The other day I listened to a webinar from the Franklin Institute of Wellness on the stomach bug and ways to combat it along with pertinent information about it.
There are so many misconceptions about the stomach bug and what works effectively to protect yourself from it and how to keep form getting it. One of her recommendations was vitamin A. I never really think of vitamin A much. I’m typically looking at vitamin B, D, or C frequently. Vitamin A is so important to our health though!
It helps specifically with inflammation and boosting the immune system, two key factors to fight and build defense against illnesses like the stomach bug.
It is best to get your daily intake of Vitamin A with food as it is easy to get too much by supplementing with it. I have a couple recipes below for you to try out that has some vitamin A rich nutrients, such as carrots and sweet potatoes. Ginger is great for inflammation and boosting the immune system as well, so it is incorporated into these recipes.
Here is the link to the webinar: https://franklininstituteofwellness.com/free-stomach-flu-webinar/
I believe she leaves it up for a year.
Gingered Carrot Soup
I modified an old recipe card I had from Williams Sonoma.
1 Tbs. coconut oil
6 large carrots, peeled and cut into chunks
1 onion, thinly sliced
2 celery stalks, thinly sliced
3 Tbs celery leaves, chopped
2 cups water
2 cups vegetable broth
1 Tbs tapioca flour
1/4 cup coconut milk
1/2 cup thinly sliced green onions
2 Tbs grated fresh ginger
In a large saucepan over medium heat, warm the oil. Add the carrots, onion, celery, and celery leaves and sauté for 5 minutes.
Stir in the water, broth and tapioca flour. Increase heat to high and bring to a boil.
Reduce heat to low, cover and simmer until the carrots are tender, about 2o minutes.
Transfer the soup, in batches, to a blender or food processor and purée until smooth.
To serve hot, return soup to pan and stir in milk and green onions. Reheat for a moment over low heat, not letting soup boil, then stir in ginger.
To serve cold, pour into a large bowl and stir in milk, green onions and ginger. Cool to room temperature, then cover and refrigerate until chilled thoroughly, at least 4 hours or up to 3 days.
The next recipe is Orange Creamsicle Smoothie. It is so delicious! It’s from a Clean Eating magazine. Here’s the link to the recipe though: http://www.cleaneatingmag.com/recipes/orange-creamsicle-smoothie
A couple of things I did differently; I used a whole orange in place of the orange juice and I didn’t have fresh turmeric, so I used dry powdered tuneric from my spice shelf.
Have fun trying these out and stay healthy!