Gluten Free Gingered Cabbage Soup Recipe

Nutrient-Rich Cabbage-Ginger  Soup To Help Fight Flu and Colds

Note:  I don’t believe that Warfarin and other chemical blood thinners are good for anyone, and I believe that the natural sources are the way to go.

However, if you ARE taking warfarin, or any other blood thinner, then you should steer clear of this recipe.  Cabbage and ginger are both natural blood thinners, and so if you include them in your diet, together with a synthetic blood-thinner such as warfarin, the result might be too much blood-thinner.

Natural Food-Based Blood Thinners:  You might ask yourself, ‘Well.  Perhaps I should switch to the natural remedy and use food-based blood-thinners instead?  Up to you and your doctor to answer that question.

This recipe creates a very tasty and warming soup – Ideal for those winter months, or even spring time, when the weather fluctuations tend to bring on those unexpected bouts of cold and flu.

It uses fresh ginger and a dash of red cayenne pepper to spice it up, drive out those flu germs,  and make it interesting.  The soup mixture is blended at the end of the cooking, with a little extra cold water, and  just half a raw onion added to the blender.  This gives the soup a real fresh zest which gives extra potency to the antioxidant, anti-vital properties of the cabbage and ginger combined.  You re-heat the blended soup, which slightly cooks that raw onion, but you do not boil the soup.

Cabbage is a great antioxidant and anti-inflammatory food.  It is very high in calcium, and contains folate, vitamin C, iron, beta-carotene, and B vitamins.  Cabbage is one of the foods which helps prevent cancer, especially of the lungs, the colon, and the breasts.  It is good to include cabbage in your diet  several times a week.

Ginger in this recipe provides more germ-killinig and cancer-destroying agents.  These specific compounds found in ginger are called gingerols and terpenes.  They are antioxidants  which are helpful in preventing and treating cancer of the colon, ovaries and rectum, as well as having a general anti-viral effect on the health.

The carrot provides more carotene-Vitamin A, an important constituent for health and, particularly, for eye-sight.

Onion provides zinc for healing,  chromium which helps regulate blood sugar levels, diallyl sulphide which helps protect against viral diseases and cancer, and other important antioxidant compounds such as quercetin.

ToMake Gluten Free Gingered Cabbage Soup:

Roughly chop up half a medium-sized cabbage.  Put into a large saucepan which has a lid.

Now peel a large knob of ginger.  Chop it up finely.  There should be at least a tablespoon of chopped ginger – use more if you would like.

Add the ginger to the cabbage.

Add one chopped onion.

Add one chopped washed potato with its skin still left on.

Add one roughly chopped carrot.

Add one litre of water, put the lid on, and bring to the boil.

Once the vegetables are  cooked, add another half litre of cold water to cool the vegetables.

Put some of the vegetables and some of the liquid into the blender.  Blend until smooth, just about a minute.  Pour the blended vegetables into a bowl.  Then gradually blend the rest of the vegetables and liquid in the pot.

Return all the vegetables to the saucepan.  Reserve about 2 cups of soup to use in the blender.

Next –   Chop up half a medium sized onion and add to the blender with the blended soup.  Put in a half teaspoon of red paprika, one teaspoon of sea salt,  and blend up with the raw onion.

Add the blended raw onion mixture to the soup in the pot.  Reheat the soup to hot, but not boiling.

Serve with grated cheese on top of the soup.  Alternatively, add a dollop of sour cream, or some basil-flavoured hummus.

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Recipe Leek and Ginger Soup Good For Colds and Flu

Gluten Free Recipe For Lentil-Leek and Ginger Soup

WOW.  Nothing like having a hot, freshly-made soup in the winter to antidote the flu.  This is my own peppered-up version of leek soup which helps to drive those bugs away.

Note:  If you are on blood thinners such as Warfarin, then you should not indulge in this soup.  Leeks and Ginger are both natural blood thinners, so if you have any quantity of these foods and combine them with artificial blood thinners, you could end up being over-dosed on blood thinners.  A nose bleed may result.  Far better to get your health requirements from your diet, in my estimation, than to take the artificial replacements.  It would be a better thing if doctors would work out an appropriate diet which includes the remedial substances that their patients need, rather than resort to prescribing artificial blood thinners, etc, instead.

Leeks Are Good For The Immune System: The vegetable basis of this soup recipe is leeks, which are a classic herbal remedy for colds and flu, as well as being an anti-cancer food, and good for the eyesight because of their high Lutein and Zeaxanthin content.

Fresh Ginger Roots Are Good For The Immune System:  This soup also contains another great remedy for colds and flu – ginger roots.  The active ingredients in fresh ginger are the Terpenes and Gingerols which have powerful germ-destroying properties.  Ginger is also noted as an anti-cancer agent, as an anti-inflammatory for arthritis,  a remedy for nausea, and an enhancer of the digestion.

Gluten Free Brown Lentils Are Nutritious and have Anti-Cancer Components:  The main protein content  in this gluten free soup recipe comes from the brown lentils whcih also have anti-cancer properties.  They are one of the few foods which have good quantities of Folic acid, and Zinc.

Lentils are a favourite food for vegetarians and for people on gluten-free diets.  They are not only delicious, but are rich in nutrients such as protein, fibre, B Vitamins, Folate, Iron, and Zinc.  Their high Zinc content boosts the immune system so that your system can fight those bad germs better.  Lentils also contain Isoflavins and Lignan, which help in keeping cancer at bay.

This recipe also uses one unpeeled grated apple, seeds and all.  Apples are another healing food, rich in pectin, Vitamin C, and fibre.

Recipe For Leek-Lentil-Ginger Soup

You will need:  Dry Lentils, One Leek, Fresh Ginger Roots, One Apple, One Carrot, Sea Salt, Red Paprika, Mild Curry Powder.

Take One and a 1/2 cups of dry lentils.

Add Lentils to a litre of water.

Bring to the boil.  Simmer gently for half an hour.

Add one whole chopped leek to the lentils after half an hour of cooking.

Peel a good chunk of ginger.

Chop the ginger up finely – enough to fill two tablespoons.

Add the ginger to the soup.

Chop up three cloves of  garlic and add to the soup.

Grate the carrot and add to the soup.

Add also one desertspoon mild curry powder.

Add half a teaspoon red paprika powder and one teaspoon sea-salt.

Cook altogether for another half an hour on low heat.

Add one whole grated apple five minutes before the end of the cooking, as well as a half teaspoon of cinnamon powder.

You may need to add a little more water to the soup after the leeks have been added.  Use one or two cups of extra water – enough to make it soupey and not too thick.

The soup can be served as it is, or with an added lump of butter or some grated cheese.

Alternatively, ground sesame seeds could be added to substitute the dairy food.

If you have the flu, or a cold, then it is best to eat the soup without any dairy added.

I think that this is a great food for people wanting to lose weight.  If it is eaten as the main meal, without added dairy, or bread,  then you can eat as much of it as you like without fear of putting on weight.



Food Sources of Vitamin C

Natural Food Sources of Vitamin C:

All fruits and vegetables contain Vitamin C.

Vitamin C helps  support the immune system and  is a powerful antioxidant.  It has been used for many years in alternative cancer treatments, but now  it has been proven as a fact to be a cancer preventative.  This finding was made public just two weeks ago, by research scientists in New Zealand.

So now we can be certain of the value of Vitamin C in maintaining a healthy immune system.  Vitamin C is vital to good health.

Vitamin C is destroyed in cooking, so some raw fruits and vegetables must be eaten daily in order to get enough Vitamin C.  Some Vitamin C remains in food which has not been cooked for too long.  Broccoli, cabbage, potatoes and carrots are examples of food which retain some Vitamin C after cooking on a moderate heat.

Vitamin C is not stored in the body either, so you need to have a daily intake of fresh fruits and vegetables to maintain your Vitamin C levels.  A daily supply of these foods will ensure that you get enough Vitamin C to keep your immune system ship shape to help you  stay healthy:  An adequate regular supply of Vitamin C will go a long way to helping protect you and your family from diseases like cancer.

Of course, you must make all efforts to get your fruit and vegetables from an organic source, otherwise the beneficial effect of the Vitamin C in these foods could very well be negated by the presence of agricultural poisons.

Natural Food Sources of Vitamin C:

Citrus fruits are very high.  Lemons are especially good, which is why lemon drinks with honey, garlic, and ginger, are excellent remedies for the  common cold. Honey, garlic, and fresh ginger all contain small amounts of Vitamin C, as well as other helpful compounds for treating the common cold.

Berries such as blackberry, raspberry, cranberry, boysenberry, strawberry, gooseberry, and grapes, are very high in vitamin C.

Kiwifruit are an extremely rich food source of Vitamin C.

Tamarillos and tomatoes are high natural food sources of Vitamin C, especially when they are eaten raw.  Even cooked, some vitamin C will remain in these foods.

Apples,  apricots, peaches, pears,  nectarines, and plums are all good natural food sources of Vitamin C.

Dried fruits still retain high levels of Vitamin C:  Dried plums, as in prunes, are high in Vitamin C;  dried figs, dried apricots, dried dates, sultanas and raisins, have good amounts of Vitamin C.