We got away to Maui-land for some rest & relaxation. It was lovely. We had a zip lining adventure that was oh. so. fun.
Watched gorgeous sunsets, swimming turtles and humpback whales.
With a Farmers Market within walking distance from where we stayed, we enjoyed lots of fresh food right on our Lanai.
But we also enjoyed some of Maui’s great restaurants too. We were rooftop dining at Fleetwoods on Front St. The menu read ‘Kale Caesar Salad topped with a Fried Egg’, and this is what was served. That’s a deep fried soft boiled egg. The whole thing was unbelievably delicious! I’m still dumfounded as to how they deep fried that soft boiled egg.
We left on vacation a bit heavy-hearted with a few dear people facing some pretty serious health concerns. Some family and some friends and they are all dealing with gastrointestinal issues. It’s almost like there is an epidemic. One friend (who happens to live close to me) was on a liquid diet pre and post surgery so I brought her freshly made soups and I created this recipe specifically for her.
Wellness Soup is a meal in a bowl, full of protein and vegetables in a very nutrient dense broth. In preparation for this soup, a few things need to be done ahead of time so some planning is involved. It is so worth it though. People who are recovering from illness, or surgery need good quality food, that’s easy to digest.
The base of this healing soup is homemade bone broth. I used this recipe, but instead of a turkey carcass, I used 2 organic free range chicken carcasses. I cooked it on low in my 6 quart crockpot overnight. After 12 hours the broth was reserved and solids discarded. Side note: our daughter makes this and keeps a stock of this in her freezer. Daughter and grand kids drink this broth daily to maintain strong immune system.
Wash and soak the rice for anywhere between 1 and 12 hours. Drain the soaking water before adding it to the soup. Soaking the rice makes it easier to digest.
Whenever possible I choose all organic ingredients, especially when making food for people in recovery.
At the very end of cooking, I added the chopped kale and let it cook until wilted. With the heat off the soup was topped off with this alkalizing Ume Plum Vinegar.
Ume vinegar is a traditional digestive aid. Its sour and salty taste stimulates the production of saliva and stomach acids, which in turn help the body to break down and assimilate the nutrients in the food. You can find it in your local natural foods market. Use it with caution though as it’s very salty.
This recipe makes 4 quarts and freezes well. You can serve it as is,
or you can puree it which makes digestion a little easier. The little ones in my life prefer this texture too 🙂
and there you have it. As Hippocrates once said, “Let food be thy medicine and medicine thy food”.
Praying for wellness and healing,
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
2 yellow onions, diced small
3 stalks celery, diced small
4 carrots, diced small
1 teaspoon sea salt
1 cup organic short grain brown rice, rinsed and pre-soaked for at least 1 hour and drained
8 cups of homemade bone broth
2 cups water
2 cups diced cooked organic chicken
1 bunch kale, stemmed and chopped
2 1/2 tablespoons Ume Plum Vinegar
Heat a large soup pot and add the olive oil. Saute onions, garlic and ginger together on a medium heat for 7-10 minutes, until translucent and fragrant, stirring occasionally to prevent browning. While the onions are cooking, chop the remainder of the vegetables. Stir in the chopped celery, sauteing for 2 minutes, then add the carrots and continue to saute for 2 more minutes. Add the bone broth, soaked and drained rice, sea salt, chicken and water. Bring to a boil, turn heat down to low and let simmer for 2 hours. This gives the rice time to break down and get soft, absorbing flavor and nutrients from the other ingredients.
Add the chopped kale and cook until wilted, about 10 more minutes. Turn off heat.
Season the soup with Ume Plum Vinegar, one tablespoon at a time. Depending on how salty your bone broth is, it may not need anymore seasoning. Adjust as needed.
This can then be blended into a smooth puree, which makes it easier to digest for those recovering from gastrointestinal related surgeries or ailments, and children may prefer the puree version, or served as is. It’s a great soup to make ahead and freeze.