Matrix Style Chicken Soup – by Dr. Nick Araza
Last night I was inspired by Dr. Jesse’s advanced workshop “How to Achieve Your Ideal Weight.” Not that I am looking to achieve any particular weight - actually I pursue health, and it is my understanding that we will all express our ideal weight when we are healthy. Our bodies are intelligent - incredibly so - which is why you don’t have to think about breathing, digesting, healing, blood circulation, etc. Healthy bodies express their ideal weight, so all we have to do is go toward health, not away from unwanted weight…and presto! We will be at our ideal weight. Obviously it isn’t that easy, but it is simple. Simply…
- eat from the earth with the intention to nourish your cells
- move like a wild animal (panting, sweating included)
- live with gratitude in your heart and purpose in your mind
Now let’s get to the meat and potatoes of this blog, which is how to eat healthfully via the matrix. I am not talking about red or blue pills – however, eating this way (Matrix style) does lead to a different life…one with more energy, less inflammation and pain, less body fat, more vitality, and more happiness. The Matrix way of cooking has been done for – well, maybe forever. It was coined last night by Dr. Jesse Davis, and it refers to creating healthy meals via a grid system. Most of our meals are created by using each of the following: Liquid/Sauce, Leaf, Veggie/Fruit Chunk, Fat, Protein.
Follow this link to enter Dr. Nick’s Kitchen and see how its done: Dr. Nick Araza’s Chicken Soup for the Paleo Soul
64 oz Organic Free Range Chicken Broth (Trader Joe’s)
64 oz Water (this is the liquid/sauce part of matrix)
2/3 cup Olive Oil (Trader Joe’s is the cheapest) this is the fat part of the matrix
~30 Brussel sprouts, cut in half
1 lb. carrots, cut into 1″ cubes
3 potatoes, cut into 1″ cubes
6 cloves garlic, sliced thinly this is the chunk (veggie) part of the matrix
Put above ingredients in pot and bring to boil, then turn heat down to keep at low boil for 7 minutes.
6-8 celery stalks, cut in 1″ cubes (this is the leaf portion of the matrix)
2-3 lbs. chicken, cut in 1″ cubes (this is the protein portion of the matrix)
Continue to stir and cook @ low boil for another 3 minutes.
Add seasoning to taste: 1-2 tsp. sea salt, 1-2 tsp. pepper, and 1 tsp. thyme, added whenever you want.
This takes about 45 minutes from start to finish (prep time = 25 minutes, and cooking time = 20-25 minutes), and makes about 1.5 gallons of delicious soup which my girlfriend and I go through in about 4 days (a total of 4 meals each). We just throw the leftovers in the fridge in the pot it was cooked in, and scoop out smaller portions into smaller pots to reheat on the stove for the next few days. This soup will keep at least a week.
Cook 4 Health,
Dr. Nicholas Araza DC CCWP