|
Introduction
Energy is something that everyone is looking for these days, in one form or another. Energy is the element in life that is exchanged in order that we feel alive. Energy comes in many forms and is exchanged in many forms. When we provide our body with quality nutrition in an energetic form,
we are able to digest the food easier, absorb the nutrients faster, and eliminate waste more efficiently. When we offer the body quality nutrition in this form we are conserving as much as 25% of our energy,
which is also a way of increasing our energy level since the body does not have to work as hard to extract nutrients.
Dr. Ann Wigmore, formerly of Boston, MA taught that all a person needed in order
to set the body on a healing path, and to keep it there is Energy Soup. Though it is far from a traditional form of food, using a blender to take the work out of eating has been around for a long time. Making
the food taste good, and getting it into the body has always been a challenge.
That is what I begin to address in this book.
If you can learn to work with the taste buds in order to adjust the
flavors of your creations, then you will be successful in making great tasting Energy Soup. If you rely on what I term “the left-brain approach” to food preparation – which is relying solely
on a written recipe, rather than on your instincts – you will have difficulty making consistently tasty Energy Soups and Smoothies because of the huge variances in the quality and flavor of
the ingredients.
Read through this book and learn why the ingredients are important. Select from the lists of ingredients items that you like and start making your own customized Energy Soups.
Until you get used to the idea, and the different ways in which Energy Soup can be made and used, there are several recipes in the back of the book for you to practice with.
|
