Hi, all!

Here are some thoughts regarding making the often-mentioned "adrenal soup". I have used this regularly for about two years.

First of all, regarding protein content:

I know ML recommends using beans, but I rarely do this. Maybe we are diff blood types. I am an O, and DO like some meat or fish each day! The best quality chicken parts I can find, preferably thighs, legs, or hindquarters, works better for me. I occasionally try these from diff organic sources and compare how I feel to determine which to use. If I still had access to free-range home-raised fed on hi-brix scraps as well, that is what I would choose!

When I DO use beans, I sprout them overnight or longer and remove the foam/NPN with several rinses of pure water, however many it takes. Then I simmer a large batch very slowly, without any seasoning. I store this in either zip lock bags or wide mouth pint jars in my freezer. I just defrost a jar when I want to use some!

When I do not have time to do this or have run out and not made more, I have found that some brands of store-bought beans seem acceptable. Again, one must experiment and see. Toward the beginning, better to do one's own as above. I sure did.

About once a week, I cook a basic base for my daily soup. This includes the chicken, celery and or leeks, depending on what is available, carrots, and herbs/spices. At first, I used lots of home-grown oregano because it helps with Candida.yeast. Later on, I switched. Now I use LOTS of fresh ginger.

I also use LOTS of seaweed in this soup. Have used several kinds, kombu and /a. Nodosum being the most often used. One can get these in bulk quite inexpensively from Maine Coast Sea Veg. Otherwise, it gets a bit pricey to buy it at the local health store! Amount I have used varies, again, this depends on my estimated needs and my response to the soup.

Then, each week I get the best veg I can to add to this soup each day as I heat it to eat. These include broccoli, collards, any available chard or kale, beet greens, asparagus, spinach and various Asian greens brought by ethnic vendors, such as Indian spinach or Chinese spinach. Some of these little known-greens seem better quality in hot weather...may be they come from such climates??? If I find any of these that are exceptionally good, I buy and freeze them for the times when nothing of decent quality is available.

I also eat small Yukon gold potatoes and Japanese sweet potatoes regularly. I cook batches ahead for a week or so, then keep them in a container in the frig. I do NOT peel them! My mama taught me to eat the peels, probably because she was an Adele Davis fan way back in the day. I add a bit of these diced up in my soup sometimes, added on the day I am going to eat it.

Unlike ML, I do not worry much about overcooking my veg and soup. I slow-cook, and if I err it is on the side of over-cooking. This is actually easier to digest when one is sorry and tired [adrenal problems] works on a similar principle to recent recommendation to eat baby food, but one has much better quality control!

Anyway, hope that this is not TMI???

This is the game-plan that I have recovered on. Sometimes, I have had this for 2 meals a day, and that has always seemed to benefit me greatly!

Keep seeking, applying, sharing accurate knowledge in order to
Keep seeking abundant life and joy!

NEVER EVER GIVE UP!!!

Di