My husband treated me to a birthday trip to New York City this past October. On this trip, we attended a taping of Megyn Kelly TODAY and here is a clip from that visit. You can see David and me in the upper right corner.
The Longevity Soup has become one of my favorite things and I keep a container of it in my fridge’ most of the time. I add the spinach to the bowl and pour the heated soup over top of them. This way, the greens stay nice and fresh every time I have the soup. Enjoy!
Watch Joy Bauer demonstrate how to make a delicious smoothy and her Longevity Soup.
Longevity Smoothie
- 2 cups mixed berries (any type)
- ½ ripe banana
- 1 cup loose kale or spinach leaves
- Nut blend (1 almond + 1 peanut + 1 macadamia + 1 pecan + 1 walnut + 1 pistachio)*
- 1 teaspoon chia or ground flaxseeds
- ½ cup green tea, chilled
- Optional 3 to 5 ice cubes
Toss everything in a blender and puree until smooth.
*Note: May substitute with any nuts you have on hand
- Calories: 230
- Protein: 6 g
- Total Fat: 8 g
- Unsaturated Fat: 7 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Total Carbohydrate: 42 g
- Dietary Fiber: 14 g
- Total Sugar: 23 g
- Natural Sugar: 23 g
- Added Sugar: 0 g
- Sodium: 25 mg
Joy Bauer’s Longevity Soup Recipe
This soup is delicious! The fresh rosemary is key.
INGREDIENTS
- Two 15-ounce cans small white beans, rinsed and drained
- 4 cups reduced-sodium broth or stock, vegetable or chicken
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup celery, chopped
- 2 large carrots, chopped
- 1-2 cups broccoli florets, chopped
- 1-2 cups cauliflower florets, chopped
- 2 cups crushed tomato, canned
- One 14.5 oz can stewed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 rosemary sprigs
- 2-3 handfuls of fresh kale or spinach, roughly chopped
- 1 teaspoons salt
- Salt and pepper to taste
- Chopped nuts and/or pumpkin seeds, optional
INSTRUCTIONS
1. In a blender, puree 1 can of white beans with 1 cup of chicken stock. Set aside.
2. Liberally coat a skillet with oil spray and warm over medium heat. Add the onions and garlic and sauté until soft, about 5 minutes. Add the remaining ingredients (except kale or spinach): celery, carrots, chicken broth, broccoli, cauliflower, dried oregano, dried basil, stewed tomatoes, crushed tomatoes, the second can of beans, rosemary sprigs and salt to taste.
3. Bring the soup to a boil, then reduce the heat and let it simmer for about 25 minutes.
4. Remove the rosemary sprigs.
5. Add the chicken stock and white bean mixture, then add in kale or spinach, stir, then simmer for an additional 10 minutes, or until kale (or spinach) wilts. Add more salt and pepper to taste and top each serving with a sprinkling of optional chopped nuts or pumpkin seeds.
