Get Yo’ Yang On

Because this winter has been other than the best ever, this is the perfect opportunity to share with you a yang inspired medicinal broth-type soup that’s both nourishing and warming. I created this easy and perfectly balanced liquid medicinal masterpiece while in Greece this winter.

To find out more about yo’ “yangness” please subscribe to my newsletter (do that here on my website). It drops today (April 4th) and will give you the DL on why and when you want to increase yo’ yang!

And for all your recipe lovah’s out there…I measure nothing! It drives “left brains” crazy. I am a recovering left-brainer myself and can tell you there’s hope. Once I started eating real food, I had to unlearn everything I learned in culinary school. Because eating healthy can lead many down into the destructive depths of diet dogma, I make it a point to teach health conscious newbies to enter into the kitchen stress-free. This means surrendering to “recipeless” minds and letting go in that stress mongering scullery of yours. Remember, stress will kill you before most food will, so if diet change stresses you out, you may want to rethink your strategy. Or just simply give in to stress-free kitchen approaches like getting rid of measuring cups. With this said and after a deep breath, I will give you a recipe here, but it’s definitely not exactly what I made. Really, cooking “healthily” and freely is all about using your own instincts to create, season, taste and adjust. Trust your gut – it is where the food is going!

First, I never do long stays in remote places of the world without a few basic necessities (in no particular order):

  • Nut milk bag
  • Dehydrated coconut water
  • Coconut flakes
  • Organic peppercorns
  • Organic bay leaves
  • Icelandic Flake Salt
  • NutriBullet


I only use organic ingredients + whatever wild ingredients I can get my hands on

  • 2 cups coconut flakes
  • Spring water, filled to NutriBullet fill line
  • More spring H2O as needed to fill soup pot and/or to taste
  • Fresh chiles, to taste/ heat desired
  • 1 large lemon, rinsed and cut into segments (you can use lime/these were not available where I was in Greece)
  • 4-8 whole peppercorns, to taste
  • 2-3 bay leaves
  • 4 garlic cloves, peeled and smashed w/heel of knife
  • Onion, peeled, veins removed, and quartered
  • 5 sprigs of parsley
  • 1/4-1/2 cup coconut water (healthy sweetener to balance the acid of the lemon and to level out the heat from the chilies)
  • Wild green (we think it was sorrel), chiffonade
  • Bell peppers, julienned
  • Rallis olive oil
  • Boat loads of Icelandic Salt
  • To yang this out even more: Add fresh ginger


Broth/Soup Base: Place coconut flakes into Nutribullet and fill with water to the fill line. Blend until smooth.


Broth/Soup Base: Place coconut flakes into Nutribullet and fill w/water to the fill line. Blend until smooth.


Strain through nut milk bag.


Place the coco-liquid into a soup pot. Bring to a low simmer.


I literally used whatever fresh veggies were available at the Kalamata farmers market or whatever we could find growing wild on the country side. Don’t be afraid to adjust and flavor the coconut base however you like.


Add chilies.



Cut lemon into quarters.



Add lemon.


My bay leaves and peppercorns.



Add bay leaves and peppercorns.



Peel and cut onion.


Peel and cut onion.



Toss into pot.


Peel and crush garlic.


Toss into pot.




Add dehydrated coconut water and sea salt to taste.




Chiffonade the greens and julienne the bell peppers. Leaving these raw to preserve their nutrients.



Chiffonade the greens and julienne the bell peppers. Leaving these raw to preserve their nutrients.





Pour soup into bowls. Add greens, peppers, and top w/loads of Rallis olive oil.




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