Let Food Be Thy Medicine
“Let food be thy medicine.” — Hippocrates, the father of medicine
Facing today’s COVID-19 pandemic, our focus should be shifted to supporting the wonderfully complex immune system that protects us from foreign invaders. The best weapon against any disease is always prevention. To build that weapon, we need to feed our bodies with as much of the highest quality, immune-boosting foods as possible.
There is perhaps nothing more potent than the food grown from our earth. With so much “advanced” medicine, we may overlook the fact that many of today’s modern drugs and treatments have been adapted from traditional medicine – plants and herbs! Human life has been treated for centuries by wise healers: shamans, medicine men, physicians, and practitioners of all kinds. All of them have known what science proves today, plants are strong medicine as prevention and treatment. Due to their unique biochemical structures, they work synergistically with the human body.
There is no better time to utilize the natural gift of plants and herbs at our disposal. This soup recipe, which is thousands of years old and said to have come from Hippocrates himself, is full of antioxidants, vitamins and minerals that specifically support the immune system. Consider consuming a good portion daily.
Ingredients (organic preferred):
- 1 medium celery knob or 3-4 stalks of celery
- Garlic as desired
- 2 small leeks (if not available, replace with 2 medium onions)
- 1 ½ pounds (or more) of tomatoes
- 2 medium onions
- 1 pound of potatoes
- Fresh parsley leaves and 1 medium parsley root, if available
Preparation: Wash the vegetables, do not peel. Cut all into slices or cubes, or grate. Place the vegetables in a large pot and add purified water in an amount sufficient to cover vegetables. Bring to a boil. Then reduce and cook over low heat for 90 to 120 minutes, until vegetables are tender. At the end, add garlic in small quantities. Create a puree of the soup in a blender, if possible. Remaining soup can be cooled and stored in the refrigerator for up to two days. It is necessary to cook on low heat with as little water as possible. For recipes that call for soup stock, use the liquid from this special healing soup.
“The doctor of the future will give no medicine, but will interest his patient in the care of the human frame, in diet and in the cause and prevention of disease.”— Thomas Edison
Tiffany is a certified nutrition consultant and functional diagnostic nutrition practitioner and can be reached at (760) 285.1221. www.GlutenFreeWithTiffany.com.
1) Gerson Research: http://gerson-research.org/hippocrates-soup/;