Dr. Todd’s Greens Steam Sauté

1 bunch lacinato kale  
¼ bunch red kale
¼ bunch green kale
½ bunch rainbow chard
½ bunch mustard greens
¼ small purple cabbage
½ medium red beet
1 medium Spanish black radish
4 cloves garlic
1 thumb sized piece of ginger (grated)
2 tbsp olive oil
1 ½ cup pure water
1 tsp. sea salt
1 tsp. pepper
1 cayenne pepper (minced), optimal but optional
1 tsp. sesame seeds
1 tsp. turmeric
4 tbsp. Nama Shoyu

Optional: ¼ cup almonds added at the beginning with water

Lily’s Souper Soup

2 tbsp. olive oil or steam sauté with pure water
12 medium sized tomatoes
2 large chopped onions
2 bulbs minced garlic
8 celery stalks
1 bunch chard
1 bunch kale
2 medium zucchini
1 medium yellow squash
3 carrots
2 lemons
1 cup basil
½ cup parsley
24 cups water (ok to add 8 cups more if needed)
Dash of red wine
Sea salt and pepper to taste

Optional: Lots of fresh or dried herbs, some excellent additions include thyme and marjoram. Also, organic potatoes are great in here.


This is well worth the effort. Get in the habit of making it once a week or so. You can mix it up as needed and in response to seasonality. The important part is the regularity, proportionality and diversity inclusive of the parsley, cilantro, seaweed and mushrooms. 

For every 2 gallons of pure water add: