Tuesday, October 13, 2009

Cold/Flu Season is No Match For:


It is vegan, gluten-free and full of immune-boosting vitamins and spices to kick the pants off whatever ails you. It takes about 45 minutes including prep time.

3 or 4 Tbls olive oil
1 medium onion, thinly sliced
2 inches of fresh ginger, grated
4 garlic cloves, chopped
1/2 a pound cauliflower florets
2-3 medium potatoes, peeled and diced
1 tsp cumin or garam marsala
2 tsp coriander
1 tsp turmeric
2 pinches of cayenne
5 cups veggie broth

Saute onions, garlic, ginger and olive oil in the bottom of a big soup pot until lightly browned. Add the spices and let them bubble together for a minute or two. Add broth, cauliflower and potatoes. Bring to a boil. Cover and reduce to medium-low heat until the potatoes are tender (about 12 minutes). You can either eat it right away or let it sit for a while. It gets tastier the longer the spices are allowed to sink in.

We can get through this flu season together without the dangers of that pesky flu vaccine. Get plenty of sleep and drink lots of water. Don't overload yourself with alcohol, caffeine or nicotine. Do yoga along with at least 20 minutes of aerobic activity every day, even when it's cold, to lower your stress levels and boost your immune system. Eat foods that nourish your body and soul. In short, use common sense and take care of yourself this fall; listen to your body and it will serve you.

Be well!


  1. Thanks, Grace. I have been wading through old Jez posts since I read a reference to your lovely elixir sometime last week. So thanks to your link in the Saturday Night Social, I've found it! Yay. Incidentally, I too am from Columbus, IN and went to IU-B'ton. While I'd kill for some Jasha Thukpa from Snow Lion, this will do for now. Thanks much, and this delicious brew shall be atop my stove tomorrow. You're the bees' knees.

  2. I made this soup today and just have to say it was wonderful! My husband and I loved it.


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