Health knowledge made personal
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I thought about if for a few minutes before I realized that living with fear is not my motto. Additionally, I am doing nearly everything in my power already to take good care of myself, it’s one reason why nutrition is my passion and future career field. Lastly, while I know genes are important, I also know that issues like stress, food choices and other things within our control can determine whether or not those genes get expressed. 
Hugs with my dad.
These realizations give me comfort. After all, we can’t worry about what we can’t control, right? One recipe that makes me feel really good about controlling my health destiny is my Vegetable & Bean Soup (click here for my step-by-step guide). It’s inspired by Dr. Fuhrman’s Anti-Cancer Soup recipe because it uses fresh vegetable juice blended with cashews for creaminess as the base. It also includes all kinds of disease-fighting vegetables blended into a hearty, delicious soup that even vegetable-haters love (including me): You’ll need to be a juicing maniac to get a good 3 cups of fresh juice (I use mainly carrots with some cucumbers and kale):
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Carrie’s Health-Promoting Soup – Serves 10-12 Ingredients: 1 large onion, chopped 10 medium mushrooms, chopped 2 cups white beans, rinsed 1 cup cooked yam, sweet potato or butternut squash 3 cups chopped vegetables such as zucchini or bell pepper 3 cups green vegetables like bok choy, kale, collard greens 3 cups fresh vegetable juice blended with 1/2 cup raw, unsalted cashews Directions: Heat up 1/4 cup of water in a large pot. When water is sizzling, reduce heat to medium, add onions and water-saute for 3 minutes. Add mushrooms and cook another 3 minutes. Add additional water if necessary. Next, add zucchini and/or bell peppers and cook another few minutes until all vegetables are soft. Add green vegetables and put the lid on the pot until they are wilted. The last step is to add the beans, yams and vegetable juice mixture. Add additional water to cover. Bring pot to boil, reduce heat and simmer for 15 minutes. Use a hand immersion blender to carefully blend ingredients. Serve immediately and refrigerate or freeze leftovers.
I make this soup several times a month and, as mentioned above, it makes me feel like I’m taking charge of my health. After all, shouldn’t we all feel like we are Wonder Woman, embracing life’s opportunities and living each moment to the fullest? That’s how I feel, how about you? |
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The genetic stuff scares me though, to be honest. My dad has more health issues than I can even count. They’re really awful autoimmune issues, too, not stuff you want to mess around with. After reading my mom’s e-mail, I had an immediate feeling of dread as I wondered if I was going down the same health path that he has. What’s next for me?