Bodhi Bear Soup, a healing remedy for Coughs & Colds!

After surviving a serious and traumatic case of Whopping Cough as a child, I always dive into healing mode when one of my younglings has a fever or a whooping like cough that is associated with Pertussis.

I created this “Bodhi Bear Soup” with a ton of Healthy goodness to strengthen my youngling’s immune system against “Winter Bugs”, especially Whooping Cough!

This soup is filled with chopped Carrots, which have tons of Vitamin A and Beta-Carotene, especially known for helping the immunity of children.

I made sure to add organic Avocado Oil, which is a good fat that works synergistically with Vitamin A absorption.

I also added organic minced Garlic, which contains Vitamin C, Vitamin B6, Manganese & Selenium and other antimicrobial and antioxidant properties which can boost our immune system.

More over, Garlic is known to be super effective against toxic bacteria, viruses and fungi.

Next, straight out of my garden, I added many potent leaves of fresh Basil!

Basil has powerful antimicrobial properties, which has long been used in traditional medicine to fight bacterial infections.

In addition, Basil is known for it’s strong but natural anti-histamine properties… Wow, what a super hero herb!

To give this soup some hardiness, I added this beautiful mix of purple, yellow and red potatoes…

I specifically added purple potatoes for their free-radical scavenging and antioxidant capabilities, which is a natural medicine that has been used for ages and ages.

I also included Turmeric!
Curcumin is the main active ingredient in Turmeric. Curcuminoids have powerful anti-inflammatory effects and they are a very strong antioxidant.

Although acute, short-term inflammation can be beneficial, long term inflammation can become a major problem when it becomes chronic and inappropriately attacks your body’s own tissues.

Unbeknownst to many, Curcumin is such a strong anti-inflammatory, that itโ€™s power matches or surpasses many anti-inflammatory drugs without the side effects of pharmaceuticals.

Turmeric and Curcumin really are healthy and powerful gifts from nature!

To give this soup a taste of home and just a little more healing power, I went back into my garden for some fresh Oregano leaves.

In addition to adding a comforting flavor and being an antiseptic, Oregano is a culinary and medicinal herb which has been used in medicine and cooking for thousands of years… How awesome is that!

In fact, many natural healers use Oregano for treating respiratory tract infections and gastrointestinal (GI) infections, which can accompany many Winter Bugs!

So there you have it, my homemade Bodhi Bear Soup!

Will it work to heal you or your child?

Let me say this, when we follow these remedies at the first sign of symptoms, we tend to zap it in just 2-3 days! ๐Ÿ˜Š

In full disclosure, in addition to giving my kids this soup, I also give them top quality gluten & dairy free probiotics three times a day, a Vitamin A capsule once a day, freshly cracked coconut water twice a day, then I apply a homemade mix of Tea Tree, Eucalyptus & Coconut Oil rub on their upper chest & back every morning and evening while symptoms persist.

I hope these natural remedies bring some nutritional comfort for you and your family this coming Winter!

Sending tons of healing vibes your way,

~Dr. Dee (aka Healthy.Desy)

Soup Ingredients:

  • 2 T Organic Avocado Oil
  • 1- 2 cups chopped Carrots
  • 64 oz. of Organic Vegetable Stock, Homemade or Boxed.
  • 1 cup of chopped Purple potatoes
  • 2 cups of Red & Yellow Potatoes
  • 4-6 cloves of minced Garlic
  • 1 teaspoon of salt
  • 10-20 leaves of Fresh Basil
  • ยผ teaspoon of dried or 10 Fresh Oregano Leaves.
  • 1 Tablespoon of Turmeric Powder
Soup Instructions:
  1. In a large pot, add 64 oz of low sodium Vegetable Broth, along with Avocado Oil, mixed Potatoes, chopped Carrots, and Garlic. Heat to boiling, and then reduce heat to a simmer.
  2. While mixture is simmering, add Oregano leaves and Turmeric, then continue to simmer for 30 – 45 minutes.
  3. Add in the fresh Basil just before serving.


Jackfruit Taco Recipe: Healthy & Yummy!

JACKFRUIT

The first time I had something similar to Jackfruit was in Jamaica, about 13 years ago. A street vendor in Kingston sold yummy Breadfruit plates for about $2.00. Although it didn’t taste like bread to me, it was starchy, unique and delicious.

Jackfruit is actually bigger than Breadfruit, is the largest fruit produced on trees and can keep us healthy in so many ways!

โ€ขJackfruit is filled with Vitamin C and can help fight against viral and bacterial infections. In fact, one cup of jackfruit supplies our body with enough Vitamin C to support the function of our white blood cells, resulting in a stronger immune system and overall greater health.

โ€ขJackfruit’s phytonutrients and antioxidants can help rid your body of cancer-causing free radicals, which can treat cell damage and build a resistance against different types of cancers.

โ€ขJackfruit’s high fiber can soothe digestive disorders including constipation and ulcers. Every hundred grams of jackfruit is about four grams of fiber, so eating jackfruit can protect the colon by removing carcinogenic chemicals found in your large intestine.

โ€ขJackfruit can also help you keep great skin, great eyesight, good blood pressure and healthy bones!

And as if all these amazing health benefits were not enough, jackfruit is also low in calories and free of fat! Yes, that’s right, you can eat a ton of sweet jackfruit without gaining a ton of weight!

The next time you have a hankering for something healthy and delicious, consider Darshana Thacker’s healthy jackfruit recipe!

CHIPOTLE JACKFRUIT TACOS:

INGREDIENTS:

๐ŸŒฎ1 medium potato, cut into ยฝ-inch dice (2 cups)

๐ŸŒฎ1 medium onion, cut into ยผ-inch dice (2 cups)

๐ŸŒฎ2 cloves fresh garlic, minced (1 teaspoon)

๐ŸŒฎ1ยฝ cups of diced tomatoes with juice

๐ŸŒฎ1ยฝ cups fresh cut jackfruit or one 14 oz can.

๐ŸŒฎ3 tablespoons taco seasoning

๐ŸŒฎ1 tablespoon smoked paprika

๐ŸŒฎยผ teaspoon minced chipotle in adobo sauce

๐ŸŒฎ2 tablespoons fresh cilantro, finely chopped

๐ŸŒฎ2 tablespoons lemon juice

JACKFRUIT TACO TOPPINGS:

๐ŸŒฎ12 corn tortillas

๐ŸŒฎ2 cups shredded lettuce

๐ŸŒฎ1 medium tomato, cut into ยฝ-inch dice (1 cup)

๐ŸŒฎ2 stalks scallions, thinly sliced (1/2 cup)

๐ŸŒฎ1 avocado, cut into ยพ-inch diced

PREPARATION:

1. In a skillet over medium-low heat, sautรฉ the potatoes, onions, and garlic in ยผ cup water for 10 minutes or until the onions are tender.

2. Add the diced tomatoes, jackfruit, taco seasoning, paprika, and chipotle in adobo sauce, and continue cooking for 10 minutes until the juice from the tomatoes is absorbed.

3. Using the back of the spatula, break the jackfruit into smaller pieces. Stir in the cilantro and lemon juice.

4. Place half of the tortillas in a stack on a heated non-stick skillet. Cook each side of the stack on medium-low heat, for 4 to 5 minutes, or until the tortillas in the middle are heated through. Wrap warmed tortillas in a damp cloth to keep warm. Repeat with remaining tortillas.

5. To assemble the tacos, place the filling in the center of each, and top with the lettuce, tomatoes, scallions, and avocado, then serve immediately!

Doesn’t this Forks Over Knives recipe sound so Yummy Yummy Baby?!?

There are so many ways to eat Jackfruit, explore and let me know what you come up with!

Thank you to Forks Over Knives and Health Team Trista for the awesome recipe, pics and info!

๐Ÿˆ~ Dr. Desy


Baby Friendly Borscht Soup

I can finally scratch Borscht/Borsch off my bucket list! Lol ๐Ÿ˜‰

When I was 17 years old, I was blessed enough to meet a Russian family who introduced me to the wonderful world of Russian food… I was instantly obsessed!

Russian food launched my exploration of food and culture from around the world! The world literally became a different place for me.
I’m not sure why it took me all these years to finally make Borscht/Borsch Soup, but it was definitely worth the wait! ๐Ÿ’–โ˜บ๐Ÿ’–

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๐Ÿƒ 3 Medium to Large Beets
๐Ÿƒ 1 Medium to Large Red Onion
๐Ÿƒ 1 Medium to Large White Onion
๐Ÿƒ 3 Large Carrots
๐Ÿƒ 6 Large Potatoes (chefs choice)
๐Ÿƒ 1/3 Cup Fresh Lemon Juice
๐Ÿƒ 1 Minced Garlic (Optional)
๐Ÿƒ White Pepper to taste
๐Ÿƒ Sea Salt to taste
๐Ÿƒ 6 Cups of Spring Water
๐Ÿƒ 1 Cup of Veggie Broth
๐Ÿƒ I used all Organic Veggies

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๐Ÿ‚Peel all the Veggies
๐Ÿ‚Cut Veggies into bite size pieces
๐Ÿ‚Steam Veggies until soft
๐Ÿ‚Save the Broth
๐Ÿ‚Transfer 1/3 Veggies & 3/4 Cup of Broth to Food Processor in Batches
๐Ÿ‚Blend until kinda mushy
๐Ÿ‚Transfer the mush back to the pot with the remaining Broth, stir.

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๐ŸŒฑ Add Fresh Squeezed Lemon Juice
๐ŸŒฑ Add Sea Salt to taste
๐ŸŒฑ Add White Pepper to taste
๐ŸŒฑ Add Paprika to taste
๐ŸŒฑ Stir, and serve Hot or Chilled

๐ŸŒฑ Garnish with Green Onions, Vegan Yogurt, Vegan Sour Cream or anything you like!
Mmmm… Yummy Yummy Baby! ๐Ÿ˜‹

๐Ÿ‘ถ I must note that this recipe is the Vegan & toddler/baby friendly recipe. There are so many variations of this awesome soup! More traditional recipes grate, dice and simmer the veggies along with adding savory cabbage and more garlic…
I know that whatever version you make, it will make a great comfort food dish! Mmmmm I’m gonna have some more for breakfast!
Happy Halloween ๐ŸŽƒ๐ŸŽƒ๐ŸŽƒ

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