If you need help breaking out the abyss of the dark days
of Winter, do so with your slow cooker.

A slow cooker?
Yes, listed below is a recipe for a nutrient-rich soup
(that can be made in a slow cooker or crock pot) that’ll
help recharge your batteries just in time for the arrival of
Spring.

The soup is made with foods that not only taste great,
but are great for helping you overcome the long, dark,
dreary days of November, December, January and February.

The Foods:
a) Roast Beef-
Or chicken, lean pork, turkey or fatty fish could help
boost energy and stamina by 45% in as little as 2 weeks.
Eating top quality protein signals your central nervous
system to raise the production of fatigue-fighting
neurotransmitters.
And if you’re vegetarian: you may want to add whey
protein or beans to your soups or stews.
b) Greens-
Bright green veggies like broccoli, peas, kale and
bell peppers contain chlorophyll, a substance that
makes plants green, and it also turns on enzymes
that help your liver quickly break down and excrete
fatigue-triggering toxins.
Aim for 3 to 5 servings of green foods each week to
boost energy levels.
c) The Slow Cooker Recipe for “Pot Roast Soup”
Ingredients:
2 to 3 pounds of roast (boneless)
1 cup of onions, chopped
1 can of stewed or plum tomatoes
1 Tbs. garlic, minced
1 cup cubed hash brown potatoes (frozen)
1 cup of beef broth
1 tsp. dried thyme or parsley
1/2 tsp. salt
1/4 tsp. black or red pepper
2 cups of broccoli fresh or frozen
or 3 cups of broccoli slaw
1/2 cup frozen peas

To make:
Cut beef roast into 10 to 12 pieces, place in a
slow cooker or crock pot, add the onions, tomatoes,
garlic and hash browns, broth, thyme, salt and pepper.
Cover-cook on high for 3 to 6 hours or on low for 8 to 9
hours. Stir in the broccoli, continue cooking for 30 minutes,
(covered) stir in the peas, turn off the slow cooker,
cover it up, wait 5 to 10 minutes, and then serve.
Enough for 6 servings.

Source:
* Clare Lawton, Ph. D.
* Journal Psychopharmacology