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Alkalizing Soup Recipe

This is a strong soup, which is heavily laden with organic minerals and is especially good when starting a basic weight loss diet. It will also correct a poor diet or can be the liquid to drink in a crash diet.

One’s body will become more alkaline, and the raw egg yolk yields fat of a high quality, which the body needs for hormone synthesis, e.g. adrenaline synthesis, which is very important during a time of exhaustion and recovery.

This explains why there is an extraordinarily stimulating effect from having a cup of homemade alkalizing soup in the morning. It eliminates acid and will help to improve day and night rhythms, which are often very much disturbed in cases of adrenaline exhaustion.

Preparation — Ingredients:

Caution: Do not “soak” vegetables when rinsing as soaking leaches the minerals from them.

  • Celery (Organic, if possible)
  • Green Beans (Fresh or quick frozen) (Organic, if possible)
  • Zucchini (Organic, if possible)
  • Potato skins, (cut the skin off the potato leaving one inch of potato under the skin, then toss out the center of the potato and cut the potato skins into cubes.) (Organic, if possible)
  • Greens (Optional — for variety): 1 or 2 large leaves of any greens, such as collard, mustard, kale, turnip, carrot tops, beet tops, or a half bunch of parsley (Organic, if possible)
  • Leeks (Optional) as many as you like (Organic, if possible)
  • Cabbage (Optional) ½ head (Organic, if possible) (Note: “A rib of celery in the pot will reduce the smell of sulfur,” Judith Hiatt, Cabbage Cures To Cuisine, 1989)
  • Three to four quarts distilled water (Use more water if you are using more than 4 cups vegetables)
  • Take equal amounts of all vegetables and cut them in small pieces.
  • Place one cup each of the cut up vegetables and several quarts distilled water into a stainless steel pot (Never use aluminum or teflon coated cookware) and turn on heat.
  • Bring pot to a light boil, and then reduce heat. Simmer with the lid on for 20 minutes.
  • Remove from heat. Allow pot to cool, strain and throw away or compost the vegetables, keeping only the organic mineral-laden liquid. (Place the pot in cold water in the kitchen sink to cool the soup, which will allow you to bottle and refrigerate it more quickly.)
  • To each cup you drink add half of a raw egg yolk, after the liquid has cooled down to 85 — 105 degrees so the valuable egg yolk components will not become denatured (Half an egg yolk per person or per one big cup of soup). (When drinking soup at a later time, bring each cup of soup to a boil before drinking.)

The soup should be consumed the same day or you may store the leftover soup — that does not have raw egg yolk in it — in glass bottles or in Tupperware bowls in the refrigerator and drink it, after bringing it to a boil, no more than five days after making it.

This alkalizing soup is good without the egg yolk as well. Some prefer to add the raw egg yolk to the soup only in the morning and drink another cup or two between meals without the raw egg yolk added.

Try this. You will be surprised by the stimulating effect (and the improvement in your digestion, especially if you have digestion problems).

Note: Drink Alkalizing Soup three hours after eating a meal containing protein and wait an hour after drinking it before eating a meal containing protein. The stomach, to produce stomach acid for protein digestion, uses organic sodium, but when alkalizing minerals are consumed too soon after a meal containing protein or too soon before a meal containing protein, they will neutralize the stomach acid and stop the digestion of the protein.

The chef at the Foxhollow Clinic in Kentucky gave us this wonderful recipe in 2002 and gave credit for it to Dr. Thomas Rau, Chief Medical Director, Paracelsus Klinik, Center for Paracelsus Biological Medicine and Dentistry in Lustmuhle, Switzerland.

We have been drinking this soup for several years. We drink it in the morning and we also use it as the base for a vegetable soup with fresh vegetables added and cooked slightly.

Everyone has a favorite optional vegetable added to the original recipe. Mine is the leek; without it the soup just isn’t as tasty. I also like to bring out more flavors by simmering the vegetables for up to an hour and I like to eat the vegetables, so I don’t always “toss them out.” Sandy likes the cabbage and potato skins added. And Dale goes outside the recipe altogether and includes peas and carrots. So, over the years our recipe has changed except for the basic three: celery, zucchini and green beans. The only optional vegetables we do not use are the bitter greens. Our advice is to experiment and find out what tastes best to you.

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