Turmeric Roasted Sweet Potato and Macademia Soup

When I was 30 years old I was diagnosed with rheumatoid arthritis (RA). I was able to reverse this  painful  autoimmune disease within 6 months of diagnosis because I discovered Ayurvedic medicine. Ayurveda is the 10,000-year- old sister science of yoga. It is literally translated from Sanskrit as “science of life.” One of the teachings of Ayurveda that got me on my road from inflamed to vital was the knowledge that we are not all the same person. In fact, the different body types, or doshas, require different diets, sleep patterns, exercise regimens and they process their emotions differently.

Ayurveda says autoimmune disease is undigested anger. I also learned that my dosha type was prone to holding onto weight, toxins, and emotional hurt. It was also prone to inflammation. I am a pitta-kapha dosha. So I set out to learn how to feed myself, detox myself, heal my past trauma, and became a yoga and meditation teacher. That was a far cry from the Type A marathon runner who developed RA in the first place. One of my favorite things was learning to use spices to heal my illness. Ayurvedic dishes are rich in taste because of the liberal use of anti-inflammatory spices and herbs like turmeric. This lovely golden milk is great for all body types and helps calm the immune system down when you have an autoimmune disease.

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. Preparing your food to fit your dosha type adds a whole new element of fun. Want to know your dosha type? You can take the quiz on my website.

Want more tips for making the transition from inflamed to invigorated? Go to www.DrKeesha.com and sign up for my mailing list. For live videos, up to date science, and recipes visit and like our Facebook page. Be sure to share these posts with the people in your life that you think will benefit so they too can feel fabulous!

Big love,

Dr. Keesha

TURMERIC ROASTED SWEET POTATO AND MACADAMIA SOUP

INGREDIENTS:

• 2 medium red onions, peeled and quartered
• 2 pounds orange sweet potatoes, peeled and cut into chunks (about 6 1/2 cups)
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon Kosher sea salt, plus more to taste
• 8 cups vegetable broth
• 2 teaspoons minced fresh ginger
• 1/2 teaspoon ground turmeric
• Pinch of cayenne pepper, plus more to taste
• 1/4 cup unsalted macadamias
• Fresh lime wedges, to serve
• 2 tablespoons finely chopped fresh cilantro, to serve

DIRECTIONS:

1. Preheat the oven to 375°F.
2. Line a large baking sheet with a silicone liner or parchment paper.
3. Toss the onions and sweet potatoes in oil and salt and spread out on the prepared baking sheet. Roast for about 50 min, until the vegetables are cooked but not burnt. You don’t want any black bits. You are going to put them into the pot to boil and cook further.
4. Transfer the vegetables to a large saucepan and add the vegetable broth, ginger, turmeric, and cayenne.
5. Bring the mixture to a boil, and then reduce the heat to medium-high, and simmer, partially covered, for about 15 minutes to allow the flavors to infuse.
6. Remove the soup from the heat and stir in the macadamias. Allow the mixture to stand for 10 minutes to soften the nuts and cool the soup slightly.
7. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.)
8. Return the soup to the saucepan, season to taste, and warm it over low heat.
9. To serve, ladle the soup into bowls and add a splash of the lime juice, top with cilantro and macadamias if using.

Dr. Keesha Ewers, PhD, ARNP is a Doctor of Sexology, trauma informed therapist, 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.