Bieler’s Broth

Bieler’s Broth

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I think calling this concoction a ‘broth’ is very hopeful, or maybe they just chose that title because it rolls of the tongue so nicely. In reality it’s more of a vegetable puree. Not that there’s anything wrong with that, I just don’t want you to be misled.
All broth aside though, this is a great tonic recipe, and especially great for west coast fall and winter cleansing. I love the high content of greens, the anti inflammatory effect, the healing/detoxifying effects on the kidneys and liver. And it’s warm!!  So many of the cleansing tonics out there are cooling to the body and are not appropriate for our rainy cold west coast winters.
You can use this recipe as a occasional or daily addition to your regular diet to increase your vegetable intake, reduce inflammation, and increase healing or you can use it as a part of a cleanse.

Serves 2

1 cup green beans (ends trimmed off)
1 cup chopped zucchini
1 stalk celery chopped
1/2 cup parsley
1 cup water

Put water in a pot and bring to a boil. Reduce to a simmer and add beans. Simmer for 5 minutes. Add zucchini and celery and simmer 5 more minutes. Pour all contents of the pot into a blender or food processor with the parsley and blend until smooth. Have 1-2 cups/day or as many as you like.

Moroccan Yam Soup

Moroccan Yam Soup

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This recipe was passed on from my mother-in-law, and is a staple in her kitchen.  It’s freezes well, is fancy enough to serve to company, and healthy at the same time.  Yams are very high in carotene which is helpful for everything from preventing cancer, to keeping your eyesight strong.

Serves 6-8

½ cup olive oil
¼ cup minced garlic
1 tbsp turmeric
2 tbsp oregano
1 tbsp ground black pepper
1 tsp saffron threads
8 cups grated yams (do this in the food processor to save time)
1 cup chopped red peppers
1/3 cup crushed tomato
4 cups chopped onion
1/3  cup minced ginger
2 tsp cinnamon
¼ cup ground cumin
1 cup chopped celery
6 cups soup stock (chicken or veggie is fine)
1 cup sliced almonds
½ cup currants
salt

  1. Slowly sauté onions in oil at low to medium heat, stirring often, until soft and caramelized.
  2. Add garlic, ginger, and spices cook 2 minutes, stirring often.
  3. Add remaining ingredients, and simmer whisking periodically until yams practically ‘melt’ and thicken the soup (or use a hand blender once the yams are soft).

 Recipe from the Alfresco restaurant, Saltspring Island, BC