Happy Wednesday everyone! Today I have a special healthy recipe for you and a new book!
I had a hearty soup planned for last Wednesday, but we’ve been so busy with the puppies and I haven’t had much time to post like I’d like to. I’m hoping to share some amazing recipes throughout November and December!
In the fall and winter, I eat soup nearly every day. I love it first thing in the morning. This just happens to be a staple from Dr. Gerson that I hope you will try.
This soup (Hippocrates soup) comes from The Gerson diet. Some of you may have heard of Dr. Gerson–he treated cancer with many unconventional treatments until his death in 1959. When I went through my healing process of trying to stop my body from attacking itself, I started on the Gerson diet while supplementing with smoothies and juices. This is just one of the things I did to help myself.
What I do is make the soup on the weekend. The yield I aim for is about six quarts and I refrigerate them, using one per day, throughout the week. Some of you might be thinking that soup isn’t a good breakfast food, but the truth is, breakfast is whatever you want it to be and this recipe is a very healthy way to start the day. It’s a delicious hot drink for any time of year! I don’t think you’ll be disappointed with it. You don’t have to be sick to have this soup either. It’s an overall healthy start to the day or any time of the day for that matter.
Healing the Gerson Way: Defeating Cancer and Other Chronic Diseases
Here’s how I make it…
I like to get about six quarts, so I usually double the recipe. Also be sure to use organic whenever possible.
I bunch of celery
1 bunch of parsley
1-2 pounds of potatoes. I’m using Japanese sweet potatoes. They are so delicious!
1-2 pounds of tomatoes
2 large onion
About 6-8 cloves of garlic
Chop it all up into a pan. I like to peel the potatoes and garlic.
For the leeks, you really need to chop up any green that you use and then rinse. There’s always dirt in the layers. This is personal preference, but you never know what’s in the layers if you don’t chop them first. You can see all the dirt in these organic leeks below.
Just give the chopped up leek a good spray. I like to use most of the leek, but I do cut off about 1/3 of the green ends.
Fill up your pan until everything is chopped.
Then add water just to cover the vegetables. I ended up adding a garnet yam that needed to be used.
As soon as it boils, turn it down and simmer it for about 1 1/2 hours.
Let it cool a bit. Then you can transfer it to your blender and blend it in batches.
Blend it up until smooth. What’s nice about the Vitamix is that you can put it in hot if you want to. It can handle super hot liquids!
Continue reading “Wednesday’s Breakfast and a Book – Hippocrates Soup – Watching Glass Shatter by James J. Cudney”