Nourishing Body

According to Ayurveda, the combination of ginger and hot liquid is a wonderfully effective way of breaking down some of the congestion that naturally starts occurring as we move towards winter. This delicious soup is a good example of how you can turn food into medicine that works both as a preventative and as remedy.

Another extremely simple technique for overall health (and to ward off colds) is to drink a few sips of hot water frequently. Get a good-quality Thermos and fill it with freshly boiled water each morning. Try to take one or two sips of the hot water every half-hour throughout the day. The constant exposure to the cleansing nature of the water helps eliminate ama (toxins) from your body, while the heat helps dilate and relax your intestines to facilitate an effective flushing of the system. It’s not the amount that counts, it is the frequency and temperature that are the catalysts for purification. You will be pleasantly surprised by how something so simple can have such a profound impact on your health.

Spices & Condiments to Clear You Up
Pungent tastes foster heat and dryness in the body, which are the perfect antidotes to an excess of mucous. A surplus of Kapha in the body—from foods that are heavy, oily, and sweet— tends to spread mucous from the stomach to the respiratory system.

Black pepper • Celery seeds • Cloves • Cumin • Cayenne • Mustard seeds • Ginger

Tips for Cold Relief

• One of the best remedies for a cold is ginger. Grate fresh ginger into boiling water for a revitalizing tea.
• Avoid dairy products such as yogurt, cheese, and milk, as well as all cold drinks.
• Eat slowly, chew your food thoroughly, and eat moderate portions. Enhancing your digestive powers in this way helps prevent the buildup of congestion.
• Make sure to get enough rest, and do only gentle exercises when you have a cold. Too much vigorous exercise can force the cold into the chest.

Sweet Potato Ginger Soup

SERVES 4
1 teaspoon ghee or olive oil
1 pinch red chili flakes
1 cup chopped leeks or onions
1 tablespoon minced fresh ginger or
1 teaspoon powdered ginger
2 tablespoons Bragg Liquid Aminos or tamari
5 cups sweet potatoes, peeled and cubed
1 teaspoon coriander
1 teaspoon garam masala
6 cups vegetable stock
1/4 cup chopped fresh cilantro

Heat the oil in a soup pot over medium-high heat. Add the red chili flakes, leeks, ginger, and aminos. Sauté for two or three minutes. Add the sweet potatoes and sauté until they are well coated and begin to brown slightly. Add the coriander and garam masala. Sauté another two minutes, stirring frequently. Add the vegetable stock to cover the sweet potatoes and bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender. Blend with a hand blender or food processor into a smooth consistency, adding more stock as necessary. Reheat before serving and garnish with the chopped cilantro.