A Pair of Healthy Winter Recipes

Big thanks to Ingrid Dahl, our health counselor at Zama Massage, who passed on these two yummy recipes to add warmth and nutrition to these cold, rainy days.

Carrot Ginger Soup

Prep Time: 10 Minutes

Cooking Time: 30 Minutes

Yields: 4 servings

Ingredients: 6 carrots
1 medium onion
1 teaspoon sea salt
4 cups water
6-inch piece fresh ginger, juiced
Fresh parsley to garnish

Directions:

Wash, peel and cut carrots and onion into chunks.
Place vegetables and salt in a pot.
Add water and bring to boil. Cover with a lid.
Simmer on low heat for 25 minutes.
Transfer soup into blender, adding water if necessary to achieve desired consistency.
When blending is done, squeeze juice from grated ginger and add to soup. Garnish with parsley.


-For extra flavor, sauté vegetables before cooking.

-Substitute carrots with squash, parsnip or beets. Squash and beets need 35 to 40 minutes to cook.



Baby Bok Choy and Shiitakes
Prep Time: 8 Minutes

Cooking Time: 8 Minutes

Yields: 6 Servings

Ingredients: 1 tablespoon toasted sesame oil
1 small yellow onion, sliced into strips
4 heads baby bok choy, chopped
6 fresh shiitake mushrooms, sliced
1 tablespoons mirin
1 tablespoon tamari
Sesame seeds, optional

Directions:

Heat oil in a frying pan.
Add onions, turn heat down and cook 5 minutes, stirring occasionally.
Add shiitakes, bok choy, mirin and tamari.
Cover and cook 3 minutes.
Spread on a flat surface to cool and stop greens from cooking. Garnish with toasted sesame seeds.