It’s flu season! WATCH OUT, IT’S COMING TO GET YOU!
Sorry, that’s just my idea of being funny. I know that the flu can be very serious especially for infants and elders.
For this reason I’ve been very pro-active this year.
Little Mama is only 7 months old and the last thing I’ve been wanting is for her to come down with the flu. Quite honestly, I was worrying about it.
In watching the media, I’m known to be a bit of a hypochondriac. Remember that bird flu that was supposed to do us in – I think I was suckered in by that Brad Pitt documentary… eesh.
So besides focusing on this scripture:
So don’t worry about tomorrow, for tomorrow will bring its own worries. Today’s trouble is enough for today.
I turned off the news and have been diligent on feeding my family real foods, including tons of vegetables, fruits, and broth. We also take a daily supplement of vitamin c and raw Garden of Life multi-vitamins for kids, men, and women.
The kids and I couldn’t feel better. (knock on wood!)
Gabe did come down with something two days ago, however, broth, extra vitamin c and raw garlic cloves with honey throughout the day is helping him kick this thing fast.
We seem to have tons of energy and in being intentional with keeping our diets in as good condition as we possibly can, my attitude has been much better about the flu thing going around.
I feel like I can knock it out of the park if it does get in my way – So TAKE THAT MEDIA!
So in keeping us filled with nourishing real food, I made this tasty leek and potato soup with parsnips and apples. Leeks taste a bit like mild onions and sweeten beautifully when sauteed just until softened with butter. To sweeten it up a smidge, I added apples which paired wonderfully with the potatoes and parsnips.
A mild pureed soup with a hint of sweetness that children (and adults) will love.
- 3 large leeks, cleaned, and thinly sliced
- 3 medium sized potatoes, peeled and roughly chopped
- 2 parsnips, peeled and roughly chopped
- 1 large sweet apple (fuji, or red delicious), cored and chopped
- 3 tablespoons butter
- 4 cups chicken broth (preferably homemade)
- 1/2 cup heavy cream
- 1/2 cup milk
- salt to taste
- Just barely melt the butter In a large stockpot or dutch oven.
- Add the leeks and saute over medium-low heat for 3-5 minutes or until the leeks just begin to soften. Add the potatoes, parsnips, and apples. Toss with the leeks for 2-3 minutes.
- Lower the heat to low and cover for about 10 minutes just until the leeks are completely softened but not browned.
- Remove the cover and add the chicken broth. Bring to a boil, then lower the heat and simmer for 25-30 minutes or until the potatoes, parsnips, and apples are softened.
- Once softened, puree the contents with an immersion blender or by transferring the contents to a blender in batches.
- Once fully pureed, add the cream, milk, and salt to taste.
- Serve with a garnish of cheddar cheese and crusty sourdough bread.
How have you been holding up this winter? Has the flu hit your family? What are you doing to prevent or treat the flu?