I was listening to a doctor talk about one of her patients who turned his health around by including a smoothie every day that had 57 different ingredients in it. He would go to the farmers market and buy whatever was in season, put it together in batches and make it up daily. He went from living with an out-of-control autoimmune condition to keeping it in control.
Now, it’s winter here in Scotland, and the thought of having a cold smoothie makes me shiver, but it being soup season (which is pretty much all year here), I set myself a challenge to use what I had in the house to make a soup with as much diversity as I could…
This week’s soup: Fiber Points 26!
- Sweet potato
- Cayenne Pepper
- Dried coriander leaf
- Dried basil leaf
- Dried oregano
- Bay leaf
- Miso paste (instead of bouillon)
- Kombu (seaweed flakes) (as garnish)
- Hemp seeds (as garnish)
- Pumpkin seeds (as garnish)
- Sunflower seeds (as garnish)
- Pepper mix (as garnish) includes black pepper, coriander seed, white pepper, allspice, pink pepper and green pepper! Each one of them counts as a different source.
This was combined with what I had in the house (including the freezer).
I opted to try the miso paste instead of bouillon after someone on social media shared that they used it as an alternative.
So this week, challenge yourself to see what combination you can create from what you already have in the house. I would love to know what you make.