Recipe: Delicious Adaptogenic Seaweed Soup

Adaptogenic Seaweed Soup

This recipe was inspired by Truth Calkins at a Longevity Now conference.  I had a cup of seaweed soup at the snack bar and fell in love.  I added a few extra ingredients to do my best to recreate it with my own twists, making it an amazing tool to support your adrenals, thyroid, and immune system.

Ingredients:

• 4 cups sea vegetables:  I used kelp, dulse, wakame, and a mixed seaweed blend
• 1/2 cup dried maitake mushroom
• 1 large piece fresh ginger
• Juice of 2 lemons
• 1 tablespoon miso (I used soy-free chickpea miso from South River Miso)
• 3 cloves fresh garlic
• 1 teaspoon cordyceps mushroom powder
• ½  tablespoon ashwagandha powder
• 1/2 teaspoon astragalus powder
• 1 tablespoon maca powder
• 1/2- 1 teaspoon flax or coconut oil (or a combination) for each serving

Directions:

1. Place sea vegetables and dried maitake mushroom in a large bowl, and add enough water to cover them twice.
2. After about 15 minutes the sea veggies and mushrooms should be soft.
3. Place the sea vegetables and soak water in large Vitamix container
4. Add the remaining ingredients and blend until smooth.
5. Serve in a bowl with a teaspoon of flax or coconut oil on top to aid in the absorption of the essential nutrients.
6. Add chopped vegetables or wilted greens if desired.

Note:
This makes an entire 64-ounce container full.  If you have a smaller blender, either do it in batches or cut the recipe in half. If you are sensitive to mushrooms, leave out the maitake and cordyceps.