Behind ever visionary for good health and nutrition is an entire family who makes and provides these nourishing soups. Sort of a soup kitchen concept.
Sandra Leyva holds a Masters in Oriental Medicine and a Bachelors of Health Science. She is a true herbologist at heart with skills obtained through her internship at Shuguang International Hospital in conjunction with the University of TCM in China. (Shuguang is an international integrative hospital in Shanghai, China).
She is also a homeopathic non-practicing physician under Dr. Isali Ben-Jacob and training through Guna.
Sandra presents her vision, wealth of knowledge and experience to you and your guests. This is HERBOLOGY at its best with only one thing in mind, feeding your body and organs what it needs for health and immune building.
See, most of us are now being labeled by an ailment, a symptom, a deficiency or excess of an organ. You've heard..."I need a liver detox", "gall bladder flush", "immune boost" etc. etc. Soup To Bones focuses on food nutrition and targets an organ or system to improve. Our products have many proven benefits by Traditional Chinese Medicine, Ayurveda, Homeopathic, Vegetarian and wholesome, organic diets.
Ingredients are not just plopped into a pot, each ingredient is prepared or cooked on its own to reach optimal benefits and then crafted together without additives, preservatives, colorants and some broths without sodium.
Her family is committed for you to have a great nourishing meal. Welcome and enjoy!
These soups are commercially made with licenses under the USDA and a USDA approved kitchen.
CLICK ON: VOYAGE MIA ART
Our family created Soup To Bones for its strength in true natural food pharmacy - food to table - with the principals of Traditional Chinese Medicine which means - KEEP THE NUTRIENTS AND USE THEM FOR THEIR BENEFITS!
Tree of Life KITCHEN is its front of the house shopping manager. Here you'll be able to pick and choose your items, pick a delivery option and they'll come right to your door!
We refuse to compromise on quality which is why we source our fresh ingredients from local farmers' markets, growers and vendors.
As we think of Covid-19 and what all mainstream medical experts are expressing is the importance of supplementation and health building factors which will help in dealing with preventing it or managing through it.
Soup To Bones is a company we recently stumbled onto in the heart of South Miami who is dedicated to health building in the most natural way possible. Sandra Leyva, owner of Soup To Bones is a non-practicing physician who has mastered a Chinese health building secret – Bone Marrow Broth. She explains that she has frequented China a dozen of times and throughout those years, SARS has always been their main concern – which is why at all major train stations and airports your temperature is scanned before venturing out on the streets.
We caught up with Sandra between deliveries to first responders and home bound residents to get an insight of the importance of bone marrow broth. She explained that she was the co-owner of Jeannetti’s Catering and a restaurant in South Beach which fueled her passion for organic, farm to table fusioned food in 2005. She noticed that Miami was still not ready for this concept and went back to working at a law firm. When her daughter was born she was very ill and after a layoff from the law firm, she decided to go back to school and obtain a Masters degree in Oriental Medicine and a Bachelors of Health Science. When she returned in 2013 for her medical studies at Shuguang International Hospital in Shanghai, China, she was given the task of assisting positive SARS patients throughout her internship. One thing was clear as she followed her cases that bone marrow broth being served by the hospital to these patients and throughout the hospital immensely helped all patients.
We asked why and here is what she said, “Bone marrow is Asia’s fountain of youth and consumed daily for over 3,000 years. It provides all minerals, biologically available vitamins and collagen. Our broths are not cooked with muscle meat which means, it doesn’t contain the information and antibiotics that are normally fed to animals. Bone marrow broth is also used for its natural collagen properties without hydrolyzing it so the body can use it which will help in the elasticity of arteries, organs, skin and nails.”
Soup To Bones’ mission is to provide the very best in product with a medicinal foundation that nature’s way is the best way for prevention. She sometimes feels as though her Master’s degree in herbology has given her the edge which is why this company by far exceeds all other broth companies in the nation – the principal of mastering East and West has worked for her and all the thousands of patients.
Soup To Bones is currently working on producing immune boosting soups all while servicing through home non-contact deliveries to people with Covid-19, cancer and to those who just want to enjoy what grandmothers served for the sniffles.
Soup To Bones has also partnered with World Central Kitchen and Chef Jose Andres to feed the those who have lost their jobs and first responders at the ER Departments at 3 local hospitals.
We also asked what the future holds for bone marrow soups and she said she envisions her soups in all clinics and hospitals – one visit for Western and Eastern modalities. https://indd.adobe.com/view/1cfe2c81-1b2f-46c3-8104-fbe8d077655f
IMMUNE BOOSTING SOUPS
No meat, just marrow. What makes us different from the bone broth industry?
Here's the science of the bone marrow and why you should drink it and limit consumption of meat.
WHO ARE WE? Here with Jimmy Cefalo and Brenda Basset on the Eat This Drink That Go Show! What makes a bone marrow broth different from bone broth answered here!
En Espanol - quien es la Dra. Leyva y como combina la medicina China con las sopas tradicionales para el sistema inmune.
We join you in the fight!
6 libras de hueso de pata de res (2300 gramos)
12 litros de agua
2 cucharadas de vinagre
En una olla grande cocine a fuego alto/4 horas, agregando agua constantemente y luego a fuego lento/4 horas más. Desnatar la grasa en la parte superior del caldo y desechar. Sirve en recipientes pequeños y congele inmediatamente.