping and dicing, then it goes much quicker.
In a stockpot over medium-high heat, add oil and swirl to coat the bottom. Add jalapeno, ginger, garlic and scallions. Saute until aromatic, about a minute.
Add shiitakes and saute 2 minutes, until softened.
Add stock and soy sauce, bring to a simmer and reduce by 20%, about 5 minutes. Add lemon juice, tofu and carrots and cook gently for 2 more minutes to heat tofu through. Season with black pepper.
Ladle soup into serving bowls and garnish with reserved scallion greens and lemon zest.
I just discovered Calamari steaks. Most of the calamari steak recipes batter and pan fry it, but that ads a lot of bread and fat, but this recipe is a very healthy low fat main meal.
Calamari steaks come from the giant Humboldt Squid – these deep sea creatures are extremely low in fat and very high in protein. They also grow quickly so they aren’t like a shark or other fish that are many years old and accumulate mercury, and other toxins.
The secret of cooking Calamari is cooking it very quickly – so get a frying pan hot and then only cook it a minute on each side. If you over cook it it will get rubbery.
Here is what you need:
- 12 ounces calamari steak cut into 2 or 3 pieces
- 2 teaspoons chopped garlic
- 2 tablespoons capers
- 1 teaspoon fresh chopped parsley
- 1 teaspoon fresh chopped basil
- Juice of 1 lemon
- Sea Salt & pepper to taste
- Coconut oil
- Season calamari with sea salt & pepper as desired
- Sometimes the calamari may curl when you cook it. Either put a iron grill press on it while cooking or lightly score the outside of the steak.
- Heat coconut oil in medium pan on high heat
- Pan sear calamari until cooked on both sides – about one minute each side
- Add garlic, capers, 1/2 the parsley & basil and lemon juice
- Cook for just a minute and serve with sauce from pan topping with the rest of the parsley.
According to the United States Department of Agriculture, one 3-ounce portion of raw calamari contains 78 calories. It also contains 2.62 grams of carbohydrates and 13.24 grams of protein. One serving also contains 1.17 grams of fat, of which 0.3 gram is saturated fat, 0.09 gram is monounsaturated fat and 0.445 gram is polyunsaturated fat. Raw calamari is also a rich source of vitamin A, phosphorous, potassium, magnesium and calcium.