How to Get the Most Nutrients

soupWhat is the best way to get the most nutrients? Recently a follower asked me this question on behalf of his friend who is going through chemotherapy. She is also diabetic. He contacted me because his friend’s doctor told her to drink Glucerna. He remembered reading on my blog that it is full of GMOs, contains fructose which has been shown to cause insulin resistance and weight gain. Moreover, only 2% of the ingredients are vitamins and minerals, which is supposed to be the point of the nutritional drink. I recommended that she juice. Unfortunately, she does not have a juicer or blender and cannot purchase one at this time. What to do?

If you are trying to give nutrients to someone who may not be able to eat, here are two good nutritional drink options. They are pricey compared to Glucerna or Ensure, but they have actual nutrients and raw food in them. You can mix these with water, no blender needed. They run about $30 for 30 servings.

You can find these products at grocery stores, Whole Foods, or the Vitacost or Amazon websites. 2706-Vega-One-Product-French-Vanilla_358x450_RGB


My other suggestion is that she get her vitamins, minerals and nutrients from vegetable soups and vegetable stews.

These are some great, healthy soups and stews. These may be too “much” for someone who is sick, but if they are not nauseous they are good options.

Since the goal is to make something delicious that someone who is ill can eat, here is a good, easy, basic soup recipe that a friend can make for someone who is sick. Of course, you can be well and enjoy this too!

If at all possible, use organic vegetable stock and organic vegetables. My best friend once told me the key to making a good soup is using at least 11 ingredients. She makes good soup, so here goes:

Organic vegetable broth 32 oz.

½ of an onion

3 Parsnips

1 Rutabaga

1 turnip

1 small Sweet potato

2-4 stalks of kale or collard greens chopped

1 Green bell pepper

3 Carrots

3 Celery stalks

1 TBS. chopped Parsley

1 Bay leaf

1 TBS of chopped dill for garnish (do not cook)

Chop vegetable coarsely and throw in the pot, bring to a boil and simmer until vegetables are tender (you can easily stick a fork through the rutabaga and turnip).

Discard the bay leaf.

Take out green pepper and discard it completely. It was to balance the sweet potato flavor and provide nutrients to the broth.

Push sweet potato, rutabaga and turnip through a strainer and return to the pot.

Leave the other vegetables as they are. Salt and pepper to taste, top with fresh or dried dill.

Enjoy! This is the part where I remind you that I’m not a doctor.

Author: Lauren

Plant-based educator and speaker

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