Disease Proof

Cabbage Mushroom Soup

15 oz. carrot juice
10 oz. celery juice
20 oz. water
6 onions
1 head green cabbage
3 stalks broccoli rabe
6 leaves collard greens
4 cups mushrooms, chopped (shiitake preferred)
1 Tbsp. nutritional yeast
1 tsp. garlic powder
1 tsp. Salt-Free 17 Seasoning (Lawry’s)
1 tsp. Mrs. Dash
1/4 cup unhulled raw sesame seeds
1/4 cup raw cashews
1/2 cup red kidney beans
1/2 cup white beans

Cook all ingredients (except the sesame seeds and cashews) on a very low flame in a large covered pot. Remove the cabbage, broccoli rabe, and collards when soft and place in a blender or food processor. Ladle in a little of the soup liquid, purée, and pour the entire mixture back into the soup. Next, put the sesame seeds and cashews into the blender, ladle in some of the soup, purée until silky smooth, and pour the mixture into the soup. Continue cooking until the beans are soft, for about 2 hours. (The basic recipe can be made with any types of greens and beans.)

Tomato Mushroom Soup

2 cups sun-dried tomatoes
3 oz. can tomato paste
4 cups fresh-squeezed tomato juice
1/2 cup dried lentils
4 cups water
3 onions, chopped
1/2 tsp. chili powder
4 cloves fresh garlic
4 cups shitake mushrooms, diced
1 tsp. Mrs. Dash

This is one of my favorite lunch soups, and it can be thrown together in a flash. Soak the dried tomatoes in water overnight and cut into little pieces. Put all ingredients into a large covered pot, and simmer on low heat until the lentils are mushy (about one hour).

Peachy Leek Soup

2 cups dried peaches
1 lb. frozen peaches
4 large onions
2 lbs. carrots, juiced
4 leek stalks, split and washed
1/2 cup lentils
4 oz. bag spinach
3 cups water

Soak dried peaches in water overnight and then chop into small chunks and place in the soup pot with the soaking water, set on a low flame. Add the lentils, chopped onion, and leeks. Blend the carrot juice and raw spinach in a blender or VitaMix and add to the pot. Take the soft cooked leeks out of the soup pot and blend with some soup liquid until smooth and add back to the pot. Cover the pot and simmer on low heat for 30 minutes.