Jordan Rubin's recipes include recipes for chicken soup and a berry smoothie. The chicken soup needs to simmer for eight to 12 hours, whereas the berry smoothie is ready immediately after blending.
To make a berry smoothie, blend 10 ounces of whole milk yogurt with 1 to 2 raw eggs, 1 tablespoon of coconut oil, 1 tablespoon of hempseed oil and 1 to 2 tablespoons of honey, as well as 1 tablespoon of goat's milk protein powder and 1 to 2 cups of berries. Consume the smoothie immediately or freeze it in ice cube trays to make a frozen dessert.
To make chicken soup, remove the gizzards and fat glands from 1 whole chicken. Combine the chicken with 3 to 4 quarts of water, 1 tablespoon of cider vinegar, 4 chopped onions, 2 to 4 chopped zucchinis and 4 tablespoons of olive oil, as well as 1/2 cup of peas, grated ginger from a 4-inch piece, 1/4 to 1/2 teaspoon of cayenne pepper, 6 chopped celery stalks and 5 garlic cloves.
Add 2 to 4 tablespoons of salt, and let stand for 10 minutes. Bring the mixture to a boil, and remove the scum. Cook for eight to 12 hours, covered. Stir in 1 bunch of parsley 15 minutes before the soup is ready.