Escarole Bean & Mushroom Soup….
-1 Large head of escarole
-4 cloves garlic
-3 tbs. olive oil
-1 box white cap mushrooms
– 1 can diced tomatoes( Kirkland brand organic) -1 can organic red beans
– red pepper
-Step 1-Saute garlic in olive oil until light brown
-Step 2– add washed escarole, cut mushrooms, can of tomatoes, glass of water, basil, red pepper–Low to med flame –cover and turn every 10 Min.
-Step 3– after 20 min. add can of beans–Total time 40 minutes
Add on: Add a favorite grain or pasta before serving if you prefer.
Also known as rocket, rugcola, roquette, arugula is native to Morocco and Portugal. A versitle green that can be eaten both raw and cooked. Loaded with calcium, Vitamins A,C & K along with lutein and zeaxanthin for eye health. Arugula supports the immune system as well as transports oxygen throughout the body. Think about incorporating it as one of your salad greens or as a bed under a grilled piece of salmon.
I recently took part in The Fort Hamilton Army Base wellness fair for army retirees. Free advice was offered to all who attended concerning services available on health care, housing and programs for veterans. Practitioners demonstrated Reike, message therapy, chiropractic healing and I gave advice on healthy eating and holistic nutrition.