Well, it's back to reality today after having two weeks off for the holidays. Ravi and I definitely had fun in December with parties and travel, but I’m a homebody at heart. A creature of habit who is actually excited to get back to my daily routine and healthy eating.
January is a month of resolutions, diets, and detoxes. You'll see those buzz words a lot. Personally, I’m not a fan of any of that. I believe in reflection, giving thanks at the end of the year, and always striving for more good. I’ve tried juice cleanses and extreme diets, but they leave me feeling hungry and defeated. What works for me is not starving myself, eating even more fruits and vegetables, and cutting back on the sugar. It’s simple and sustainable.
One way I easily up my vegetable quotient is with a healing, nutrient dense soup called Bieler’s broth. According to Sally Fallon in Nourishing Traditions, Dr. Henry Bieler believed that proper nutrition was key to healing from within - that it was imbalances and toxicity in our body that caused sickness rather than outside factors. His broth is a rich supply of sodium and potassium, which work to alkalize the body and support proper liver and adrenal function. The addition of ghee not only makes the broth more satisfying, but also aids in nutrient absorption, provides essential vitamins and fatty acids, and helps decrease inflammation.
To be perfectly honest, this soup is a little bland, but I find it very comforting to sip on cold winter days and exactly what my body needs to heal this time of year. I make one batch every week and have it for my morning or afternoon snack.
Note: As this broth is for healing, it’s very important to ensure the produce is organic if at all possible.
4 medium zucchini, sliced into rounds, ends removed
1 pound green beans, ends trimmed
2-3 stalks celery, chopped
1 medium bunch parsley, leaves only (the stems won’t break down)
1 tsp. sea salt
1-2 cloves garlic, smashed
Organic virgin coconut oil
In a large stock pot, add 4 cups of filtered water and all of the vegetables except the parsley. Bring to a boil and then simmer for 12-15 minutes until just tender. Add the parsley and puree until smooth. I like using my immersion blender for this as it’s less clean-up, but you can also divide the veggies and puree in a regular blender as well – adding a handful of parsley to each batch.
This broth keeps well in the refrigerator for 3-4 days.
Reheat on the stove and add a teaspoon of coconut oil per serving.