Slow Your Aging With This Recipe
We all have to experience aging as part of the life on earth process. Here is an idea of the simplest, safest quickest way to drink from the fountain of youth and reap the benefit of successful aging. Make fresh soup with the freshest most antioxidant pact ingredients.
There is an enormous bounty of gifts from Mother Nature to accommodate anyone looking to naturally feel great and look good as the years go by. A favorite of mine is butternut Squash. The very color of butternut squash gives you a hint of its antioxidant giving qualities for positive aging. Fruits and vegetables that are bright yellow have beta carotene. This is a master antioxidant used by the body to demolish free radicals. One of the areas that benefit from free radical scavengers is the eyes. Every aging person need to protect their vision for as long as possible to avoid costly eye surgery caused primarily by aging.
Here is my recipe for Cream of Butternut Squash Soup
Buy a small fresh butternut squash. This vegetable is readily available in the supermarket in any season but is more abundant in the fall. Even if you think you don't know how to cook, try to attempt this. Use your microwave oven to cook the squash, following your manufacturer's directions. It should take no longer than 7 - 10 minutes, even less. Another benefit is that this recipe has fresh ginger which has been used since ancient times to boost immunity and as an aid to positive aging. It also has cinnamon a spice now known to have a positive effect on managing mature on set diabetes.
I small butternut squash
½ small onion
1-inch piece of fresh ginger
¼ tsp. pumpkin pie spice or ground cinnamon
1 cup of chicken stock or vegetable squash
Cut of the rounded part of the squash that contain the seeds.
Put the remaining part of the squash on a microwave dish and cook covered in the microwave until the squash is soft about 4-5 minutes.
Cool enough to handle for peeling.
Peel the squash and add ½ cup to a blender, along with the remaining ingredients.
Process on high until mixture is liquefied about 1 minute.
Pour into a soup bowl, heat in the microwave oven to your desired temperature.
Save the rest of the cooked squash for making another bowl of soup.
Celia Westberry is an author, speaker and wellness lifestyle coach. She helps clients to reprogram their minds and bodies to have a personal relationship with food to be happier, healthier and more contented.
Her book Eat Yourself Younger Effortlessly – the easy way to slow aging, feel, great and look good has glycemic ready recipes to help you Start Over with healthy eating. Visit her at http://www.westberrywellnessprograms.com
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