After my son broke his elbow, I began researching which foods help heal bones faster and numb pain.  Many articles state you need to triple your calorie intake to ensure your body does not “steal from Peter to pay Paul” and recommend eating foods packed with protein, calcium, phosphorus, silica, vitamin D, and vitamin K after an injury or break.  Turmeric and ginger are a must for the first few days to reduce the pain and swelling.

Fortunately, my son will endure the bright yellow turmeric shots in the morning since they reduce the pain within 15 to 30 minutes after taking them.  But, he lost his appetite and refused to eat most food with the exception of popsicles, chocolate, and soup.  I have made plenty of soup over the past few weeks and there is only so much butternut squash and dumpling soup you can eat until you need a change.

Serendipitously, Marc Sommers of Parsley’s Catering showed how to make this Ginger soup at the Morningside Market that has almost everything my son needs.  The ginger reduces inflammation, the mushrooms have vitamin D to boost his immune system, squash has vitamin K, and the chicken stock is packed with glucosamine for strong bones.  Plus, it is quite delicious.

If you are a vegetarian, then you can substitute tofu for the chicken breast, and make or buy a flavorful vegetable stock instead of the chicken stock.  The spaghetti squash strings look like noodles and is a fabulous gluten free option for pasta, casseroles and soups.

Directions

1)  Cook the Squash- Preheat the oven to 400 degrees. Wash and slice the squash in half.  Scrape out the seeds and coat with olive oil.  Add a pinch of Back to Organic Lemon Twist or Margarita Himalayan Pink Salt to each half and a pinch or two of Black pepper.  Roast for about 20-25 minutes or until tender. Let cool and then scrape your fork inside the squash to create spaghetti like noodles.

2) Make the Soup- Finely chop an onion and 1 or 2 cloves of garlic. Sauté in olive oil and/or a little butter.  Add Shitake mushrooms and cook for about 5 minutes stirring occasionally allowing the mushrooms to steam.  Add Tofu cubes or chicken pieces to warm.  (You can buy the frozen grilled chicken breasts and dice them for a quicker meal.)  Add a 1/4 teaspoon of Back to Organic Lemon Twist Himalayan pink salt.  Peel the ginger skin and finely mince the ginger root from about a 1 inch piece to equal 2 tablespoons of minced ginger, more if you want an intensely ginger soup.  Pour in 1 tablespoon of organic soy sauce, a tablespoon of toasted sesame oil, and 1 tablespoon of red wine or champagne vinegar for the acid to brighten the broth. Stir and sauté for two minutes.  Add 2 quarts (8 cups) of stock and cook until it simmers. Simmer for 5 minutes.  Add spaghetti squash noodles from both halves of the squash.  Taste and add about 1/4 teaspoon of Lemon Twist if needed.  Simmer to warm the noodles and blend the flavors. Add 8 cups of spinach and cook until wilted. Taste to see if you need more Himalayan salt or soy sauce.

3) Serve- Garnish with chopped scallion pieces and black sesame seeds. Serve the soup warm. Enjoy!

Fun Facts

• Marc uses all local, organic produce so the veggies are super fresh providing more vitamins and antioxidants. He has his own garden and buys many of his ingredients from the farmers at the Morningside Market. He even catered the wedding of Dave, the owner of D and A Farms using the produce and meat raised on Dave’s farm. How awesome would it be to be able to feed your own family, let alone an entire wedding!

References

Morningside Market Pictures from TC Brodnax

Recipe adapted from demo given by Marc Sommers of Parsley Catering.