In winter we naturally want more warming foods. To keep our bodies warm, we need more protein, sea salt, and more high quality saturated fats (like coconut oil, butter and ghee) and flax seed oil. Soups are very popular, and here are two we know you will love.
English Pea Soup
- 2 Tbs. coconut oil or butter
- 1 onion, diced
- 1 bay leaf
- 3 leeks (white part only), diced
- 1 cup celery (including leaves), diced
- 1 small head lettuce (Boston or leafy)
- 2 sprigs parsley
- 4 cups water
- 3 cups frozen or fresh peas (2 cups + 1 cup)
- 1 tsp. sea salt
- Herbamare to taste
- Sauté onion and bay leaf in coconut oil until translucent.
- Add leeks, celery, lettuce and parsley and saute until tender.
- Add 2 ½ cups water and 2 cups peas. Cover and simmer until peas are very soft. Blend in blender.
- Meanwhile, simmer 1 cup peas in 1½ cup water with ½ tsp. sea salt until peas are tender. Add to puréed soup.
- Add ½ tsp. sea salt and Herbamare to taste.
- Simmer 10 minutes and serve.
Note: Cooked peas become starchy. Eat this as an entre with non-starchy vegetables. Also delicious as a chilled summer soup.
Sea Bass Soup
This soup makes a great hot weekend brunch dish.
Ingredients : serves 2
- ¼ - ½ tsp. sea salt
- 1 strip kombu
- 2-3 dried shitake mushrooms
- ½ tsp. coconut oil
- ½ lb. fresh sea bass, cut into bite-size chunks
- 3 slices each of diakon and carrot, cut into bite-size chunks
- In a shallow pan or stock pot bring 3" filtered water to a simmer.
- Add sea salt, kombu, shitake mushrooms and coconut oil.
- Cover and let simmer for 30 - 40 minutes. The medicinal properties and the minerals of the kombu and the shitake mushroom are now in the broth.
- Add sea bass and chunks of diakon and carrot if desired. Cover with lid and continue to simmer approximately 10 minutes. Remove from heat and let sit covered to finish cooking.
Note: Even if you are taking mineral supplements, yeast growing systemically throughout our body consume minerals faster than we can take them in. If you suffer with candidiasis, chances are you're slightly anemic and very deficient in other minerals as well. This is why your body is too acidic. You'll want to eat minerals each day. You can get them in ocean vegetables like the kombu found in this recipe. High quality sea salt, (like our celtic salt) is another good source.
Eating minerals every day is not enough. We need to make sure they stay in our body. Saturated fats are the key. Saturated fats actually hold minerals in the body. We recommend that you do all your cooking in organic, food-grade coconut oil. Coconut oil does not cause cholesterol problems as we've been told. It is rich in caprylic acid (an anti-fungal) and lauric acid (an anti-viral) Learn more about this in our best seller, The Body Ecology Diet.
An enzyme with HCL and pancreatin is best for supporting your digestion of this protein meal.