Think Beyond the Big Box...

Food as Medicine

Often, the key to wellness is in the path of prevention. Understanding how the right foods can aid in boosting our immunity and warding off illnesses is essential during a time when viruses and illness seek to conquer. Food is the most powerful medicine for healing, and those rich with antioxidants are just what the doctor ordered. Take a look:

Apples are a great source of vitamin C and product amino acids that reduce inflammation and protect against viruses.

Blueberries reduce inflammation, boost the immune system and improve mental capacity.

Broccoli packs the most nutritional punch of any vegetable and is low in calories and high in fiber.

Citrus Fruits are a great source of vitamin C and protect against cancer and reduce inflammation.

Garlic can prevent colds as well as shorten their duration

Green Tea helps boots immune function and fights off illness-causing bacteria and viruses

Oats pump up the performance of your immune system by enhancing your system’s response to bacterial infections. Oats also help lower  “bad” LDL cholesterol

Spinach is known as one of the top 10 super foods. High in fiber, antioxidants, and vitamin K, it reduces inflammation and the effects of age-related brain function decline.

Try our Featured Recipe this week!

Curried Butternut Squash and Pear Soup

This recipe is packed with immune-bootsing “super” ingredients, such as butternut squash, garlic, ginger, and chicken stock. And the tumeric found in most curry powders has proven medicinal qualities.

Prep Time: 45 Min

Ready in: 1 hr & 45 min

Cook Time: 1 Hr 30 Min

8 Servings

1  (2 pound) butternut squash

3 tablespoons butternut squash

3 tablespoons unsalted butter

1 onion, diced

2 cloves garlic, minced

2 teaspoons minced fresh ginger root

1 tablespoon curry powder

1 teaspoon salt

4 cups reduced sodium chicken broth

2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice

1/2 cup half and half

Directions:

1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.

2. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.

3. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stiru until onion is soft about 10 minutes. Pour chicken broth into the pot and bring to a boil. Stir in the pears and reserved squash, and simmer until pears are very soft, about 30 minutes.

4. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return soup to the pot, stir in half and half, and reheat.

5. Serve topped with fried onions

Water is essential for cleansing and detoxifying the body. Drinking enough encourages your body to eliminate waste and toxins that make and keep you sick.

Winter Squash and Pumpkin are low in calories, high in fiber, and packed with Vitamin A which is key to the health of your heart, eyes, skin and immune system.

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