Food satisfies the stomach and at the same time it heals the body. There are foods we eat when we are not feeling well. These foods help us to recover quickly. One of such is chicken soup which is best for coughs and cold.

Charlotte’s Chicken Soup

1 chicken, cut into 8-10 pieces (remove skin, leave bone in).

8 cups of chicken broth (homemade is preferable, but unsalted, low-fat boxed or canned is fine**).

3 large cloves of garlic, chopped.

1/2 cup chopped onion.

2 carrots, peeled, thinly sliced.

2 celery stalks, sliced.

8 ounces dried wide egg noodles or 1 cup uncooked long-grain rice.

1/2 cup finely chopped fresh parsley.

2 tablespoons fresh thyme or 2 teaspoons dried thyme.

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There are those of us who do not eat animal products. Does that mean that vegans cannot have good food? The answer is no because food is art and cooking the canvas that is ready for all sorts of creativity. Vegans can enjoy sweet desserts that do not have animal products what’s more a non-vegan can enjoy them too.

Sinless Sticky Toffee Pecan Pudding

Moist, dense cake gets ooey-gooey good with a layer of toffee sauce in this British classic gone clean. Not all vegan desserts are sinless, but this recipe manages to use a low amount of sugar and whole wheat flour while remaining sweet, but not scandalous.

Mini Vegan Cheesecakes

Vegan? Check. Easy to make? Check. Delicious? Check. These miraculous little cheesecakes have everything you crave in a vegan dessert and more!


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If you are always in a hurry then you need your energy on the go. There are plenty of salads that can do plus they are simple to make.

1. Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain; toss with lemon juice, olive oil, salt, red pepper flakes and parsley.

2. Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce. Toss with julienned jicama and apple, chopped scallions and mint.

3. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.

4. Creole Green Beans: Combine blanched thin green beans and red onion slices. Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.

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