Happy March 1st!

homemade-chicken-broth5

It’s finally here. March is finally here. Just one more week until we “spring forward”. Now there is light at the end of the tunnel.

Although this is welcome news, we still have a long way to go and getting through the Spring we need to ensure that our immune system is up to scratch to protect from those Springtime bugs that come up with the flowers as the temperature rises.

The best way to improve the the immune system is to eat whole foods and avoid processed foods. Garlic, onions, mushrooms, ginger and honey are all fabulous. As well, some spices such as oregano, cinnamon, cloves and turmeric.

How to incorporate as many of these as possible is to make a soup, perfect for this time of year. Using your own stock is even better and will fix up any sniffles over the next few weeks.

Start a day earlier by roasting a chicken. A whole lot easier than it sounds. In a baking dish, drizzle the bottom with olive oil and place the chicken on top. In the cavity, put in some salt, pepper, lemon quarters and whole garlic cloves. On the outside, rub some salt, pepper and extra-virgin olive oil under the skin and on top of the skin. Cover with foil and place in a preheated oven (350ºF) for 1 hour. Remove foil and cook for a further 15 minutes until the chicken is browned and the juices run clear.

Save all the bones from the roast chicken. If you are not making the stock right away, save the bones in the fridge. When you are ready, place the bones in a pot and add in a carrot, roughly chopped onion, garlic cloves, salt and pepper and whole sprigs of parsley. Cover with water. Bring to the boil and simmer for one hour. Cool and strain into a jar and keep in the fridge.

This is the best stock you can use for soup, a guaranteed flavourful soup full of immune boosting nutrients.

Top up your immunity further by taking a good quality probiotic in the morning, a drop of vitamin D (1000IU) and a teaspoon of pharmaceutical grade fish oil.

Then. Get Ready for Spring!

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