Monkey balls I say! Is it really September tomorrow?
What? What on earth was that??? Oh my, it was the cool fall breeze blowing in.
I am not happy about this my friends. Not happy at all. But I will learn to embrace because fighting against what we cannot change is a massive waste of energy, totally futile and rumour has it, also causes suffering beyond the crap-olla event itself.
So then, on the bright side, with the cooler temps, we get awesomely fashionable layered outfits, less frizzy hair and amazingly hearty, beautiful and nutrient power packed root veggies.
And then we get to experiment making the most amazingly superpowered soups there ever were. Using my very fave of the fave superfoods too!
At the market last week, one of my favourite organic veg sellers had bags of mixed seasonal vegetables available. Given that I rarely need a whole bunch of radishes, carrots, turnips and the like, I loved this chance to pick up a cocktail of seasonal goods- ideal for brewing up a pot of soup, making a stew or even juicing.
In the Spring, I applied to give a talk at a great big raw foods conference and looks like I didn’t make the cut. My cooking demo was going to be on how to integrate raw superfoods into the most amazing cooked, warming meals. Sometimes we need more than a cold mix of weird stuff thrown in a blender. (Not that I don’t also love a great smoothie!)
If you have done my Green Smoothie Cleanse, you likely have a lot of superfoods kicking around that you’re wondering how to use- outside the blender.
Now some people are suspect of these ‘new’ superfoods like goji and maca, but the truth of the matter is that these aren’t new at all. They are ancient power foods from other cultures and have been used far longer than blenders have been around. In many cases, they fall into the herb, or medicine category and as such, are used for super healing.
I have been experimenting for some time on how to get these superfoods into my diet in concentrated and traditional ways. This amazing soup broth is one such way. And was so easy too!
For goodness sake, we are now certain that no matter how convenient, instant soups mixes are no longer an option.
Meghan’s Superfood Soup Power Broth
6-10 cups of your fave veggies (for this soup I used 1 onion, 4 cloves garlic, 3-4 carrots, 3-4 turnips, some radishes, garlic scapes, a few small sweet peppers, and beets)
2 inches fresh ginger root
2 tsp turmeric
2 Tbs gogi berries
1 tsp Reishi powder
some chaga mushroomsea salt and cayenne to taste
4 dropper fulls of Ocean’s Alive Marine Phytplankton
1-4 drops of lemongrass essential oil
- In a large pot, place all your veggies, cut up into bite size pieces, garlic, ginger, maca, goji, turmeric, reishi, and chaga.
- Fill with water just until vegetables are covered.
- Bring to a boil and then simmer over medium heat for 2 hours.
- Using your Nut Sack or Sieve, strain out the veggies, berries and herbs until you are left with just the broth.
- Add sea salt and cayenne to taste.
- Just before serving, add 4 dropper full squirts of the Ocean’s Alive Marine Phytplankton and the lemongrass oil, or save this and just add to each bowl individually as it’s served. You don’t want to heat/cook the Ocean’s Alive.
Traditional Chinese Medicine (TCM) believes goji berries can enhance immune system function, improve eyesight, protect the liver, boost sperm production and improve circulation, among other effects. They act on the liver, lungs, and kidneys and enrich yin.
Maca has been harvested and used by humans in the Andean Mountains for centuries. It is used to help reduce or better adapt to stress, enhance libido, support thyroid health, prevent cancer and help relieve pain.