Michael Pollan is one of my heroes. I’ve quoted him in many of my columns and been helping him carry the flag for years touting the benefits of eating a whole foods diet. And the benefits are many; a streamlined torso, reduced inflammation, expedited recovery and more energy.
In his new book, "Food Rules," he offers 64 ways to eat food. He expands on his advice, Eat food, not too much, mostly plants in a lively way.
We know plant that based foods offer the body necessary nutrients in a bio-available form. But not everything we eat or drink is absorbed by the body and used the in this same efficient way. Bio available means the nutrients can be release and the digestive enzymes in the intestine can break down what you just ate so the body can efficiently gain the benefit. It will then be distributed or stored with ease. Processed foods that have left their natural state present more of a task for the body, a hindrance rather than help.
The question I get asked the most is, “so what do you eat, Loa?” I do my best to eat as Mr. Pollan suggests, a plant-based, whole foods diet. But when you’re new to it and in the initial phase of getting the nasty processed stuff out of your house, you need solid ideas. And whether you are watching calories, cholesterol, additives, or fats, it's a pretty safe bet you'll keep you right on program if you're choosing plant based, whole foods.
So here’s a solid idea: Carrot Ginger Soup.
This soup is a great choice because ginger is a body purifier, carrots are in season and highly nutritious, onions and garlic promote a healthy immune system. That makes this a healing, helpful recipe.
I hope you like it as much as I did. And, thanks to Molly Watson at Local Foods for sharing it. Check out the prep time: Just 10 minutes. Then, some cooking time to make the house smell good. So, knowing how busy you are, I had to share this one. Add a little arugula salad on the side and enjoy your dinner!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Makes 4 servings
1 1/2 lbs. carrots
1 Tbsp. butter or olive oil
1 large yellow onion, chopped
1 Tbsp. grated fresh ginger or 1 tsp. ground ginger
2 cloves garlic, minced
4 cups chicken or vegetable broth
3 Tbsp. slivered almonds (optional)
1 Tbsp. lemon juice
1. Scrub and chop carrots. In a large pot over medium-high heat. warm the oil. Add the onions, garlic, and ginger and cook, stirring, until the onions are soft, about 3 minutes.
2. Add the broth and carrots and bring to a boil. Lower heat and simmer until the carrots are tender, about 25 minutes.
3. Whirl almonds and soup in a blender or food processor until smooth, or blend with a hand-held blender in the pot. Stir in lemon juice and serve hot. Garnish with chopped herbs or freshly ground black pepper, if you like. Delicious!
Check out Michael Pollan’s book and I’ll see you soon.
Love & health,
LOA BLASUCCI is an author and owner of All Health’s Breaking Loose Wellness Retreats. Gotoloa.com.Copyright © 2015, The Baltimore Sun