What is going on?  The schools in our area have 50% of the students and teachers absent due to flu.  A family member who is pregnant has the flu and was sent to the hospital yesterday, only to find that there were no beds available.  After sitting in the emergency waiting room for over 4 hours, she finally went home so she could at least lay in her own bed.  My brother in law and nephew are sick again - this is the second or third time that this flu has gone through their family. Why are so many people sick?  Because, our immune systems are worn out!  We have over taxed them for years with toxic laden food, smog, no exercise, poor sleep, taking too many antibiotics, stress and the list goes on...To live a long and healthy life, we are going to have to change some things.  The first being our diet. More and More research is being done about yeast, and other food allergies and intolerances. And, more and more symptoms are being identified. Symptoms that for years were attributed to other causes. Eliminating Yeasty foods will improve your health and could lessen or even eliminate some or all of these symptoms and diseases:

• Sugar cravings
• Weight Gain
• Food allergies
• Headaches
• Diarrhea &/or Constipation
• Abdominal pain
• Bloating and gas
• Swollen joints
• Aches and pains
• Brain fog
• Sluggishness
• Depression
• Skin problems such as rashes,
• eczema and psoriasis
• Attention Problems
• Memory & Concentration
• Problems
• Asthma
• Autism
• Arthritis and other autoimmune
• diseases
• Chronic Vaginal Yeast
• Infections
• Chemical Sensitivities
• Crohn's Disease and other
• abdominal difficulties
• Fibromyalgia
• Thrush
• "Hangover" symptoms
• ...and more added all the time!

So, here is a very yummy soup that uses the cure-all, chicken soup, for a base.  Even if your family doesn't like broccoli, you will love this soup.  It is so satisfying and comforting.  And, much better for you then any medicine you could take.

Broccoli Soup

Origin: The Cooking Diva - Lori Winders  Prep Time: 10 minutes  Cooking Time: 30 minutes

Ingredients:

• 2 tbsp. Extra Virgin Olive Oil or Ghee
• 1 head Broccoli, chopped
• 4 cups Chicken Stock, homemade or without added yeast
• to taste Salt & Pepper
• 1/3 cup white bean flour (see note), optional

Directions:

• Place a large saucepan over low heat. Add the ghee or oil and stir until just melted.  Add the broccoli and sauté until tender, about 7 minutes.
• Add the chicken stock and bring to a boil. Lower the heat and simmer for 20  minutes.
• Use a hand blender and carefully use to puree the soup to the consistency that you  like. If you use a blender, be very careful. Hot liquids added to a blender can  explode. This is why I prefer the hand blender.
• Add the salt and pepper to taste. Serve immediately.
• You can garnish with a sprinkling of fresh chives, parsley or chopped broccoli.

**For a Creamy Broccoli Soup, simply take a 1/3 cup of dry white beans (lima,  northern...) and pulse in a blender until it looks like flour. Add this flour into a small  amount of the soup until it is well mixed. Then stir the bean mixture into the pot of  soup. Yummy!

To print a copy of this recipe  Click Here

Lori Winders, "The Cooking Diva," is an international cookbook author, online entrepreneur, speaker and founder of Cooking What’s Left . She knows what it is like to sit across from a doctor telling her what all she can’t eat any more because she is “allergic.” And, asking the question, “What’s Left?”

She also knows that America is killing itself slowly with our fast-food, unhealthy, toxic laden diet. There are too many people young and old being diagnosed with auto-immune disorders, diabetes, Alzheimer's, lupus, fibromyalgia, cancer, and the list goes on. Something has to change.

Her goal is to make healthy eating quick, easy and available to anyone who wants to make the change. Keep up to date on the latest from Lori here at her blog…The Cooking Diva. 

 

I am so tired of being cold! And, I live in Georgia. I can't imagine how those of you in the North and Midwest are dealing with all of the cold and snow.My husband told me this morning that this was one of the coldest January's on record. China has even been hit with snowstorms.What does all of this have to do with Cooking and Healthy Living? Well, all this cold has me wishing for Summer. And, all the wonderful, fresh veggies that we get to devour.Last night I couldn't stand it anymore. I was craving good old fashioned creamed corn. You know the kind your grandmother makes when she has a ton of fresh corn just picked from the fields. She cuts the corn off the cob and scrapes all that wonderful corn "milk" from the cob and then turns it into the most delicious bowl of sunshine!Well, needless to say I did not have fresh corn, but I figured out a way to get that same great flavor using frozen corn that I always keep in my freezer. And, best of all it only took me about 15 minutes. I hope you enjoy this recipe. I know my family did. And, let's all hope for an early spring!

To Your Health & A Long Life,

Lori

Creamed Corn - Hold the Cream

Description: Delicious, Old Fashioned Cream Corn without the GuiltOrigin: The Cooking Diva - Lori WindersYield: 6 servingsPrep Time: 10 minutesCooking Time: 10 minutesDifficulty: EasyIngredients:

• 2 cups Yellow Corn Kernels, Frozen
• 2 cups White Corn Kernels, Frozen
• 1/2 cup Rice Milk, or Mimic-creme
• 1 tsp. Onion powder or1 small Onion, finely chopped
• Salt & Black Pepper, to taste
• 4 tbsp. Ghee (clarified butter), or Extra Virgin Olive Oil

Directions:

• Put the yellow corn kernels in a strainer and run under warm water to thaw and set aside.
• Put the white corn kernels in a strainer and run under warm water to thaw.
• In a food processor or blender, add the white corn and half of the rice milk or mimic-creme and process until fairly smooth.
• In a saute pan, melt the ghee and add the onion, if using. Cook for several minutes until soft. Add the white corn blend, yellow corn kernels, and onion powder, if using, to the pan. Season with salt & pepper to taste.
• Heat until bubbly. Serve.

To print a copy of this recipe Click Here.

Lori Winders, "The Cooking Diva," is an international cookbook author, online entrepreneur, speaker and founder of Cooking What’s Left . She knows what it is like to sit across from a doctor telling her what all she can’t eat any more because she is “allergic.” And, asking the question, “What’s Left?”

She also knows that America is killing itself slowly with our fast-food, unhealthy, toxic laden diet. There are too many people young and old being diagnosed with auto-immune disorders, diabetes, Alzheimer's, lupus, fibromyalgia, cancer, and the list goes on. Something has to change.

Her goal is to make healthy eating quick, easy and available to anyone who wants to make the change. Keep up to date on the latest from Lori here at her blog…The Cooking Diva.