Power Health: Vegetables & Herbs/Mind & Body
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Popeye Soup
Healing Soup (Serves 6-8)
Broccoli/Cauliflower Soup
Base on Book by Dr. Robert O. Young

Popeye Soup (serves 4-6)

This is a wonderful alkalizing soup because of the cucumbers and greens. It is ready in just 10 minutes. Serve warm with fresh tortilla for dipping.

1 avocado
1 cup water or vegetable stock (Pacific Foods of Oregon brand is yeast-free)
2 cucumbers, unwaxed
1 cup fresh raw spinach
2 green onions
1 clove garlic
1/3 red bell pepper
Bragg Liquid Aminos or Real Salt to taste
Middle Eastern spices (spice Hunter's Garam Masala, 1/2 -1 tsp., Curry Seasoning, 1/2-1 tsp., and Zip, 1/2 tsp.)
Fresh lime juice, to taste
4 spearmint leaves to garnish

In a Vita-Mix or Blender, add the avocado and half the water or stock and puree, then add the rest of the ingredients (except the spearmint leaves) one at a time, blending to desired thickness and thinning with the remaining water if desired. Add Bragg Aminos or Real Salt to taste, and flavor with spices and lime juice as desired. You might add a couple of minced sun-dried tomatoes too. Experiment! Also this soup is good while on the liquid Cleanse.

Warming options: This soup can be served warm or cold. If blending in a Vita-Mix, the longer you blend, the warmer the soup will get. If you do not have a Vita-Mix, you can carefully warm the soup (not cook it) in an electric or stove top skillet on low heat. Warm the soup only until you can hold your finger in it without having to ull it out. This will keep the food at about 118 degrees, which will keep the food raw, but warm and not cooked. Serve with spearmint leaves on top. Enjoy!

Healing Soup (Serves 6-8)

This soup is bood any time, and even when you are on the Cleanse. It is soothing when you are tired or stressed, or if you have a cold or flu, and is very antifungal.

2-3 whole cloves of garlic
2 Tbs. fresh cilantro
1 large whole onion
2-3 Tbs. fresh diced ginger
3 Tbs. yeast-free instant vegetabel broth
2-3 quarts water
1 cucumber
Real Salt to taste
1-2 carrots (optional)
1 small head cabbage or broccoli (optional)
3 stalks celery (optional)

Crush garlic cloves and lightly steam fry. Set aside. Put whole onion in water in a deep pan, simmer until onion is transparent (approximately 1 hour). Add garlic and vegaetable broth. Slice cucumber and any of the optional veggies you are using, and add to soup. Simmer 1-15 minutes. Add ginger, cilantro, and salt, adjusting according to taste.

Variation 1: You could also bring the water to a boil, then take it off the burner and drop assorted finely chopped veggies into the wter This would just warm, but not cook the vegetables.

Variation II: you can grate, juice, or food process the ingredients into a wet paste and then add them to hot water.

Broccoli/Cauliflower Soup (Serves 4)

1-2 cups broccoli, chopped
1-2 cups cauliflower, chopped
1 cup cucumber juice or veggie broth (Pacific Foods of Oregon brand)
1/2 cup soaked almonds
1 clove garlic, minced
1/4 tsp. curry powder
1 Tbs. lemon or lime juice
1 Tbs. Bragg Liquid Aminos
1/2 tsp. Real Salt

In a food processor or blende, combine the almonds with the cucumber juice or broth and the garlic. Blend well. With machine still running, add the broccoli and cauliflower and blend until smooth. Finally, blend in seasonings and lemon or lime juice, Bragg Aminos, and salt. Add more broth or water to desired consistency.

Variation: Use an avocado instead of the almonds and use this recipe for a salad dressing.

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DISCLAIMER: All writings are purely the opinion of this author, and although meant to offer help and guidance, should not be considered as medical advice or in lieu of the recommendations of an attending physician or other health care professional. The information in links are not necessarily the opinions of the writer.