Stinging Nettle Soup

A nourishing and healing soup made in under five minutes that is sure to delight everybody’s taste buds.

1 lb fresh wild stinging nettle leaves, stems removed*
4 cups organic homemade bone and marrow broth (recipe on website)
1 fresh organic garlic clove
3 whole organic non-irradiated allspice berries
Celtic salt to taste
fresh organic lemon juice to taste

optional: organic hemp seeds cream

Blend everything in a high speed blender (like Vitamix) until all ingredients are combined and enjoy fresh.

suggestion: add hemp seed cream before serving

Hemp seed cream: hemp seeds, garlic, lemon juice, Celtic salt. filtered water and white pepper - blend all ingredients at high speed to a sour-cream consistency and add more water if necessary.

* use gloves to avoid stinging your hands. Once the stems are removed and the fresh nettle leaves are well blended, the nettle mixture will be safe to eat.

note: juicing Nettle leaves into a green juice is another amazing way to enjoy these powerfully nutritional plants.

Emerald Soup

The color of this healthy soup is just beautiful. It is a bright emerald green. It’s made with wholesome foods to fuel your body. When you eat better you feel better. The quality of your food matters - pick organic and the freshest foods available.

6 cups hot organic homemade beef bone marrow broth (recipe on website)
3 organic garlic cloves
3 cups fresh organic broccoli, chopped coarsely
3 organic scallions, chopped coarsely
1 organic mustard green leaf, chopped coarsely
fresh organic mushroom, chopped
organic cilantro leaves, chopped
1 organic lemon, juiced
Celtic salt and black pepper to taste

Carefully blend in a high speed blender (like Vitamix) the hot beef bone marrow broth with garlic, broccoli, scallions, mustard green leaf, salt and pepper. Blend until everything is smooth. Adjust salt and pepper to taste. The hot bone marrow broth will “steam” the broccoli to perfection to help your body absorb all of the phytonutrients.*

Place in a bowl. Decorate with chopped mushrooms and cilantro and add fresh lemon juice. Enjoy right away.

*  As the name implies, phytonutrients are nutrients in plants (phyto = plant). They're concentrated in the skin of many fruits and vegetables, and are responsible for their color, scent and flavor. They are thought to be a plant's immune system.

Rawzpacho

A twist on the popular Gazpacho, this is a very tasty blend of raw fresh veggies, herbs and spices that is done in no time.

4 heirloom organic tomatoes, chopped
1 -2 organic garden cucumber, chopped
2 organic garlic cloves
1 organic white onion, chopped
1 organic red pepper, chopped
1 organic fennel bulb, chopped
1 organic lemon, juiced
2 tablespoons organic cold pressed olive oil
2 tablespoons raw organic apple cider vinegar with mother*
1 teaspoon Celtic salt
1 inch organic fresh turmeric, peeled
1 teaspoon black Hawaiian lava salt
1/3 teaspoon black peppercorns
1/4 teaspoon organic chili powder

Optional:
chopped organic herbs: chives, mint, basil, thyme, parsley, oregano, dill and/or cilantro
fine chopped organic cucumber and fennel
avocado slices

Blend everything in a high speed blender (line Vitamix). Pour into a bowl and add garnishes and serve at room temperature.

* raw and refined apple cider vinegar that still contains the culture of beneficial bacteria (mother) that turned the apple cider into vinegar through secondary fermentation.

Traditional Chicken Soup with Chicken Feet

This is a very old Transylvanian recipe, passed down through many generations and a staple in many kitchens. One can’t say enough about this broth’s health benefits. Try it and see how your body thrives on this natural collagen.

The key is to use the best and freshest organic ingredients and to use lots and lots of patience simmering the chicken bones (and feet) to extract the collagen. During cooking, collagen undergoes hydrolysis (a chemical reaction in the presence of water) that converts it into gelatin. Gelatin is the most prominent nutrient in this broth.

This soup is not just a terrific healing soup, it’s lip smacking delicious! You can have it everyday for lunch. Serve it with a slice of fresh organic lemon.

 Using a stove top glass pot with a glass cover will avoid any mineral contamination and allows one to see the beautiful bubbles and reactions going on inside the pot.

1 whole organic, pasture raised chicken, cut
2 pounds organic, pasture raised chicken feet
1 tablespoon raw organic apple cider vinegar with mother*
4 quarts spring or filtered water
1 organic yellow onion, halved
1 organic white onion, halved
1 head organic garlic cut in half to expose the garlic
3 small organic, non-irradiated bay leaves
1 inch knob of fresh organic ginger
1 tablespoon Celtic salt
1 tablespoon whole black peppercorns
1 head of celery stalks with leaves
2 organic parsnips
2 organic carrots

Boosters:
2 organic garlic cloves, minced
a handful of organic parsley leaves, chopped small
a few organic sage leaves, chopped small
a few organic basil leaves, chopped small
a few organic oregano leaves, chopped small
1 inch knob of fresh organic turmeric, small grated

Place all of the ingredients but the boosters in a large, stove top safe glass pot. Let sit for 30 minutes so the apple cider vinegar can get to work. Bring to a boil and then turn down the heat to a very low simmer and remove scum with a spoon. Simmer covered on very low for 12 to 18 hours.

Strain through a fine strainer, return back to a low simmering and then add any optional boosters. Continue to simmer for another 15 minutes. Turn off the heat and let sit for few more minutes. Now the soup is ready to enjoy or to save in glass jars for up to 5 days in the refrigerator.

You can add even additional boosters:
herbs like marjoram, thyme, dill, mint and lovage
spices like fennel seeds, mustard seeds and coriander seeds
sea vegetables like dulse, kelp, wakame and kombu
medicinal mushrooms

* raw and refined apple cider vinegar that still contains the culture of beneficial bacteria (mother) that turned the apple cider into vinegar through secondary fermentation.

Butternut Sage Fall Soup

This soup is so rich and creamy and packed with minerals and vitamins including a high dose of vitamin A and lots of live enzymes because it's mostly raw. The taste is amazing and it's done in just 2 minutes!

4 cups organic beef bone marrow broth (see our recipe)
1 cup fresh organic butternut squash, peeled and chopped
1/2 cup fresh organic celery root, peeled and chopped
1/3 organic red onion, peeled and chopped
1 organic garlic clove
2 tablespoons organic kelp granules with cayenne (Maine Coast is a good brand)
1 tablespoon whole organic black peppercorns
a few fresh organic sage leaves, small chopped
a few fresh organic mint leaves, small chopped
sea salt to taste

Heat the beef bone marrow broth until gets close to boiling point. Put broth in a high speed blender (like Vitamix) together with the rest of the ingredients except the fresh herbs (sage and mint) and blend well until smooth. Be careful because the steam will expand the liquid so start slow and gradually increase speed. 

Garnish each bowl with the fresh sage and mint leaves and enjoy!

Beef Bone Marrow Broth

One can buy bone broth but there is absolutely nothing to compare with your own homemade bone broth for healing the gut, restoring good general health, reducing inflammation, fighting viruses and a host of other benefits. Here is a healthy tonic - a mineral, collagen and gelatin-rich broth made from healthy grass fed, pasture raised organic beef bones.

You can drink this directly or add to meals, smoothies or tasty healing soups.

- high quality grass fed, pasture raised organic beef marrow bones and knuckle bones
- filtered water
- 1 tbs raw organic apple cider vinegar
- one glass stove-top-safe pot with lid

Optional: boost the broth with these fantastic ingredients for health and taste:

powerful organic aromatic herbs: parsley, basil, cilantro, marjoram, oregano, dill and sage

any seaweed vegetables: Maine Coast is a good brand

organic spices: turmeric, ginger, burdock root, whole black peppercorns, fennel seeds, star anise, black and brown cumin seeds, mustard seeds and coriander seeds

allium vegetables: garlic, onions, green onions, shallots, leek and chives

organic and wild mushrooms: chaga, shiitake, maitake and cremini

Although bone broth requires a lengthy simmering process, the actual preparation time is very short.

Place the beef bones into the pot, cover with filtered water and add the raw apple cider vinegar. Let sit for 30 minutes to help leach the minerals from the bones. Bring to a boil, reduce the heat and simmer and skim and discard the scum that rises to the surface. 

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Simmer on very low heat for 24 hours or so - bigger bones take a longer simmering time.

During the last 15 minutes of cooking, throw in a handful of boosters in whatever combination your taste dictates. Remove from heat and allow to cool slightly and strain into a glass bowl through a colander. Make sure all of the marrow is knocked out of the bone and into the broth.