Souping, Crickets, and Immunity-Boosting Tips - Goodness Me!

Souping, Crickets, and Immunity-Boosting Tips




Introduction (00:00 – 6:40)

First Segment: Trending Topics

Topic 1 (6:40 – 19:00): Is “souping” the new juicing?

People often think of soup as a watery appetizer that stands between them and their entree. A new trend is trying to upset this by turning soup into not just a full meal, but also a whole new way to enjoy a cleansing diet – whether for a day or for a week! Janet and Emily break down what “souping” is, whether or not it’s a smart dietary choice, and how to make the cooking of soup less intimidating!

Link to article: https://www.cnn.com/2018/01/26/health/soup-food-drayer/index.html

Topic 2 (19:00 – 24:55): The “newest” source of protein: crickets!

Insects have been an important part of diets around the world, and there’s a lot of evidence to show that crickets are a sustainable source of protein, healthy fats, and a wealth of other nutrients. But how do they taste? Janet and Emily try out some insect protein in the form of Crickstart bars, and talk about why we can expect more cricket-based products in the future.

Link to UN Report: http://www.fao.org/edible-insects/en/

Second Segment: Audience Questions

First Question (26:34 – 31:41): “My kids seem to bring a new “bug” home from school every week. What can I do to help boost their immunity so I don’t get sick?”

We all have to deal with the stress of the weather changing, which can compromise the different immune defenses our body uses to fight infections like colds and flus. Emily recommends three supplements to help you and your child’s immune systems be as strong as possible during the transition from winter to spring:

Second Question (31:41 – 35:45): “I feel like I am addicted to hand sanitizer this winter. I think it has worked thus far, but is it harming my immunity in the long run?”

There are times when hand sanitizer is useful, but overuse can kill off both the bad bacteria and the good bacteria, contributing to the rise of antibiotic-resistant strains that can do a lot of harm. Be sure to choose a safe hand sanitizer made with pure, quality ingredients (like Dr. Bronner’s hand sanitizer) and not to use it too often –old-fashioned soap and water is just as good, if not better!


Recipe (35:45 – 39:30 ): Create Your Own Soup Adventure!

Today’s recipe is a little different. I want to inspire you to be adventurous and find new flavours, textures and combinations. There are four categories of ingredients needed to bring together a pot of goodness! Here’s a template for dreaming up your own creations.

  1. Broth or other liquids:

 

  1. Vegetables:
  • Because my fridge was almost empty, (I’d been away!) I used what I had on hand – always a good rule! Chop 2 onions, 4 stalks celery, and 4 carrots and add them to the broth. Even better, saute the veggies in ghee in your soup pot for a few minutes first, and then add the broth to the pot. Benefits include antioxidants along with prebiotics that enhance the growth of healthy gut bacteria.
  • Other options include diced rutabaga, cauliflower florets, leeks, green beans, mushrooms, zucchini, and more. After these are tender, add some leafy greens, finely chopped – try kale, Swiss chard, spinach, or collards.

 

  1. Herbs, spices, and seasonings:
  • I added about 1 ½ tsp of cumin, 1 tsp of mixed herbs (such as thyme, rosemary, oregano), ¼ to 1/2 tsp cayenne, lots of fresh garlic, and enough unrefined salt to bring out the flavour of everything else, and make it taste great! Benefits include antioxidants, anti-inflammatory power, anti-microbial properties, and – in the salt especially – 65+ trace minerals.
  • You could also include a little hot sauce, tamari (naturally fermented soy sauce), fresh ginger, curry, turmeric, fresh parsley or other fresh herbs. The possibilities are endless!

 

  1. Protein and ‘substance’:
  • For my soup, I added about 1/3 cup of green lentils (all I had in my cupboard) and about ¼ cup of red lentils. These I added right in with the vegetables because they are quick to cook. The red lentils disappear into the soup and give it a bit of body; the green lentils add texture. Benefits include prebiotic fibre, protein, satiety, and minerals.
  • Other options include a can of already coked legumes such as white beans or pinto beans. Alternatively, add some leftover meat or chicken if you want your soup to have protein, or just add more vegetables and leave the protein to other parts of your meal.

 

CHUNKY OR PUREE?

IF CHUNKY: Simmer the soup until everything is tender. Season to taste, and enjoy.

IF PUREED: use red lentils or split peas rather than green lentils. Do not add meat or chicken (at least until after you have pureed it). You also can be less fussy about chopping the vegetables if you know you are going to puree your soup. (Just cut them in quarters instead.) Also keep to one set of colours (e.g. squash and carrots, OR zucchini and spinach, but cauliflower can be used with any colour).

TOP WITH:

Grated cheese or green onions or minced fresh parsley, if desired.

Enjoy your creation!