Jill Talve is a Clinical Ayurveda Specialist and Pancha Karma specialist. She is the owner/operator of EverVeda, an Ayurveda wellness Center in Oyster Bay, Long Island, NY. EverVeda offers Ayurvedic Consultations, healing therapies, custom herbal medicines, Pancha Karma, cooking classes and a Meals that Heal© program, prepared meals specifically designed for the individual wishing to optimize their health. She is also on the faculty of California College of Ayurveda and a certified Yoga Instructor.
Jill is determined to give the best Ayurvedic care possible to those she is given the privilege to see, combining the past, present and future of healing in all its forms.
1 onion, chopped
3 carrots, shredded
4 Beets, peeled and shredded
3 red potatoes, diced
2 stalks celery, diced
½ yellow bell pepper, diced
4 cups shredded cabbage
2 t salt
3 Tbs olive oil
2 t. chopped garlic
2 t. oregano
2 Bay leaves
1 can organic cannellini beans, drained
1 jar organic tomato sauce
10 cups water
1 can organic diced tomatoes
½ t. pepper
½ t. red pepper flakes
1 cup fresh chopped dill
½ cup chopped fresh parsley
2 cups broccoli florets
juice of 1 lemon
3 Tbs. apple cider vinegar
sour cream (optional for serving)
Bring 10 cups of water to a boil in a large stock pot.
Meanwhile, sauté the onions in olive oil for 5 minutes.
Add the celery and potatoes, and cook for 5 more minutes.
Add all, but ½ cup, of the shredded beets, and the carrots, along with the garlic, and cook for a few more minutes, until softened.
Add the sautéed vegetables to the pot of boiling water, along with the bay leaf, oregano, yellow pepper and cabbage. Add cannellini beans, tomato sauce, canned tomatoes and herbs.
Lower heat and simmer for 40 minutes.
Add broccoli and cook for 5 more minutes. Adjust spices to tastes, by adding more salt, pepper, oregano, or dill.
Add the remaining ½ cup of shredded beets, fresh lemon juice, and Apple cider Vinegar right before serving. Serve with a dollop of sour cream, if desired.