Pumpkin soup (and pumpkin in general) is a great dish to incorporate into your diet during the fall and winter seasons to help you stay healthy. This is due to pumpkin being an extremely nutrient-dense food; meaning it is full of vitamins and minerals. In addition, the spices in pumpkin soup are antimicrobial. Do not limit yourself to pumpkin soup, as there are many creative ways pumpkin can be incorporated into your diet, including desserts, soups, salads, and preserves.
Heat the oil in a heavy large pot over medium heat. Add the onion and garlic. Sauté until golden (about 10 minutes). Add the pumpkin, broth, sugar, allspice, and crushed red pepper. Bring to a boil. Reduce the heat. Cover and simmer until flavors blend (about 30 minutes). Working in batches, puree the soup in a blender until smooth. Return the soup to the pot. Bring the soup to a simmer, thinning with coconut milk to the desired consistency. Season to taste with salt and pepper. Ladle the soup into bowls. Sprinkle with the pumpkin seeds, drizzle with a teaspoon of coconut milk and serve.
This is a great oil to use on its own, with essential oils, or to add to ointments and salves. It is anti-microbial, anti-fungal, anti-inflammatory, astringent and expectorant.
2. Fill jar with the carrier oil and place the paper towel over the top and secure with the rim
3. Place the jar on a crock-pot with enough water to cover 1/4 of the jar or a double broiler.
4. Keep the jar on the warmer for a minimum of 12 hours
5. Place the jar in dark place and let it sit for 2 to 6 weeks.
6) Strain the oil and place in a dark jar with a lid.
Keep in a cool place away from sunlight or heat
A small pinch of Himalayan or sea salt, just enough to bring out the flavors.
If needed, remove seeds. Blend all ingredients until smooth (makes one serving). You may add honey, agave or maple syrup to sweeten. However, I find it that the watermelon sweetness is enough to make this smoothie taste delicious and it keeps the drink low in calories.
Fill the jar to the top with raw honey, leaving about ¼ – ½ inch at the top. Cover the jar with a lid and allow to sit in a cool, dark, dry place for 2-4 weeks. Use as needed.
Let it sit for 2 hours to 2 weeks (you may strain the ginger from honey but is not needed). This recipe is not only tasty, but more importantly, is good for your health. Take by the teaspoon or add to your tea when you have a cold or upset stomach.
This recipe is very simple and easy to make. Works well for treating coughs, colds, and chest conditions.
2 – 4 oz thyme leaf and flower
1 quart of water
1 cup of honey
Combine the thyme and water in a pan over very low heat. Simmer lightly, with the lid ajar to allow the steam to escape, until the liquid is reduced by half (makes about 2 cups of very strong thyme tea). Strain, add honey to warm the liquid and stir until the honey is melted and well-mixed with the tea. Store in glass jar in the refrigerator, it will keep for 3 to 4 weeks. Take ½ to 1 teaspoon every couple of hours until the cold or cough subsides.
A Holistic Approach to Staying Healthy During the Cold & Flu Season
Toni is a Holist Health Practitioner (HHP) & Herbalist in San Diego, California. She holds a PhD in psychology from SDUIS, an Herbalist Certificate from Self-Heal School and a HHP certificate from the School of Healing Arts in San Diego. In private practice as a HHP for over 10 years, she has been influenced by a variety of clinical modalities and orientations, and by the diverse life experiences of her clients. Toni’s approach to healing is holistic & transpersonal. In her work, she integrates the principles of Eastern and Western nutrition, herbololgy, energy medicine, Buddhist mindfulness and personal counseling to assist others in working through their physical or emotional blocks to attain optimal health.