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Get free recipes and healthy lifestyle tips! Hi Cary Ellis, author of “Super Immunity Secrets,” Hi, this is Cary Ellis with Super Immunity Soup. Today, our soup is going to be rice vegetable. We are creating super immunity soup to help keep us well in the winter time. Of course there are a lot of things to do to keep us well, like living with fresh foods, detoxifying our body, and all that sort of thing. But for the winter time, a nice bowl of something will help nourish and protect our immune system. In a 6 quarts sauce pan, I put 4 quarts of water and believe it or not, just a cup and a half of rice. I used long grain, brown, organic rice. I put about a cup and a half of dry rice in the pot and we have this really nice, thick soup. That rice swells up and fills up the pot, and we are going to put some of our “Super Immunity Soup” ingredients which include a diced whole onion, elephant garlic which I like because the cloves are bigger. Garlic has allicin in it which is very similar to penicillin which is very protective to our body. I took 3-4 of these little cloves of garlic, peel and chop them up and put them in. And then we have ginger, fresh ginger root and you can put a couple of pieces or you can put a couple of big chunks. Throw them in there and let it cook and then you can pull the ginger out before you eat the soup because it’s kind of hot. Along with that in our Super Immunity recipe is curry powder, there’s many kinds of it which you can buy on a natural food store. Curry powder is an organic Indian spice that is designed to really help our body against bacteria and viruses. We can also put a teaspoon of cumin. I also love to add chillis because I live on the southwest. It could be green or red chilli powder. Maybe a half a teaspoon of one or the other whatever is available and you may want to go medium, mild or hot. Fresh oregano and oregano oil is very protective against viruses. So I actually put a big tablespoon of oregano. I also got this beautiful, big, organic carrot from a grower in a valley nearby and stored them for the winter. We made carrot juice which is yummy to have with your soup. We get the carrots and chop them up and put them on the soup and also a little red pepper. Right now we are going to add big chops of fresh parsley. If the soup is warm it will wilt the parsley a little bit. Get a little greener and we are going to add chopped fresh spinach and again it doesn’t really need to be cooked. It will just sort of wilt because the soup is warm. This is our rice soup, “rice immunity soup” with no meat, add a little bit of fresh virgin olive oil, and add Namashuyu which is a raw soy sauce that I love that give things a hardy flavor. It’s a nice seasoning to use for vegan foods. Aside from that, you could also use some sort of soy sauce and then Umeboshi plum vinegar so that it will give a lemony and salty taste. I actually did add a teaspoon of sea salt on this while I was cooking. I will add a little more of these green stuffs on our bowl. And there you have it, a protective immunity rice soup. Catch Cary at Get free recipes and healthy lifestyle tips! Cary Ellis is author of “Super Immunity Secrets,” for sale on amazon in paperback and for Kindle. Also check out her new
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