Our digestion determines the health of each cell in our body. Strong efficient digestion equals great energy, glowing skin, deep sleep, and good mood. Bad digestion leads to low energy, breakouts, poor sleep, mood swings.
While there are many aspects that come into play when healing and optimizing digestion, food is one of the most essential pieces. Today I want to share three recipes that were at the core of my diet while I was restoring a healthy gut.
This simple tea works well for the bloated belly. It can be taken one to two times per day before lunch and dinner. It’s best to sip this tea about half-hour before meals.
Put 1/2 tsp. each of coriander seeds, cumin seeds and fennel seeds in 4 cups of water. Bring to a boil, let steep, strain and drink. In the summer, add fresh mint and lime juice.
Coriander, cumin, fennel tea is cooling and soothing for the mind, digestion, and urinary tract. These three kitchen spices are balancing for all seasons and body types.
More wonderful teas for improving digestion are here.
Happy Belly Green Soup Recipe
This soup can be an accompaniment to breakfast, lunch or dinner. I love to have it in all seasons, and just switch up seasonal veggies and spices. Once you get a hang of the process, you will be able to create your favorite variations. Make it thinner or thicker, depending on your preference. Feel free to add hemp seeds, avocado, almond or coconut milk for a richer variation. It is fast, simple, and belly-friendly! Serve it with sprouted toast, eggs, quinoa, or a side of wild salmon. Plenty of variations are possible; trust your taste buds!
- 1 Tbsp. olive oil or ghee
- 2 cloves of garlic, chopped
- 1 inch of fresh ginger, peeled and chopped
- 4 cups fresh zucchini (can use broccoli, cauliflower, or any seasonal vegetable)
- 1 lb. of fresh spinach leaves (can use any leafy greens: arugula, kale)
- A handful of fresh cilantro, roughly chopped
- 4 cups water or nondairy milk
- 2 tsp. curry powder or dosha specific spice mix
- Sea salt, fresh lime juice and pepper to taste
- Optional: add hemp seeds
Flaxseed crackers, quinoa salad, or good quality whole grain bread
Heat the ghee or olive oil in a large pot over medium heat. Add garlic and chopped ginger, stirring, until translucent.
Add the curry powder or your dosha mix, and salt to taste. Cook for 1 minute.
Add the zucchini and stir to mix well. Add enough water to cover the zucchini; bring to a boil and simmer for 10 minutes, or until the zucchini is just tender.
Using a blender or food processor, purée the zucchini mixture with spinach, cilantro, water or nondairy milk, and hemp seeds. Add more hot water if the soup is too thick. Transfer back to the pot and bring to a simmer and season with black pepper and a squeeze of lime juice.
Serve over crumbled flaxseed crackers or top with quinoa salad.
Yellow Lentil and Squash Soup
- 2 Tbsp. olive oil or ghee
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, peeled and minced
- 1/2 tsp. each of turmeric, ground cumin, ground coriander, garam masala
- 1 bay leaf
- 1 1/2 cups red lentils, (soaked overnight)
- 1/2 butternut squash, peeled, seeded and chopped
- 5 cups stock or broth (if using plain water instead, season the soup with 1 tsp. sea salt)
In a large pot, heat the oil or ghee and stir in onion, garlic and ginger. Let cook over medium-high till softened and just light browned.
Add spices and bay leaf, stirring in. Add lentils, squash and stock and stir over high heat until boiling. Spoon off any froth that rises to the surface. Lower heat to medium-low, cover, and simmer for 25 minutes.
When squash is soft and lentils are fully cooked (about 20-25 minutes), remove bay leaf and purée the soup till silky smooth, or leave as-is. Serve into soup bowls. Top with hemp seeds, fresh chopped cilantro, or stir in fresh baby spinach leaves. Serves 4.
Have a happy belly!
Note: Originally posted on Mind Body Green