GMO-Free Fresh Vegetable Soup Recipe
Dr. Michael Wald, author of the upcoming book Frankenfoods – Controversy, Lies & Your Health available April 2014, offers a riveting perspective of the GMO predicament exploring governmental and industry cover-ups, health dangers, environmental threats, GMO-free food plans and recipes, nutritional supplements and other practical solutions. Dr. Wald declares, “The GMO dilemma is here to stay and anyone interested in protecting their health and that of their loved ones, friends and the planet, must educate themselves and take political and personal action right now!” Considering the importance of this information Dr. Wald asks that you re-tweet his GMO links and follow him on Twitter – @DrMichaelWald. Thank you.
(Dr. Michael Wald can be reached at Integrated Medicine of Mount Kisco in Westchester, NY by calling 914-242-8844 (Ext. 1) or by emailing him at: info@intmedny.com).
Fresh Vegetable Soup
1 head cauliflower, cut into florets
3 green zucchini, cut into half moon sections
1 package string beans, cut into 1 inch pieces
1 bunch celery, chopped
2 red onion, chopped
2 cloves garlic, chopped
2 jars tomato paste
3 quarts organic chicken stock
1/2 teaspoon cayenne (add more to taste)
1 teaspoon pink salt (add more to taste)
Place all ingredients into large pot and bring to boil for 3 minutes, then turn down to simmer for 30 minutes. Store in refrigerator in glass ball jar for up to 5 days.
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