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Urinary Tract Health

Bladder-Friendly Recipes

Five Soups

Tasty Asparagus Soup


asparagus – 3-3 1/2 cups, chopped, bottom (1/4) of stalks removed

coconut milk, canned – 1/2 cup

water, filtered – 1 cup

chives or green onions (green parts only) – 1/2 cup

garlic clove, medium – 1, peeled and minced

fresh Italian flat-leaf parsley – 1 tablespoon, or dried parsley – 1 teaspoon

Bragg liquied soy – 1 tablespoon, or wheat-free shoyu soy sauce – 1 tablespoon

vegetable stock, homemade – 1/2 cup, or 1 vegetable bouillon cube (no MSG, no hydrogrenated oil, gluten-free) with 1/2 cup filtered water

basil, dried – 1/2 teaspoon

thyme, dried – 1/4 teaspoon

Hungarian paprika – to taste

sea salt, preferably Real Salt or Celtic salt – to taste

(optional) olive oil, extra virgin – 1 tablespoon

(optional) water chestnut (optional) – 1/4 cup, chopped


Trim oof the ends of asparagus, rinse well and steam until tender.

Blend all the ingredients together until smooth.

Heat the mixture on medium heat just up to a boil, then simmer on low heat for 20-30 minutes, until the edge is off the garlic, the flavors blend, and soup is hot throughout.

Enjoy with quinoa.

(Serves 4)

Source: Complete Candida Yeast Guidebook (308)

Cold Cucumber Miso Soup


cucumbers – 4, skinned and diced

miso, dark (soybean paste) – 1 tablespoon

garlic – 2 cloves, peeled and minced

olive oil, extra virgin – 1 tablespoon

water, filtered – 1 cup

coconut milk, canned – 2 tablespoons

sea salt, preferably Real Salt or Celtic salt – to taste

black pepper, freshly ground – to taste


In a soup pot heat the oil.

Add the cucumber and garlic. Sautée for about 5 minutes, until wilted.

In a food processor blend the cucumber, garlic with miso and water.

Season with salt and pepper to taste.

Pour into serving bowls and chill in a refrigerator for about 2 hours, or until cold.

Before serving stir 1 teaspoon of coconut milk into each bowl.

(Serves 4)

Source: Debora’s Natural Gourmet (55)

Rich Almond Okra Soup


fresh okras, small – 15-20, trimmed and diced

almond butter, pure – 3 tablespoons

vegetable stock, homemade – 6 cups, or vegetable bouillon cubes (no MSG, no hydrogenated oil, gluten-free) with 6 cups of filtered water

tomato purée – 2 tablespoons

onion, white or yellow – 1, chopped

gingerroot, fresh – 2 slices

thyme, dried – 1/4 teaspoon

bay leaf – 1

sea salt, preferably Real Salt of Celtic salt – to taste

chili powder – to taste


In a bowl place the almond butter.

Add 1 cup of the vegetable stock or bouillon, tomato purée. Blend together to make a smooth paste.

Into a saucepan spoon the paste, the onion, gingerroot, thyme, bay leaf, salt, chili and the remaining stock (vegetable or bouillon).

Heat the mixture gently until simmering. Then, cook for 1/2-1 hour, stirring from time to time to prevent from sticking.

Add the okra and simmer until tender.

Serve at once.

(Serves 4)

Source: Taste of Africa (14)

Mushroom Coconut Bisque


fresh mushrooms (10-12 medium), sliced – 2 cups

dark miso (soybean paste) – 1 tablespoon

olive oil, extra virign – 2 tablespoons

medium onions (while or yellow), diced – 1 cup

garlic, peeled and minced – 1 clove

lemon juice, fresh – 1 tablespoon

coconut milk, canned – 1/2 cup

Italian flat-leaf parsley, fresh, minced – 1 tablespoon, for garnish

Hungarian paprika – a dash, for garnish

sea salt, preferably Real Salt or Celtic salt – 1/2 teaspoon

water, filtered and boiled – 1 1/2 cup


Clean the mushroom caps wiping them carefully with a damp paper. Discard the stems, or reserve to stock, and slice the caps thins. (Do not soak fresh mushrooms with water).

In a soup pot gently heat the oil over medium-high heat. Add the onions and garlic, and cook for 3-4 minutes, or until the onions are transparent.

Add the mushrooms and cook them, stirring occasionally, for about 4 minutes, or until they give up their liquid.

Continue cooking, stirring occasionally, for about 5 more minutes, or until the mushrooms are soft. Then, stir in the salt, lemon juice, and miso.

In a blender or a food processor puree the whole mixture with coconut milk and water.

Return the soup to the pot and heat through. Before serving garnish each bowl with parsley and a dash of paprika.

(Serves 3)

Source: The Natural Health (31)

Hot Spinach Coconut Soup


spinach, well washed – 1 pound

coconut milk, canned – 1/2 cup

water, filtered – 1/2 cup

coconut oil or extra virgin olive oil – 1 tablespoon

gingerroot, freshly minced – 1 teaspoon

chili powder – 1/2 teaspoon

jalapeño, stemmed, seeded and de-veined – 1 teaspoon, or

red chili pepper, dried – 1 teaspoon

sea salt, preferably Real Salt or Celtic Salt – to taste

black pepper, freshly ground – to taste


In a large skillet gently warm the oil over medium heat. Add the gingner, garlic and cook, stirring, until the garlic begins to color.

Add the water, coconut milk, jalapeño or chili pepper, and bring to a boil.

Lower heat, add salt and pepper to taste.

Chop the spinach coarsley and simmer it in the coconut liquid for about 5 minutes.

Serve immediately.

(Serves 2-3)

Source: Leafy Greens (107)


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