I have to admit, when I got my share from the CSA this week I was most challenged by the turnips and what to do with them. Turnips aren't something that I eat regularly or that catch my eye when I'm in the grocery store. I haven't gotten to the point where I can create my own recipes yet (one day I hope!), but I have found some amazing food blogs and usually look to the internet for ideas, especially when it is something relatively unfamiliar like turnips.
I originally found this recipe here, and made a few minor changes to it. The main difference is that I omitted the bouillon cubes. I avoid eating anything that has come from a package, and in this case I didn't miss the bouillon at all. I just added additional Himalayan pink sea salt and tamari and it was just as good!
This soup is meant to be gingery, so reduce the amount of ginger if you think the ginger in this recipe might be too much. For authentic Chinese flavor, I use a dark, toasted sesame oil. It’s well worth buying and keeping on hand. Dark sesame oil delivers more flavor per teaspoon than any oil I’ve encountered. This recipe serves six generously, so give some away, invite friends or keep it safely in the fridge!
Part of my journey into healthy, whole eating has been learning more about what I'm putting into my body and what benefits it provides. When I have time, I plan to share with you some of the health benefits of some of the ingredients in the recipes. Today I'll highlight the ginger, turnips and shiitake mushrooms.
|Turnips from the Clemson Organic Farm|
Shitake mushrooms - My favorite mushrooms, I use them whenver possible! Shiitake, maitake, and reishi mushrooms are widely referred to as "medicinal mushrooms" and have been used in Chinese medicine for 6,000 years.
“Shitake mushrooms are a great addition to anyone’s diet and are mainly known for their immune system support,” says dietitian Kait Fortunato. They contain lentinan, which makes our immune system strong, helping to fight off disease and infection. The American Cancer Society says lentinan is believed to stop or slow tumor growth, too, though it notes that more clinical trials are needed to understand the mushrooms’ effectiveness. Shitake mushrooms also contain a compound called D-Eritadenine (DEA). DEA helps lower cholesterol and supports cardiovascular health. Finally, shiitakes are a good source of iron and antioxidants. The iron is key for vegetarians, whose diets may be lacking in it, while antioxidants help reduce free radicals.