Garlic, ginger, serrano chili, lime and cilantro all have detoxification properties and can help kick that cold before it even arrives. Here’s why.
Garlic is revered due to its anti-bacterial, anti-fungal and anti-viral properties. It has the power to reduce yeast overgrowth, stimulate the production of glutathione, which helps eliminate toxic build-up and strengthen our immune system.
Ginger has been used for centuries to stoke digestive fires, calm indigestion, promote circulation and facilitate the assimilation of nutrients.
Serrano chillies contain capsacin, a chemical compound found in all spicy chilis known to provide relief for irritable bowel disease sufferers (it worked for me!). Capsacin is a potent anti-inflammatory and when ingested or applied topically in a cream, has been proven to reduce pain, headaches and sinus symptoms.
Lime gives soup a nice kick and stimulates the digestive system, enhances alkalinity within and increases secretion of digestive juices.
Cilantro is known to chelate heavy metals, thus ridding the body of unwanted toxins. Being a strong anti-oxidant, it helps to lower the risk of oxidative stress in cells that may become carcinogenic.
Tangy Ginger Kelp Noodle Soup
Ingredients
- 4 cups boiling water
- 4-6 Tbsp. miso paste (to taste)
- Half a fresh Serrano chili, seeds removed and minced
- 1 clove garlic, minced
- A half thumb of fresh ginger, minced
- 1 Tbsp. tamari/coconut aminos/nama shoyu
- 2 handfuls of kelp noodles
- 1 handful of cilantro
- 1 handful of chopped green onion
- Juice of one lime
- Drizzle of hot sauce
Directions
- Combine chili, garlic and ginger with 1 cup of water in a high-speed blender. In a separate bowl, soak the kelp noodles in boiling water and cut into smaller noodles with kitchen shears. Divide the noodles when softened into separate bowls for each person. In another small bowl, mix miso paste with a couple spoons of the boiling water to dissolve the paste. Add the rest of the water and chili, garlic, ginger liquid. Ladle the miso broth over the noodles and top with freshly chopped cilantro and scallions. Finish with a squeeze of lime and your favorite hot sauce.
Read the original publication here.