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            "Natural forces within us are the true healers of disease" — Hippocrates
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Soup Remedies


Beef marrow soup

This soup enhances the immune system and strengthens the bones. It is great for growing children and the elderly. People who are recovering from a serious illness or surgery can also benefit from the strength that this soup gives.

Make sure the beef bone is of trustworthy source, free range and antibiotic free. And do eat the marrow, please. Mash it into the soup or spread it on toast with salt and pepper.

Some people are squeamish, but the marrow is packed with the best protein, minerals including calcium, and fat that nourishes your nerves. It also helps you generate red blood cells and supports your immune system.

  • 1 beef marrow bone (the center portion of the leg, not the knuckles on the end)
  • 6 cups organic beef broth
  • 1 tbs. apple cider vinegar (the vinegar will leach minerals from the bone into the soup and will boil off so you won't taste it when it's done)
  • salt and pepper to taste
  • 1/8 tsp chili pepper
  • 1 small onion, diced
  • 1 small bulb garlic pressed

Boil, then simmer for 30 minutes. If the soup is frothy, remove the foam. Remove the bone and push out the marrow onto a plate. Mash the marrow with a fork and return it to the soup. Then add the following to the soup:

  • 4 medium carrots, sliced
  • 1 medium parsnip, sliced
  • 2 stalks celery, sliced

Continue simmering for 10 minutes. Then add:

  • 5 sprigs parsley, minced
  • 5 sprigs cilantro, minced

Raise heat until soup returns to boil and immediately remove form heat. Put minced chives on top. Portion uneaten soup into freezer containers.

Antioxidant green tea - photo by Agnes

Green tea is full of antioxidants and it helps
stimulate the immune system.

Soup for colds and flu

This helps bronchi & lungs--a great winter soup recipe to ward off chills. It's loaded with vitamins and minerals and the cilantro removes toxins.

  • 28 oz. chicken broth
  • 2 medium carrots
  • 2 medium parsnips (very good for lungs)
  • 1 bulb garlic (15 cloves or so)
  • 5 sprigs parsley, minced
  • 6 sprigs cilantro, minced
  • 1 tsp. mint leaves, minced
  • 1 tsp. sweet basil leaves, minced
  • 1 tsp. lemon pepper
  • 1 tsp curry powder
  • 1/4 tsp chili pepper

Boil, then simmer for 30 minutes. Take a cup of soup at the beginning of each meal, up to three times per day. If soup is too spicy, dilute it at first with chicken broth until able to tolerate spices.

 

Chicken soup

Chicken soup, the original cold medicine

This rich chicken soup is not only medicine for colds and flu's, but also builds bones and helps achy joints. The vinegar leaches calcium and other minerals from the bones, and cartilage building calcium fluoride from the chicken feet. The vegetables provide vitamins and minerals, carrots for better vision on short winter days, the garlic and parsley help the immune system.

  • 1 medium whole chicken-organic, free range or kosher
  • 3 quarts of filtered water or chicken broth
  • 4-6 tablespoons of sea salt
  • 2-4 chicken feet (optional)
  • 8 organic carrots
  • 6 stalks of organic celery
  • 2-4 organic zucchini
  • 3 medium-sized organic white or yellow onions
  • 1 tablespoon apple cider vinegar
  • 1 tsp grated ginger
  • 5 cloves of garlic
  • 5 sprigs of parsley (added 10 minutes before the soup is finished)

Fill a large pot with 3 quarts of water. Add sea salt and apple cider vinegar (this will leach minerals from the bone into the soup and will evaporate so you won’t taste it).

Fill pot with chicken, vegetables, and other ingredients and bring to a boil. Lower heat and simmer for 2 hours or until chicken falls off the bone.

Add parsley 10 minutes before soup is finished. Remove chicken from the bones and add chicken meat back to the soup. Discard bones.

Ghee – clarified butter

In Ayurvedic medicine (India) ghee is considered to have healing properties.
It is great for cooking because it has a rich buttery taste and high smoking temperature and thus is not damaging to your body. Ghee is antimicrobial and does not require refrigeration like other fats.

  • Yields: 1½ cup (375 ml)

  • Ingredients: 1 lb (450 g) unsalted organic butter

Melt the butter in a heavy saucepan over moderate heat. Simmer uncovered and undisturbed for about 45 minutes, or until the milk solids in the bottom of the pan have turned golden brown and the liquid butter on top is transparent.

Strain the butter through a strainer lined with linen or four layers of cheesecloth.
If there are any solids in the ghee, no matter how small, strain it again until perfectly clear.

Let ghee cool for 10 minutes, then pour into a glass jar and seal tightly. (Do not pour into glass while hot or it will crack the glass).

Ghee may be kept at room temperature for several months; or almost indefinitely if refrigerated. It will congeal if refrigerated, and so must be warmed before using if liquid ghee is called for. I keep mine on the countertop and it never spoils.

 

 

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