|Bonito/Kombu broth with beets and other vegetables to detoxify|
Who is Dr. Cowan and what is his advice about Radiation exposure?Dr. Cowan is a wise anthroposophical doctor and principal author of The Fourfold Path to Healing. Dr. Cowan practices in San Francisco, California and his March 17th newsletter was giving general advice about ways to help the body deal with any potential increased radiation exposure. His comments discuss the benefits of naturally fermented miso, sea vegetables like kombu, beets, greens, good fats and lacto-fermented vegetables in helping the body detoxify after radiation exposure. He also talks about simple steps such as taking epsom salt baths every few days to help aid the body's elimination channels.
A Soup Recipe with Detoxifying Ingredients
So my inspiration for this soup was to combine as many radiation reducing foods as possible into a tasty soup that will be good for all of us. Even if your area is not experiencing excess radiation, we can all eat this to join in solidarity with the people of Japan.
Radiation Reduction Soup Ingredients:2 quarts filtered water
6 pieces kombu
1 cup bonito flakes
1 - 2 tbs coconut oil
1 green pepper
2 garlic cloves
1-2 tbs of grated fresh ginger
a handful of tatsoi greens
a few tbs of coconut cream
How to make the soup:Make the broth first
I started by making a simple kombu/bonito broth by taking two quarts of filtered water and putting 6 pieces of kombu into the water and letting it reach a full boil. After the boil, I reduced the heat and put in 1 cup of bonito flakes and let that steep for about 1/2 hour.
Next, Saute' the veggies
Meanwhile, in another pan I took 1- 2 tbs of virgin coconut oil and saut'eed 1 diced green pepper, 2 diced beets and 1 diced zucchini. I also added 2 garlic cloves chopped and a handful of tatsoi greens cut chiffonade style.
Mix everything together
I then strained the kombu/bonito broth and put the strained liquid in with the vegetables. I reserved a small amount of liquid to mix with a heaping tablespoon of naturally fermented miso and then mixed that into the main soup mixture. I added the ginger and salted/peppered to taste and then added a few tablespoons of coconut cream to add a rich background flavor. And for one more detoxifying boost, add a little sauerkraut or fermented veggies to the mix as you serve the soup.
How does it taste?I had a little taste tonight and I enjoyed it quite a bit; so to my taste it is GOOD and GOOD FOR YOU... the best combination of all. I expect it to be even better after a few hours and the flavors can get more properly acquainted. May this soup help all of us to let go of the toxins in our world, whatever they may be.
Also posted at Real Food Wednesday by Kelly the Kitchen Kop
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