by Virginia Prior, L.Ac., DAOM

Following this protocol can set you up for a fantastic fall with zero colds & flus in your household. Starting with Bieler’s Broth, a vegetarian soup that can be eaten during a “fast”, or can be taken with each meal as an adjunct “vitamin”. This nutrient-dense soup is mineral rich and full of calming, alkalizing greens to replenish organ systems, support bone health, and wring your organs of the toxins that may have built up over the summer-time. Not clearing the nasty remnants of beach-time barbeques, too many kid birthday parties involving sugary cakes and more than your share of margarita mayhem leaves you unprepared for flu season & the impending hibernation of winter, where the energy we’ve worked with all summer goes inward for a more introverted season, and brews until it’s birth in the spring.

During the winter season, one needs to really consolidate ones qi (pronounced “chi” and loosely meaning “energy”, “prana” or “life-force”). Storing and building up your qi is sort of like saving money as an investment – this is your energetic bank account, which takes on the flavor of whatever “stocks” you’ve invested in over the year(s). Down the road, if you’ve invested wisely, this ends up effecting your spring time “awakening”, giving you more energy to start the year clear, bright and ready with new ideas and new energies to create whatever your heart desires. 

So, eat this soup, and rest assured that your body will be free & clear, ready for any type of immune boosting tonics and exercises so that you’re not building your immunity on a foundation of toxins, knowing months later you’re body, mind & soul will be all the wiser.

Ingredients:

  • 4 stalks celery
  • 3 zucchinis
  • 2-3 cups green beans
  • 1 cup Italian parsley

Start by cutting the celery into pieces (to avoid strings) and adding the celery & green beans to a pot of water (approximately 6 cups, depending on your preference of soup-consistency). After ten minutes, add in the zucchinis and ½ of the parsley. Cook until tender, or about 15-20 minutes. Then blend both the liquid and the plant material in a blender or Vitamix, also adding in the left over parsley. Voila! Internal happiness is only a moment away. Enjoy with a small amount of sea-salt or a small amount of raw, unsalted butter or extra virgin olive oil; or, eat spice & season-free for an even stronger “detoxing” effect (according to TCM, bland foods help leech toxins from deep within the body and are better for overall longevity). You can also try adding kale, spinach or cilantro, a natural and safe chelator, for variation.  Stay tuned for another great recipe in part 2 of Dodge Colds & Flus, coming soon.  Thanks for reading! 

If you want to know what the cleansing experience is like, and the particulars of how to do it, also check out Joe’s Bieler’s broth cleanse journal.

Comments are closed.