TIP OF THE WEEK
Herbal remedies
Here are some common ingredients that have been used as herbal remedies, according to Bigelow Tea.
• Turmeric is said to brighten our spirits, and has been found to have some anti-inflammatory properties.
• Ginger is commonly used to soothe a stomach ache. It also has anti-inflammatory properties and can help reduce pain.
• Cinnamon is known for its healthy antioxidant properties. It may help reduce inflammation and be heart-healthy, regulate blood sugar levels and have some protective effect against colds.
— Brandpoint
FOOD MYTHS
Yogurt and gut bacteria
Yogurt has long been known to help promote stomach health by bolstering your gut bacteria, but not all yogurt is good for your stomach. Although some contains beneficial bacteria (lactobacillus acidophilus), most yogurt in your grocery store is high in sugar and can promote unhealthy bacteria growth. Be sure to look for yogurt that contains lactobacillus acidophilus or “live active cultures.”
— More Content Now
EASY RECIPE
Roasted Vegetable Soup
Makes 4 quarts
• 4 tablespoons olive oil
• 2 cups chopped leeks, white part only (about 3 medium)
• 2 tablespoons minced garlic
• 1 teaspoon kosher salt, divided
• 2 cups carrots, peeled and chopped (about 2 medium)
• 2 cups diced potatoes
• 2 cups green beans in ¾-inch pieces
• 2 quarts roasted vegetable stock
• 1 quart water
• 4 cups chopped tomatoes with juice
• 2 cups corn kernels
• ½ teaspoon freshly ground black pepper
• ¼ cup dried parsley
Heat the olive oil in a large saucepan over medium-low heat. Once hot, add the leeks, garlic and a pinch of salt and saute until they begin to soften, approximately 7 to 8 minutes.
Add the carrots, potatoes and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock and water, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels and pepper.
Reduce the heat to low, cover, and cook until the vegetables are fork-tender, approximately 25 to 30 minutes.
Remove from heat and add the parsley and remaining salt. Serve hot.
— Adapted from Alton Brown, Food Network
