Enhance Enrich

Eden herbs and spices for valuable benefits and pleasing taste. Their abundance of phytonutrients soothe, comfort, energize, cleanse, and heal. They are each real organic, authentically nourishing life in the soil.

Enjoy amazing flavours with adaptogenic benefits

Herbs and mushrooms and roots, yum yum! Not only are these all categories of helpful nutrients that can support your immune health through the annual cold and flu season but they also fit snugly into the category of adaptogen.

And what is an adaptogen?

Often thought of in terms of herbs only, adaptogens are known for their help in supporting our adrenals, glands that produce hormones to help regulate our metabolism, immune system, and blood pressure, as well as our response to stress.

If the coming season has you stressed about running out of energy, adaptogens may be the ingredients you need to help rebuild and strengthen your empty tank while also cooling your jets and keeping you calm.

Incorporating these ingredients into your menu will benefit you in a myriad of delicious ways. From building energy and supporting your immune system to tantalizing your taste buds, each recipe provides a medley of irresistible flavours.

Golden Root Soup

Root soups are hearty and healthy go-tos during the colder months. A couple of often overlooked roots, rutabagas and turnips are sometimes thought to be bitter. One quick way to take the bitterness out of these roots is to add a bit of sweetness. In this recipe, we’ve upped the ante with sweet potatoes and carrots to create a delicious soup with an abundance of healthy ingredients—plus plenty of flavour for everyone.

Ingredients

2 Tbsp (30 mL) grapeseed oil

1 large leek, washed and sliced, light part only

1 small yellow onion, peeled and coarsely chopped

2 garlic cloves, peeled and chopped

1 small rutabaga or 2 turnips, peeled and coarsely chopped

2 large carrots, peeled and chopped, about 1 1/2 cups (350 mL)

1 sweet potato, peeled and chopped, about 1 cup (250 mL)

4 cups (1 L) low-sodium vegetable stock

1 Tbsp (15 mL) Chinese five-spice powder

1 tsp (5 mL) coconut or brown sugar

1/4 tsp (1 mL) kosher salt

1 cup (250 mL) full-fat coconut milk, plus extra if needed

Steps

1. In large soup pot over medium heat, add oil, leek, and onion. Sauté until soft. Stir in garlic and sauté for 1 more minute.

2. For dressing, in small bowl, mix miso paste, tahini, tamari, vinegar, honey, and sesame oil.

3. Using hand-held stick blender or transferring to high-speed blender, purée until creamy. Return to saucepan and stir in coconut milk. Heat through. Add a little more coconut milk or water if soup appears to be too thick. Season to taste with some added salt and pepper, if you wish. Serve in bowls and garnish as desired.

Serves 6 To 8

EACH OF 8 SERVINGS CONTAINS: 109 calories; 1 g protein; 6 g total fat (2 g sat. fat); 13 g total carbohydrates (5 g sugars, 2 g fibre); 95 mg sodium

DIY CHINESE FIVE-SPICE POWDER

Although readily available in most grocery stores, you can easily make your own. In small, heavy skillet, combine 6 star anise pods, 2 Tbsp (30 mL) fennel seeds, 2 1/2 tsp (12 mL) black peppercorns, and 3/4 tsp (4 mL) whole cloves. Toast over medium heat just until aromatic, about 3 minutes. Transfer to mini blender. Add 1 Tbsp (15 mL) ground cinnamon. Whirl until mixture is finely ground. It can be stored in an airtight small jar; use as needed. It’s equally delicious on roast chicken or pork.