Tuesday, October 30, 2012

Blood building soup

Yield: 2 quarts of broth (strained); about 8 servings.

Neem's Amazing Blood Building Soup
"Healing Tonics" by Jeanine Pollak

I've been making this recipe for close to 20 years now and have seen it miraculously cure colds overnight and help people sail through stressful times.. It's like a new lease on life when you're at your energy's end. Since its easy to make, I encourage you to make a big batch and freeze some for later use.

5-7 fresh beets, chopped
2-3 carrots, chopped
1 onion, chopped
Several cloves of fresh garlic, chopped
1/2 c. toasted buckwheat (Kasha)
1/2 c. lentils
1/4 c. dried or 1/2 c. fresh nettles
1/4 c. burdock root
1 4-inch piece of Kimbu or Wakame seaweed
1 T. dill weed
1 T. dill seed
1 T. caraway seed
Miso or Tamari to taste
Fresh lemon juice or Balsamic vinegar to taste.

Place all ingredients except miso, lemon and vinegar in a large soup pot. Cover with 4 quarts of water.

Bring to a boil and stir well. Lower heat and simmer, covered, for 2 hours.

Turn off heat, and allow soup to cool for 1-2 hours.

Strain and reserve broth. Season the broth to taste with tamari or miso. Add a few dashes of lemon juice or balsamic vinegar, as desired.

To Use: Drink freely as needed to nourish and build the blood, enhance energy, and ward off colds and flu. NOTE: Many people seem to want to eat this soup unstained, rather than just drinking the broth. While most of the minerals from the vegetables are cooked into the broth itself, it's fine to consume it either way.

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