Andrea Beaman

Recipe type: Health Coach Cooking Cuisine: Food is Medicine 1 whole pasture-raised chicken (3 pounds) 1 onion, peeled and chopped 2 carrots, chopped 2-3 celery stalks, chopped 1 tsp. sea salt 1 cup long grain white or brown rice 8-9 cups chicken stock (use broth from cooking chicken) 2 tbsp.

I was enjoying a bowl of soup for lunch with my husband and he said, "Man, you just can't go wrong with a bowl of chicken soup. It covers all the bases and, it's always so good." I agree! There's a reason why chicken soup has made its way into almost every culture around the world as both food and medicine. I grew up eating chicken soup and always thought it was originally created by my Jewish ancestors. But, that's not the whole truth.

When: October 21st at 1pm or October 27th at 7pm ET Register Here! Place: Online Don't wait until you feel sick to prepare yourself for flu/cold/coronavirus season. Join me LIVE to Boost Immunity so you don't get knocked down with whatever illness is going around. For more information and to register, CLICK HERE.

In 2016, I wrote an article about cardiovascular disease where I shared that every 43 seconds someone in the United States dies from a heart attack. That was a scary statistic. And, it's getting scarier! As of 2025, the new statistics There are lots of things in life that can kill us. But, the number one known killer in the world is cardiovascular disease. Here are some scary statistics: * Cardiovascular disease claims more lives than all forms of cancer combined.

I was speaking with a friend that was suffering with a seasonal cold. She told me about all the natural remedies she was using to relieve the cold and stop its progression, but she said, "It descended into my lungs. Every time I get a cold, it always goes into my lungs, and there it stays for weeks." That's very telling about her condition.

Lemon Scented Corn Cake with Strawberry Compote 1 & ½ cups finely ground cornmeal or corn flour 1 & ½ cups almond flour or gluten-free flour ¼ tsp. sea salt 1 & ½ tsp. baking powder 1 cup granulated cane juice or other sugar (date sugar, coconut sugar, beet sugar) Zest of one lemon ½ cup olive oil ½ cup unsweetened plain yogurt 2 eggs 3 tbsp. lemon juice 1 tsp. vanilla extract Preheat oven to 350 degrees.

Sweet and Tangy Homemade Tomato Sauce Recipe type: Seasonal Eating Cuisine: Traditional Recipes 6 pounds of tomatoes ⅓ cup of extra virgin olive oil 5 garlic cloves, peeled and minced 1 tsp. oregano 6 fresh basil leaves 1-2 tsp. sea salt ½ tsp. baking soda (optional, to reduce acidity) 1 tbsp. sugar (optional, to increase sweetness) Bring a pot of water to boil. Score the tomatoes with a little X at the base (opposite the stem). Drop the tomatoes, in batches, into the boiling water for 60 seconds.

Growing up in Queens, NY, in the 1970's, I had a diverse group of friends that descended from European ancestry: Italian, Greek, Polish, Russian, Irish, and German. One of my friends, Anthony DelGreco, was Italian. His parents and grandparents migrated from Italy to the United States and brought with them the culinary knowledge that makes Italian cooking stand out as one of the most popular cuisines in the world. Anthony carried on the tradition of his ancestors and would make fresh tomato sauce.

Polenta Lemon Cake with Strawberry Compote 1 & ½ cups finely ground polenta or cornmeal 1 & ½ cups almond flour or gluten-free flour ¼ tsp. sea salt 1 & ½ tsp. baking powder 1 cup granulated cane juice or other sugar (date sugar, coconut sugar, beet sugar) Zest of one lemon ½ cup olive oil ½ cup unsweetened plain yogurt 2 eggs 2 tbsp. lemon juice 1 tsp. vanilla extract Preheat oven to 350 degrees.

Strawberry compote is a quick and easy, chunky fruit sauce made by simmering fresh strawberries (can use frozen, too) with any type of sugar, plus lemon juice. You can put this sweet compote onto cake (including pancakes), or as a topping on oatmeal. I like to put it on top of Polenta Lemon Cake.