Medicine Soup

So i promise I am almost done discussing my life post-surgery but it's a crazy thing to go through.  Anytime your body does something that it didn't do the day before, it take a bit of processing and ultimately, I feel wildly blessed by the whole experience.  I am definitely guilty of not expressing gratitude for my body and that's a change I'd like to make.  So in celebration of my body and it's power to communicate, process, and heal, I am doing a mini "guilt free" three day detox to balance my gut and start the next chapter with new techniques for everyday health.  Since I am not yet able to exercise, I am focusing on diet and body health.  I have shifted to organic body products (I'll chat about that later TBD how well it all goes) and I am on a NO:






And YES:


Fermented foods

Turmeric, Cayenne, Cinnamon

Eggs and nuts

Black Tea


 I am also drinking alkaline water and started a regimen of daily Oregano oil to help with loads of things including bacteria and inflammation.  So before I say something that seems like I know at all what i am talking about here I will just say that this is something I have decided works for me right now and I hope to simply encourage you to give your body a treat every so often.  Here is a recipe for what I made a few days ago in a big batch and have been eating for dinner every evening.  It's warm and more than enough satisfaction.  I will definitely be using this recipe again for busy weeks as a plan ahead meal.  It's all to taste and add whatever veg or herb you like and helps your body.  And I wish you HAPPY HEALTH!


Medicine Soup

Everyday Healthy Dinner 

What you'll need (cut all veg ahead of time):

Low Sodium Veg Broth




Fresh Ginger








Cooking Instructions:

Have your vegetable broth nearby (you can use a whole container (low sodium) or maximize your health benefits by replacing any part of the broth with purified water).Warm your dutch oven over medium heat

add no more than a tbsp of coconut oil


cut onion

1 tsp minced ginger

pinch of salt

4 stalks of cut celery

Purple Cabbage


Keep on medium heat and add your fragrant spices to taste using your nose as you go, here is what I do:

1 tbsp turmeric

1tsp cinnamon

and cayenne to taste and heat level- I use a pinch

Your mixture should be almost sizzling here.  Use 1/4 cup of your broth to braise everything and lift any spices that have started to stick to the pot.  The liquid should reach a boil quickly.


1 chopped zucchini

1 half purple cabbage, cut to no bigger than 1" square bits

I heat all of this up and add a bit more liquid as I go but don't over liquid.

Finally add the rest of the liquid and:

1 cup chopped kale

handful of broccoli florets

2-3 chopped broccolini stems

Cover for 10 more minutes and serve!




Lauren Schad