Well well, given the fact we most likely all had a ‘little’ too much to eat over Thanksgiving, I decided to share my delicious detox soup recipe to get you back on track. A good way to replenish all vitamins and minerals, flush toxins out, and restore your body pH. These fresh alkalizing green vegetables full of potassium and antioxidants will rejuvenate your cells helping your detoxification and cleanse.
If you are new to the concept and the benefits of an “alkaline” diet, these are some basics: sometimes we find ourselves overwhelmed and do not realize our body is in such a toxic state from stress and overwork that there is no way it could absorb the nutrients we are consuming. An alkaline cleanse could be the way to go. The theory is that the digestive process causes foods to become either alkaline or acidic, as measured by their pH levels. While alkaline forming foods help the body maintain healthy pH levels, too much acidity does the opposite. Sticking to an alkaline diet can help with weight loss and bloating as well as improving digestion, skin tone and mood. An acid based diet is blamed for diseases such as osteoporosis, heart problems, back pain and kidney stones.
I recommend you prepare a big batch of this soup, and eat it up for a couple of days, to rip all the benefits 🙂
Nicole’s GREEN DETOX SOUP
Gluten Free – Grain Free – Dairy Free – Low Fat – Low Carb – Paleo – Clean Eating – Vegan Recipe
(4 cups or 2 bowls)
Ingredients:
1 bunch of Fresh Celery
1 bunch of Fresh Asparagus
1 Green Bell Pepper
1 bunch Fresh Spinach
½ White Onion
2-3 Garlic Cloves
1Tbsp Organic Virgin Coconut Oil
3 cups of Water
Salt & Pepper
1 Tsp Raw Chia Seeds (optional)
A handful of Raw Almonds (optional)
½ cup Organic Coconut Milk, canned/full fat (optional)
In a large saucepan on low heat, saute’ the chopped onion and garlic with the coconut oil for 3-4 minutes, until it gets soft and translucent. Add all the veggies (everything but the spinach) roughly chopped and toss for a couple of minutes. Add the water, 1 Tsp of salt, cover and simmer on a low flame for 20 minutes. Add the spinach and cook for another 5 minutes.
When ready, let cool down enough to be able to handle it and puree it in a food processor. If you desire a creamier texture you can add ½ cup of Organic Coconut Milk (canned, full fat), but it is delicious as it is already 😉
Serving suggestion: serve hot/warm topped with a Tsp of raw Chia Seeds for added fiber, and few raw almonds.
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Nicole's Eat Good Feel Good Kitchen 