Vegan Blood Tonic Soup

Blood Phase :: Inner Winter Recipe

Vegan Blood Tonic Soup, Kris Gonzalez Acupuncture in Santa Barbara

It's important to replenish your lost blood from your period in order to restore your energy levels, rebuild your hormones and prime your body for another cycle. Here's a robust blood tonic recipe that is suitable for vegans inspired by Dr. Lia Andrews.

2 medium sized winter type squash such as Kabocha, Butternut or Acorn
1 medium sized yam
1 medium sized onion
1 clove of garlic
1 inch piece of ginger
1 bunch of collard greens
1 cup of chopped parsley
1-2 tbsp oil (I like ghee)
4 cups of Vegetable Broth
1 tbsp black sesame seeds
1/3 cup goji berries
2-3 Chinese Red Dates (jujubes); remove the pits
2 tbsp curry powder

Kristin Gonzalez offers Acupuncture in Santa Barbara

In a 400 degree oven roast 2 winter squash like Japanese Kabocha, Butternut or Acorn. Put them in a dish whole in the oven and roast for 45 minutes until you can pierce a knife through. Cool, scoop out seeds and set aside. Chop 1 yam, 1 med onion, 1 clove garlic, 1 in ginger, bunch of collards. Warm oil over med heat and saute onions first, then the garlic, then ginger. Add veg broth, yam, greens, scoop out squash, and 1 tbsp of black sesame seeds, 1/3 cup goji berries, 2-3 jujubes with pits removed, 1.5-2 tbsp of curry powder. Add water to cover if needed. Bring to a boil, then lower heat to
simmer for 45 min. During the last 5 min, add 1 cup of chopped parsley. Put in a blender to puree. Salt and pepper to taste.

Kris Gonzalez Acupuncture in Santa Barbara