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
½ cup (or less) non-dairy milk alternative (coconut, soy, rice, almond, etc)
1 tsp vanilla extract
1 or 2 frozen bananas
12 ounces frozen strawberries
Directions (these are for a Vitamix, modify for a regular blender…you will need a strong blender!)
Add ingredients to blender in the order listed, keeping the cap of the lid off. Set to frozen dessert setting, turn on, and use the tamper to push the frozen fruit down towards the blades.
If you don’t have a frozen dessert setting, pulse several times to break up the bananas and strawberries, then turn on and run for a few minutes, stopping occasionally to scrape down the sides of the blender.
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.