As cold and flu season heads our way it’s time to think about what type of protection do we need. For me, it’s going to start with food. Real food. Not food from boxes or cans or cryogenically sealed vacuum bags.
According to the NeiJing SuWen, one of the oldest medical books in world history, health care starts with food, first. Only after a disease progresses do we administer herbs and acupuncture – the original preventative medicine.
OK, so what to do now, you say? I looked up best immune boosting foods on the Internet and came up with Vitamin C, Vitamin D and a few others.
Since when have vitamins become food? Give me a break already.
Yep, I was at my favorite restaurant over the weekend and you wouldn’t believe the cut of Vit. D I had. Oh man it was braised, with chanterelle mushrooms and paired with liquid calcium and magnesium. Unbelievable!
While there are great profit margins in supplements I would rather look first to mother nature and the great foods she offers.
Let’s start with a take chicken soup. I’ve added minor changes to the old-time favorite, but not many. Also the ingredients are commonly found in your local store or co op.
Bon appetit and remember the infamous battle cry of Micael Pollan: Eat food. Not too much. Mostly plants.
Super Shitake Mushroom Soup
Serves 4
Ingredients
1 onion, chopped
1/2 lb. shitakes, sliced with stems removed
2 cloves garlic, minced
2-3 Tbl olive oil
6 chicken thighs, chopped & skinned
12 cups chicken stock
4oz. dried mushrooms
1 Tbl. fish sauce
2 Tbl. fresh oregano
Directions
- Place sliced shitake caps in a stock pot. Cook for a few minutes, until the shitakes wilt.
- Add olive oil, onion & garlic and saute until onions are translucent, usually about 10 minutes at medium heat, stirring often
- Add chicken thighs and cook for 4-6 minutes
- Add chicken stock, dried mushrooms and water and simmer for 15 minutes.
- OK I can hear it already out there. Who makes chicken stock these days? If you don’t you should. I you won’t then take three boxes of organic stock and add to the recipe, for a total of 12 cups. Sorry Michael.
- Add fish sauce and fresh oregano and serve hot
