INFLUENZA (FLU) Season: A Hearty, Soulful Bowl of Warmth
With the flu season already in high gear throughout the states, I thought I’d share this old family recipe for a delicious, hearty vegetable pottage.
Having grown up in a home with a rather large family of ten (five siblings, two parents and my grandmother and her two spinster sisters), cooking daily meals typically came down to nutrient-packed, quick and easy, from the kitchen to the table breakfasts, lunches and dinners.
This recipe is one I’ve kept and used for my own family throughout the years, especially around the fall, winter and “flu” seasons. It contains a multitude of high-octane super foods and I hope you’ll enjoy its robust flavor as much a much family and I do.
Preparation time- 30 – 40 minutes. Serving size- 4 -6 ppl (and leftovers)
Ingredients:
3- 4 large carrots
3 -4 large celery sticks
1 large yellow, butternut squash
3 – 6 corn cobs cut to approximately 2” length
½ of small pumpkin
1 – 2 peeled red potatoes
1 -2 peeled sweet yams
2 cups spinach leaves
2 yellow onions cut in half
1 – 3 peppers (green, red, yellow, etc)
½ cup of extra virgin olive oil
2 table spoons salt
3 table spoons “all-purpose seasoning” (“criollo” preferably)
1 cup of cooking wine
1 cup of sour orange marinade
Place all of the ingredients into a large boiling pot or pressure cooker with water (approximately ¾ gallon), allowing each vegetable to cook and soften.
Once cooked, pour vegetables (except for corn cobs) along with some of the seasoned liquid into a blender and blend until liquified, then pour back into the cooker for an additional 1 0 – 15 minutes.
You may add noodles, cooked chicken meat and/or canned corned or mixed vegetables if you’d like.
Serve nice and hot with a browned slice of Ezekiel seeded bread.
Enjoy!
Wake, pray, slay!
Health Coach Maddie
health. faith. art. life. 