March 10, 2020-
The Nineteen-Day Fast has just passed its midpoint. So, it’s a good time to look at what sustains this soul, in my last go-round with total abstinence from food and drink during daylight hours.
The key, at least this year, has been hot soup for breakfast. It helped me knock out the cold that had lingered inside me, for nearly two weeks and has kept me hydrated during the daylight hours-along with two glasses of water before sunrise, and one at sunset.
There have been several soups that filled the bill. Two were my own concoctions: 1. A beet soup, with the bulbs hitting the crock pot first, then taken out and sliced. Next, the beet greens were cut up and added. Sliced scallions came next, with oregano oil, chili powder and turmeric added to the water (no soup stock). The mix simmered for four hours, and sustained me for five days.
2. Last Saturday’s Slow Food Prescott potluck called for another soup. This one used fresh cut-up spinach, a cup of bolete mushrooms, a cup of mixed lentils, 2 sliced dried sugar chilis, turmeric, a pinch of pink Himalayan sea salt and cumin. The soup was fairly well-received at the potluck and I had enough left over for two more dawn meals.
Since then, there have been a cream of mushroom soup (2 meals, from a vendor at Prescott Farmer’s Market, and a sliced carrot and quinoa soup, from Ms. Natural’s (1 meal). The rest of the Fast will see more such delights, getting my day off to the right start.
Soup makes my winter sizzle!