Sadkhin Therapy® Recipes
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3 sticks of broccoli
Dill and parsley
Place chopped broccoli, zucchini, and cilantro root into boiling water but do not allow to fully boil.
Remove ingredients and blend.
Before serving add herbs.
Mendy’s London Soup
3 large tomatoes
3 large onions
Bake tomatoes and onions together after generously sprinkling with salt for approximately 15 minutes at 350 degrees. Once soft, place into a pot with boiling water and continue cooking until you get a soupy consistency.
Beet Leaf Soup
1 lb. of beet leaves
1/4 lb. of carrot leaves
2 liters of water
1/4 lb. of onions
Peel and chop onions.
Wash and chop beet leaves.
Simmer onions and herbs in either white dry wine or water.
Add everything to a pot and boil for approximately 3 minutes.
“Bullion” with Onions
1/2 lb. of onions
1/4 lb. of carrots
dill, and parsley
4 cups of water
Wash all herbs and chop.
Pell carrot and cut into thin pieces.
Add cold water to mix and boil for approximately 30 minutes.
Cool and add lemon juice.
You may sip up to 8 cups per day.
* Will help with any sort of intoxication*.
1 lb. of pumpkin
1/2 lb. of apricots
6 spoons of honey
Pinch of vanilla extract
1 liter of water
Wash apricots and boil for approximately 3-5 minutes.
Drain and chop apricots.
Put remaining boiled water to the side.
Wash pumpkin, peel it from its core, chop into pieces, and boil in the remaining water for 5-10 minutes.
Add apricots, honey, and vanilla to the boil.
*Recipe recommended for those with skin disorders*.
½ head of cauliflower
2 celery roots
Boil cauliflower, carrot, and celery but do not bring to a full boil.
Cool ingredients and blend.
Add herbs to each plate of soup and serve.
“Akroshka” with Spinach
1 set of spinach leaves
1 stick of celery
Dill, parsley, & cilantro
Chop spinach and throw it into salted boiling water.
Put to the side to cool.
Chop celery and cucumbers.
Add celery and cucumbers to the spinach liquid.
Add herbs and serve.
4-5 red radishes
4 tbsp of dry white wine
Boil beet’s leaves and put to the side.
Peel rhubarb and chop into small cubes.
Soak in white wine for a few minutes.
Boil and peel carrot, also chopping it into small cubes.
Chop radishes and scallions. Place all ingredients together.
Pour the beet leaf liquid over the other ingredients.
Leave to cool and serve.
1 red pepper
1 green pepper
1 stick of celery
Chop, boil, and cool the beet’s leaves.
Add chopped beets the liquid.
Chop up the peppers and celery, also adding them to the mix.
Add garlic, herbs, and salt before serving.
1 medium cabbage
1 white radish
¼ glass of white wine
Peel beet and put it into boiling water.
Grate the onion and carrot.
Simmer the mix in the white wine.
Add chopped white radish to the boiling water.
Add chopped cabbage and beet leaves to the wine simmer.
Before serving add garlic and herbs.
3 medium beets (for 1 cup of beet juice)
1 lb. carrots (for 1 cup fresh carrot juice)
1 chopped green cabbage, shredded
1 tsp. dill
1 cup of beets (finely grated)
1 tsp. of lemon juice
(Add one tsp. of honey if you want a bit of sweetness)
Put beets and carrots through a juicer so you have a cup of juice from each. Place beet juice, carrot juice, green onion, cabbage and dill into a blender and blend.
In a bowl, mix grated beet, avocado and blender contents.
Chill the borscht in the refrigerator. (Serve2)
Chilled Cantaloupe Soup
2 medium cantaloupes, seeded, peeled, and cut into chunks
8 ripe sweet red or purple plums
8 ripe sweet apricots
6 fresh sprigs of mint
Put cantaloupe chunks into a blender or food processor in batches and puree completely.
Transfer to a large bowl.
Remove seeds from plums and apricots, and puree separately.
Transfer each to a small bowl.
To serve, ladle cantaloupe of plum puree and apricot puree to the center.
Gently swirl with a large spoon or fork.
Garnish center with a sprig of mint, for that finishing touch and enjoy the compliments from 6 grateful diners.
Cold Creamy Carrot Soup
3 cups fresh carrot juice
1 large avocado
Handful of alfalfa sprouts cut into thirds
Small sprig of parsley or cilantro leaves
Make carrot juice.
Cut avocado in half.
Place carrot juice and avocado in blender, and blend until smooth.
Put sprouts and parsley on top of the soup.
Note: Any combination of vegetables juice can be used to make this soup.