Spicy chicken, vegetable soup. This is a delicious soup, made with the ingredients that work like preventive medicine.

Search Amazon.com for everything                                                            
I use boneless breast of Chicken, organic chicken stock, okra, onions, tomato, garlic, turmeric, ground dried pomegranate seed, cardamom, cloves, Garam masala, which is a mixture of seven different spices. The taste is delicious, and the soup is like preventive herbal medicine.
Here is what you will need, and I will tell you how to cook it.
Stuff you need.

One pound boneless breast of Chicken.

Three Table spoons of Olive Oil.

Two Medium size Onions.

Two medium sized tomatoes.

One tea spoon chopped garlic.

One piece of chopped ginger.

Quarter pound of cut Okra.

Two cups f Organic Chicken Stock.

One table spoon of Garam Masala.

One tea spoon of turmeric.

One tea spoon each of Cloves, cardamom, and ground pomegranate seed.

Three hot green peppers. (Add if you desire a hot soup.)

The soup is easy to cook and good for you.
Cut the chicken into small 1.5 “cubes. Garnish with chopped garlic, green peppers, and Olive Oil, and salt to taste. Cook the chicken in the oven for 30 minutes at 350 C.
Put two table spoons of Olive Oil in a pot, once the oil is hot add the finely cut onions to the oil, a tea spoon of chopped garlic, ginger, and two green peppers finely chopped. Let it cook and simmer till the onion is soft, then add the cardamom, cloves, and ground pomegranate seed, turmeric and Garam masala. Nicely mix the concoction and add the chopped tomatoes. Let it simmer for just a few minutes, and add salt to taste.

Take the Chicken out of the oven after it is ready and add it to the mixture. Stir the chicken nicely into the spiced mixture in the pot; let it cook for five minutes. Then add the okra, stir and add the Chicken stock. Let it cook on a slow fire for five to seven minutes, till the soup begins to boil, and the okra is soft.
The soup will be enough for four people. It is tasty and works like preventive herbal medicine, for the following reasons.
Turmeric is a powerful healer, good for the brain and fights alzimer’s disease.

Cloves, are good for digestion, have antiseptic properties and used by Ayurvedic doctors in teas.

Cardamom: Effective in cleansing the body. Improves blood circulation, appetite, and used in tea to help against cold and cough.

Garlic: Helps against high blood pressure, coughing, diabetes, lowers cholesterol.

Green Chili and other spices in garam masala have their own benefits.

Okra is a wonder vegetable, extremely good for you and blends very well with the Chicken in the Soup.

Arugula is native to Asia and south Eastern Europe. It was naturalized in America. It is an excellent source of Vitamin A and C.

Search Amazon.com for everything 

Arugula is nature’s important herbal medicine. Arugula and other cruciferous vegetables contain a group of anti cancer compounds. These compounds have an antioxidant activity. Arugula very much like other greens is rich in many essential vitamins and minerals. Arugula contains carotenes and chlorophyll; these phytochemicals make an excellent source of antioxidants.
In the 18th. Century Arugula virtually disappeared everywhere except in Italy. It has had a great revival and now it is the most fashionable salad herb in both the USA and in Europe.

In Europe it is also known as rucola, roquette and rocket.
Culinary Uses.

Whole leaves can be added to any salad of mixed leaves or potato salad, or make a strongly flavored salad on its own. Arugula and porisciutto make a good sandwich filling, and with mushrooms or cheese a filling for ravioli. Shredded leaves are good in herb butter for sea food or herb dressing. Arugula can also be used to make pesto, my favorite sauce!

Arugula is good with goat cheese, lettuce, potatoes, salad herbs and tomato. Arugula combines well with basil, borage, cilantro, cresses, dill, mint and parsley.

Arugula leaves become more peppery, the longer they stay on the plant and once the flowers fully develop then the leaves taste diminishes.

Arugula is an important herbal medicine.

Sea Vegetables have the ability to impart beauty and health and to prolong life.

Search Amazon.com for everything
           


                                                          
Seaweeds in general contain dozens and dozens of minerals and trace elements integrated into living plant tissue. They contain vitamins and are a good source of iodine, calcium and iron. Sea vegetables protect against radiation and environmental pollutants.

Seaweed is nature’s herbal medicine.
A 3000 year old Chinese book of poetry, describes a woman who cooks sea plants. Sea weed or sea plants have been consumed for centuries. In the book “ Vegetables from the Sea” by Seibin and Teruko Arasaki observe “ All the minerals required by human beings , including calcium, sodium, magnesium, potassium, iodine, iron and zinc are present in sufficient amounts, Edible plants from the sea also contain important vitamins including Vitamin A,B1, B2, B6, niacin, Vitamin C, and folic acid.”
Sea vegetables classified as brown algae, including arame, hijiki, Kombu, and wakame have been shown to cleanse the body of toxic pollutants.
Seaweed eaters seem to enjoy lower risk of cancer. I give a few details on the various type of seaweed.

ARAME.

A Japanese sea vegetable with a mild taste. Arame is dried and added to soup or served sautéed as a vegetable.

HIJIKI

This contains the most calcium of any of the sea vegetables, and is a rich source of iron and vitamin A. Hijiki is bought in dried form and when cooked it expands to five times the size.

KELP.

The kelp family includes Kombu, wakame, and arame. It is a rich source of iodine, a component of the two main thyroid hormones T3 and T4. Kelp can contain between 100 and 500 times the iodine in shellfish, and has four times the iron in beef.

KOMBU

Kombu can be used for soup stock or added to a pot of beans. It helps the bean cook faster, and makes them more digestible.

NORI.

Nori is best known to Sushi lovers. This seaweed wraps around hand rolls. It contains protein, calcium, iron, potassium and more vitamin A than carrots.

WAKAME

This is a good source of protein, iron, calcium, sodium, and other minerals and vitamins. After hijiki, wakame is the seaweed highest in calcium, containing more than ten times the calcium in milk. Like kelp it has four times the iron in beef.
Seaweed is good for health and nature’s valuable herbal medicine.