This year, I have made a promise to myself that I will cook my way through the rather large collection of cookbooks that I have in my kitchen—and share my findings and adaptations with YU. Since this month I am significantly reducing my sugar intake (in an effort to balance a suspected candida overgrowth) I am spending a lot of time reading through The Body Ecology by Donna Gates. I’ve read through it probably 5 times for the information, but I hadn’t tackled any recipes until last week. What a fool I’ve been!
I adapted her simple recipe for Watercress soup to use ingredients that I had at home, and I added 3 types of quinoa (red, black and gold) for protein and color. This delicious soup kept very well for the 3 days I needed to eat it all. I enjoyed it throughout the week as lunch, and I have to say that at room temp (no way to heat it at work) it was still incredibly tasty. Today, I made another batch. I’m in love.
Makes: approx 6 cups | Preparation Time: 30mins
Silicone spatula or large spoon
1-2 bunches of organic watercress (depends on how much you’d like)
1 piece kombu (optional)
1/2 cup soaked and cooked quinoa (you can use any kind. I used a mix of red, black and gold for this recipe. Since I buy it in bulk, I have all three in the pantry.)
1 large organic red onion
2-3 stalks organic celery
1-2 tbsp organic extra virgin coconut oil
5-6 large cloves organic garlic
6 cups pure water plus more for cooking quinoa
Organic fresh ground pink peppercorns to taste (optional, can use black pepper too)
Pink Himalayan or Celtic sea salt to taste
Let’s Get Started:
Cut a piece of kombu (kelp) and toss into saucepan with soaked and rinsed quinoa. Cook quinoa according to these instructions.
and dice your celery.
Heat stock pot over medium-low heat and place coconut oil in bottom. Add chopped celery and onion. Cook for about 10 minutes.
While the veg cooks, wash watercress well and remove the leaves from the stems. I save the stems and add them to Green Power Juice…they are super healing for your liver. You could also toss them into a green smoothie.
Place leaves in a bowl and set aside.
After your onion and celery have been cooking about 7 minutes, mince or chop your garlic and add to stock pot. Stir and cook for an additional 5 minutes.
Your quinoa should be ready. Fluff with a fork and set aside when it is.
When your veggies are slightly browned and translucent, add pure water to stock pot.
Stir and bring to boil. Transfer to a blender and mix until smooth.
Pour back into stock pot and season with sea salt and pepper to taste.
Add quinoa and watercress and enjoy!
Store in an airtight glass container in the fridge.