Instead of feeding cancer with the way most of us normally eat, here is a great recipe to help fight cancer! The onions, leeks and kale are blended prior to cooking to break down the plant cell walls and activate potent anti-cancer compounds.
- 1 cup dried split peas and beans
- 4 cups water
- 6-10 medium zucchini
- 4 medium onions, left whole with paper skins removed and ends cut off
- 5 lbs carrots – juiced (5-6 cups juice, see notes)
- 2 bunches celery – juiced (2 cups juice, see notes)
- 2 Tbsp non-salt seasoning (ie: Mrs. Dash or VegiZest)
- 4 medium onions – chopped
- 3 leek stalks, coarsely chopped
- 2 bunches kale, collard greens or other greens – tough stems and center ribs removed
- 1 cup raw cashews
- 2.5 cups fresh mushrooms (shiitake, cremini, and/or white) chopped
- Place the split peas, beans and water in a very large pot over low heat.
- Bring to a boil, reduce heat and simmer.
- Add zucchini whole to the pot.
- Add carrot juice, celery juice, VegiZest/Mrs. Dash.
- Put onions, leeks and kale in a blender and blend with a little bit of the soup liquid. Pour this mixture into the soup pot.
- Remove the softened zucchini with tongs and blend them in a blender with the cashews until creamy.
- Pour this mixture back into the soup pot.
- Add the mushrooms and continue to simmer the beans until soft – about 2 hours total cooking time.
Note: Use freshly juiced, organic carrots and celery to maximize the flavor of this soup.
Nutritional Information per Serving:
- Calories – 322
- Protein – 16 g
- Carbohydrates – 56 g
- Total fat: 7.4 g
- Saturated fat – 1.3 g
- Sodium – 130 mg
- Fiber – 12 g
- Beta Carotene – 24,498Â ug
- Vitamin C – 165 mg
- CalciumÂ – 236 mg
- Iron – 5.6 mg
- Folate – 174 ug
- Magnesium – 162 mg
- Zing – 2.8 mg
- Selenium – 7.8 ug
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Dr. Joel Fuhrman. Eat to Live Cookbook. : Harper Collins, 2013. Print.