Herb of the Month 

Echinacea

Echinacea is the most researched plant in the modern world. It is a native herb to North America and has been used for countless years. It is an immune-system booster and very effective. It is not known to have any side effects and does not build up in the body.  It is safe for children, elderly and everyone in between. Echinacea is easily made into a tea that can be sipped frequently to ward off the cold and flu or to speed recovery. The tea can be made into a spray for sore throats. It can be used as a mouth wash for inflamed gums. It is best to use this plant in cycles since the body does become acustomed to it. It is recommended to take one cup a day for a few weeks and then take a break for a month. Echinacea was used by the Souix to treat snakebites, septic disorders and rabies. It cleans the blood, kidneys, lymph and liver. It contains calcium, B Vitamins, selenium and silica so it is good for strengthening bones and hair. Echinacea is very helpful when feeling dull, exhausted, and stagnant in body or mind. Topically it is used for psoriasis, boils, and infections.

Recipes

I am always looking for new and exciting healthy recipes.  Please feel free
to recommend any favorites.

This is one of my favorite fall/winter foods.  A definite comfort food for me.

Carrot Soup

2 tablespoons olive oil
2 pounds carrots, peeled, sliced
1 large onion, finely chopped
6 garlic cloves, peeled
5 whole cloves
4 cups (about) canned vegetable broth or water
1 tablespoon fresh lemon juice (optional)
Pinch of sugar
Chopped fresh parsley

1/4 cup chilled whipping cream (optional)


Preparation:
Heat oil in heavy large saucepan over medium heat. Add carrots, onion, garlic, and
cloves and sauté until onion is translucent, about 8 minutes. Add 3 1/2 cups broth.
Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.
Remove cloves from broth and discard. Puree soup in batches in blender. Return soup
to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper.
Thin to desired consistency with more broth. (Can be prepared 1 day ahead. Cover and
refrigerate.)

Whisk cream in medium bowl just until slightly thickened, about 10 seconds.

Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over.
Top with celantro.