TURMERIC TEA

Ingredients for Turmeric Tea

• 2 teaspoons of fresh turmeric

• 1 teaspoon of fresh ginger

• ½ teaspoon of black pepper

• ½ teaspoon of cinnamon

• ⅓ cup of coconut milk

• 1 teaspoon of raw honey

Directions: Turmeric Tea for One

1. Fill your mug halfway with boiling water.Add the turmeric and ginger and stir.
2. Cover and steep for 15 minutes.
3. Stir in the cinnamon, black pepper, and raw honey.
4. Fill the rest of your mug with coconut milk and stir.

Below are some of the most common health benefits that you can get from drinking turmeric tea:

       Aids the liver in detoxification [3]       Boosts overall health by improving liver function [4]        Improves circulation throughout the body [5]        Improves the complexion of your skin        Helps prevent internal blood clotting [5]        Reduces cholesterol [4] 

This article was republished with permission from doctorshealthpress.com.

SLOW COOKER BUTTERNUT SQUASH SOUP

autor: Deryn Macey

• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 6-8 servings
• Category: Soup, Entree, Side

INGREDIENTS

• 1 butternut squash, peeled and cut into chunks, approx. 8 cups once cubed (if it’s more or less than that no problem, adjust amoutn of liquid so squash is just covered)
• 1/2 white onion, roughly chopped
• 5 cloves garlic, roughly chopped
• 5 cups vegetable stock (or just enough to cover the squash)
• salt and pepper, to taste

INSTRUCTIONS

1. Add the squash, onion, garlic and vegetable stock to a slow cooked and cook on high for 2 hours or low for 4 hours until the squash is soft and tender.
2. Once it’s cooked, either blend directly in the slow cooked using an immersion blender or carefully pour into a blender or food processor and mix until smooth and creamy.
3. Season with salt and pepper.

SLOW COOKER SAUSAGES, KALE AND SWEET POTATO SOUP

PREP TIME
15 MINUTES

COOK TIME15 MINUTES

TOTAL TIME30 MINUTES

SERVINGS6 SERVINGS

AUTHORAMY

INGREDIENTS

•  2 tbsp olive oil
•  1 lb ground turkey or pork sausage
•  1 medium white onion chopped
•  3 cloves garlic minced
•  2 large sweet potatoes skinned and chopped
•  10 oz sliced mushrooms
•  5 cups chicken broth
•  1 cup dry white wine*
•  2 tbsp apple cider vinegar
•  1 tbsp dried basil
•  1 tsp sea salt plus extra to taste
•  1/2 tsp fresh ground pepper
•  3 cups roughly chopped kale
•  2 tbsp freshly chopped thyme optional

INSTRUCTIONS

for the instant pot

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For the Instant Pot:

1. Select the saute function on your instant pot. Let it heat up (about 2 minutes). Add olive oil to coat the pot, and toss in ground sausage. Cook until almost cooked through, about 5 minutes. Add onion and garlic. Cook for another 3-4 minutes.
2. Add sweet potatoes, mushrooms, chicken broth, wine, vinegar, dried basil, salt, and pepper. Secure the lid.
3. Select manual and cook at high pressure for 8 minutes. Select cancel and use a quick release.
4. Open lid and add kale. Let cook with lid open for another 3-4 minutes, or until kale is softened but not wilted. Add additional salt if needed. Garnish with fresh thyme and serve.
5. For the Slow Cooker:
6. Heat up a large skillet to medium high heat. Coat your pan with olive oil and add sausage. Cook for 5 minutes, then add in onion and garlic and cook another 3-4 minutes.
7. Place sausage mixture in your slow cooker. Add sweet potatoes, mushrooms, chicken broth, white wine, vinegar, basil, salt, and pepper.
8. Set your slow cooker to low and cook for 4 hours.
9. At the end of 4 hours, add kale and stir. Let cook for another 10-15 minutes, or until kale has softened.
10. Serve hot with fresh thyme.

ANTI-INFLAMMATORY BROCCOLI, GINGER AND TURMERIC SOUP

Prep Time

20 mins

Cook Time

3 hrs

Total Time

3 hrs

This super healthy broccoli, ginger and turmeric soup is a powerhouse of anti-inflammatory ingredients and will warm you right up on a cold day.

Course: Main Course 

Servings: 6 -8

Calories: 126 kcal

Ingredients

• 2 tablespoons butter
• 4 cups of leeks chopped
• 2 tablespoons ginger chopped
• 8 cups of broccoli florets roughly 2 heads
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• pinch of black pepper
• 1 tablespoon sesame oil
• 6 cups stock

Instructions

1. Heat a large pan over medium heat, and melt the butter. Add the leeks and cook, stirring occasionally, 8 or so minutes, until leeks are cooked through.
2. Transfer the leeks to a 5 quart slow cooker with the ginger, broccoli, turmeric, salt, sesame oil and stock.
3. Cover and cook on low for 3-4 hours, until broccoli is tender.
4. Using a blender or immersion blender, blend until creamy and smooth.
5. Serve with yogurt and big chunks of bread.

Recipe Notes

CAUTION: do not cook this on high and be cautious to not overcook the soup (can cause bitterness)

Excellent served with yogurt or sour cream

ANTI-INFLAMMATORY BROCCOLI< GINGER AND TURMERIC SOUP

Prep Time

20 mins

Cook Time

3 hrs

Total Time

3 hrs

 

This super healthy broccoli, ginger and turmeric soup is a powerhouse of anti-inflammatory ingredients and will warm you right up on a cold day.

Course: Main Course 

Servings: 6 -8

Calories: 126 kcal

Ingredients

• 2 tablespoons butter
• 4 cups of leeks chopped
• 2 tablespoons ginger chopped
• 8 cups of broccoli florets roughly 2 heads
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• pinch of black pepper
• 1 tablespoon sesame oil
• 6 cups stock

Instructions

1. Heat a large pan over medium heat, and melt the butter. Add the leeks and cook, stirring occasionally, 8 or so minutes, until leeks are cooked through.
2. Transfer the leeks to a 5 quart slow cooker with the ginger, broccoli, turmeric, salt, sesame oil and stock.
3. Cover and cook on low for 3-4 hours, until broccoli is tender.
4. Using a blender or immersion blender, blend until creamy and smooth.
5. Serve with yogurt and big chunks of bread.

Recipe Notes

CAUTION: do not cook this on high and be cautious to not overcook the soup (can cause bitterness)

Excellent served with yogurt or sour cream