If you are vegan or vegetarian, you must take extra care to ensure you’re getting the right combination of foods to get enough protein. Proteins help to ensure you’re replenishing your blood after your bleed. It’s not necessary to get this from animal sources, but it does take a little finessing in food combinations to ensure your body has everything it needs.  

Food grade herbs can really help you in this effort. Iron cannot be well absorbed by the body without the help of Vitamin C. These herbs are full of Vitamin C! It’s easy to just simply add them to your everyday dishes. This vegan blood tonic soup is made with winter squash, greens, and blood tonic herbs such as black sesame seeds, goji berries and Chinese red dates.

What you’ll need:

• 2 winter squash (Japanese kabocha, butternut, or acorn)

• 1 yam 

• 1 medium onion

• 1 clove garlic

• 1 ginger stalk

• 1 bunch of collards

• Oil of choice

• 4 cups of vegetable broth

• 1 tbsp of black sesame seeds

• ⅓ cup goji berries

• 2-3 jujubes with pits removed

• 1.5-2 tsp of curry powder

• 1 cup of chopped parsley

Instructions:

1. Set the oven to 400 degrees Fahrenheit. Put squash on a dish whole and roast for 45 minutes or until you can pierce a knife through them. Cool, scoop out seeds, peel off skins and set aside.

1. Chop yam, onion, garlic, ginger, and collards.

2. Warm oil in a large pot over medium heat and sauté the onions first, then the garlic.

3. Add vegetable broth, yam, and collards. Add the squash.

4. Add black sesame seeds, goji berries, jujubes, and curry powder. Add water if needed to ensure that all of the ingredients are covered in liquid. 

5. Bring to a boil, then reduce to a simmer and simmer for 45 minutes.

6. During the last 5 min add chopped parsley.

7. You can enjoy it as is or put in a blender and puree. Add salt and pepper to taste.

8. Serve warm with fresh parsley on top.

   ~ ENJOY!