This cherry tree is in my yard. It’s a part of the nature that sustains me during COVID-19.
Comfort food can soothe you during these difficult times  Instead of junky comfort food try my recipe for immune boosting soup. It’s rich, warm, and flavorful. That will give you comfort…You can find this recipe in my book Internal Cleansing here. It’s available in hardcopy and as an e-book.
Immunity Boosting Soup
Yield: 6 to 10 servings (or freeze half of the pot for later enjoyment)
The potatoes give this soup a lot of body. If you don’t tolerate night shade vegetables like potatoes, you can substitute sweet potatoes or yams. Try it plain or with either of the herb seasonings offered. Also try substituting winter squash for potatoes and adding sweetness with cashew nut milk. See variation below.
            1 onion, sliced or diced
            5 to 10 cloves garlic, coarsely chopped
            Sesame oil or water, as needed
            1 bunch kale, collards, mustard greens, or Swiss chard,
coarsely chopped
            3 potatoes, sweet potatoes or yams, well-scrubbed, chopped into 1-inch cubes
            2 summer squash or zucchini, chopped
            2 celery stalks, chopped
            4 to 10 shiitake mushrooms, sliced
            1 to 1½ quarts soup stock
In a large saucepan, sauté the onion and garlic in oil or water. You may add the other vegetables one at a time to the pan to coat them and seal in the nutrients, or you can immediately add the soup stock to the sautéed onions and garlic. My soup stock is usually the water left over from previously steamed vegetables that I keep frozen in yogurt containers until needed. I don’t bother to defrost the stock. I run the container upside-down under water until the frozen mass loosens (like a homemade Popsicle). The frozen stock will melt in the cooking pot after being covered with a lid. When the stock starts to simmer you can add the rest of the vegetables.
Or you can do it the easy way: Cut up all of the vegetables or chop them in a food processor, add the soup stock and veggies to the pot, cover, and cook over medium heat until done (about 30 minutes). Less cooking time is needed if you use a food processor to chop your vegetables, because they will be in smaller pieces. If you use this last method of preparation, be sure to watch the pot and stir the ingredients so that they vegetables don’t burn while the frozen stock is melting.
Variation: For a different flavor, substitute 1 acorn or butternut squash, skin removed and cubed, for potatoes.
Two Herb Seasonings for Potato Version of Immunity Boosting Soup
Try either of these recipes with the potato version of the Immunity Boosting Soup for more potency and flavor.
                        1 tablespoon fresh rosemary, finely chopped or 1½
teaspoons dried rosemary
                        Salt and pepper, to taste
                        or
                        ½ teaspoon dried sage
                        1 to 2 bay leaves
                        Salt and pepper, to taste
 Seasoning for Winter Squash Version of Immunity Boosting Soup
If you make this soup with winter squash instead of potatoes, try this seasoning recipe.
                        1 teaspoon cinnamon
                        ¼ teaspoon ground cumin
                        ¼ teaspoon ground nutmeg or fresh grated, to taste
                        Salt and pepper, to taste
Variation: To increase the anticarcinogenic effect of this variety, make a milk of 1 cup cashews by softening them in 2 cups pure water for a few hours. If you don’t want to wait or don’t have time, blend cashews with enough water to make into a milky consistency. You can strain the nut meat out if you like. I prefer to leave it in and get all of the protective nutrients that I can from these sweet nuts.
Note: It is best to grind your black pepper fresh, because ground pepper that sits around oxidizes and becomes carinogenic.
You can find this recipe in my book Internal Cleansing here. It’s available in hardcopy and as an e-book.