Serves: 2 quarts (a bowl daily for a week or 2 is recommended for health benefits)
4 medium zucchini, ends discarded and zucchini sliced into rounds
1 pound string beans, ends trimmed (frozen okay)
2 stalks celery, chopped
1-2 bunches parsley (flat-leaf or curly), tough stems removed (you can freeze the stems for stock making)
4 cups water
Place all ingredients in a pot and bring to a boil. Skim any foam on the surface, lower the heat and simmer, covered until the vegetables are tender, about 15 minutes.
Puree soup in the pot with a handheld blender or in a blender in batches.
“This soup is nothing new. In fact, it has been around for decades, invented by a doctor named Bieler. The soup is vegan and all vegetable-based. It is not a culinary soup in the sense that it is so delicious that you would want to serve it to your friends at your next dinner party, but more of a medicinal soup. It tastes absolutely fine though, just a little bland.
According to Sally Fallon in her book Nourishing Traditions, Dr. Bieler felt that this combination of vegetables was ideal for restoring acid-alkaline and sodium-potassium balance to organs and glands, especially the sodium-loving adrenal glands which suffer under stress. The broth is also supportive for liver function — recall that the liver is our detoxifying organ. Bieler’s broth is highly recommended for those under stress or suffering from stress-related conditions.” Pamela Salzman
In a medium saucepan on medium-high, add quinoa and almond milk. Bring to a boil and swirl in peanut or almond butter. Cover and reduce heat to low. Cook for 13 – 15 minutes, until quinoa is tender and almost all liquid is absorbed. Remove from heat and keep covered.
In a separate saucepan, while quinoa is cooking, cook strawberries and maple syrup on medium heat for 3 minutes. Mash berries with a fork and add chia seeds. Reduce heat to low and stir occasionally until thickened. Remove from heat and keep warm.
Stir quinoa with a fork and divide between bowls. Swirl in strawberry mixture and top with dates and almonds. Top with a splash of almond milk.
Yields: 2 servings (may be prepared vegan and gluten-free)
Golden milk (This version is a bit spicier than the Turmeric Latte recipe posted alone. May also use that recipe in place of this one.)
1 tablespoon honey, more to taste
1 teaspoon ground turmeric
1⁄4 teaspoon ground ginger
1⁄4 teaspoon ground cardamom
1⁄4 teaspoon ground cinnamon
2 tablespoons boiling water
2 cups plant based milk
pinch of black pepper
1 & 1/3 cups old-fashioned rolled oats (gluten-free if desired)
2 tablespoons chia seeds
2 tablespoons hemp hearts
1 & 1⁄2 cups golden milk (above)
Fresh fruit and honey, for serving
In a medium bowl, combine the honey, turmeric, ginger, cardamom and cinnamon. Stir to combine, then stir in the boiling water to dissolve the honey. Stir in the milk. Taste, adding more honey if desired.
Combine oats, chia, and hemp seeds in a glass jar, stir to combine. Pour the golden milk into the jar and stir to combine. Chill overnight or up to 3 days. To serve, top with fresh fruit and honey, if desired.
Preheat oven to 350 degrees F. Spray 8×11 or 9 inch baking pan with nonstick cooking spray.
Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
Measure out just 2 1/2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, salt and spices; set aside.
In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan and bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. After baking cool for 10 minutes on wire rack. Cut into bars.
Notes: Bars can be frozen. Simply bake, cool, cut; store in ziploc bag. Reheat individually for 30 seconds in microwave.