With the temperatures dropping, its seems to be harder and harder to stay warm, no matter how many layers you put on! It could be as simple, though, as turning to your kitchen pantry for that extra warmth you need so badly. Spices like Cinnamon, Ginger, Nutmeg, Cayenne, and Garlic not only make your food tastier, they help to keep you warm and cozy all winter long. In addition to adding an extra kick to your dish, Cinnamon and Cayenne pepper are great for circulation. They keep your blood pumping throughout your body, bringing extra heat to those cold fingers and toes. You can even sprinkle Cayenne right into your shoes for some extra warmth on those snowy days! Ginger and Garlic are special because they are not only a part of your dinner, but Nature's medicine cabinet, too. Since they are both powerful anti-inflammatories, they are a great remedy for congested sinuses and stuffy noses. They are also both anti-bacterials, so if eaten raw at the first signs of a cold or flu, they could be that extra immune boost your body needs to fight it off. If you are feeling extra brave, pop a whole clove of garlic in your mouth, let it chill for a few minutes, then chew and swallow. Brace yourself for this one, but trust me, it's worth the burn-plus you have bragging rights to boot! Feel free to sprinkle Cinnamon or Nutmeg in your morning oatmeal or smoothie, chopped garlic into your salads, and spice up your dinners with ginger and chili-infused curries or stir-fries. Here is a recipe for a rich and creamy soup that's bound to keep you warm and satisfied on those cold Chicago nights (or afternoons...):
Vegan Creamy Coconut Yam Soup:
- 6 cups chopped sweet potatoes or yams, washed but not peeled
- 1 medium onion, diced
- 5 cloves garlic, minced
- 2" chunk ginger, minced
- 1 Tbsp curry powder
- 2 tsp sea salt
- 1 can coconut milk
- filtered water
- olive oil
- cayenne pepper or red pepper flakes to taste (optional)
In a large pot, coat bottom with olive oil and sautee onions, garlic, and ginger on medium heat. Add Curry and sea salt and toss to coat. Once the onions are translucent and the garlic is getting golden, add the sweet potatoes and sautee 5 minutes. Add the coconut milk, plus enough water to cover the ingredients, plus about 2 inches. Turn heat to high and bring to a boil. Once boiling, cover and turn heat to low, cooking for another 25 minutes. Turn heat off and puree with an immersion blender until smooth and creamy. Adjust for any extra salt or water, wanting the consistency creamy but not runny. For extra heat, garnish with cayenne or red pepper flakes. Enjoy with crusty bread, steamed greens, or a fresh salad. Yum!
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