From the Nourishing Basic Cook Book by Lady Carla Davis, MPH
© 2018 Lady Carla Davis - www.NourishingBasics.com
DIRECTIONS:
Wash and place the ox tail in a large (3¾ qt/3.5 L) pot and fill with water above the meat. Cover and bring to a boil. Skim any debris. Simmer on a low boil for approximately 1½ hours or until tender. Add water as needed to keep the meat covered.
Add the garlic, herbs, spices, and sea salt. Adjust to taste and stir. Add more water as needed to keep the meat covered. Cover and simmer for a few minutes.
Cook brown rice pasta in a separate 2 qt/1.9 L pot until al dente. Drain and set aside. Wash, peel (optional) and grate carrots with a large grater, and add into the soup.
Wash and cut thin strips of kale into the soup. Cook for 10 minutes. Rinse the frozen petite peas in a strainer and add to the soup. Cover and cook for 5 min. Add the cooked pasta to the soup and stir.
Pour into bowls, serve, and ENJOY this deliciously nutritious soup!
Serves 2
Use organic ingredients and grass-fed, free range meat Suitable for blood types O & B
For blood types A & AB, use turkey legs instead of ox tail
INGREDIENTS:
2
3
1½ cup of gluten-free Lundberg Brown Rice Rotini; or Tinkyada Brown Rice Spirals; or Ceres Organics Quinoa-Rice Fusilli
2
2
8-9 Tuscan kale leaves
2
2
6-8 shakes of garlic powder; or 1 chopped clove of garlic
4
½