Medicine Food! – Anti-Flu Soup
2 pieces chicken, skin ON (research indicates it is the fat in the bones and skin that has cold fighting properties)
1 large onion, chunked
2” piece of ginger sliced
6-8 cloves peeled garlic
2” piece of lemon grass stalk
1 large peeled potato, chunked
1-2 T. tumeric powder
approx. 8 cups water
- Simmer 1 hour. Remove chicken and set aside to cool.
- Strain potato and other solids, puree in blender, return to broth.
- Add 1/2-1 teaspoon HOT chili powder
- Juice: 3 carrots, 3 stalks celery, 2” piece of ginger root, 2 cloves garlic
Add to cooling broth: cup cold coconut milk
Stir in fresh juices. Cut chicken into pieces and add back to soup if desired.
Salt to taste.
DO NOT REHEAT—SERVE SLIGHTLY WARMED OR ROOM TEMP TO PRESERVE ENZYMES AND NUTRIENTS IN FRESH JUICES.