Yesterday we talked about some of the over 100 categories of arthritis.
Remember arthritis means joint inflammation. Many people feel the aches in their joints more when it is cold. We know from life and science that cold makes things less flexible and warmth more flexible.
So, during the cold, and really all year, warm yourself up from the inside out as you also dress appropriately with adequate layering. A good warmer-upper is this soup. It can be enjoyed by people who do not have arthritis and is helpful for any category of arthritis.
If you cannot find some of the ingredients, or don’t want to use some of them, make the soup so it is a fit for you. Or, if you don’t have the time or inclination to make or eat this, eat soups when it is cold to warm you up. Seasonings that warm you from the inside out are helpful to put on any of your soups or food. There are spices in this recipe to get you started and I’ll be doing future posts about others as well.
Please notice there is no sugar, ZERO SUGAR in this recipe. If you purchase soup, and often in restaurants, sugar is an ingredient. When we metabolize sugar it causes heat in our body. That heat will exacerbate the discomfort in your joints. If you have arthritis, or relatives have had it (any of the 100 categories) sugar is NOT your friend.
Play with the ingredients as suggested by author James A. Duke. This recipe is in his book The Green Pharmacy, a wonderful resource for anyone.
Hard to find ingredients: I called Mom’s Organic Market (in Bowie, MD. They were tremendously patient with my odd requests) about the stinging nettle leaves, dandelion leaves and root, chicory and evening primrose seeds. The location I called had the dandelion leaves and root. They said they can probably order the items you need. So, check with your local organic market(s) to see who will be the most helpful for you.
Arthritis Soup
- 3-4 quarts water
- 2 cups chopped cabbage
- 1 cup sliced string beans (1″ pieces)
- 1 cup chopped celery
- 1 cup stinging nettle leave (hmmm? Let me know what you think of this….)
- 1/2 cup diced carrots
- 1/2 cup chopped asparagus
- 1/2 cup dandelion leaves
- 1/2 cup finely chopped dandelion root
- 1/4 cup chopped spinach
- 1/4 cup cubed eggplant
- 1/4 cup chopped chicory
- 2 tablespoons minced garlic
- 2 tablespoons turmeric
- 2 tablespoons licorice
- 2 tablespoons evening primrose seeds
Spices to add to taste:
- ground red and black pepper
- white mustard
- flaxseed
- sarsaparilla
- fenugreek
- lemon juice
Directions: Place water in large soup pot. Add the cabbage, beans, celery, nettle, carrots, asparagus, dandelion leaves, dandelion root, spinach, eggplant, chicory, garlic, turmeric, licorice and evening primrose seeds. Season with the red pepper, black pepper, mustard, flaxseed, sarsaparilla, fenugreek and lemon juice. Bring to a boil over high heat. Reduce the heat, cover and simmer for 20 to 30 minutes, or until the vegetables are tender.
Makes 4 servings
You may or may not feel any differences with your joints from eating this soup. However, it is an investment in giving it the nourishment that can help it be and feel its best. Use this as an example then jump forward to make up your own recipes of soups and other foods that will support your joints to be as comfortable as possible rather than eating foods that counter act your health.
Thank you for reading my blog. I hope it is helpful and interesting. If you have specific health issues you’d like me to express, just let me know. I will be honored to do a blog about your concerns.
the POINT is... 