Friday, June 1, 2012

Big Batch of Anti-Cancer Soup


Hola! This particular anti-cancer soup is cooked in a large batch (approximately 5 quarts) so that I don't have to cook for every meal over the coming gardening week.  So much to do, so little time!
Dr. Joel Fuhrmann  (author of "Eat To Live" and other hygienic health books) suggests that if we eat a bare minimum of visible fats and consume something from each of the following food groups daily-- GREENS, ONIONS, MUSHROOMS, BEANS and BERRIES, and SEEDS (the acronym: GOMBS), then we will have gone a long way towards preventing various cancers because of the anti-cancer properties of these plant-based foods.  The following tasty soup recipe contains the GOMBS formula in:

Greens: Celery, Collard Leaves
Onions: Onion, Garlic, Leeks
Mushrooms: A dehydrated mixture of various cultivated and wild mushrooms
Beans: Lentils
Seeds: Lentils(?) Brown Basmati Rice (?)


Ingredients: (I use Organically-grown-- check the Dirty Dozen to decide if you want to buy them organic or just regular-take-your-chances)
  • 5 ribs Celery, chopped
  • 2 medium onions, chopped
  • 1 bunch of Collards
  • 4 Garlic bulbs
  • 1 Leek, washed well and chopped in 1" rounds
  • 1 C. chopped Carrot
  • Bag of dried mixed mushrooms (about 1# when hydrated)
  • 1 C. Lentils
  • 1 C. Brown Basmati Rice
  • 1 T. Coconut Oil
  • Fresh Rosemary
  • Sea Salt
  • Fresh-ground Pepper
  • Miso
METHOD
  • Cover the Lentils with Water and boil.  Turn the heat down to Low and put a lid on.  Simmer until tender (about 15 minutes-- better check).  Set aside.
  • I use a package called Mushroom Medley.  You can use a similar variety of fresh mushrooms, or just something like oyster or crimini  Regular button mushrooms do not contain sufficient antioxidants.
  • Cover the Mushrooms with hot water and let sit for about 30 minutes.  Continue on with soup...
  • Cut up the Veggies: Leek, Celery, Onions.
  • Sauté in 1 T. Coconut Oil
  • Add in the carrots!  Add in about 5-6 Quarts of Water and 1 C. Brown Basmati Rice.
  • Pour mushrooms into a collander with a coffee filter on it.  Keep filtered "soak water" and add to soup. Rinse off the mushrooms and add them to the soup also
  • Chop up the Collards and add it with the Rosemary to the Soup and Yes, my collard leaves have 'bug holes'-- they are organic and bugs see them as safe enough to munch on-- safe for you and me too
  • Let the soup boil, and then turn down to LOW and simmer for about 50 minutes or so.  You can add salt and other seasonings that you would like to add (make sure they don't have MSG in them!)  When the veggies are all tender I whirl up about 1/2 of the soup in my blender, and add it back to the regular soup.
  • Have yourself a bowl of the chunky soup.  I usually stir in a spoon of Miso (per bowl) and grind Pepper on top.  Mmmm... (and healthy too!)