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GSG Coaches Share Healthy Cold-Weather Recipes, Part 2 of 5

Coach Madeline Wilson

Coach Madeline Wilson

Here’s a recipe from Coach Madeline (coachmadeline@greensmoothiegirl.com) in Indiana (near Chicago), where it actually gets COLD.

Winter Warmer 15-Bean Veggie Soup

1 20-oz. pkg. “15 Bean Soup”  (throw away the “seasoning packet”, very toxic!)

Soak beans overnight according to package directions.

The next morning, drain the water. Then rinse beans well twice (eliminates much of the gass).

In a cooking pot:

Beans + 2 quarts of filtered water

Bring beans to a boil, and simmer, uncovered for 2 hours.

Add these sliced veggies and simmer for another hour, uncovered

1 large onion

3-4 cloves garlic, sliced or grated

1 stalk celery

2 carrots

purple cabbage

Try purple cabbage for more antioxidants.

broccoli stalks (save the flowery heads to steam for another meal)

1 small potato (or sweet potato) cubed

1/2 head cabbage (purple has more anti-oxidants)

1/4 head of cauliflower, cut in small flowerets (or use the core, and save the flowerets for later)

diced tomatoes–1 can or jar

Seasonings:

3 T.  chopped parsley

2 or more t. oregano

1/2 t. Himalayan sea salt

1 t. pepper

black-pepperWhen ready to serve, add some Essential Oils. Then lightly stir in.

(do not add during cooking, for they will become damaged or diluted)

Madeline’s favorite choices–mix and match–one drop of each per 2-4 cups:

Black pepper:  aids digestion

Basil:  respiratory issues, anti-infectious

Marjoram:  digestive stimulant, diuretic, anti-bacterial

Lemon:  detoxifying, alkalizing