I did a craniosacral therapy session last week on a friend whom I hadn’t seen since the start of the pandemic. I went to his home since he has a massage table. We wore masks during the session with the window open.
The session was successful. He’d taken a spill on his bike, hit his head, didn’t seem too badly injured, went home…and noticed that he just didn’t feel right for a couple of weeks and called me. He felt shifts and releases throughout the session.
I sent him my Post-Concussion Self Care guidelines. If it was a concussion, it was minor, but any time the brain gets sloshed via head injury, craniosacral therapy can help.
Anyway, he’s a great cook, and he invited me to share a mid-afternoon meal of his homemade green soup outdoors on his patio. Of course I accepted!
It was so delicious, I want to make it myself.
Here’s how he described making it:
1. In a stockpot, sauté an onion in olive oil.
2. Chop 2-3 different bunches of greens and stir into onions and olive oil. Choose from chard, spinach, kale, beet greens, collards, dandelion greens, arugula, or whatever leafy greens you like or have on hand.
3. Add 1 teaspoon salt.
4. Add about 6 cups water, cover, bring to a boil, then simmer for 20 minutes.
5. When cool enough to handle, pour into a Vitamix and blend.
6. If purée is too thick, add water to thin to desired consistency.
7. Season to taste with more salt and pepper.
After heating it, he added chunks of avocado, a handful of pumpkin seeds, fresh garlic chives, and salt and pepper to taste. Oh, and bird peppers! I tried one. Too hot for me.
Yum. The amazing thing is how simple this recipe is. Of course, you could fancy it up by adding garlic, herbs, lemon juice or vinegar, and veggie or chicken stock instead of water. You could add a dollop of plain yogurt or sour cream or some croutons, or grate Parmesan on top.
I’ve since made it in an Instant Pot. Even quicker! Use the pressure cooker setting for 5 minutes, then let it naturally release.