Carrot, Ginger, Turmeric Soup

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This cozy soup makes me all warm and fuzzy on those rare crisp fall days that happen in LA. Carrots are the perfect healing food when you’re starting to feel under-the-weather and turmeric has an arsenal of health benefits including it’s anti-inflammatory properties. But most importantly, it’s delicious and all of my kids love it! I freeze it in ice cube trays to have on hand for my 8-month-old Annabel. If you’re fortunate enough to have fresh turmeric, use 2 tbsp instead of the ground, and add it at the end with the ginger. Top with roasted chickpeas if you’re into a mediterranean twist. Enjoy!

CARROT, GINGER, TURMERIC SOUP

2 lbs carrots
1/2 sweet onion
1/2 sweet potato
6 cups veggie broth
2 tablespoons chopped fresh ginger
1 to 2 teaspoons ground turmeric
s & fresh cracked black pepper
Greek Yogurt, Cilantro, dill, parsley or roasted chickpeas for garnish

Bring to a boil the onions, carrots, sweet potato, turmeric and a pinch of salt in the veggie stock. Reduce to a simmer for 20 minutes or until sweet potatoes and carrots are tender. Put into a blender with the ginger. Serve in soup plates with a heavy dollop of greek yogurt and garnish with herbs, salt and freshly cracked pepper.

Parents: A Must for Your Bookshelf!

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With cold and flu season approaching us in the upcoming months, I wanted to highlight a book that has been a saving grace in my household, Smart Medicine for a Healthier Child by Janet Zand, Robert Rountree and Rachel Walton.

What I really love about this book is that you can look up your child’s ailment and see both alternative (herbal and homeopathic treatments) and conventional treatments and dietary guidelines.  It also gives mention to the appropriate times to call your doctor.

To a happy, healthy new year, Le’shana Tova!