Energizing Bieler's BrothI love sauntering in the New Year—with the Christmas holiday cheer and snowflakes still kissing my cheek, and it brings a renewed spirit wherein I find the determination and energy to recommit to all those good and healthy resolutions that I aim to keep.
Bieler's Broth can help us pave the way to feeling our best, nourishing our overladen holiday-fare digestive tracts, and energizing our worn-out, depressed, vital organs.
I haven't written in awhile and there are reasons. I had a setback regarding my health mid-October which landed me in the hospital for two days. (It's insanity what they charged me, but that's another topic I'm not delving into at this moment.) Over two months later, after a fall-out of "woe is me" and stress induced adrenal fatigue, I'm kicking-in health-wise, and gearing up for some serious goal setting for 2013.
Yes, I'm writing up my list of goals and priorities this week and I'm going to be sharing some of my overall and weekly goals here while following the Health Habit linkup and weekly Facebook Party Hop sponsored by Teachers of Good Things starting January 1st, 2013.
Will you join us? Check back after the 1st.
Today's invigorating recipe comes from the politically incorrect, real food bible: Nourishing Traditions by Sally Fallon. It was created by Henry Bieler, M.D., "for fasting, for energy, and for overall health." While Nourishing Traditions is not a raw-foods-only resource, it's a treasure for anyone seeking honest, healthy living . . . like our grandparents and descendents of old perhaps prepared food, cooked, ate, and lived.
Ready for the Pot.
I've modified the recipe just a little to my liking. I didn't want the soup overcooked and some people advise to steam the veggies instead of boiling.
- 4 medium zucchini (sliced)
- 1 pound string beans (cut ends)
- 2 stalks chopped celery (with leaves)
- 1 bunch parsley (stems removed)
- Fresh herbs such as thyme or tarragon tied together with string (optional). I used dried basil, garlic, and tarragon and left it in the soup.
- 1 quart filtered water or organic chicken stock—I like the chicken stock.
- Sea salt to taste
Ready to Blend
- Put zucchini, string beans, celery, herbs and water/chicken broth into a large saucepan and boil about 10 minutes until the veggies are bright green.
- Remove from heat and add the parsley.
- Blend using a high powered blender, to your preferred consistency. I like it on the lumpy side and not too processed. The original recipe says it's optional to add a tablespoon of whey to each cup of soup before serving (I did not do that), and then season with sea salt as desired.
It Will Energize You!
Here are two links that will provide you with more information on Bieler's Broth: