Let food be thy medicine and thy medicine be food. ~Hippocrates
I have been an advocate for food as medicine since I healed the cancer that threatened my well being. Before the cancer, I had never viewed food as having power. Pre-cancer, I viewed food as something to fill my stomach. I will be the first to say that I was foolish to think such a thing.
Even though I am a healer, and practice many healing rituals, my body still exhibits symptoms that’d I’d rather not deal with. It seems people have a misunderstanding that healers do not fall ill, or are above becoming sick. That is a misconception in every way.
With fall in full colors, my head and my sinuses have not been happy. Friends and family insist on me taking allergy pills, pain medicine, even other chemical versions of foods that are readily available to us in the fall.
Perhaps nature’s way of relieving fall pain is by providing us fall foods that will strike us symptom-less.
A friend of mine suggested I use MSM, a chemical grade of sulfur, as it helped her with her allergies, migraines, and other complaints. I had never even heard of this chemical and started to research sulfur rich foods, which was when I found that many fall vegetables are excellent sources of sulfur.
Some sulfur rich foods include:
- Garlic
- Onions
- Sweet Potatoes
- Parsley
- Swiss Chard
- Cabbage
- Pak Choi
- Watercress
- Broccoli
- Legumes
- Eggs
- Asparagus
On a hunch that if I ate more of these sulfur rich foods my symptoms would be history, I decided to make a sweet potato soup and include many of the ingredients above! As you can probably guess by now, I am without symptoms, and felt a difference within 30 minutes of eating my medicine.
I know my way around a kitchen, and thought that I would share with you my version of allergy kicking sweet potato soup. (FYI…. I’m not fond of sweet potatoes and I found it enjoyable!)
Sweet Potato Soup
Ingredients:
- Nitrate Free Bacon
- 2 Large Onions (chopped)
- 1/2 head of garlic (chopped)
- 5 stalks of celery (chopped)
- 5 carrots (chopped)
- 4-5 sweet potatoes (peeled and chopped)
- 1 box of broth (any will do)
- 2-3 cups of water
- Shredded cheddar cheese
- Sour cream
First I browned the bacon until crisp in my soup pot and set aside to crumble for the topping. In the bacon fat, then saute’ the onions, garlic, celery, & carrots. If more fat is needed, you can add butter or coconut oil, I personally use just a small amount of the stock to bring up the flavors of the bacon in the bottom of the pan. Adding the rest of the stock and sweet potatoes, the liquid should be just covering the potatoes. If not, add 2-3 cups of water until just covered.
Let the potatoes cook on medium heat until soft, then remove from heat and use either an immersion blender (my favorite) or a regular blender to slowly blend the soup together.
Top with crumbled bacon, cheddar cheese, & sour cream as one desires.
I have omitted salt and pepper from the recipe, as it is a taste factor. Some people like salt & pepper, others do not. Certainly, use salt and pepper as you see fit as well as the toppings for the soup!
Another tip: I added kale and swiss chard to my soup for added nutrients. To add a bitter green, boil some water, cook the green for just a minute and remove from water. Then add to soup before blending! Cooking the bitter greens this way takes the bitterness out of the green while preserving all the nutrients!
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