It’s undeniable. The holidays are on the way! How can you keep yourself healthy during this busy season? One key is to strengthen your digestive fire.
Holiday celebrations almost always include rich foods. While we all know that it’s important to eat well, we can get a little derailed this time of year. Also, if you aren’t digesting properly, then you might not be absorbing the nutrients you need from your food.
Good digestion is absolutely a pillar of good health. To feel your best, you’ll want to make that pillar strong. With that in mind, here are some vital things to know about food and digestion:
- Food is both hormone and nutrition (see my blog post Food: A New Paradigm)
- The process of digestion is how we process information (information has a biochemical substrate)
- What we eat is still outside of the body until we absorb it
Today, let’s focus on absorption. To aid your absorption of nutrients:
- Chew fully
- Take digestive enzymes*
- Supplement with HCL*
- Add probiotics and prebiotics to your diet*
- Enjoy warm water with fresh lemon first thing in the morning
- Add fresh ginger to your meals
* This supplemental suggestion does not constitute medical advice. Please consult with your medical doctor before taking any nutritional supplements.
With the holidays just around the corner, the last tip of adding ginger to your meals is especially useful. It’s a simple, tasty way to kindle your digestive fire. So, when indulging in the season’s rich fare leaves you feeling sluggish, turn to fresh ginger.
Carrot Ginger Soup
Serves 4 to 5
- 3 Tbsp olive oil (or you may substitute ghee or unsalted butter)
- 1 ½ lbs carrots (6 – 8 large carrots), peeled and thinly sliced
- 2 cups chopped white or yellow onion
- 1 tsp sea salt (or to taste)
- 2 cups vegetable stock
- 2 cups water
- 3 large strips of zest from an orange (organic is best)
- Chopped chives, parsley, dill or fennel for garnish
Warm the oil in a soup pot over medium heat, add onions, carrots and sea salt and cook until the onions soften, stirring occasionally (about 10 minutes). Do not let the vegetables brown.
Add the vegetable stock, water, ginger and strips of orange zest. Bring to a simmer, cover and cook until the carrots are soft (about 20 minutes).
Remove the strips of orange zest and discard. Working in small batches, pour the soup into a blender and puree until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the lid of the blender to keep it secure. Add more sea salt to taste.
Ladle into serving bowls and garnish with the chopped chives, parsley, dill or fennel fronds.
We hope you enjoy this as much as we do, and that you’ll join me on December 5th for Being Energy’s next Nutrition + Health class –all about the heart. The class will include some useful tips for navigating through for your emotions during the holidays.