Viruses-Friend or Foe?

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I always thought viruses were bad guys. From high school biology I learned that they weren't even a living entity, but a short strand of DNA that could "take over" a cell's machinery and replicate itself to such an extent that the cell burst and died. That was clearly not something I wanted inside me. They sounded like bad guys and there was never any explanation of benefit from them.

Then, when the pandemic struck, I started hearing very different things about the role of viruses in the evolution of life. How viruses play a role in inserting new DNA into organisms to develop completely new forms. Like the gene for the development of a placenta was apparently the result of a retro-virus (like the HIV virus) millions of years ago. Without the placenta, there wouldn't be mammals. Now, that's a pretty significant benefit from a lowly, non-living entity in the evolution of things.

So, we've been viewing viruses differently since then, seeing how in nature everything has a beneficial role. No longer do we want to approach our relationship with viruses as the bad guys, but are really curious about how to live in harmony with them rather than at war with them. Join us to hear more:

Covid has been a very new experience for us and we are open to see what benefits it may bring. Life is always supporting our growth and evolution, and we look forward to seeing what arrives. We'll keep you posted.

The recipe is a Creamy Corn Chowder, creamed with cashews. It has potatoes to make it very hearty and lots of veggies. Enjoy.

To Your Amazing Health,

Connie and Bill

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Creamy Corn Chowder (Serves 4)

  • 5 - 6 ears of corn, sliced from cob
  • 4 - 5 potatoes, cut in 1/2 inch pieces
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 3 stalks celery, cut in small diagonal slices
  • 1 Jalapeño, cut in small pieces
  • 1 red pepper, diced
  • 4 1/2 cups vegetable stock
  • 1 teaspoon thyme
  • 1 teaspoon smoked paprika
  • Ground black pepper to taste
  • 3/4 cup cashews
  • 1 cup filtered water
  • Chopped green onions or parsley for garnish

In 3 tablespoons of filtered water add onion, garlic, celery and Jalapeño. Sauté until vegetables are soft.
Add vegetable stock, potatoes, corn, red pepper, thyme , smoked paprika and black pepper. Cook until potatoes are soft.
In a high-speed blender add cashews and filtered water. Whir until creamy. (You can also add some of the cooked soup to puree if you wish as part of the cashew cream.)

Add cashew cream to corn and potatoes. Stir well and garnish with green onion or parsley. Serve.