I’ve been considering sharing this recipe for a while now, but I was waiting for the right moment, I never imagined this is what the right moment would look like.
I have been saddened to see the shelves at grocery stores cleared out of packaged junk food while the fresh produce and dry goods remain in abundance.
Disease prevention is imperative, prevention is made possible by keeping our bodies and minds well and allowing us to thrive. Eating fresh, whole foods, enjoying regular exercise, breathing deeply and keeping a close community of people we love is how we thrive as a species.
We are going to keep the shop open for the the time being, we’re following all the rules given by health officials and have moved to only takeout. I know many of you are not able to order the Goods, so today I’m gifting you my Be Well soup recipe. If you’re making our Gateway green smoothie at home and keeping a stock of Be Well soup in the freezer, those are some beautiful and conscious steps towards wellness.
Please share your DIY Be Wells and if you have questions drop me a dm and I’ll answer.
Be Well Soup
1/2 cup organic olive oil
1 TBSP organic turmeric powder
1 TBSP black pepper
1 TBSP mineral salt
2 bay leafs
6 cloves of local garlic, minced
2 small, organic red onion, diced
4 stalks, organic celery, cubed
4 medium, organic carrots, cubed
2 pints shiitake, destem, thin slice
2 pints oyster mushroom, thin slice
2 medium portobello, thin slice
Combine all ingredients together in a pot. Saute on medium heat, with lid on, stirring occasionally until veggies are soft and aromatic. 20 minutes.
4Ls filtered water
1” chaga mushroom chunk
2 cup organic long grain, brown rice dry
2 TBSP, organic non-gmo light miso
2 TBSP, ginger juice (or graded ginger)
Add water, chaga and dry rice. Bring to a boil, turn down and let simmer for 30 minutes or until rice is cooked. Reduce heat and stir in miso and ginger. Remove chaga and bay leaf before serving. Freezes really well.