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The Cleansing “Elixir”

This elixir is full of powerful nutrients to nurture your body while you are cleaning out the sludge and extra fluid collected from the Winter. The goal is to get as many leafy greens in the pot as possible.  It’s also a good way to clean out the vegetable bin.

We aren’t going for flavor here, just results. In fact, it is made without salt.  When you dish out your serving, add a drizzle of extra virgin olive oil or coconut oil, sprinkle of salt, and and either fresh lemon juice or vinegar.

2 leeks, cleaned and chopped

1 white onion, chopped

2 cloves garlic, minced

Arugala leaves

Romaine lettuce leaves

Swiss Chard or kale leaves

1 bunch of fresh parsley, roughly chopped

2 tbs. dried oregano

1/8 tsp. cayenne

12 c. water

Add everything in to a large soup pot and cover with the water. Bring to a boil, then turn the heat down to simmer the soup for at least 45 minutes.

Eat this elixir in one to one and a half cup servings, four to five times a day, for at least five days. Obviously you will have to make a couple of batches to cover five days. Also, the combination of ingredients isn’t as important as the need to have lots of leafy greens and leeks.

Pair this elixir with two to three ounces of a lean protein to maintain and promote muscle mass. Add 100 ounces of water with fresh lemon juice and a little cayenne pepper and you will cleanse your system.

Your body will feel better and your skin will look brighter. Five days is good, but a week will be even better. By then you will be back in the habit of eating clean, lean and unprocessed food. And if you don’t eat that way, you should start immediately!

If you try this, let me know of your personal results!


2 white onions – chopped

3 carrots – diced

3 celery stalks – diced

2 garlic cloves – minced

4 tablespoons extra virgin olive oil

12 ounces Nieman Ranch smoked ham – diced

2 cups dried split peas

8 cups organic chicken stock

1 tablespoon dried thyme

2 bay leaves – large ones

1 teaspoon freshly ground black pepper

3 fresh sprigs of organic parsley

2 teaspoon sea salt – fine course

In a large soup pot, on medium heat, sauté onions, celery and carrots for about 5 minutes, stirring occasionally.  Then add the garlic and cook for 2 more minutes.  Then add the ham and cook 5 more minutes, still stirring occasionally.

Make sure you pick through and then rinse the split peas.  Now add them to the pot, along with 8 cups of organic chicken broth, bay leaves, dried thyme, and parsley.  Cover and simmer for at least 1 1/2 hours.  Make sure you stir occasionally and don’t let the liquid dry up.   If it does, just add some water to the consistency you want.

Note:  When someone says “simmer” that means usually a low or medium low setting, depending on your burner size.

After the 1 1/2 hours if the soup is too “liquidy”, remove the cover and turn up the heat to medium until it gets to the thickness you want.  Add the salt and pepper, and taste for seasoning.  But remember, don’t add the salt until the end.  It will keep the peas from softening.

Now, there are 2 ways to eat this soup:  you can serve as is, with all of it’s wonderful consistency, or you can use a hand blender and puree as much of it as you want, leaving some consistency or make it completely smooth.  Either way, the taste is fabulous and luscious.  But, if you don’t puree the soup, fish out the parsley stems.  If you do puree, take out the bay leaves first.

Another note:  if, by mistake, you get too much salt in the soup, add a small potato or some bland canned beans to absorb the extra salt.  Do this while the soup is still on the heat.  Needless to say, the potato will need to be cut into very small pieces to cook quickly, while you are thickening the soup.

Serving Ideas:  You could serve cups of this on a buffet of appetizers at a cocktail party, but make sure it’s pureed for this; as an appetizer, especially with a light meal, because this is such a hearty soup; as a lunch soup with a salad and crusty bread; sick friend’s elixir is always a good one…..


  • onions–cancer-fighting; builds strong bones; protects against heart disease; antioxidant, anti-inflammatory, antibiotic, and antiviral; relieves asthma and hay fever symptoms; lowers blood pressure
  • carrots–antioxidant; helps prevent bladder, cervical, prostate, colon, larynx, esophageal and post-menopausal breast cancers; inhibits tumor growth; protects eyes, helps prevent macular degeneration and cataracts; immune system stimulator; helps prevent night blindness
  • celery–appetite control, suppresses carb carvings; lowers blood pressure; increases blood flow; lowers stress levels; good for joints, bones arteries and connective tissue
  • garlic–antioxidant, antibacterial, antiviral, antimicrobial, and anti-parasitic;  helps lower bad cholesterol without lowering the good; reduces plaque in arteries; helps prevent platelets in blood from sticking together; cancer-fighting; helps prevent common cold
  • extra virgin olive oil–heart healthy; lowers back cholesterol and raises good; helps lower blood pressure; cancer-fighting; dilates arteries;antioxidant
  • ham–lean protein source
  • split peas–bone healthy; good fiber
  • thyme–powerful antiseptic, antioxidant, and anti-inflammatory; aids in digestion; relieves chest and respiratory problem
  • parsley–detoxification; inhibits tumors; anti-inflammatory and antibacterial; cancer-fighting; eye protecting; bone building; benefits kidneys and tissue renewal

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