Eco Mama: Veggie Miso Soup

Editor’s note: Michele Owens is a new addition to the Las Vegas Informer family.  Her topic – Eco Mama – is inspired by her recent pregnancy.  

By Michele Owens

Las Vegas Informer

I just threw together this Veggie Miso soup, it was delicious, simple and extremely beneficial for mama and bun!

What I used:

2 tbsp Organic Red Miso paste by Miso Master
2 parsnips sliced into bite sized pieces
1 handful of fresh broccoli
2 pinches of wakame sea vegetable flakes
1 handful fresh baby spinach
1 dash organic tamari (gluten free soy sauce) or 1 dash of Pink Himalayan Sea Salt: both to taste.

Bring about three cups of water to a slow simmer and add the wakame. Simmer until the wakame unfolds and expands. Add the broccoli and parsnips and cover. Simmer until the broccoli and parsnips are soft. Toss the spinach on top and stir until softened. Stir in the miso paste until dissolved. Add a dash of tamari. Enjoy!
Be sure the water is not boiling before or after you put the miso paste in as this will kill off the beneficial bacteria.

During pregnancy, fermented foods such as the miso paste and foods like tempeh, are extremely beneficial. They help provide your gut with bacteria that will help constipation and sluggishness, which at least in my pregnancy was prevalent. It’s also useful in helping to prevent and treat yeast infections.

Your leafy greens and veggies such as broccoli are also very important. They’re full of vitamins and minerals including vitamins A and C, calcium and iron. Parsnips are rich in folic acid as well as vitamin B which is a great tool in preventing birth defects.

Sea vegetables such as the wakame I used contain crucial iodine. Iodine deficencies have been linked with miscarriage, preterm delivery and stillbirth as well as brain damage and mental retardation. However, sea vegetables in particular pack a lot of punch when it comes to this necessary nutrient so it’s important to stay within the recommended limit of about 1 tablespoon a day.
The limit is 1,100 mcg per day. That 1 tablespoon of iodine has about 82 mcg.
Another great source of iodine is Himalayan pink sea salt. My favorite and a staple at my table.

It’s important to take prenatal vitamins, and I do, New Chapter’s Perfect Prenatal Vitamins, but I also firmly believe they’re not enough. Make sure you eat plenty of fresh, preferably organic and local produce and do your research! All this research took me about half an hour so there’s no excuse! Be safe and healthy, beautiful mamas!

MishMichele Owens

Michele Owens is originally and currently from New Jersey and has traveled around the continental United States, including Las Vegas, Nevada. She  lived in Las Vegas with her family for a few years and continues to visit periodically. She’s been writing for most of her life, from the time she could spell. Her recent pregnancy inspired her blog, Eco Mama which is a spinoff of her blog, Eco Belle. Both blogs are eclectic collections of recipes, product reviews, and natural solutions to maintain health. Eco Mama, as the name suggests, concentrates on these subjects revolving around pregnancy.

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