makes 3-4 servings
Use Dinosaur, Russian or curly kale, collards, mustard, dandelion, chard, spinach or any kind of green leafy, keeping in mind that chard, spinach, dandelion or mustard cook down to about 1/2 to 1/3 of their original volume.
Kale is especially good for the liver and its carotenes and bioflavinoids are helpful to the lungs, eyes and the immune system. It benefits the digestive system and may protect against colon cancer. It contains considerable calcium, magnesium, and iron. All green vegetables contain chlorophyll, but the darker green kales and collards contain even more. Kale has a warming thermal nature and has a sweet-bitter-pungent flavor.
Shiitake mushrooms are beneficial to the stomach and are said to be a natural source of interferon, a protein, which is involved in the immune response to viruses and cancer. Mushrooms are a good source of germanium also needed for good immune function. Mushrooms are thermally neutral and sweet in flavor. (Pitchford 1993, 501-2)
soup formula (all organic)
or water to cover vegetables. Choose at least one from each category
to make your own favorite combinations:
using raw legumes start cooking them about 1 hour before you start
the vegetables. If using
tough cuts of meat such as stew beef, simmer at low heat for long
periods (2-3 hrs) before adding the vegetables.
veggies and add to a large pot of slowly boiling water or stock in
order of hardness, ie those requiring the longest cooking time go
in first. Add the seasonings. If
using fish as the protein source, add it in one inch chunks about
10 - 15 minutes before serving. Add
1 teaspoon miso to each bowl just before serving.
Japanese Style Fish Soup (makes 2 servings)
vegetables. Put ginger,
onion, and garlic in the water and bring to a boil and simmer for
about 10 minutes. Add
the rest of the vegetables, (except the green onion) the fish, and
the soy sauce and simmer for another 10 minutes or until the fish
is done. Take the pot
off of the heat and stir in the miso. Top
with chopped green onion and serve with brown rice.
Beet Soup (makes 2 servings)
Peel the beets and slice 1/4 inch thick. Place in a large pot. Chop the rest of the vegetables and add to the beets. Add stock to cover add the dill, kelp, salt and vinegar and simmer for 45 minutes or until the beets are tender. Serve hot or cold with a dollop of plain yogurt or blended soft tofu mixed with lemon juice.
This is a great chocolate substitute, as it contains only two ingredients and no sugar or artificial sweeteners. If you are addicted to chocolate I cannot guarantee that this will completely replace it, but it will help if sugar is your nemesis. It is so simple to make.
Coconut oil melts at or above 77°F so you can put the jar in a warm place and just pour the oil into a 1 qt. glass measuring cup. Add the carob powder and mix them together. I use a whisk to get rid of all lumps. Pour the liquid into ice cube trays, only filling them ¼ full since thick pieces can get too hard when frozen. Chill in the freezer to harden. When they have solidified, pop them out of the tray and store in a jar in the refrigerator or freezer. Enjoy with caution- these are habit forming but very satisfying.
Many people have found that a small serving of a fat rich treat such as these or a good quality cheese will satisfy the appetite and signal the end of a meal. If small amounts of coconut oil is consumed ½ hour before a meal may reduce the appetite and prevent overeating.
Carob (St John’s Bread) is the bean pod of a kind of locust tree. Carob is roasted, naturally sweet, and is alkalinizing, rich in tannins, calcium, and iron. Unlike chocolate it does not contain caffeine or oxalic acid. Its tannins can inhibit fungus and microbes but also inhibit protein absorption and should be limited in the diet of children.
Each serving (3 teaspoon-sized pieces) without nuts contains 132 calories, 2.5 g fiber, 0.3 g protein, 5.7 g carbohydrate and 14.2 g of fat- all of which is from natural sources and rich in energy laden and antimicrobial medium chain triglycerides.
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Last Update: 25-Oct-2012