5 Warming Foods to Zap Your Cold-Weather Blues

Miso

This well-known Japanese soup is one of our favorites thanks to its umami flavor. Miso, is made up of fermented soybeans and is a perfect antidote to digestive woes as it contains a fungus very beneficial to gut flora. This probiotic adds on to the good bacteria in our digestive tract, which is important for properly digesting and assimilating nutrients. Along with probiotics, miso paste is packed with a good dose of calcium, iron, magnesium, B-vitamins, copper, and zinc.

Have a bowl of miso anytime you need some comfort! Try out this recipe:

WHAT’S IN IT?
8 cups vegetable stock

8 cups water

1 block organic extra firm tofu (drained) cubed, 1 inch pieces

1 large handful organic baby spinach, thin sliced

1 bunch scallion, thin slice (use white and green)

1 1/2 cups Shiitake mushroom. thin sliced

4 tbsp red miso paste

HOW TO MAKE IT
Press tofu for at least 30 minutes to allow water to drain out.

Slice baby spinach, scallion (white & green sections) and shiitake mushrooms. Then cube tofu into approx. 1 inch cubes.

Add vegetable stock and water to a large pot and bring to a simmer. Then add tofu, spinach, scallions and shiitakes. Simmer 8-10 minutes.

Remove pot from heat. Put miso paste in separate bowl and add one ladle of the hot (not boiling!) broth. Use a whisk to dissolve all paste. Then add mixture back into pot and stir thoroughly.

Serve hot and garnish with sliced scallion.

Sweet Potatoes

Sweet potatoes are another nutritious and comforting staple for warming up during the cooler months. They’re packed with healthy carbohydrates, vitamins and minerals such as beta-carotene, potassium, B-vitamins, and manganese. They’re also easy to digest, and full of resistant starch, a type of fiber beneficial to our gut.

Try out this recipe for Rosemary Roasted Sweet Potatoes:

WHAT’S IN IT?
2 medium size sweet potatoes, cut into 1″ cubes

2 sprigs of fresh rosemary, chopped (or 1 tablespoon dried rosemary)

1-2 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

HOW TO MAKE IT
Preheat oven to 425 degrees with the rack in the upper third. Line a baking sheet with parchment paper.

In a medium size mixing bowl, combine all ingredients and toss to coat the sweet potatoes evenly. Spread in an even layer on the baking sheet. Roast in the oven for 30 minutes, until the sweet potatoes are golden brown. You don’t need to toss the sweet potatoes while they’re roasting.

Serve warm.

Ginger

Long used to soothe a common cold, ginger root also has beneficial properties for digestion, thanks to the compound, Gingerols, and other volatile oils that give those gastric muscles a little kick in the pants to help our food keep moving. Eating ginger often is great for you especially if you suffer from constipation or have painful and slow digestion. As a bonus, ginger can also reduce nausea and boost your immune system, also protecting you from cancer to cardiovascular disease because of its huge dose of antioxidants.

This soup will stick to your bones: Chicken and Rice Soup with Green Chiles and Ginger

WHAT’S IN IT?
2 teaspoons sugar

1 1-inch piece ginger, peeled, cut into very thin matchsticks

¾ pound boneless, skinless chicken thighs

6 cups homemade chicken stock or low-sodium chicken broth

3 small shallots, halved

4 garlic cloves

¾ cup jasmine rice, rinsed

2 tablespoons fresh lime juice

1 tablespoon (or more) fish sauce

Kosher salt

3 Thai green chiles, thinly sliced crosswise

2 scallions, thinly sliced crosswise

3 tablespoons crushed skin-on, roasted, unsalted peanuts

HOW TO MAKE IT
Combine sugar and ½ cup hot water in a small bowl, stirring to dissolve sugar. Add ginger and let cool; drain and set aside.

Bring chicken, stock, shallots, and garlic to a boil in a large saucepan. Reduce heat and simmer until chicken is cooked through, 20–25 minutes. Transfer chicken and garlic to a cutting board and let cool; discard shallots. Smash garlic to a paste using the side of a chef’s knife; return to saucepan and stir to combine. Shred chicken; set aside.

Bring stock mixture to a boil and add rice. Reduce heat and simmer, stirring occasionally, until rice is tender and has broken (soup should have slightly thickened), 30–40 minutes. Stir in lime juice, fish sauce, and reserved chicken; taste and adjust seasonings with more fish sauce and salt if needed.

Divide soup among bowls; top with reserved ginger, chiles, scallions, and peanuts.

Do Ahead: Soup can be made 3 days ahead; cover and chill. Reheat over medium-low, adding water or stock to thin as needed.