Winter Stew

• Start with fresh vegetables and coarsely cut them and place them into a large pot or a slow cooker:
• 2 Yukon Gold Potatoes (potassium/vitamin C)
• 1 sweet potato (vitamin A/beta-carotene)
• 1 onion (antiviral/antibacterial)
• 2 carrots (vitamin A/beta-carotene)
• 1 parsnip (potassium/folic acid/vitamin E and B’s)
• 2 stalks celery (anti-inflammatory, antifungal, antiseptic, antirheumatic)
• 1 ¼ head of cabbage (antibacterial/anticancer/good for anemia, respiratory disease and acne)
• ½ can garbanzo or kidney beans (zinc)
• ½ cup shiitake mushrooms (antiviral/immune stimulant)
• 3 cloves of crushed garlic added after the soup is cooked (antiviral/antibacterial)
• 3 pints of Organic Chicken or Vegetable stock
• 3 tablespoons Extra Virgin Olive oil (vitamin E)
• 1 teaspoon parsley (antihelmintic, antioxidant, antirheumatic, antiseptic, expectorant, carminative)
• ½ teaspoon sage (anti-inflammatory, antifungal, antioxidant, antiseptic, cerebral tonic)
• ½ teaspoon rosemary (antibacterial, antiseptic, antidepressant, febrifuge, antispasmodic)
• ½ teaspoon thyme (antihelmintic, antibacterial, antifungal, antiseptic)
• 2 Bay leaves (antifungal, antiseptic, astringent, carminative, circulatory stimulant)
• 1 teaspoon horse radish (decongestant, stomach tonic)
• ¼ teaspoon Caraway (antiseptic, stomach tonic, expectorant)
• ¼ teaspoon Fennel (expectorant, sedative)

Place into a pot and simmer for 2-3 hours until vegetables are done. Sprinkle with nuts and seeds on top when ready to serve.