Instructions: Don’t peel any of the vegetables as many of the minerals and nutrients are stored directly beneath the skin. Scrub vegetables carefully, cut into small pieces, place them into a stainless steel pot, add enough distilled water to cover the vegetables, cover, bring to a boil and quickly turn down heat and cook SLOWLY, covered, at low heat for 3 hours, then mash and eat.
Every week I make a double batch of soup in a 8 quart (or larger) pot and Dale (or Sandy) helps me grind it in our VitaMix (it takes several VitaMix cups to get it all ground and, after each cup is ground (we grind each cup for 90 seconds) we mix it all together in another stainless steel pot). After it's thoroughly mixed I ladle it into quart mason jars, put the lids on, allow the jars to cool, and freeze six jars and put two jars in the refrigerator.
Everyone at our house eats a bowl of this soup or the green soup at least once a day.
Note from Another Hippocrates Soup Lover: "It’s hard for anyone to say why this soup holds such particular power. I have attempted to creatively alter the recipe and not received the same results. Is it the placebo effect? I’m not sure. But even Dr. Gerson remarked that this soup was very special and highly effective in his (cancer recovery) regimen even if he wasn’t absolutely sure of the dynamics."
I began my new way of eating on March 5, 2013 and in two months I lost 10 pounds.
My new regime consists of fasting (or semi-fasting by eating 500 calories a day) for two non-consecutive days (24 hours every Sunday and Thursday) every week and eating a normal American diet for the remaining five days every week (this can be a vegan, vegetarian or meat-eating diet).
I read (in late February 2013) about “The Fast Diet” in People magazine’s March 25, 2013 issue. The article was called “The Fast Diet, Inside The New Weight-Loss Craze” written by Suzanne Zuckerman with Catherine Kast.
After searching the Internet for more information I found the PBS TV presentation of Eat, Fast and Live Longer by Michael Mosley on YouTube (see “Eat, Fast and Live Longer - Horizon” below).
When I couldn’t get my Kaiser doctor or order the IGF-1 blood test I went on the Internet and found Walk-In Lab, LLC and paid $68 for an appointment to have the test done by a private lab in Walnut Creek, CA on March 24, 2013. The results were 109 with the normal range being 35-168. I will have another IGF-1 blood test taken after I’ve been on my new regime for six months. The goal is to lower my IGF-1 results (IGF-1 is a marker for biological aging -- the higher it is the older your marker is).
I can attest to the truth that this diet regime works to reduce inflammation and promote healing because I had injured the rotator cuff in my left shoulder somehow in September 2012 and it did not begin to get better until I started fasting two days a week in March 2013.
In December I attended a class at Kaiser about healing shoulder pain and learned that I would lose muscle in my left arm if I did not begin to exercise my arm several times a day, which I could not do because of the pain it caused. Not moving my arm worked to prevent the pain, but the doctor explained that the muscles in my arm would atrophy if I didn’t exercise it. So, I did what I could, but I could not grasp my hands behind my back to do the side-to-side exercise or raise my hand above my head to do the stretching exercise.
By the middle of March I was able to raise my hand above my head and by the end of March I was able to grasp my hands behind my back without pain and by the end of April I could reach up my back to the hooks of my bra to unhook them without pain.
This was a welcome achievement as, since September, to unhook my bra (when Dale or Sandy were not available to do it for me) I had to take the shoulder straps down, take my arms out of the straps and turn the bra around so the hooks were in the front so I could reach and unhook them.
I find fasting to be very easy. However, if I eat 500 calories of anything I get hungry so I’ve opted to drink soup and broth instead of eating on my fasting days. I found a very satisfying soup recipe in The Reader’s Digest’s January 2013 issue; “The Soup that Changed My Life -- Nourishing greens are surprisingly delicious in a beloved, magical soup” by Anna Thomas (From Eating Well). To read the article go to: //www.eatingwell.com/recipes_menus/easy_recipes/anna_thomas_green_soup_how_green_soup_became_a_way_of_life
Click on the picture below to view the PBS TV presentation of Eat, Fast and Live Longer by Michael Mosley.
Makes 8 servings, about 1 1/4 cups each
Total Time: about 1 hour
1. Heat oil in large skillet over high heat. Add onions and 1/4 tsp. salt; cook, stirring, until onions begin to brown, about 5 minutes. Reduce heat to low, add 2 tbs. water, and cover. Cook stirring frequently, until onions are greatly reduced and have a caramel color, 25 minutes.
2. Meanwhile, combine 3 cups water, remaining 3/4 tsp. salt, and rice in soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook 15 minutes. Trim ribs and tough stems from the greens and spinach; discard. Coarsely chop greens and spinach.
3. When rice has cooked 15 minutes, stir in greens. Return to a simmer; cover and cook 10 minutes. When onions are caramelized, stir a little greens' simmering liquid into them; immediately add them to rice along with spinach, broth, and cayenne. Return to a simmer, cover and cook until spinach is tender but still bright green, about 5 minutes more.
4. Puree soup in pot with immersion blender until perfectly smooth, or in regular blender in batches. Stir in lemon juice and garnish with olive oil.
I modified the recipe to be vegan as Dale is strictly vegan (no oil) and I found like it best made that way (I skip the part where you caramelize the onion and just put it into the pot with the other vegetables). For the garlic I use the contents of one of The Cayenne Company's Heart Food Caps capsules (contains 100,000 hu Cayenne Fruit, Garlic, Hawthorn Berry, Onion and Ginger Root). To save time I make a double (or triple) recipe and, while it’s hot, I pour it into quart Mason jars (8 quarts) and, after it cools, I freeze six of them and take one or two out of the freezer daily or as we need them. All three of us eat the soup at least once a day and I eat it two times a day on my fast days.[slideshow_deploy id='176']
In a large (8 quart) stainless steel pot combine:
(Note: All vegetables should be organic when possible, unpeeled, and chopped into small pieces either by hand or with a Kitchen Aid mixer with an attachment that cuts up vegetables.)
6 quarts of distilled water
2 large sweet potatoes (Jewel sweet potatoes are recommended when available)
6 small or 8 large zucchini squash
1⁄2 large head of red cabbage
2 large stalks of celery (celery makes the cabbage not smell bad)
1 large bunch of parsley (after cutting parsley up with scissors put it into a large baggie and pour distilled water into the baggie and shake well, drain into a colander, and repeat until all sand is removed)
1 pound carrots
1 pound green beans
3 large leeks
2 bunches green onions
3 large red beets (tops may be added, but rinse them the same way as you rinse the parsley as they are very sandy also)
Some enjoy added cilantro and/or spices
Bring to a boil, reduce heat and cook on low three hours with lid on.
Ladle hot broth into (preheated) mason jars, place lid on each jar as you fill it, allow to cool and store broth in refrigerator or freezer.
Discard the vegetables.
This recipe makes about 6 quarts of a great tasting, mineral-rich, alkalizing broth.
I am on the second day of a two-day 500-calories-per-day fast. Tomorrow I will go back to my regular diet for five days. After that I will repeat this weekly diet regime until I either find it doesn’t work for me or, if it works, I will continue on it permanently.
According to the book, "The Fast Diet: The Secret of Intermittent Fasting - Lose Weight, Stay Healthy, Live Longer" by Michael Mosley and a PBS TV presentation called "Eat, Fast and Live Longer" by Mr. Mosley, eating in this way will reduce my bad cholesterol, protect me against developing cancer, heart disease (including lowering high blood pressure) and Alzheimer’s disease and help me to live longer and healthier.
Click on the picture below to view the PBS TV presentation of Eat, Fast and Live Longer by Michael Mosley.
Yesterday, March 5, 2013, I had my blood drawn at Kaiser for cholesterol, triglycerides, blood glucose level, tish/thyroid stimulating hormone, vitamin D level and, I had hoped, the IGF-1 test that Mr. Mosley recommends as a way to measure the success of the diet, but my doctor at Kaiser refused to order it when I requested it.
As long as I had fasted for 12 hours for the blood test I decided to begin the Eat, Fast and Live Longer Diet Regime at the same time.
I am 76 years old, 5 foot 7 inches, 202 pounds and would like to weigh 145 pounds. I do not drink alcohol, take prescription, over-the-counter or any other drugs. I do take vitamins and supplements and have for 52 years (I began right after I read "Lets Eat Right to Keep Fit" (1954) by Adelle Davis in March 1961 a few days after Sandy was born). Before that I took prenatal vitamins and minerals for almost four years starting before I gave birth to my son in December 1957 and my first daughter in March 1959.
I followed another diet using drops of Human Chorionic Gonadotrophin (HCG) sublingually (under the tongue) five years ago and lost 22 pounds in two months, but was horrified at the way it aged my face and I went off the diet and gained the weight back (also in two months). Since the Eat, Fast and Live Longer diet regime is a slower weight loss method (people are reporting a weight loss of about 1 1/2 pounds per week), I am looking forward to losing weight without looking ill.
This diet regime seems to be perfect for me. Dale is on a vegan diet and is doing very well on it. I’m a meat eater and have tried to be a vegetarian in the past, but gained weight and felt miserable while not eating meat. I have fasted on liquids many times for three days at a time and always felt well while fasting.
For these first two days of my new eating regime I am eating tamales that are hand made and sold at Whole Foods. Each tamale contains 280 calories. I am eating one and 1/2 per day (in three equal portions 4 to 5 hours apart beginning 4 hours after waking -- I drink a quart of my homemade broth upon waking). I am also taking oil capsules, vitamins and drinking a lot of distilled water each day.
I will update my progress at least once a week on my blog and post my blood test results as soon as I receive them.
If you would like to share your experiences with this type of diet please send me your story and I will add it to my blog.