Plenty of Color to Nourish your Body and Mind
Tuesday, November 23rd, 2010
Holidays might include families, friends, fun and food. Of course, an occasional overindulgence may also tag along in the festivities. Long walks, fresh air, and herbal teas will all help you recover and maintain your energy throughout the holidays. Try adding a sprig of fresh mint, rosemary, oregano, and/or sage to warm water as a soothing drink. Lighter foods may also be in order, so the recipes this week feature cleansing herbs, grounding root vegetables, and plenty of color to nourish your body and mind.
Golden Ginger-Parsnip Soup is a simple and comforting way to appease your sweet tooth and get your feet back on the ground. Ginger is a classic digestive herb that also warms you from within. Parsnips and carrots deliver a helpful dose of antioxidants. The light soup could be a side dish, or light lunch with a chunk of bread. Adding red lentils will offer protein and make the soup a heartier meal.
Red cabbage is one of a handful of items in the produce department that still comes from a local farm. The recipe this week mixes red cabbage, red onion, and red cranberries that will give any meal a colorful punch. The recipe also features daikon radish, a long slender white root often used in Asian dishes. Daikon is thought to have fat-dissolving properties and is valued as a cleansing food after over-eating. “Braised Red-Cabbage Relish” can be served over rice, or as a relish for meat or vegetables.
Having this relish on hand could be a perfect accompaniment for finishing off those turkey leftovers!
