Wednesday, April 05, 2006

Bone Marrow Soup Recipe

Soups are a good way to get easily digestable nutrient dense, warm food, and get extra fluid. This is especially important under the stress of cytotoxic cancer therapies.

The following recipe has plenty of chlorophyll rich greens for their vitamins, minerals and fiber, medicinal mushrooms for immune system support and liver function, as well as bone marrow to fortify what is termed in Asian medicine as essence or jing.

Beef Stock

1 Beef Shank, w/bone
1 Bunch Kale
2 Shallot Bulbs, Separated and chopped
1 Garlic Bulb, Separated into cloves
Ginger Root, Sliced
1 Cup Italian Parsley
1 Baby Bok Choy
∏ lb. Carrots
6 oz. Shitake mushrooms Sliced
1 Small Bunch Sage
∏ oz. Chives
1 Cherry Tomato, Quartered
Ground Black Pepper
Splash Balsamic Vinegar

Cook meat (attached to bone) with a few cloves of garlic, a few mushrooms and ∏ of the shallots in a shallow roasting pan for 30 minutes @ 425 degrees, increasing temperature to 450 degrees for an additional 10 minutes (total cooking time = 40 minutes).

In a large stock pot combine cooked meat and bone with remaining ingredients, excluding black pepper & balsamic vinegar. Add 15 cups of water. Bring to a boil. Add black pepper and balsamic vinegar. Cover, allow to cook at a slow boil/simmer for 6 ∏ hours. Remove from heat.