Ask the PFMs: How to Fight Cold Season

It's that season, and I'm not just talking about the holidays. Every winter it seems unavoidable that we all get a common cold or flu, especially when stress comes into the picture. I tried my best to stay strong but something's had me feeling under the weather for the past few days. The good news is that I've been digging into my trusty stash of healthy remedies to boost my immune system and recover quickly. I've been asked to share my tips for those days when you are feeling run-down with flu or cold symptoms, so here's my routine. Please remember, I'm not a doctor! xoxo Becca

1. Sainsbury's Vitamin C Tablets are amazing, but too bad I can't seem to be able to find them for sale in the United States! One a day in a tall glass of water is all you need. My brother brought them back from a trip to England and now I'm hooked, but this version by NOW Foods is my alternative.

2. It's an Owl Mug. Better to make it a cute one because you'll be sipping hot tea out of this every morning. Try brewing something soothing like raw ginger root tea with a splash of fresh lemon juice (here's the teabag version) or just drink plain warm water to stay hydrated and keep things moving in your system. 

3-4. Be sure to avoid sugary and processed foods and get a super healthy dose of energy by mixing Green Vibrance into your morning green smoothie. We have recipes here and here. Fresh foods (veggies and whole grains) will go a long way in making your recovery a fast one. 

5. The Sinus Rinse Kit is something that I've grown to like (not love.) It feels pretty weird at first, but the results will have you coming back for more. Hint- you will be able to breathe through your nose again without taking antibiotics.

6. You know that I'm the soup queen, so there's really no reason for me to need an excuse to have soup for lunch and dinner...but being sick is a darn good one. I have a simple homemade soup twice a day like this one. And when I'm feeling up to it, I give this recipe a go.

7. Get more sleep and stay warm. I rest as much as possible with a pair of socks like these to keep me cozy.

8. The only thing more frustrating than feeling under the weather is having breakout prone skin on top it. That's usually the case with me...if I'm not feeling well, my skin bears the brunt of it. LUSH Cosmetic Warrior Face Mask contains a mix of garlic and tea tree oil which are powerful antiseptics and disinfectants. I love it- my face feels fresh, clear and moisturized thanks to the natural ingredients like honey, eggs, and grapes. If you're worried about the smell, don't be. It's pretty odorless.

9-10. Choose high quality vitamins and supplements. My multi-vitamin of choice is MegaFood, recommended by Kris Carr. It can be taken anytime, with or without food. Plus, I make sure to have zinc on hand at the first sign of sickness.

PFMs in the Kitchen: Yummy Lentil Soup with Wilted Greens

okay, it only took a week for me to get it together but here is my recipe for lentil soup.  it is the perfect way to cook up a lot and eat for as long as you can stand it.  you can even freeze half and have it as a quick lunch/dinner solution for another day.  hope you enjoy it as much as i did mine!

You need: 

2 16oz. packages of brown lentils

1 onion, peeled and chopped

5-6 cloves garlic, peeled and chopped
1 can tomato paste (preferably organic)
2-inch piece of ginger, peeled and chopped (eliminates gas and aids digestion)
6-7 bay leaves (eliminates gas)
4 stalks celery, chopped
2 stalks scallion, halved
1 package frozen loose corn
1/4 tsp cayenne pepper (more if you like heat - cayenne is healing to the digestive tract)
2 T Trader Joe's 21 Seasonings
1T Tamari gluten free Soy Sauce like San-J
Sea salt to taste
Trader Joe's Organic Greens mix,  washed and on the side


Prep time: 30 mins
Cooking time: 1 hour-2 hours (depending on how slow you want to cook it)

How to:

Rinse your lentils and put them in a large pot.  Fill with water  (as high as it may go but leave room to prevent bubbling over).  Hint: have boiled water on the side to add to your stock in case boiling decreases your liquid. Put the pot on a medium high temperature adding your bay leaves to the water.  Bring to a boil, reduce fire to medium and let it continue to simmer for about 20 mins.  Add your chopped ginger.  After another 10 mins, add the tomato paste and continue to let it slow cook for another 10 mins.  Then add all garlic, onion, celery, scallion, corn and seasonings. Cook for another 20 mins.  Add salt to taste.  Once done and served, add a handful of washed greens and stir in for a quick green addition. An extra fun addition is some chopped ripe avocado that turns up the volume on delicious!! Yum!! xo Sesheta

A Day in the Life: Soup is comfort

this is a super late post because sometimes life gets in the way of what usually happens.  i spent most of the day nursing my sick little one back to health (still in progress) and that was in addition to packing lunches, checking homework, cleaning the bathroom, running to the orthodontist and cooking dinner.  somehow it isn't that surprising that i wasn't able to post until now.  and even still, this is just a prelude post to my next post where i share my recipe for this scrumptious soup above.  

the weather has been fluctuating but i have officially entered into my warm comfort food mode.  i have been craving soups more and more.  if you are feeling me, then this will be a great add to your personal cookbook.  

...well, enjoy my pic and stay tuned for the details of how to recreate this for you and your loved ones. xo Sesheta

PFMs in the Kitchen: Silky Butternut Squash Soup

Can I admit a somewhat shameful secret? Here it is...I've actually never used butternut squash in a recipe before. Chalk it up to sheer laziness (the thought of cutting, peeling, and deseeding didn't thrill me) but with the cool weather here I had to step it up and create one of my favorite soups. Really-how can I call myself the Soup Queen without having a trusty butternut squash recipe under my belt? This is the soup that reminds me "hey, it's fall." Just curious, is anyone bringing this mustard jewel-tone color into their autumn wardrobe yet?

This recipe was inspired by the ultra-talented Andrea Beaman, a Natural Foods Chef and Health Coach. She's a master of simplicity who really knows her stuff, but I always like to tweak a recipe to make it my own. There were a few spices that I wanted to add, and I also decided to pour organic coconut milk into the soup. I swapped out the last cup of water for a cup of vegetable stock and eliminated the pumpkin seeds and parsley (though they make a pretty garnish.) Using a hand-blender was less fussy than the food processor. All in all, I came up with a silky flavorful soup that had my husband going back for seconds. Yum...I will be eating this again for today's lunch. Success. xoxo Becca

You need:

1 tbsp olive oil

1 onion, peeled and chopped

1 butternut squash, peeled and deseeded

2-3 inches ginger, peeled and chopped

5 cups water

1 cup vegetable stock

1 can organic coconut milk

1 teaspoon sea salt

21 Seasoning Salute to taste

How to:

Saute the onion in olive oil for 2-3 minutes. Add squash, ginger, water, vegetable broth, and sea salt. Bring to boil, cover and simmer until the squash is soft (about 15-20 minutes.) Using a hand blender, puree until the chunks are gone. Pour in the coconut milk and blend again until super-smooth (save a bit for garnish if you wish.) Add your seasoning and continue cooking, stirring with a spoon for another 2 minutes. Serve and top with a dollop of coconut milk.

Why I love these ingredients:

There's not too many of them=simple and fresh. Yay! Butternut squash contains an ample dose of fiber, vital for a naturally cleansing and rejuvenating lifestyle. It's also rich with antioxidants that fight free radicals and have anti-inflammatory effects (great for asthma, arthritis and premature aging.)

PFMs in the Kitchen: Early Autumn Lentil Soup

As we enter the fall season many of us are losing that summer-vacation vibe and returning back to "reality" while some of us just crave more warm, earthy foods. This simple soup has got it all covered! Sweet vegetables soothe the internal organs of the body and energize the mind. And because sweet potatoes are root vegetables, they are energetically grounding- a total plus when you are looking for focus and balance. The lentils provide fiber, protein, and (yay) energy to burn. Let me know if you try this naturally sweet dish for your next lunch or dinner, I'd love to hear your thoughts on the results! xoxo Becca

You need:

1 1/4 cup green French lentils

2 tbsp extra virgin olive oil

1 large yellow onion, chopped

2 cups sweet potato, cubed

1 28 oz. can crushed tomatoes, or chopped fresh tomatoes (we still had some left over from our garden)

2 cups water

pinch of smoked sea salt (I love the Trader Joe's grinder)

pinch of paprika

fresh torn basil 

Daiya cheddar for garnish

How to:

You'll want to boil about 4 cups of water and then add in the lentils. Simmer, cover and cook the lentils for 20-25 minutes (or until tender.) Meanwhile, heat the oil in a heavy soup pot over medium heat. Add in the onion and saute 3 minutes until translucent. Stir in the sweet potato, tomato, and water and cook until those potatoes are tender! Try about 15 minutes. Drain lentils and add them into the soup pot with smoked sea salt and paprika. Let soup simmer gently, then taste and adjust seasonings. Sprinkle on the toppings (basil, and a layer of grated Daiya) and maybe you feel like dragging some thick crusty bread through the soup for extra oomph. Hint: it tastes just as good reheated the next day. Serves 4-6.

PFMs in the Kitchen: Summertime Veggie Soup

Ok so I have a confession to make. I have an unusual love of soup. All year round. Hot or cold (but mostly hot). Why the obsession? I am not really sure but I know it started when I was about 3 and was always asking for "more foup please"... which my family can still manage to bring up in conversation. Soup is just so comforting, and so easy to create variations with. When in doubt, there's always ingredients in the fridge or pantry that can be made into some kind of soup, right? Is it wrong to eat soup every night for like 2 weeks straight? Yeah, my husband said so too.

This brings me to a recipe that I wanted to share. I have been a vegetarian my entire life, born & raised. *More specifically, I am a pescatarian (I abstain from eating all meat and animal flesh with the exception of fish). I get a lot of raised eyebrows and people wondering why I wouldn't want to at least "try" meat once. Here's the short answer: It's my life, and I just don't want to.

Tonight I was looking for something nourishing & quick.This soup is super colorful, and you can really get good use out of any vegetables you have growing in your garden. I am loving my backyard tomatoes & herbs! Don't have a garden? Not to worry, frozen veggies can be substituted too, just adjust cooking times accordingly. If you have a local Farmer's Market, I encourage you to stop there before you make this. You might be inspired to add in some different dark leafy greens, fresh corn off the cob, or sweet onions. This soup is vegan-friendly, easy, and delicious! Here's what I did:

Serves 6 to 8

2 tablespoons extra virgin olive oil

1 & a 1/2 shallots, diced

3-4 cloves of garlic, crushed

1 large sweet potato, diced

2 to 3 cups diced fresh tomatoes (I used a combo of beefsteak & cherry)

6 to 8 cups vegetable stock or water (I used Better Than Boullion Vegetable Base)

1 zucchini, diced

4 cups sliced kale

1 can organic garbanzo beans

1/2 pound frozen organic green beans, cut into 1-inch pieces

1/4 cup finely chopped fresh herbs (chives, oregano, basil)

1 to 2 teaspoons sea salt

fresh ground black pepper

-Heat olive oil in large pot over medium heat. Add the shallots & saute for about 5 minutes, or until soft. Add garlic & sweet potatoes; saute a few minutes more. 

-Add tomatoes & stock. Simmer, covered for about 10 to 15 minutes, checking to see that potatoes are tender, but not all the way cooked.

-Then add zucchini, kale, garbanzo beans, frozen green beans, and fresh herbs. Simmer for an additional 5 to 7 minutes. Check to see that zucchini is cooked. Season with sea salt & black pepper to taste.

*Any recipes that we share are going to be vegetarian and/or vegan because that's just the way Sesheta & I roll. Much more on healthy eats to come...enjoy! -Becca