We like to detox our body with soup because it gives it a break and provides rest for the digestion system while flooding it with nutrients. Believe us, you will not be starving with a soup cleanse but you might start missing your accustomed foods. We chose to do a one day cleanse because our everyday diet already contains mostly healthy food. You can do one, two, three or even a week cleanse. Remember never starve yourself. Listen to your own body and if it craves a piece of chicken breast or fish, then do it. Just remember to make a healthy choice.
The best thing of all to get ready is to have a positive attitude. Remembering that our bodies are our temples and we need to take good care of us. We wish you good health. Jan and Nellie* Important: try to use organic products when cooking for your detox days.
**Important: We are not doctors and cannot give you medical advices. Our detox menu was created based on the researched and our experience.
We start our morning with a glass of warm water with lemon.
24 ounces of warm ( not boiling water)
1/2 organic lemonInstruction:
Cut the lemon in half and squeeze one half or the whole lemon into the water. Enjoy!
After drinking, swish with some plain filtered water for 30 seconds to make sure the acid from the lemon juice doesn’t remain on teeth
2. Smoothie for breakfast
Everybody knows breakfast is the most important meal of the day. And we promise that drinking a berry smoothie with yogurt will boost the beginning of your day.We have a dairy-free smoothie for breakfast. We blend together an organic coconut milk yogurt with a half cup of our favorite berries and our favorite non-dairy milk or water (added for desired consistency)
3. Vegetable Broth for snack
It is a nice way to continue your morning and help your body to get ready for the day to come.
We have a mug of homemade vegetable broth cooked from organic vegetables for snack. It is easy to make with vegetables you already have on hand.
If we still feel hungry, we can have a handful of almonds or some celery sticks and carrots or edamame, cucumbers, apple or hard boiled egg.
4. Hot Soup for lunch
For our first soup cleanse week, we chose to have for lunch one of our favorite soups SWEET AND SPICY-CARROT , COCONUT AND GINGER SOUP.
Actually, it could be any hot vegetable soup made from organic vegetables. Vegetables bring all the fiber and do a clean sweep of the colon and help to feel nice and full.
We have a second mug of broth for snack. But if your body is telling your that you need a little more food, then don’t deny it. Have your favorite snack from the snacks that we mentioned above or have an additional soup.
Or you might feel full and barely get down the afternoon snack or the last soup of the day, do not force it.
6. Hot soup for dinner
For dinner we chose RED LENTIL SOUP WITH CRISPY SAGE but it can be any vegetable-based soup with olive oil and that includes lentils or sweet potatoes.
2 onions, coarsely chopped
2 carrots, coarsely chopped
3 celery stalks or celery root, coarsely chopped
2 bay leaves
1 thyme sprigs
5 parsley sprigs
1 tsp. black pepper
1 tsp salt (optional)
10 cups water
Carrot Soup can be done in so many ways, this recipe is so simple and yet so delicious. While it is cooking your house will smell so good and you will love the richness of this soup recipe. I created this recipe with ingredients I had on hand but will make it over and over again, it is Delicious !
2 lbs carrots chopped
1 large apple, any variety chopped
1 tsp. ground ginger,
1 tsp. salt
1 tsp. ground pepper
1/2 -1 teaspoon red pepper sauce-optional (can use pinch chili flakes or cayenne pepper)
14 oz. can light coconut milk
5 cups water
¾ cup red lentils, rinsed
6 medium tomatoes, coarsely chopped
1 carrot, coarsely chopped
1 leek, white part only, coarsely chopped
1 onion, coarsely chopped
2 garlic cloves, chopped
½ tsp. cumin powder
½ tsp. amchur powder (dried and powdered unripe mango) or curry powder
1/2 tsp. red pepper
4 cups vegetable stock
3 tbsp. extra virgin olive oil
Sage and plain yogurt for serving
Warm 2 tablespoon olive oil in a soup pan over medium heat and sauté carrot, leek, onion and garlic for 5 minutes. Add tomatoes, lentil, cumin and amchur or curry powder and cook for 3 minutes. Pour in vegetable stock and simmer for 20 minutes.
Meanwhile, sauté sage leaves in 1 tablespoon olive oil until crispy for about 10-20 seconds.
Puree soup in a food processor or using a hand-held blender.
Serve with crispy sage leaves and a scoop of plain yogurt.