This soup contains legumes but you will not fart from it 🙂
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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.
We had a craving for sushi recently. The idea was ofc to home-make everything. Except of soya sause, which I have from dear Japanese friend and which is a fermented, organic one. And rice vinegar. We even tried to make wasabi from horseradish – that didn’t turn out so kicky as it should, maybe next time 🙂
Anyhow in the shop our gaze stopped on marinated ginger for sushi – the amount of chemistry in it is overwhelming. But making it was a piece of cake!
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