Preparing a Joyful, Immune-Boosting Cup

Who doesn’t feel warm and peaceful while sipping a cup of steaming hot cocoa with marshmallows on top, or a double espresso peppermint latte made with almond milk, extra froth and a candy cane, or smelling the sweet scent of an herbal tea with a drizzle of honey added to it?

Recently, we celebrated my friend, Melanie, and had a fundraiser to help her with her wellness and medical needs, for she has cancer. It was a lovely event where her family, friends, community members and perfect strangers came together at the Garden Event Center. I share this story because Melanie has been an amazing inspiration to me throughout my career and has changed my life.

She once reminded me at a cooking class where she was the only participant to show up, as she said, “No matter what, Debbie, keep telling your story!” My story demonstrates my passion for my family and food. The simplest recipe can be so heartwarming and good for you. My mother, Lynda, assisted and prepared a recipe of the Immune Boosting Broth for our friend Melanie. As she was cutting the produce and herbs, she added a positive affirmation with every cut. The finished product was brought to Melanie for her to enjoy a joyful cup.

This year, I want to share how a joyful cup of vegetable broth can help your immune system.  Whether you have the sniffles, flu or autoimmune disease/deficiency, this broth can boost your immune system. It is good for you. We can all use as many healthy options to keep our immune systems in tip-top shape.

Enjoy the following herbal broth recipe as you move throughout your day. Gift a neighbor or a coworker with a jar of the broth. Feel free to add your favorite protein and make it a meal.

Wishing you and your families a very Merry Christmas. May the joyful season greet you with health and happiness. Happy Holidays to all.

By Debbie Maranville

Debbie Maranville is the co-owner of Goods from the Garden, Catering & Events and The Natural Healing Garden.

Immune Boosting Broth

• 2 quarts of water or vegetable stock
• 2 tablespoons olive oil
• 8 cloves /chopped garlic
• 1 teaspoon of thyme
• 3 stalks of celery – cut in bite-size pieces
• 3 scallions cut – ¼ inch pieces
• 2 cups chopped kale – ribs removed
• 1 teaspoon turmeric
• 1 tablespoon fresh grated ginger
• ½ teaspoon black pepper
• Salt to taste
• 2 tablespoons fresh chopped basil
• *Squeeze of fresh lemon or lime

Heat the olive oil in a stock pot on medium heat.

Sauté the celery for 4 minutes.

Add the garlic and cook for 2 minutes. Add the remaining ingredients and simmer for 15-20 minutes.

Transfer to a soup cup, mug or bowl. Squeeze the fresh citrus and enjoy! QCBN