Organic Granny

When I first made this soup it was Spring and the most delectable fresh asparagus was popping up in organic produce bins in grocery stores all over our little city!  Depending on where you live, you might have these neat little tender twigs growing in your own garden.  Here is the perfect Spring-Early Summer soup-- you can use fresh succulent new asparagus, or take advantage of the flavorful (but older) frozen asparagus in your freezer.  Enjoy! Ingredients      2 lbs green asparagus     1 large onion     3 tablespoons Extra Virgin Coconut Oil     6 cups vegetable broth OR 6 cups water and 3 Golden Bouillion cubes     4 cloves minced garlic     2 teaspoons organic garlic powder     2 teaspoons organic onion powder     Celtic Sea salt to taste (mmmm... those minerals!)     grind a little fresh cracked pepper to taste     juice from half of a ripe fresh juicy lemon  ...

This hearty recipe is an adaptation from one of the "Total Brain Chemical Boosting Recipes" in Eric R. Braverman, MD's book, " Younger (Thinner) You Diet: How Understanding Your Brain Chemistry Can Help You Lose Weight, Reverse Aging, and Fight Disease ".   The veggies, herbs and spices in this particular recipe contribute to a balanced mix of important brain chemicals: Dopamine,Acetylcholine, GABA and Serotonin. Braverman explains how a deficit in any of these brain chemicals can affect your health in several ways, and a good balance can help you to be slim, youthful, sharp, and serene, among other desirable features. At this time of the year you can find most of the fresh veggies and herbs either in your garden or at a Farmer's Market!  Method for Making Soup  Put into a high-speed Blender and whirl up: *2 cans organic Pinto Beans (reserve half liquid) In a large wok or pan, for 5 minutes on Medium-High heat, saute the following in 2 tablespoons of  Virgi...