You know how sometimes when you bake break you have to wait 5 hours, if not 2 days, flour is all over the place and hassle in the air. You have to watch it like your own baby – not that it is not nice to watch a baby, sometimes. This recipe is completely opposite: 5 minutes, mix stuff, bake it – bam! It always works. You can shine at a party with your own home made bread or at a grill with friends. What a life-hack 😉
I love when bread has super thin slices. I just don’t like to eat a lot of bread. I mostly don’t eat it. It makes my belly jump to the front, yikes. If I were to count how many times I ate bread this month it would be… none. It’s not only about white bread but just things from flour, like gnocchi or pasta. Although admitted: I ate delicious gnocchi at granny, yum yum.
Anyhow here comes belly blow rescue 😉 A bread that does not sit inside your belly for weeks but rather helps flush things out by delicately scratching your insides. And it’s SO yummy!
This soup contains legumes but you will not fart from it 🙂
—- PICTURE COMING —-
3-4 cups of small-bean legumes
1 l water
Clean legumes with cold water. Drop them in a big pot, add more water than to cover them and turn on high heat. Cover with a lid. Clean and cut potatoes into 1,5×1,5 cm cubes, approx., throw into the pot. When soup boils turn the heat to medium or lower, so it is still boiling but on smaller heat, cover.
1 tsp of cumin
1 tsp of marjoram
1 tbsp of colorful pepper
1-2 tsp of Himalayan salt
1 leek, 1 big or few smaller onions
Throw cumin and marjoram into the pot – this is mandatory, otherwise you will fart after the soup. Take pepper and grind it – best with a mortar, then taste will be a lot better. Throw pepper and salt into the soup as well. Clean and cut leek into 1-1,5 cm slices. Clean onions and throw them without cutting into the soup. Add leek as well. Keep boiling on small/medium heat for 10-15 minutes until legumes and/or potatoes are only slightly raw.
15 fresh beans
4 garlic cloves
1/2 cup of sweet cream for taste
Crush garlic cloves and throw them into the pot. After the soup has been boiling on medium/small heat for some time and you tasted it to see the legumes and/or potatoes are almost ready: clean and cut fresh beans into 2cm slices and throw them into the pot – adding them in the end will make sure they are not overcooked. At the same time you can add cream (optional). After it all boiled you can still add a lot of water – this time it has to be boiling – to have more soup, if so you might want to add some salt for taste.
The very best absorbable Vitamin C from sour cabbage, with the very best anti-inflammatory, anti-cancer and anti-bacterial garlic, on top of that anti-bacterial honey, rich in nutrition cold pressed oil and one of nature’s wonders: propolis – highly anti-viral, anti-fungi and anti-bacterial.
Can it be anything else than a guaranteed remedy? 🙂
Heavy metal in this article is a metal with high density that is considered harmful to living organisms, those are described in here.
Once I was exposed to mercury I swallowed a lot of articles on how to get rid of heavy metals from body – it was an awesome journey. I think I was missing out on the knowledge 🙂 Now I actually understand how Japanese people are healthy even though they eat plastic wrapped take-outs, a lot of tuna and work like crazy.
Anyhow below is a fun and healthy recipe that should help and can be a regular part of diet regardless of heavy metals 🙂
Apple chlorella salad with physialis, hazelnuts and avocado, jarred
Oh My.Sour Cabbage. It is the cheapest, easiest, lowest amount of ingredients, no-waste recipe. It is the healthiest raw, vegan meal, enriched by good bacteria in super easy to digest and absorb Vitamin C. You will not find anything like it on pharmacy shelfs – that’s for certain. And as if that is not enough: you can store it forever in room temperature. Amazing, right? Let’s go then 😀