This recipe was inspired by the Bulletproofexec.com.
Green soup for breakfast? Really? Yes. I’ve been experimenting with this recipe for the last few days now, and have decided that I like green soup for breakfast. I’ve long sipped green juices for breakfast or as a snack, and have never felt sated. But this recipe has completely changed my breakfast regimen. Gently steaming the greens (kale, chard, spinach, arugula) before blending ads new flavor and texture dimension to the average “green juice.” And by preparing the greens with some healthy fat (like ghee, grassfed butter, extra virgin olive or coconut oil), and some Vitamin C (lemon or lime juice, or apple cider vinegar) you’ll unlock the veggies’ nutrients, making them much more bio-available…Not to mention they taste amazing.
And meanwhile, the “heated” debate continues about whether it is important or not to lightly cook your kale (and other vegetables) before consuming them. From an Ayurvedic standpoint, yes. Lightly cooking your vegetables helps with their digestibility, so our bodies can access the nutrients more effectively. And I won’t bore you with fancy words like “oxalates” and “goitrogens.” But check this out if you are interested in getting the scoop on kale, and why it, and other greens, are extremely powerful, nutritionally dense foods that we should all be enjoying with great frequency, and how to prepare them for the best nutritional benefit.
Without further ado, here’s the recipe. Get creative. Add some fresh or dried herbs to the mix and prepare to enjoy your green juicy breakfast soup.
1 bunch of steamed dinosaur kale, or your leafy green of choice
1-2 tbs. grass-fed butter or ghee
1 tsp Himalayan salt
1-4 tsp. apple cider vinegar, or lemon or lime juice
Herbs of choice (oregano, cilantro, basil, rosemary)
1 drop doTERRA lemon or lime essential oil
Steam kale with about a cup or so of water until cooked (about 5-7 minutes).
Drain water. Add up to 1 cup of fresh hot water. (Can ad more later if you like a thinner consistency.)
Blend greens with salt, herbs, vinegar, essential oil, and ghee until it’s reached a rich and creamy consistency.
Pour into a heat-resistant glass or jar and enjoy!
Ghee: A favorite among Ayurvedic practitioners, said to help cure ailments from tight muscles to memory loss. Ghee is essentially clarified butter that has been separated from the milk solids and saturated fats. I highly recommend replacing your regular butter with this. Read up on the health benefits and nutritional information.
Kale: Kale is a powerful green which has been proven to help lower cholesterol and reduce your risk of various types of cancer including bladder, breast, colon, ovary, and prostate. It has powerful detoxifying properties and is an excellent source of vitamins C, K, and A. See here for more health benefits and nutritional info.
Lemon: Lemons are vitamin C powerhouses. Great for immunity, vitamin C can also be helpful for preventing the development and progression of atherosclerosis and diabetic heart disease. See here for more health benefits and nutritional info.
Lemon Essential Oil: Lemon oil has many properties including anticancer, antidepressant, antifungal, antiviral, antiseptic, and antioxidant. It is refreshing and invigorating, had can be used to help lower blood pressure, improve memory, ease sore throats and anxiety, help dissolve cellulite, boost energy, calm digestive problems, cleanse the lymphatic system, and promote a sense of well-being. See here to learn more about doTerra essential oils.
*NOTE: Not all essential oils are created equal. I only use doTerra because their oils are Certified Pure Therapeutic Grade, which is suitable for internal, external, and aromatherapeutic consumption.
*NOTE: All doTerra Essential Oils are extremely potent. I’d recommend 1 drop per dish. Otherwise, just know that you will have a VERY strong-tasting snack!
Click here to learn more about doTerra Essential Oils.