Those of you who follow me and know me know that I LOVE fall. I love root vegetables, fall spices, and the crisp feeling in the air. As soon as the temperature outside changes I start roasting butternut squash and making it into all things delicious. One of my favorite foods during the autumn and winter is soup. When you are working on reversing inflammation, hormone imbalances, leaky gut, chronic pain and autoimmune disease there are certain foods that pack a big punch in getting your immune system to calm down. Two of those foods are in this delicious soup: turmeric and ginger. Using both in one soup is a win-win!
I get patients in my practice who are frustrated with the limitations their autoimmune disease and leaky gut has placed on their dietary choices. I always feel nothing but compassion for these frustrated patients of mine. Navigating the dietary changes necessary to reverse inflammation, hormone imbalances, digestive issues, chronic pain, and autoimmune disease can feel very overwhelming. I know I was completely frustrated and overwhelmed when I was first diagnosed with rheumatoid arthritis.
People trying to figure out life with an autoimmune disease can also be overwhelmed by the conflicting information out there. Why is it conflicting? Because we are all different and there is no one-size- fits all diet for autoimmune reversal. That’s why I do individualized testing for my patients so they know exactly what their immune system is attacking and what they can safely eat. Fear not if you are one of these frustrated people. Your food can be easy to prepare and absolutely delicious. An autoimmune diagnosis does not banish you to the inner circle of hell and tasteless food. On the contrary, it can be a culinary adventure as you try out new ingredients for the first time. Soups are easy to make and can be tailored to fit the tastes of everyone in the family, even picky eaters. One of the great things about pureed soups is you can sneak healthy ingredients in and your kids and spouse won’t know.
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- 2 Eggs
- 2 1/4 cup Almond Flour
- 1/4 cup Arrowroot Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/2 cup Pumpkin Puree
- 1/4 cup Coconut Oil
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl whisk together the almond flour, arrowroot powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- In another mixing bowl whisk together the eggs, pumpkin puree and coconut oil.
- Add the wet ingredients to the dry. Stir with a wooden spoon until the ingredients are well incorporated and a batter forms.
- Take a heaping tablespoon of the batter and place it on the parchment paper lined baking sheet. Repeat until all the batter is used.
- Bake the biscuits in the oven for 15-20 minutes, until a toothpick comes out of the center clean.
- Cool on a wire rack.
Dr. Keesha Ewers, PhD, ARNP is a Doctor of Sexology, Psychotherapist, is board certified in Functional medicine and holds an advanced certification in Ayurvedic medicine, and is the founder and medical director of the Academy for Integrative Medicine Health Coach Certification Program.
Dr. Keesha has been in the medical field for over 30 years. After being diagnosed with rheumatoid arthritis—an incurable disease according to Western medicine—she discovered how to reverse autoimmunity using her Freedom Framework® Method, which she has now used with thousands of her own patients and teaches to her health coach students in her online certification program.