Bieler's Broth- Named for Dr. Bieler, served this alkaline soup to cancer patients in his Escondido clinic during the 1970's. It's still going strong...
In a soup pot, use organic vegetables when possible:
6-8 cups filtered water
3-4 large zucchini
3-4 stalks celery
2-3 cups green beans
1 bunch parsley
Simmer all vegetables, except parsley, in the filtered water until soft. Use hand blender or blend in regular blender with small batches until puréed and smooth, adding the uncooked parsley at the end. This soup is an alkaline food that can be used for fasting, hot or cold. If you prefer to dress it up, get creative: Split the water with bone broth, add a few tablespoons of ghee and/or top with a soft boiled egg or piece of boiled chicken.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 123 kcal
Author Bites of Wellness
What You Need
If the yogurt develops a pink or grey discoloration on its surface, that means it has been contaminated with bad bacteria. Throw it away and do not eat it!
Thickener-free coconut yogurt: The night before making the yogurt, chill the can of coconut milk. Do not shake. Open the can of chilled coconut milk and scoop off the top layer of cream, leaving behind the liquidy coconut water below (you can discard the water or use it for making smoothies or cooking oatmeal). Add the probiotics and continue making the yogurt as directed.
Making extra-thick coconut yogurt:
→ Scoop about 1 tablespoon of the fermented yogurt into a small bowl and stir together with 1 teaspoon ground psyllium husk. Pour back into the jar and stir together well.
→ Stir 3 tablespoons of chia seeds into the jar of fermented yogurt. Chill for 4 hours until thickened.
→ Transfer the yogurt to a strainer lined with cheesecloth and set over a bowl. Allow to strain overnight, just like when making Greek-style yogurt
Good luck! Let me know how it goes:)
Preheat oven to 450°. Toss potatoes, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35–45 minutes.
6 T. extra virgin olive oil
2 T. balsamic vinegar
2 T. honey
1 T. fresh lemon juice
1 garlic clove, crushed
1 tsp. coarse grain mustard
1 tsp. dried lavender flowers
1. Whisk all ingredients together. Let stand for 30 minutes to allow the flavors to meld together.
2. Whisk again and serve. Store in a container with a tight lid in the refrigerator for up to a week.
SERVES: Makes 8 cups or 2 Litres
NOTES: I cook a diced zucchini in this soup to make it a little extra bit creamy, but if you have cooked white or navy beans on hand, you could throw 3/4 cup of them into the soup right before you purée it for a similar texture and extra protein.
1 teaspoon whole cumin seeds
1 teaspoon whole coriander
1 teaspoon coconut oil
1 large or 2 small-medium shallots, diced (about ¾ cup diced shallot)
1 medium zucchini, chopped
1 bunch of celery, chopped (about 4 cups chopped celery)
1 medium apple, peeled + chopped
3 inches fresh ginger root, peeled and chopped (roughly 2 tablespoons)
6 cups vegetable stock
sea salt and ground black pepper, to taste
4 cups chopped and packed greens (I used kale and a bit of chard)
1 14-ounce can full fat coconut milk
juice of 1 lime (about 2 tablespoons)
FOR TOPPING THE SOUP:
cooked brown rice
cooked lentils or chickpeas
sliced ripe avocado
extra coconut milk
olive oil or chili-infused olive oil
chopped basil or chives
Heat a large, heavy pot over medium heat. Add the cumin and coriander seeds to the pot and toast in the dry pot until fragrant, about 1 minute. Remove the spices from the pot and grind them to a powder. Set aside.
Drop the coconut oil into the pot and let it melt/heat up for 30 seconds. Add the shallots to the pot and cook, stirring frequently, until soft and translucent, about 3 minutes. Add the zucchini, celery, and apple to the pot and stir. Add the ginger, ground cumin and coriander to the pot and stir to distribute the spices among the vegetables.
Add the vegetable stock to the pot and stir. Season with salt and pepper. Bring the vegetables and broth to a boil and then simmer, stirring here and there, until the zucchini is very tender, about 10 minutes.
Add the chopped greens and coconut milk to the pot and stir to mix. Keep simmering and stirring until the greens have wilted and are bright green. Remove the vegetables and stock from the heat.
Puree the soup with a stick blender or in batches using a blender. Return the pureed soup to the pot and bring it to a boil. Stir the fresh lime juice into the soup and adjust any other seasoning. Serve coconut green soup hot with any garnishes you like.
Add a teaspoon of Dr.Cowan's Garden Perennial Greens Powder