Calcium from Milk is hard to digest

Calcium Soup (Greens and Grain) 

A traditional European recipe for calcium replenishment is the green and grain soup of barley sprouts and kale.  The barley must be whole, not pearled, in order to sprout.  Vitamins A and C (the tow calcium co-factors that are low in unsprouted seeds) are greatly increased in the sprouting process.  This soup is also suitable for those who are convalescing as a result of chronic health problems.

Ingredients

1 onion, diced

1 cup sprouted whole grain barley (soak barley in water over night)

2 cups of diced kale or a green leafy vegetable of choice

½ fresh lemon, squeezed into juice

sea salt to taste

4 cups of distilled water

Directions

In a stock pot add the onion and sauté in olive oil till the colour is clear. Add the barley and kale and simmer soup for 10 minutes.  Add the lemon and a pinch of sea salt.  Taste and add more sea salt if to lemony and add lemon is the soup is to salty. 

Balance the taste and serve.

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