After a few days of fasting and celebrating the New Year, 2022, I created this recipe. In Southern California, it rained for a few days, and the weather was cold and crisp. Although I was home in a cozy, comfortable environment, I needed warmth and soothing to nourish and heal the body.
I prepared “A really Healthy Alkalizing Soup” this meal using alkalizing foods and considered all six tastes (salty, sweet, spicy, sour, bitter, and astringent). For sensitivities, one can adjust the spices and herbs used. I liked the sour taste, so I squeezed ½ a lemon in my bowl. Furthermore, this alkalizing soup is associated with energetic elements of fire, earth, gold, water, and wood to balance and support the parasympathetic “rest and digest” system. Special note all ingredients are organic. I love creating new food combinations and adjusting ingredients to my physical, mental, and spiritual health needs.
I had a bowl of my “Really Healthy Alkalizing Soup for dinner. I will continue making this recipe and sharing it with family and friends because of its many benefits. Not only was it easy to digest, but the healing ingredients repaired, restored, and supported good health care. All evening I was satisfied, peaceful, and happy. My mood was balanced, and my alkalizing soup was made with passion creating no blockages and no depressed or anxious feelings. The foods we eat are connected to our emotional experiences and can calm or intensify our experiences.
A Really Healthy Alkalizing Soup Recipe:
1. Rinse and Soak beans overnight.
2. Wash and cut sweet potato into chunks.
3. Cut garlic and onions (wash and clean as needed).
4. Gather seasonings.
5. Fill slow cooker with 6-8 cups of distilled water.
6. Add beans, sweet potato, onions, and seasoning.
7. Cook on high approx. 4 hours.
8. After 4 hours, add greens, veggies, and Sea Moss for an additional 3-4 hours.
Ingredients
White Beans (2 cups) -2
Sweet potato (1 large) +2
Onions (1 small) +2
Garlic (6-8 cloves) +2
Coconut oil (1/4 cup) +1
Seasonings: Fennel +2, Dill Weed +4, Black Seed -1
Greens (1 bag, 10 oz) +4
Green Peppers (1/2 cup) +2
Red Peppers (1/2 cup) +2
Sea Moss (4 TBSP) +4
Optional: Fresh squeezed Lemon/lime +4. I added at the end by squeezing lemon onto my soup
Total: +18-+22 on the alkalizing scale
In terms of fatty acids, I used coconut oil to add to the soup. This is saturated fat (approx. 12 grams) and is considered a medium-chain fatty acid (Mateljan, G, 2006). I choose coconut oil because this is what I use for oil when I cook food. I don’t have any cholesterol concerns, so this is a good choice for me as a cooking oil. However, if you have high cholesterol, other options are available. Coconut oil also contains Linoleic acid, part of the Omega 6 fatty acids (livestrong.com/article/363811-the-fatty-acid-composition-of-coconut-oil/, retrieved 1-1-22). I tend to get enough of the Omega 6s because I eat nuts and seeds, so I need to be mindful of the amount of coconut oils used. These are all things we need to consider when moving towards wellness.
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