Obesity’s Answer

Makes a bunch of servings!

16 cups water
3 large turkey necks cut in half
8 chicken necks, skins removed
3 bay leaves
1 tbsp black pepper berries
2 tbsp tarragon
1 tbsp thyme leaves
2 tsp salt or to taste
1 bunch celery, washed and cut up
8 oz baby carrots, cut up
1 cup brown rice
1/4 cup wild rice

1. Put poultry necks into a large stock pot with the water.  Heat to boiling.  Spoon off the spongy foam as it forms.  Cover and simmer for 1 hour.
2. Add in the celery, carrots and rice.  Cook another 40 minutes or until the rice is done.
3. Pull out the necks.  Remove as much of the meat as you can and put it back in the pot.
4. Serve hot.

*gluten-free

A Delicious Soup for cold weather

Ingredients:

2 cans chicken broth
2 cans water
1 Can Rotel Chilies & Tomatoes
1 Cup chopped/cooked boneless/skinless chicken thighs ( or breasts if you prefer)
1/8 Cup dried green/red peppers or 1  fresh whole green or red pepper chopped
1 head of Bok Choy, chopped
1/2 cup chopped carrots
1/8 cup chopped fresh parsley
1 Dried basil leaf (crumbled)
1 cup of mushrooms (chopped)
1 can (drained) water chestnuts
Salt & pepper to taste

Throw all ingredients in a kettle, bring to a boil, turn on simmer for about 2 hours and you have a hardy and spicy soup that will satisfy your taste buds and
warm your tummy.

(this is excellent with a handful of our “CELL CROUTONS” tossed in just before you eat it)

*gluten-free

Makes 8 Servings

1/2 cup onion greens or chives, chopped
1/3 cup celery, finely chopped
1/3 cup carrots, thinly sliced
1 tbsp olive oil
8 large tomatoes, peeled, seeded & chopped
8 cups home-made chicken broth
1/3 cup uncooked brown or wild rice
1/2 teaspoon salt
1 tsp thyme or basil
1/3 cup fresh parsley, finely chopped
freshly ground black pepper, to taste

1. In a saucepan, saute onion greens, celery and carrots in olive oil until soft but not brown. Add tomatoes and a small amount of chicken broth.  Simmer 20 minutes.
2. In a soup kettle, combine sauteed vegetables, remaining chicken broth and rice. Season with salt, thyme or basil, and pepper. Simmer 30 minutes, or until rice is fully cooked.  Serve garnished with parsley.

*gluten-free

4 cup homemade chicken broth (remember, NO MSG!)
salt to taste (depending on how much is already in the chicken broth)
1/2 tsp honey
1/2 cup water chestnuts, diced
1 tsp arrowroot
1 egg
1/4 cup chives, chopped for garnish

1.  In a medium saucepan, add broth, salt, honey and water chestnuts.  Bring broth to a boil over medium heat.  Take out a tablespoon of the broth into a small cup, mix in the arrowroot until it is creamy in consistency, then return it to the saucepan, stirring constantly until the broth is slightly thickened, just a few minutes.
2.  In a separate bowl, beat the egg until frothy.
3.  Remove the broth from heat.  Add in the egg VERY slowly, drop by drop, stirring constantly.
4.  Top with chives and serve hot!

*gluten-free

Makes a bunch of servings!

3 large or 4 small smoked ham hocks
3 bay leaves
16 cups water
1/4 tsp allspice
1/2 tsp ground pepper
1 tbsp minced garlic
3 leek tops, chopped (optional, just no bulbs)
3 yams, cubed in 1″ cubes
8 medium beets, peeled and sliced in 1/4″ strips
all the beet tops, chopped, if you can get fresh beets
juice of two or three lemons
salt to taste
small bunch of  fresh dill (optional)

1. Heat the ham hocks and bay leaves in the water to a boil.  Cover and simmer for about 1 to 1 1/2 hours. 
2. Add the allspice, pepper, garlic, leek tops, yams and beets.  Simmer, covered, for about another hour. 
3. Take out the ham hocks to let them cool.  Take whatever meat you can off the ham hock and put it back in the soup. 
4. Add the beet tops and lemon juice in the last 5 minutes.  Taste to see if it needs salt.  It may not, depending on the ham hocks.  Some of the dill can be put at this point as well.
5. Serve hot.  Top with several sprigs of fresh dill.  It�s outstanding!

Borscht is the kind of soup that can end up different each time you make it, depending on what�s in the refridgerator.  Adding cubes of fully-cooked ham (or even dried out left-over pork roast) will make a meatier meal.  Just put the ham in for the last 5 minutes to heat it.  Or you may substitute chopped carrots for the yams.  Some people like to put cabbage in it (I don�t).  Canned beets may subsitute for fresh beets (they�re not as good but are less trouble). Just put them in near the end.  They need to cook for no more than about 5 to 10 minutes.  Pickled beets may be used in the same way, just hold the lemon juice.  My absolute favorite is borscht with home-grown French sorrel.  It adds a sour that is out of this world wonderful.  Hold the lemon juice!  Traditionally, the borscht has a dolop of sour cream or yogurt in it, which is nice, but we skip such details for the sake of the CELL Program.  Spinach goes well with beets too.  Just put them in at the end with the beet tops or instead of the beet tops.  Get the picture?

Wayne Kittley has one more suggestion…don’t eat it while wearing a yellow shirt!

*gluten-free