How come I never get sick?

Well, I believe the answer is……because I have chosen a Vegan lifestyle.  It’s the time of year where everyone around us seems to have either a cold or the flu.  But, not my family!  Which, to me, is a small miracle.  Before we switched to Veganism, my kids were sniffling constantly.  It seemed that every other week, another illness was introduced into our household.  My daughter has Juvenile Rheumatoid Arthritis, and part of her treatment plan is to take Methotrexate once per week.  This drug suppresses her immune system (it’s the same drug used in cancer treatment), and makes her very prone to catching every bug that goes around.  But, much to my surprise (and relief), since changing her diet 14 months ago, it seems that the removal of all animal protein somehow keeps her healthy.  Strange, huh?

This post came about while watching a Dr. Oz episode on my DVR.  The show revolved around the cold and flu, the difference between the two, treatments, and prevention.  So, I just thought I’d share my experience.

Have a great rest of your day!!

Mexican Pumpkin Soup (Low Fat, Vegan)

For the last several days I’ve been browsing the web, looking for a delicious pumpkin soup to make.  Several sounded pretty yummy, but not exactly what I was looking for.  So yesterday, I decided to make up my own recipe.  And, I have to say, it turned out better than I could have imagined.  My whole family loved it!  Even my picky eater made it disappear rather quickly.  So, below is the recipe.

Mexican Pumpkin Soup

1 Large Yellow Onion

6 Cloves of Garlic

1 Package of Vegan Chorizo

2 cups of pureed pumpkin (or one large can of Libby’s pumpkin)

1 can chili beans

1 can diced tomatoes

1 jalapeno, chopped fine

4 cups vegetable broth (water will work fine, too)

5 medium potatoes, chopped in 1/2 inch cubes

1/2 tsp turmeric

1 tsp parsley

1 tsp oregano

salt to taste (I used just a dash)

In a large pot, sautee onions in a little vegetable broth.  After onions are clear, add the garlic and simmer for a few minutes.  Add the chorizo, turn heat up to medium, and cook through, stirring occasionally.  Add the rest of the ingredients, stir well.  Turn up the heat, stir often.  When it comes to a boil, turn down to low and let simmer for 30-45 minutes, until potatoes are tender.

ENJOY!!