Red Pepper Miso Soup Recipe

Miso is a food that has been acclaimed as a general protector against radiation sickness and chronic disease. Miso is an alkaline-forming, fermented paste made from soybeans which may also be mixed with rice or barley.

Unpasteurized miso, which is the only type to eat, has many healthy bacteria and enzymes which help digestion and keep the bowels healthy. Non-soy miso is a preference. The current major problem with soy is that 92-94% of soy is genetically modified. The issue with soy being genetically modified goes further into specifics. GM soy is loaded with toxic pesticides. Keep in mind that although 6-8% of soy is organic, I question in the complex ecological picture of cross-pollination, how “organic” is this 6-8%? Genetically modified plants contain genes from bacteria that produce a protein that has never been part of the human food supply. We do not even begin to know the implications of this.

For more information about the health implications of soy, see full blog article written by Dr. Gabriel Cousens: Insights on Soy: An Opening Letter to Ocean and John Robbins

Red Pepper Miso Soup Recipe

  • 1/2 Red Pepper
  • 4 TB chickpea miso (nonsoy miso)
  • 4 cups water (115 degrees warmed)
  • 2 TB of tocotrienols
  • 1/4 inch ginger
  • Salt & pepper to taste

 

Blend all ingredients until smooth. Serves 2

This recipe was taken from Dr. Cousens’ There is a Cure for Diabetes book.

 

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