“Let me share my vision with you: I see a world without sickness, sorrow or mental disturbance in which we are living in perfect balance with abundant health and harmony. Reconnect with nature and your body will take care of the rest. This is the beauty of self-healing.”
-Dr. Ann Wigmore
A lot of people think that I look and feel the way I do because of my gene pool, but that couldn’t be farther from the truth. All the women in my life died overweight and young, my mother at 46, my grandma at 50, and my great-grandma at 60. I was a sickly child with every allergy known to man and I knew that if I did not change my internal condition I would end up with the same sicknesses my family suffered from.
A pivotal moment in my journey to wellness was when I met Dr. Ann Wigmore. Dr. Wigmore has been a true inspiration to me and I wanted to share her delicious and extremely beneficial recipe for Energy Soup. Dr. Wigmore considered Energy Soup a complete food and she would put all of her terminally ill cancer patients on Energy Soup, Fermented Probiotic Beverage , wheatgrass, vegetable juice, and colonics every day for seven months until they healed completely.
When Dr. Wigmore would stay with me in my home in Chicago, she had collected some weeds from the forest including Lambsquarter and Purslane to make her own variation of Energy Soup. This was a true testament to the fact that living in God’s pharmacy you can use any greens for this recipe and still get incredible results. I’ve seen Purslane at my local farmer’s market but any dark green and sprouts work.
I am traveling this September to Lithuania to help establish the Ann Wigmore Memorial Education Fund to support the legacy of Ann Wigmore and honor her life. This memorial is part of a larger movement which has transformed countless lives and changed our relationships to our bodies and our planet for the better.
Dr. Wigmore’s Energy Soup
- 1 1/2 cups Fermented Probiotic Beverage
- 1 teaspoon dulse flakes
- 1 to 2 apples, coarsely chopped
- 1 cup baby spinach leaves
- 1/4 to 1/2 cup sunflower sprouts
- 1/4 to 1/2 cup buckwheat sprouts (optional)
- 1 avocado
- Combine the Fermented Probiotic Beverage and dulse in a blender and process for about 30 seconds.
- Add the apples and pulse to combine. Add the spinach and pulse until chopped.
- Add the sunflower sprouts and optional buckwheat sprouts and pulse until coarsely chopped.
- Add the avocado and pulse until the soup is the desired consistency.
- Pour into a beautiful bowl and serve. Store in a sealed glass container in the refigerator, Dr. Wigmore’s Energy Soup will keep for 7 to 10 days.
- Use a high-powered blender, such as a Vitamix, with a variable-speed dial.
- For some people, Dr. Wigmore’s Energy Soup is an acquired taste. Tweak the ingredients and amounts to your taste.
- If you like savory seasonings, add cayenne, garlic, and sea salt to taste.
- If you don’t have sunflower and buckwheat sprouts on hand, use any other sprouted greens you have.
- Make a double batch of soup and store it in the refrigerator to use throughout the week. The soup with expand so store it in a glass container, not plastic.