Adrenal Recovery Soup
from Dr. James Wilson, author of Adrenal Fatigue: 21st Century Stress Syndrome
16 oz. green beans (fresh)
1 cup chopped celery
1 bunch of kale
1 zucchini, sliced
1 medium red onion
1 cup tomato juice (homemade or in glass container)
1 cup spring water
1 tsp. paprika
6 cups homemade chicken broth
fresh cracked pepper and pink or gray sea salt to taste
Simmer all ingredients for approximately 20 minutes, or until all vegetables are soft. Add ghee, raw egg yolk or, after soup is cooled, homemade sauerkraut.
2 eggs yolks
2 whole eggs
1 tablespoon of mustard (or to taste)
fresh lemon juice (to taste)
appx. 2 cups olive oil, coconut oil, cold pressed sesame oil, bacon fat
Blend ingredients on slow setting. While still blending slowly drizzle in extra virgin olive oil. Mixture should noticeably thicken while adding olive oil. If you’d like a thicker mayo, use equal parts coconut oil or bacon fat, olive oil, and sesame oil.
Slow Cooker Oxtail Soup
from Wood Tiger Acupuncture in San Francisco, CA
Oxtail, approx 2 lbs
Bone-in roast, approx 2 lbs (any beef you like – beef, lamb, pork, goat)
Make sure you have about 4-5 lbs of meat total
Any veggies you have on hand (carrots, celery, onions, leaks, kale, beets, turnips, potatoes, etc)
Any herbs you like (thyme, rosemary, peppercorns, bay, etc)
Vinegar (I like apple cider, but any kind will do.)
Brown the meat on all sides in a skillet on the stove top. Arrange the meat on the bottom of your slow-cooker and sprinkle sea salt over it.
Chop hard veggies into large pieces and arrange in the slow-cooker on top of the meat.
Chop any greens you are including into small pieces and throw in as well. (If you prefer, things like carrot greens can be tied in a bunch with cooking twine, placed on top of everything, and removed before serving.)
Add your herbs, a cup of water, and a splash of vinegar.
Set to cook on low for 8 hrs.
Monica’s Turkey Stew
from Monica Corrado of Simply Being Well
4 cups turkey reserved from turkey stock, chopped up, bones removed
3 quarts turkey stock
1 cup wild rice (omit if grain free or use brown rice or a combination)
1 can whole peeled tomatoes, crushed through my fingers (like my Grandmother used to do when making pasta sauce…and my Mother and I still do!)–get a BPA free can or a glass jar if possible.
3 large carrots, diced (dice will make it easy to eat from a spoon)
1 medium zucchini, diced (can add more)
1 medium onion, minced (can be yellow or red, or replace with equivalent of leeks if you wish)
3 celery ribs, minced
1 can black olives, olives drained and cut in half (can also use green olives if you prefer)
fresh thyme, 3 sprigs plus 1-2 tsp dried
1T dried basil, more if desired
Celtic salt to taste
freshly ground black pepper to taste
First, add the wild rice to the stock. I like to use a 5 quart Dutch oven, but if you are going to add the additional stock, use an 8-10 quart stock pot. Bring to a boil, skim and discard scum. Lower heat to a simmer. Cover and cook about 40 minutes. After 40 minutes, add vegetables. Bring back to a boil. Lower heat, cover and cook about 20 minutes.
After 20 minutes, taste to be sure vegetables are tender. Add tomatoes and black olives (omit if you don’t like olives), salt and pepper and reserved turkey. Stir. Cook to warm through.
Ladle into bowls and add a tablespoon of creme fraiche to each bowl just before serving. (You may also choose to add yogurt, cultured buttermilk, sour cream, ghee or butter instead of creme fraiche. All of them taste delicious, and all of them help your body easily absorb the nutrients in the soup!)
Oh, and BTW, mix up your veggies, folks! Use what you have! I often add mushrooms if I have them, chopped up chard (add chard when you add the turkey so it doesn’t cook too long and get mushy), potatoes if you eat them, turnips, parsnips, etc etc etc. Mix up the spices for different flavors, too, depending on what you like.