The after christmas blah.
More like blah-humbug, amiriteguys?
Maybe you over indulged on treats and liquor this past week.
Maybe you haven’t had a solid, restful 8 hours of sleep since Thanksgiving.
Maybe the stress of the season finally made you crack and you are now left strung out, rocking back and forth amongst a pile shredded gift wrap maniacally humming Christmas carol tunes. Your energy is as empty as the boxes beside you but your stocking was full of 100 dollars worth of Starbucks giftcards, so that helps?
Hitting close to home?
Many people suffer the effects of the post Christmas blah.
When I start to feel “meh” like this, it is a pretty good indication that I need more vegetable goodness in my life to put that pep back in my step.
And thus, the Golden Ticket Soup.
Picture it. Organic golden beets, butternut squash, and carrots blended with turmeric, ginger and cinnamon in a velvety smooth soup.
Now, lets talk about inflammation.
This shit is the root of all disease.
Every illness, ache or pain you have ever experienced in your life began as inflammation.
What causes inflammation?
Sugar, alcohol, trans fats, aspartame, omega 6 fatty acids, refined carbs, gluten and casein, to list some dietary sources.
Perhaps your Christmas delicacies contained one or all of these scrumptious sucker punches.
This soup can aid that which the holiday season hath wrought upon your system.
This soup contains spices known for their ability to reduce inflammation in the body, which means you can combat the inflammatory response in a seriously delicious way.
These spices are a powerhouse trio of anti-inflammatory goodness.
Turmeric is a yellow spice used often in Indian cooking that can has been used in the treatment of arthritis.
Ginger, often used in Asian cooking, also packs an anti inflammatory punch in the face along with it’s anti-nausea and anti-viral properties.
Cinnamon can help reduce swelling along with controlling blood sugar, increasing your alertness and boosting your immunity!
Sounds like heaven, right?
I’ve got a Golden Ticket Soup
Recipe by Samantha Rispoli
1 butternut squash, pieced with a fork
3 TBS olive oil
1 onion, roughly chopped
½ lb carrots chopped
3 golden beets,peeled and chopped
3 garlic cloves, minced
5-6 cups organic chicken broth
½ TBSP ground cumin
½ TBS turmeric
½ TBS ginger
1 tsp red pepper flakes
¼ tsp cinnamon
½ tsp salt
½ tsp ground pepper to
Begin by preheating oven to 400 degrees. Pop the whole butternut squash in and roast for 15-20 minutes. Yeah. The WHOLE squash.
Chop onion and saute in a pot with 3 tbsp oil. Add minced garlic and heat for 5 minutes. Toss in chopped carrots, beets and broth and bring soup to a boil. Reduce soup to a simmer and cover.
Remove squash from the oven and cut in half. When squash is cooled enough to touch with your bare hands, peel the skin. Cube the flesh and add to the soup. Continue to simmer 20 minutes.
Remove cover and add seasonings to the soup. Give it a stir and remove the pot from heat. When the soup is cooled enough to transfer, blend in batches until smooth. You could also use an immersion blender for this step.
Spoon into bowls and serve warm, garnish with a dollop of coconut milk for maximum lip smacking.