To boost the function of the body, you need to occasionally cleanse it and eliminate all the accumulated toxins. This refreshes the body, clears the skin, and rejuvenates the look.
Detoxifying the body with the help of natural juices is the best way to purify the system, and improve overall health. This will supply the body with the needed minerals and vitamins, boost the immune system, and help the digestive process.
Yet, note that you should consume organic produce only. Vegetable juices detoxify the bodyand improve the function of the liver, gut, kidneys, lymphatic system, lungs, and skin. They are rich in fiber so they help weight loss, regulate blood sugar levels, and energize the body.
Soup cleanses prevent diseases, fight inflammation, rejuvenate and clear the skin, and strengthen the immunity. Usually, these practices last for 1-3 days, and you should consume 5-6 soups daily
Here is how to do a healthy three-day soup cleanse:
Prepare a vegetable, miso, or bone broth, and add medicinal spices like garlic, cinnamon, ginger, turmeric, or cumin. Then, add greens like leeks, kale, spinach, zucchini, or starchy vegetables like beets, sweet potato, plantain, acorn squash, butternut squash, and parsnips.
Increase the protein intake by adding lentils, nuts, and beans, and you can also add olive oil, coconut oil, ghee, or avocado. Then, just blend all this away.
We will also include the recipes of four detox soups you can include in your cleanse and enjoy the numerous health benefits of their healthy ingredients:
Red Lentil Detox Soup
½ cup red lentils, rinsed
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon paprika
4.5 cups bone or vegetable broth
¼ cup coconut oil, olive oil, or ghee
1 small white onion, chopped
2 large carrots, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 apple, peeled and chopped
1-inch fresh ginger, peeled and minced
Sea salt and black pepper to taste
Warm up the oil on medium heat, and add the carrots, onion, sweet potatoes, and apples. Cook for 10 minutes, until it becomes crystallized. Then, add the paprika, cumin, lentils, ginger, chili powder, and
broth to the pot, boil the soup and leave it to simmer for 30 minutes. Next, blend the soup until it becomes thick. Season it and enjoy!
Broccoli Detox Soup
2.5 cups broccoli florets
3 celery stalks, finely diced
2 carrot, peeled and finely chopped
2 cups vegetable or bone broth
1 onion, finely diced
1 cup kale or spinach
Juice of ½ lemon
2 tablespoons coconut oil
½ teaspoon sea salt
Heat the coconut oil, add the broccoli, celery, and onion, and cook for 5 minutes. Add broth, bring it to boil, and leave it to simmer for 5 minutes. Then, blend until thick.
Carrot Ginger Detox Soup Recipe
6 cups bone or vegetable broth
2 pounds carrots, chopped
2 onions, peeled and chopped
2 tablespoons ghee or coconut oil
3 tablespoons fresh ginger, grated
3 garlic cloves, chopped
Sea salt, black pepper and onion powder to taste
Mix the garlic, carrots, broth, and ginger in a pan. Cook until it boils, and let it simmer. Then, sauté the onions in a pan, add ghee, stir until it becomes caramel-like. Then, blend it with the onions, and add coconut milk and seasonings.
Cleansing detox soup
— 1/4 cup water (or vegetable broth)
— 3 medium carrots, diced
— 1 small head of broccoli, florets
— 1 cup chopped tomatoes
— 2 cloves garlic, minced
— 3 celery stalks, diced
— 1/2 of a red onion, diced
— 1 tablespoon fresh ginger, peeled and minced
— 1 cup purple cabbage, chopped
— juice from 1/2 of a small lemon
— 6 cups water (or 4 cups vegetable broth + 2 cups water)
— 2 cups kale, de-stemmed and torn in pieces
— 1 teaspoon turmeric
— 1/4 teaspoon cinnamon
— fine-grain sea salt and black pepper, to taste
Add water to a large pot, and heat it to medium-high. Then, add garlic and onion. Sauté for 2 minutes, and add the carrots, celery, broccoli, tomatoes and fresh ginger. Stir and cook for 3 minutes, and season with pepper, salt, cayenne pepper, and turmeric. Next, add in the water or vegetable broth, boil, and let it simmer for 15 minutes. Add lemon juice, cabbage, and kale, in the last few minutes of simmering.
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