The basis for any health building program begins with the food you eat. What is the healthiest diet plan? Do you follow the latest current trend or do you find a plan that fits your needs and goals for where you are right now?
In any program, you need to begin with an alkalizing diet, which means upping your veggies and fruits. Whether you eat them in raw or cooked form, follow food combining, or need a diet that is a combination of protein, starches and veggies or fruit, your plan should be determined not only by your goals, but by your ability to break food down and absorb nutrients. Whether you eat raw foods, are a meat eater, or need quick, easy, economical, and healthy meal ideas for jazzing up your standard dishes, you can create healthy, tasty recipes. I have an assortment of recipes suitable for varying needs from my cooking classes and health programs.
The Ultimate Chicken Soup
1 Whole Organic Chicken
3-4 Parsnips
1 Bunch of Celery
10-12 Carrots
1 Bunch of Parsley
6 Zucchini
1 Onion
1 Small Cauliflower (can Omit if it creates any gas)
2 Gallons of Good Water
1 Sprig of Dill (no thick stem)
1 Juice of Lemon
Sea Salt to taste
This soup is easy, and although a little time consuming, it’s well worth the taste and benefits. Get out an enormous soup pot. Wash the chicken, cut it into quarters and remove the fat and skin. Wash the vegetables. Peel and top the carrots and parsnips. Peel and quarter the onions. Separate the celery stalks and break them in half to remove excess strings. Break the cauliflower into florets. Cut the zucchini into round slices. Save the cauliflower and zucchini for the second soup cooking. Place the chicken and all of the other vegetables in the soup pot with the water, plus the dill. Bring to a boil. Turn heat down to low and cook for approximately two hours. During this time, you will need to skim and discard any fat from the top of the soup. You may need to add a few cups of water about an hour and a half into cooking the soup. After two hours, turn off the heat. Let the soup sit for about 15 minutes and pour soup through a strainer into another pot. Slice or break the cooked carrots and celery into pieces and add the broth. Also add the cauliflower, zucchini, lemon, and sea salt. Bring to a second boil and simmer for about forty-five minutes. In the meantime, clean the cooked chicken, remove the bones as well as any remaining fat and add the chicken pieces to the soup broth. The other leftover vegetables can be eaten on their own or added to the soup. I omit them, for I like a clearer soup broth. This soup tastes even better on day two or three. It also freezes well. You can also add other root vegetables and greens for a heartier vegetable chicken soup. This Ultimate Chicken soup was my children’s first baby food, without the salt. After cooking, I would puree some of the soup in a blender, add some organic rice cereal, and voila it became fresh, wholesome baby food.
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