Ghost Flower Ambassador, Nutritionist, Author, and Celebrity Private Chef Melissa Petitto lives by the motto, "Food is thy medicine" in her exceptional plant-based cooking. Her belief in warming from the inside out to increase immunity couldn't be more relevant than today.
Enjoy these delicious, belly-warming recipes.
RECIPE 1: WARMING ROOT VEGETABLE SOUP WITH CARROT TOP GREMOLATA
** Anti-viral, anti-microbial, antibiotic + heat generating anti-microbial herbs + basal dilation + minerals + antimicrobial vegetables + Vitamin C
SERVES 6
INGREDIENTS:
2 tablespoons coconut oil
1 each large sweet onion, chopped
6 each garlic cloves, smashed
1 - 4 inch piece fresh gingerroot, peeled and roughly chopped
1 each jalapeno, roughly chopped with seeds
1 each Japanese purple yam, peeled and roughly chopped
1 each white yam, peeled and roughly chopped
2 cups kabocha squash, washed, seeded, and roughly chopped
1 each small acorn squash, peeled, seeded, and roughly chopped
4 each carrots, peeled and roughly chopped
1 teaspoon celtic sea salt
8 cups vegetable broth
1 cup coconut milk
1 cup carrot top greens, washed and large stems removed
½ cup sunflower seeds, roasted and salted
¼ cup orange zest
METHOD OF PREPARATION:
- In a large dutch oven over medium heat, add the coconut oil. Once hot add the onion, garlic, ginger, and jalapeno. Saute, stirring occasionally for 5 minutes.
- Add in the root vegetables through the carrots and season with salt. Add in the vegetable broth, increase heat to high and bring to a boil. Reduce heat to low and simmer, covered, for 25 to 30 minutes, or until the vegetables are super tender.
- Add in the coconut milk and puree with a handheld blender until smooth and creamy.
- In a food processor, add the carrot tops, sunflower seeds, and orange zest. Pulse until finely chopped.
- To serve, ladle the soup into a bowl and top with the gremolata.
RECIPE #2: SPICY COCONUT BROTH SOUP WITH LIME
** Anti-viral, anti-microbial, antibiotic+ heat generating anti-microbial herbs + basal dilation + healthy fats, electrolyte balance, immune system booster, anti-inflammatory + selenium ~ powerful immune boosting antioxidant + magnesium and Potassium + digestion boosting + Vitamin C + Vitamin K + Vitamin A + folate + Iron
SERVES 6
INGREDIENTS:
1 each shallot, peeled and roughly chopped
2 each lemongrass stalks, smashed and roughly chopped
1 – 2 inch piece fresh gingerroot, peeled and roughly chopped
4 each garlic cloves
1 each red chili, roughly chopped
2 tablespoons coconut oil
2 tablespoons turmeric
2 – 14 ounce cans full fat coconut milk
1 cup vegetable broth
1 cup fresh wild mushrooms sliced, shiitake, oyster, crimini
1 cup heirloom carrots, peeled and thinly sliced
2 cups baby spinach
¼ cup fresh cilantro leaves, washed and dried
2 each limes, juiced
METHOD OF PREPARATION:
- In the bowl of a food processor, add the shallot, lemongrass, gingerroot, garlic, and red chili. Pulse until you have a finely chopped paste.
- Heat a large Dutch oven over medium heat. Add the coconut oil and the garlic chili paste to the pan. Stir for 30 seconds to 1 minute or until fragrant. Stir in the turmeric for 30 seconds.
- Increase heat to medium high, and add in the coconut milk, vegetable broth, mushrooms, and carrots and bring to a boil. Reduce heat to medium low and simmer for 15 to 20 minutes or until carrots are tender.
Stir in the baby spinach and cilantro and stir until just wilted. Turn off the heat and stir in the fresh lime juice. Serve hot!
RECIPE #3: WARM WILD MUSHROOM AND KALE SALAD
**Selenium ~ powerful antioxidant that supports the immune system + Vitamin K, fiber, and antioxidants + inflammation fighters + Vitamin C + cold and flu fighters
SERVES 2 to 4
INGREDIENTS:
3 cups fresh wild mushrooms, such as oyster, crimini, shiitake, royal trumpet
2 cups Brussels sprouts or romanesco, cleaned and cut in half or into bite size florets
2 tablespoons coconut oil, melted
1 teaspoon celtic sea salt
1 tablespoon coconut oil
1 each jalapeno, seeded and minced (leave seeds in for more heat)
4 to 6 each black garlic cloves, chopped (or regular garlic)
2 bunches curly kale, stems removed and torn into bite size pieces, washed and dried
½ teaspoon celtic sea salt
1 each lemon, juiced
1 tablespoon flavorful extra virgin olive oil
METHOD OF PREPARATION:
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.
- On one baking sheet, arrange the mushrooms in a single layer. On the other baking sheet arrange Brussels sprouts or romanesco in a single layer. Drizzle the coconut oil over both the mushrooms and Brussels sprouts and sprinkle with salt. Transfer the pans to the oven and roast for 25 to 30 minutes or until crispy and golden brown.
- While the vegetables are roasting, make the kale. In a large sauté pan over medium heat, add the coconut oil. Once hot, add the jalapeno and garlic. Stir for 30 seconds.
- Add in the kale and salt and sauté for 1 to 2 minutes or until wilted and softened.
- To serve, add the roasted vegetables onto the bottom of a platter, top with wilted kale, squeeze fresh lemon on top and drizzle with olive oil. Serve immediately.