Late-Summer Foods for Digestive and Immune Health (3 Recipes)

In Chinese medicine, the late summer relates to the earth element and serves as a turning point of the hot, active summer season to the cooler, calming energy of autumn. By taking care of our digestion and immunity now, we remain healthier during the colder months.

Late summer is the ideal time to concentrate on the health and healing of the stomach and pancreas. When our digestive organs are healthy and we maintain a balanced intestinal flora, our immunity improves. Strengthen the pancreatic functions and calm down the stomach by taking a spoon of apple cider vinegar for a meal. Maintain balanced blood sugar by eating roasted sweet potatoes or fried spaghetti pumpkin instead of white rice or pasta. Start with more warming foods such as ginger, winter pumpkin, cinnamon, fennel and mustard green to support healthy digestion. May the recipes provide you inspire to pack delicious, healing lunches for yourself and your loved ones.

Pumpkin cashew soup

You need:

• 1 tablespoon of coconut oil
• 1 can full of fat, organic coconut milk (8 oz.)
• 1 onion, minced meat
• 3 clove garlic, minced meat
• 1 inch fresh ginger root, minced meat
• 2 cups of pear pumpkin, peeled and cut into cubes
• 1/2 cup of roasted cashew nuts
• 4 cups of vegetables or chicken broth
• 1/2 teaspoon each: ground nutmeg, ground cinnamon, ground coriander freshly ground black pepper to taste

Instructions:

1. Heat coconut oil in a large broth pot.
2. Add onion for a few minutes and bake for a few minutes until they are soft.
3. Add garlic, ginger, pumpkin and cashew nuts. If desired, save some nuts for garnish.
4. Boil gently for 2 minutes.
5. Add the stock and bring to the boil.
6. Reduce the heat, add coconut milk and let it simmer for up to 20 minutes, until pumpkin is soft.
7. Place in a blender or use an immersion mixer and process into a smooth mixture.

Serve with a garnish of cashew nuts, if you want!

Linze beet salad

You need:

• 1 pound red and /or golden beets, minced meat
• 4 tablespoons of olive oil
• 1 teaspoon of salt
• 2 cups of indigo or green lentils, soaked for 3 or 4 hours 2 tablespoons of brown mustard
• 2 tablespoons of olive oil
• 1 tablespoon balsamic vinegar
• 1 red apple, chopped in cubes
• 2 tablespoons darling
• 2 clove garlic, pressed or minced meat

Instructions:

1. Preheat the oven to 400 degrees.
2. Place the beets on a baking sheet with oil and salt. Roast for 1 hour or to fork tender.
3. Bring soaked lentils and 4 cups of water to the boil.
4. Lower the heat to simmer and cook, covered, about 45 minutes.
5. Drain, throw liquid away and rinse through a fine mesh fever.
6. Place in a large bowl and throw with mustard, oil, vinegar, apple, honey and garlic. Add beets, throw again and enjoy it!

Immune soup

You need:

• 3 chicken legs, sting of beef with bones, lambschanks – omit meat if you prefer a handful of astragalus root and/or codonopsis root
• A handful of fresh or dried shitake or maitake mushrooms
• 2 centimeters flushed kombu seaweed
• 1 teaspoon of salt
• 2 carrots, in four minced meat
• 2 stems celery, in two minced meat
• 1 onion, entirely with removed Peel
• 1 head of garlic, completely with removed peel

Instructions:

1. Add ingredients to a pot of water. Bring to the boil.
2. Lower the heat and simmer for 1 to 2 hours, until each meat falls off the bones.
3. Remove bones, herbs, dried mushrooms and roots from the soup.

Now you can add other vegetables and herbs, such as:

• Aromatic vegetables such as parsnip, turnips, mustard green and leek – these support a healthy respiratory system.
• Orange vegetables such as carrots, sweet potatoes and winter pumpkin – these are rich in carotenoids that support immunity and respiratory health.
• Tension such as thyme, black pepper and oregano – these herbs support immune health and a healthy microbial balance.

Simer the soup until everything is soft and then add more fresh garlic and ginger if you want. Taste for salt. Serve with a drizzle of your favorite oil and a whole wheat.

Writer Lisa Mase is a culinary medical coach, food writer, translator and folk interruption who live in Vermont. For articles and recipes, visit Lisa on www.harmonizedcookery.com.

Only for educational purposes. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent a disease or to sell a product.

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