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Coconut Chicken Soup
Serves 4-6
Ingredients
- 1 quart homemade chicken broth
- 1 can whole coconut milk (not lite)
- 1 tablespoon gelatin (preferably Bernard Jensen brand*)
- 1 teaspoon fresh ginger, grated
- 1 pinch red chile flakes
- ½ teaspoon salt
- juice of 1 lemon
Directions
Place all ingredients in a saucepan and bring to a boil.
Serve in mugs or bowls.
*Bernard Jensen gelatin is available from L&H Vitamins in New York (800) 221-1152.
Note: Recipes for lacto-fermented vegetables, condiments, fruits, and beverages can be found in Nourishing Traditions: The Cookbook That Challenges Politically-Correct Nutrition and the Diet Dictocrats. Available from PPNF.
Published in the PPNF Health Journal
Summer 1996 | Volume 20, Number 2
Copyright © 1996 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide