I was never really a Skittles person. M&Ms are way better. Especially the peanut butter ones.
Despite their inferior status, Skittles does have the better motto. Whoever decided on “taste the rainbow” was right, technically. They just had the wrong sort of rainbow in mind.
Healthy eating comes in a rainbow of colors.
Which is why I had purple soup for breakfast.
At least it was purple yesterday. The leftovers this morning were rather blue.
Normally, yes, if a food is blue or purple or any other odd color, it’s generally a good idea to toss it, throw it out, and avoid eating it, unless of course it’s purple because it’s been dyed by cabbage.
Yesterday morning I woke up with this horrible sore throat, which was rather unfortunate considering that we had French oral exams yesterday as well.
So soup was on the menu for breakfast.
Warm broth to soothe the throat with some nice, spicy ginger. It was the perfect cold-buster. One bowl and the sore throat retreated.
Regardless of whether or not you’ve got a cold, this soup is the perfect warm winter meal, and it’s also a great way to use up leftover chicken.
2 cooked chicken legs (drumstick and thigh. Or any extra pieces of chicken, as long as there is a bone. Boneless chicken pieces would work too, but in that case use chicken broth instead of water in the soup)
1/3 purple cabbage
3 large carrots
2 tsp ground ginger (adjust to taste)
1 tsp salt
3 cloves of garlic
4-5 cups water (or half water, half chicken broth)
Peel and chop the carrots into rounds. Slice the cabbage into thin, coleslaw-like shreds. Peel and crush the garlic cloves with a large knife, then give the garlic a rough chop. Put all of the ingredients, including the salt and ginger into a pot. Fill the pot with water until everything is just submerged. Cover, put the pot on medium heat, and let it simmer for about 2 hours, when chicken meat should start falling off of the bone. Ladle out warm soup into a large bowl and enjoy.
This would be perfect for those caught in the snow on the East coast!