Summer’s over and so is “juicing”, Thank The Lawd. Juicing, albeit, super good for your guts, is super hard to do. I tried it a couple of years ago, and yes, I lost a little weight, my eyes were clearer and my skin looked good, but I was dizzy and damn near starving. I was really hungry both, mentally and physically. I threw in the organic yoga towel on the 4rth day. Don’t get confused, giving your digestive system a break from time to time is totally awesome and sometimes recommended by GI doctors, but juicing, especially with its lack of fiber, isn’t for someone like me, who suffers from IBS-constipation(overshare). Souping or souping+animal protein, on the other hand, seems attainable, not for an extreme amount of time, but maybe, for a specific goal i.e. more energy, clearer skin, better sleep etc. Souping is a cleanse, featuring soup made from wholesome ingredients. It’s meant to detoxify and nourish your body while reducing inflammation and promoting circulation. Unlike juicing, souping has a lower glycemic index, which stabilizes your blood sugar….and it happens to be the perfect time to start souping. Chilly weather is a comin’, the Halloween decor is up and pumpkin spice lattes are being served. Before you know it, your summertime bikini body will transform into a heavy winter coat. Let’s prevent this heartache all together! Let’s SOUP, the PP&B way!
Our series kicks off with Nilagang Baca or Boiled Beef Soup. The ingredients are so simple that you’re not going to believe the delicious, yet complex flavor. PP&B’s version is a slight variation of a recipe we borrowed from Panlasang Pinoy. For you vegetarians, omit the beef, add hard tofu and more of your favorite vegetables, ie. green beans and bok choy. In case you were wondering, we do not have a pressure cooker. We used a Le Creuset stock pot.
- 2 lbs. grass fed beef short rib
- 1 medium cabbage, chopped
- 2 medium sweet potatoes or yams, quartered
- 1 large white onion, halved
- 1/2 cup Patis aka fish sauce
- 4 garlic cloves crushed
- 4 cups beef broth
- 4 cups water
- 2 tablespoons coconut oil
- Salt and pepper to taste