A warming brew

Hello, I hope that 2017 has started off well for everyone.  In Paris these days the temperatures are much lower than the average for this time of year, so my southern California self has to find ways to stay warm, inside and out!

My favorite drink for Wintertime is a turmeric and ginger tea, using the fresh roots as well as the powdered version of the spices. Not only will this tea bring warmth from the inside, the health benefits that these spices offer are a tremendous bonus.  

Turmeric has so many medicinal properties that they are too numerous to list, so here is a shortened version: chock-full of antioxidants and powerful anti-inflammatory properties; aids in preventing cancer and the side-effects of cancer treatments notably for chemotherapy; also helps with intestinal, digestive, cholesterol and cardiovascular issues; boosts the immune system; helps calm and prevent arthritic flare-ups and diabetic issues…  

Ginger root is an intense and tasty spice that blends well with turmeric. This root has an invigorating effect and its own beneficial medicinal properties. It is ideal for stomach disorders, ulcers, nausea, and to combat pain in general. Ginger helps absorb nutrients from food; fights against bacterial and fungal infections (important this season); promotes cardiovascular health; boosts the immune and lymphatic systems offering non negligible benefits in situations of cancer and diabetes. 

Warming curcuma and ginger tea

INGREDIENTS

  • 2-2.5 cups of water (serves two or allows for a refill)
  • A 1 inch piece of ginger root, peeled and chopped (or grated)
  • A 1 inch piece of turmeric root, peeled and chopped (or grated) - please note that turmeric will stain your hands
  • 1/2 tsp of turmeric powder
  • 1 teaspoon of ginger powder
  • Optional:  lemon juice (from a few drops to a half lemon), some honey to taste, a cinnamon stick, an orange slice, some nut milk (I like to use coconut milk)

DIRECTIONS

Allow these ingredients to come to a boil in a pot, and let simmer for 10 min.  Strain and pour in one or 2 mugs, if you are sharing.  Enjoy the aroma, the amber color and the warming effect on your body.

Don’t hesitate to use these spices when you are cooking as well, they make great seasonings for vegetables, legumes, sauces and while cooking meats or other proteins.  They are strong, so you want to use them in moderation, they definitely add color and pizzazz to any dish!

As always, I welcome any comments or experiences you might have to share about this recipe, a past recipe, or any of your own!

Cheers to your health!

A sweet potato recipe and your yearly Vitamin D reminder - Autumn is calling!

Tuileries gardens, Paris

Tuileries gardens, Paris

 

Happy Autumn to you all!

It’s that time again for a Vitamin D reminder. Now that we are receiving less sunlight, our body will no longer produce Vitamin D on its own. Therefore it is essential to our health and well-being to take this supplement during the Winter months, and starting now! 

For more details on the subject and for links to sources of these products, please refer to my newsletter from this time last year:

Vitamin D - preventative care for the Winter to come

 

Oven-roasted sweet potato fires: a colorful autumn treat

Ingredients:

- 2 large or 3 medium size sweet potatoes, preferably organic because we will keep the skin

- olive oil

- salt and pepper (also try adding some of your favorite spices, cinnamon or cayenne pepper work great with sweet potatoes)

Sweet potatoes from Raspail market, Paris

Sweet potatoes from Raspail market, Paris

Directions:

Preheat the oven to 350 degrees.  Wash and scrub the sweet potatoes.  Dry and cut them in thin strips, as you would regular fries.  Place them in rows on a greased oven pan/rack.  Roast them for 30 minutes.  Remove them to drizzle olive oil, and sprinkle with salt and pepper (and desired spices) to taste.  Return to oven for an addition 5 minutes or until tender or crispy, as desired.  Let cool for a few minutes before serving…and enjoy, I’m sure there won’t be any left!

Cheers to your health…

Immune boosting broth for Winter... and for life

Do you want a magic potion with virtues and benefits that are numerous and have been around for centuries?  Whether it comes from chicken, beef or fish bones, broth is becoming increasingly popular, even though it has been recommended to treat and comfort a cold or flu by every grandmother across the globe.  

Bone broth is extremely nourishing, it is loaded with collagen for building lean muscle mass, strong bones and for your skin - to fill out wrinkles.  It is full of amino acids which help the liver remove toxins from your body, therefore recharging you and your cells.   

It also contains gelatin which is crucial for a healthy intestinal tract.  It heals your gut, greatly aiding even the most serious digestive woes and speeding the weight loss process.  Bone broth contains many minerals such as calcium for bones and balancing hormones; phosphorus that energizes your cells and magnesium which also helps with digestion.  All these minerals are very well absorbed in this perfect brew!  

Another benefit is on the joints, since it is rich in glucosamine and other joint aids, it will keep you moving about more comfortably.  Bone broth also greatly reduces inflammation, relieving many diseases, especially those auto-immune in nature - with decreased inflammation comes increased weight-loss.

Finally, it fills you up, warms you up and comforts you in the Winter months without the calories and carbohydrates one would expect from such a satisfying food.  Think of it as an 'anti-aging, keeps-you-moving, feeling-and-looking-younger' zero guilt food, and a wonderful healing aid.  So don't hold back get your daily dose of homemade bone broth today!  If you have never made your own, here is a simple and delicious recipe...

 Tasty bone broth recipe

Preparation time: 10 minutes - Cooking time: 10 hours - 12 portions

homemade chicken broth - Mmmmmm!

homemade chicken broth - Mmmmmm!

  • 2 carrots, scrubbed and chopped into large pieces
  • 2 celery branches, including the leaves, chopped into large pieces
  • 1 medium onion, chopped into large pieces 
  • 7 garlic cloves, peeled and crushed  
  • 2 or 3 pounds of good quality beef, chicken or fish bones and joints (opt for organic, free range or grass fed whenever possible)
  • 2 bay leaves  
  • 2 teaspoons of salt 
  • 2 tablespoons of apple cider vinegar      
  • optional - add dried mushrooms or enhance with a good quality, grass-fed gelatin                                                                        

Place all the ingredients in a large pot or slow cooker and cover with water by about an inch.  Cook on low heat - for 6 hours if using chicken bones, longer if using beef bones - 10 hours is a good average. 

Carefully remove the top layer of foam with a spoon.  Remove all solid matter by straining the broth.  Taste the broth and add salt if desired.  Your broth will keep in the refrigerator for 3 days and in the freezer for up to 3 months.  Enjoy!

 

 

Butternut squash soup - simple, colorful and great Autumn flavors!

 

 

Ingredients:

  •  1 large or 2 small butternut squashes
  •  1 large yellow onion
  • 1/2 can of coconut milk
  • salt and pepper to taste
  • 1-2 cups of the cooking water
  • optional: ginger and/or turmeric in fresh or powdered form

“One of the greatest pleasures in life is doing what people say you cannot do” - Walter Bagehot

Directions:

Peel and cut your butternut squash in 1 inch cubes.  Fill a large pot with water and bring to a boil.  Add the squash cubes and let simmer until soft to the fork.  During the cooking of the squash, mince and sauté your onions until they are well cooked, or translucent.  

In your blender or food processor, add the cooked squash, the onion, the coconut milk, the cooking water, salt, pepper and optional spices.  Blend thoroughly until smooth or desired consistency.  Your soup is ready to be served.  

Once in individual bowls you can add a drizzle of olive oil and/or some slightly roasted pumpkin seeds.  Enjoy!

Cheers to your health!

Sophie DeVore

For consultations or for any questions please contact me via my website’s contact form by clicking on this link: 

http://www.philosophie.paris/contact-en/

Summer lite - try this cool cucumber salad to refresh you summer

One more month of summer... I hope you have enjoyed these mild and sunny days.  Here is a quote to keep you moving and a recipe for a chilled cucumber salad.  Enjoy!

"Exercise is the most potent yet underutilized antidepressant"    - Bill Phillips

Chilled cucumber yogurt appetizer

 

Ingredients: (4 servings)

- 2 large cucumbers

- 1 serving of greek yogurt (or your favorite variety)

- 1/2 teaspoon of salt

- a pinch of pepper

- optional:  2 cloves of garlic and/or a few mint leaves - finely chopped 

 

Preparation:

Peel the cucumbers and julienne them in a medium sized bowl.  Add the salt to bring out the water of the cucumbers.  After a few minutes press and drain the excess liquid.  Add the yogurt, the pepper (and the optional ingredients, if you wish to)... mix well.                                                                                                                                

Place in the refrigerator for a half hour or more and serve chilled.  This is a very refreshing dish, ideal for summer.

 

Cheers to your health!

 

Sophie DeVore

For consultations or questions, please reach me at my website's contact page with this link: Contact

http://www.philosophie.paris/contact-en/