by Janis M. Betz
Brown Fat Activator
1 C. onion (1 med)
1 C. celery (2-3 stalks)
2 large or 3 medium portabella mushroom caps
2 C. broccoli, kale, or collard greens
1/2 C. carrots (1 large)
4 cloves of garlic
1 can (15.5oz) white beans (Great Northern)
1+ T. Italian seasoning
1+ t. sea salt
1+ t. cayenne pepper (op)
1 T. organic butter
Chop the onions, celery, portabella mushrooms, chosen green vegetable, and carrots. Heat the skillet and melt organic ghee. Add minced garlic to the melted ghee and cook until browned. Put all the chopped vegetables and mushrooms in the skillet and sauté until tender. Rinse the beans and mix them into the sauté to warm. Add spices and finish with organic butter. Makes 5 cups.
To create a soup: add a roux to 2 cups of chicken or vegetable broth. To make the roux: melt 1 T. organic butter, whisk in 2 T. white spelt or white rice flour. Add the broth. Whisk until thick. Mix into the sauté.
To keep your brown fat active, blend the cooked ingredients in a food processor, fill ice cube trays with the puree, freeze, and consume 1 cube 2 times a day. Canning the soup in one-cup jars is another way to consume 2 tablespoons twice a day.
