Corner Stone PT & Wellness Center Aug 2017


s summer winds down, the weather becomes more unpredictable. Cold fronts? Torrential rain? Snow in October? If you’ve lived in New Jersey, you’ve seen it all. These transitional periods are some of the most vulnerable times for our bodies, as they become more susceptible to colds and flus.


The best place to prepare your body for sick season is in the kitchen. These items can boost your immune system. And, even better, they’re easy to incorporate into your meals.

Lemon. This fruit aids in digestion and nausea, helps detox the body, and is an anti- inflammatory. It’s also an easy and delicious way to get vitamin C. There is chatter in the health community about the possible effects lemon has on cancer treatment and prevention, but scientists are seeking stronger proof. Ginger. This easy spice also aids in digestion and boosts your immunity. But it goes further than that by alkalizing the body, burning fat, and helping with kidney health. Adding it to your morning tea is a great way to cleanse the body and wake yourself up. Garlic . This is for the crowd that values savory over sweet. This spice fights bacteria, is anti-fungal and anti-septic, and even helps heal the bumps or scrapes you’ve accrued over the summer at a more rapid rate. If you’re preparing any kind of meat or potatoes, garlic is an effortless addition to the dish.

Here’s to good food and even better health!


Summer may be drawing to a close, but the heat doesn’t feel like it’s going anywhere soon. Cool off with this light, cold soup and enjoy those last few sunny summer afternoons!


• Olive oil • 2 medium ripe avocados, halved • 1 large cucumber, halved • 6 stalks spring onions • 1 jalapeno

• 1 clove garlic • ¾ teaspoon salt • ½ teaspoon black pepper

• 1 lemon, juiced • ½ cup cold water


1. Preheat grill to medium-high. 2. Coat halved avocados with lemon juice to avoid browning. Brush olive oil over avocados, cucumber, spring onions, and jalapeno. Oil grill while hot.

4. Chop grilled veggies and puree with lemon juice, cold water, garlic, salt, and black pepper. 5. Once smooth, portion soup into bowls and refrigerate to cool before serving. 6. Garnish with toasted cubed bread, avocados, spring onions, chives, lemon zest, or a drizzle of olive oil, if desired.

3. Grill vegetables until everything is

grilled or slightly charred. Once grilled, remove and place on platter to cool.

3 732.499.4540

Recipe adapted from

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