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Vegetable Miso Soup (scroll down for variations)

4 cps. Spring water Wakame - optional
2-3 cps sliced vegetables; leeks, 1/2 cp. cubed tofu - optional
carrots, shiitake mushrooms, kale, 4 tsp. Miso paste
snow peas, yams (anything you like) Parsley or scallions for garnish

Bring water to a boil and add vegetables.  If using wakame, reconstitute 1/8 tsp. shredded wakame in a cup of cold water for 2-3 minutes until soft.  Cover and simmer 4-5 minutes until vegetables are tender. Put the miso in a cup and dissolve with some of the hot soup stock. Add to the soup and simmer gently (do not boil) for 3 more minutes. Stir in scallions and parsley and turn off heat.

Many popular cookbooks feature miso soup with up to 10x the amount of miso that is recommended for good health. The general rule is 1/2 to one tsp. miso per cup of liquid in soup. This very healing food will work against you if you use too much.

Benefits and therapeutic properties of Miso

Miso is low in calories and fat.  It contains amino acid patterns similar to meat with a trace of B12, minerals (including calcium, iron) and is high in protein.  Miso helps protect the body against radiation and heavy metal poisoning. 

Studies show those who eat miso soup daily have fewer cases of certain types of cancer.  Miso has 25x more genistein (a potent anticancer agent) than unfermented soy foods such as tofu and soymilk.  Miso reduces the risk of coronary heart disease; protects cells from free radicals and aging.  The lactobacillus fermentation increases the quantity, availability, digestibility and assimilability of nutrients. 

Miso is effective in reducing chronic pain.  Breaks down and discharges cholesterol, neutralizes the effects of smoking and environmental pollution, alkalizes the blood, prevents radiation sickness, neutralizes the effects of chemicals, medicines, and a poor diet, and strengthens blood quality. Miso contains  lactobacillus and enzymes which aid digestion and food assimilation. Studies show that those who regularly use miso suffer significantly less from cancer and heart disease.  It increases resistance to disease and promotes longevity.

Wakame and other Seaweeds are sea plants that contain 10-20x the minerals of land plants and an abundance of vitamins and other elements necessary for metabolism.  They remove radioactive and toxic metal wastes from the body.  Seaweed softens hardened areas and masses in the body.

Seaweed detoxifies, transforms phlegm, is a diuretic, removes residues of radiation in the body, acts as a lymphatic cleaner, improves metabolism, alkalizes the blood, and alleviates liver stagnation.  Seaweeds are beneficial for weight loss and for lowering cholesterol and fat in the blood.  Also have a beneficial effect to the thyroid.  Useful in the treatment of nodules, lumps, swollen lymph glands, edema, chronic coughs with phlegm, skin diseases and tumors.   Useful in the treatment of cancer and fibroids.

Therapeutic Grade Sea Vegetables Available Here

Schedule a 30-minute consultation/evaluation with Deborah Barr, 31-year Holistic Health professional. Wouldn't you like to  reverse health, weight, and emotional conditions in safe, effective ways? Sessions can be done by phone, Skype or at my Pittsburgh office.

Questionsemail deborah@wholehealthresources.com or call 412.361.8600.

Deborah Barr, 31-Year Holistic Health and Nutrition Counselor/Coach, Speaker, and Author, has helped thousands of clients reverse health and weight issues; achieve emotional harmony, radiant health, passion, peaceful living, work-life balance and lives they love.

She is a former natural foods chef and caterer, and taught hundreds of vegan and whole foods cooking classes in the 80's and 90's.  In 1985 she founded Whole Health Resources, the premier Holistic Health Center in Pittsburgh. WHR's mission is to promote the healing and development of body,  mind and spirit; and to teach an understanding of the relationship between diet, attitudes, mind/emotions, lifestyle and wellness.

©Deborah Barr, 1985-2016.  All rights reserved.

 

©Deborah Barr, 2002-16. All rights reserved.



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