On one of my morning walks, I was listening to an interview that Evelyne Lambrecht of Elevate Your Energy did with “Author, Educator, and Culinary Translator,” Rebecca Katz.
The topic was Eat Well for a Healthy Mind and Longer Life, and Rebecca’s playful, positive approach and style intrigued me.
I love finding other people in this field who are out to make the world a better place through food, health and healing and who do it in a positive, build-you-up way. It’s what I aim to do as well!
Rebecca says this about her work:
I teach people how to connect the dots between food…big flavor…& vibrant health!
She invented the term “Culinary Translator” to describe what she does, which is essentially translating nutritional science to the plate. She got to this place in life after a stressed-out career in the business world led her to seek a more nourishing life.
She’s an expert on eating for health and healing, especially for when it comes to boosting immunity, protecting the body and brain from chronic conditions (especially cancer), and living longer.
You can find her cookbooks here on Amazon.
We’ve made some of her recipes over the past few weeks and have not been disappointed!
The base of many of her soup recipes starts with her Magic Mineral Broth. Here’s what she has to say about this nourishing, immune-boosting staple:
This rejuvenating liquid, chock-full of magnesium, potassium, and sodium, allows the body to refresh and restore itself. I think of it as a tonic, designed to keep you in tip-top shape.
I’ve made my own vegetable broth before using scraps from things like celery, carrots, onions, scallions and other veggies (find that recipe here), but I wanted to give this one a try.
It’s loaded with healing, nutrient-dense, mineral-rich ingredients like garlic, celery, leeks, onions, sweet potatoes, and kombu (a seaweed that has been a pantry staple of ours for years!).
You can sip this broth on its own, especially when you are feeling a bit run down and want a mineral boost, and you can also use it as the base for any soup recipe that calls for vegetable broth.
We used this broth to make a few of her soups, and I will post about them this weekend, so you can have some new ideas for soups to try this fall and winter.
Click the picture below or click here to get the full recipe for Rebecca’s amazing broth!
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