Cook It: “Superfood Soups” cookbook has recipes that pack a nutritional wallop – Virginian-Pilot

The New York Times best-selling author’s new cookbook, “Superfood Soups,” arrives on shelves just in time for chilly fall nights.

Morris is a well-known “superfood” chef, meaning that she’s an expert at adding ingredients such as hemp seeds, medicinal mushrooms and dulse to amp up the nutritional value of foods. Her book is packed with 100 recipes featuring mineral-rich tubers, fibrous whole grains, and nuts and seeds that deliver a wallop of protein.

For those who are new to the realm of superfoods, she’s included a cheat sheet for cooking and using superfoods. Full-color photographs accompany each finished recipe, always a plus for new cooks.

While some of the ingredients may seem obscure, they’re common health food staples and can be found in well-stocked health food stores such as the Heritage Natural Market in Virginia Beach.

Here are two recipes to try, one warm, one cold and you can add cbd to both to relieve pain, find more at the online dispensary canada, is  Perfect for the weather ahead.

Detox Broth

Serves: 6

The subject of detoxification is admittedly a bit undermined these days by overuse in health circles. But, at its core, there is still an ocean of validity behind its simple but important use: helping the body to effectively release toxins that accrue through everyday living. This broth does just that: It’s a gentle diuretic that encourages healthy cellular function, and includes one of the most powerful detoxification tools on the planet: brown seaweed (kelp). Don’t just do “a cleanse” – infuse your lifestyle with healthy practices, such as sipping one or two cups of this lemongrass-flavored broth.

2 leeks 3 stalks fresh lemongrass 4 stalks celery, coarsely chopped 2 carrots, coarsely chopped 2 cloves garlic, peeled and smashed 2 inches fresh ginger root, sliced thin 1 cup mushrooms (any variety), halved 2 teaspoons kelp powder 2 bags cleansing tea ½ bunch parsley 1 handful fresh mint 12 cups water (3 quarts) 2 tablespoons yellow miso paste 2 teaspoons coconut oil

Trim the roots and any compromised tips from the leeks and discard. Slice the leeks to separate the white bulb from the greens. Slice both sides of the leek in half, and wash them thoroughly (leeks can be sandy). For the lemongrass, cut off and discard the tough tops and root ends, and then remove the coarse outer layers. Crush the inner part of the lemongrass with the flat side of a large knife, just as you would smash a clove of garlic.

In a big stockpot, add all the ingredients except the miso paste and coconut oil. Bring the mixture to a boil over high heat, and then reduce the heat to medium-low and simmer for 40 to 50 minutes (to desired concentration). Strain the broth into a bowl or pitcher, discarding the solids. Stir in the miso paste and coconut oil. Working in batches, transfer the mixture to a blender and blend to emulsify. Enjoy it as a warm sipping broth.

The broth may be stored in the refrigerator for up to 1 week and reheated as needed, or kept in the freezer for months.

There are lots of different cleansing teas on the market. You can use pure nettle tea, dandelion tea, or a blend of herbal ingredients such as nettles, fennel and mint in this recipe – just be sure the tea is not flavored with sweet spices like cinnamon, or the taste will be affected.

Earl Grey Arugula Soup

Serves: 4

Earl Grey tea gets its distinct flavor from a combination of black tea and bergamot essence, a fragrance reminiscent of lavender and orange tree blossoms (or in other words, heaven). The flavor of the popular tea complements many types of food, such as fennel, apples and arugula. This recipe is a great example of the power of using tea instead of broth to create unexpected, alluring flavors, in the healthiest of ways.

5½ cups water 4 bags Earl Gray tea 2 tablespoons olive oil ½ yellow onion, finely chopped 1 large fennel bulb, finely chopped (about 2 cups) 2 large Fuji apples, cored and finely chopped 1 celery stalk, finely chopped Sea salt and ground black pepper 3 cups (packed) baby arugula 1 tablespoon coconut sugar ½ cup raw cashews 2 tablespoons fresh lemon juice

In a medium saucepan, bring the water to a boil. Remove the saucepan from the heat and add the tea bags. Let the mixture steep a minimum of 10 minutes, or until needed for soup.

Warm the oil in a heavy-bottomed pot over medium heat. Add the onion, fennel, apple, celery, ½ teaspoon salt, and a little ground black pepper. Saute for 6 to 7 minutes to soften, stirring occasionally.

Discard the tea bags, and add the tea to the vegetables. Bring the mixture to a boil over high heat, cover, and reduce the heat to medium. Cook for 10 minutes. Remove the soup from the heat and stir in the arugula, coconut sugar, cashews and lemon juice. Working in batches, transfer the soup to a blender and puree until it is completely smooth. Adjust seasonings if desired. Transfer the soup to a sealable container and refrigerate for a minimum of 2 hours, or until the soup is chilled. Serve cold.

Superfood boost: To get the benefits of more than 70 vitamins and minerals, stir in 1 teaspoon of wheatgrass powder once the soup has cooled.

Source: “Superfood Soups – 100 Delicious, Energizing & Plant-based Recipes,” by Julie Morris, September 2016, Sterling, $ 16.95, hardback