Your typical dried soup mix is easy, fast and very delicious. But how did it get that way? The same way nukeable commercial popcorn got so fabulously tasty: lard, transfats, MSG, preservatives and other deadly poisons.
Really! Does brain swelling seem delicious to you? That's what MSG does. The typical reaction to this savory form of hydrolized protein is headaches, migraines, stomach upsets, diarrhea, irritable bowel syndrome, asthma, panic attacks, heart palpitations, mental confusion, mood swings, neurological disorder symptoms like Parkinson's, MS, ALS, Alzheimer's and behavior disorders to name a few. These are not an allergic reaction, but a powerful drug reaction. This over stimulation of the brain cells actually kills the brain cells. ALL THIS to jar your tongue awake? What happened to natural tongue delights like sesame oil, garlic, onion, seasalt, chile? That's what you want in YOUR SOUP, MOMMA!
Years ago there was an article in Science News that said that there was enough MSG in a packet of a well known brand of dried soup mix to kill a two year old child! (don't have the issue number, but I am searching for it) Google that reference up, it's all over cyberspace! (Toxins + MSG + dried soup mix will get you to it.)
So now, check the envelope of your favorite dried soup mix. Not the writing on it. The envelope itself! Does it have an aluminum lining inside the bag?. Oh, you might say it has a plastic coating! Lab tests have shown aluminum lined containers coated with plastic is no barrier from preventing this debilitating poison from leaching into our food. It gets in toothpaste from the aluminum seak at top, and all foods stored in it especially acidic tomato sauced food or lemon, pull aluminium.
SO ladies, WE HAVE to scorn envelopes and get our own dried soup mix going.
Best and most stick to the ribs food would be a protein like MISO a
soy product. Commercial DRIED SOUPS are COSTLY. Whole Foods has them for
over a dollar each. A buckamug? Nah. Try Japanese or Chinese grocery stores.
Barrio stores. You may get a better deal. READ LABELS so there's no MSG.
You can get a no MSG MISO soup dried, ready to go from the healthfood
store is costly. A buck or more each little envelope. But Hit the CHINESE
grocery, korean or japanese and see what's out there. Cheaper. Read labels,
then get your water or chicken broth simmering and put in:
# Greens, cilantro, broccoli, spinach, swiss chard. Anti-oxidants keep cataracts away from your eyes. LOOK at all old people. Big cloud around edges of iris. Don't let it happen to you. AO-load!
# Carrots really do help you to see in the dark. They contain beta-carotene, which is converted to vitamin A in the body (also called retinol because of its effect on the retina) and is vital for eye function. And keeps cataracts away. Skin, smooth and young. Yam slices, Peeled.
# Tofu. Amino acids, the secrets of brains! So buy a box of tofu, break into chunks so you can Freeze and store your tofu, which is fresh. You can't just set that box in fridge, ya know. It has to be frozen to keep. So, fresh out of the box, drag out that lb lump. Cut into little one inch strips, lay each strip on plastic strip or in baggie and but a dollop of marinade with a mix of lemon, sesame oil and soy sauce. Wrap in plastic before they go in freezer. Drop one in soup at the end, just simmering for about thirty seconds to warm it. Frozen tofu is a bit chewier than the unfrozen version, but that has its own charms, especially when marinated. DO NOT keep marinates near ALUMINUM FOIL.
# Noodles. These store and have something of a shelf life so you can have some buckwheat noodles on hand as a staple. Or you can freeze the box. Keep it in a plastic bag, neck tied, so noodles dont absorb freezer flavor. Simmer them up separately from your cup of miso soup and your vegies and or BROTH. Drain the noodles when they are full cooked. Slide into the cuppa soup at last moment. RENT CLASSIC JAPANESE COMEDY FILM "TAMPOPO" a paen to the art of cooking noodles. Also very amusing. Guarantee, you'll go right out and try to make NOODLE SOUP! Read JAPANESE CUISINE page.
# DEPTH OF FLAVOR: A toothpick of a jalapeno or habanero chile, DASHI (bonito flakes,) Dried shitake mushrooms, bought in a bag at Chinese groceries, very cheaply, are the best. More flavor than raw mushrooms, better keepes! Transfer dried shrooms to a jar, keep in freezer, they stay fresh. They crack into fragments, which plump up and soften, are meaty tasting, known in Asia as an immune system enhancer. SESAME OIL, magical flavor enhancer for soups but also for hummus.
# Miso. The Japanese make MISO into a paste which is in a jar. This form keeps a long time. This may be the way to buy your MISO. You get a choice of colors. Light is a good starter kit. Golden, rather than dark. Miso soup is a light broth containing miso. It is usually served at breakfast in Japan and sometimes includes tofu, mushrooms, seaweed, or green onions.
#Anti-Radiation Easy Meal
Part of Joy Craddick's no-more-cancer lifestyle, this dish is simple,
nutritionally complete, and takes only seven minutes to prepare.
2 cups spring water or filtered water (500 ml)
1 organic carrot, grated
1 ounce organic ginger, grated (30 grams)
1 cup organic broccoli and/or cauliflower florets (250 ml)
handful of kelp or other tasty quick-cooking seaweed
2- 4 fresh shiitake or reishii or wild mushrooms, sliced
1 "brick" organic brown rice ramen noodles
2-3 tablespoons miso (30-45 ml)
2 tablespoons brown rice vinegar (30 ml)
sea salt to taste
While water comes to a boil, prepare vegetables. Add noodles, tofu,
seaweed, mushrooms, and vegetables to water, cover, and cook 2-5 minutes
or to taste. Mash miso and vinegar with a fork in your bowl, add soup,
and enjoy: Instant Joy!
EVERYTHING YOU EVER WANTED TO KNOW ABOUT MISO
http://encyclopedia.thefreedictionary.com/miso
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