POSTED BY ANNA ON APR 15, 2013 IN ALL WELLNESS NEWS | 0 COMMENTS
It’s that time of year again… winter is finally coming to its end (ignore those scattered flurries) and the spring flowers are emerging from the defrosting ground. The changing of the season naturally signals the body to clean out any winter storage to prepare us for the fresh abundant produce thats to come. That is why this time of year many people choose to aid this natural process with detoxifying diets, fasts, and cleanses. Here is a recipe from Vermont’s own Pete’s Greens that supports the body’s innate detoxifying process. This recipe can most likely be incorporated into your detox plan, or simply added into your normal routine for just a gentle, easy detox meal.
About the Main Detox Ingredients:
Beets: full of Vitamin B3, Vitamin B6, Vitamin C, Magnesium, Iron, Zinc, and Beta Carotene. Beets support the liver and gallbladder- both of which are vital in the destruction and elimination of toxins. Beets are also rich in fiber and act as a GI lubricant- helping to move waste through the intestines and supporting a healthy digestion.
Cabbage: a strong source of vitamin C, iodine, calcium and vitamin E. Cabbage, along with most other cruciferous vegetables contains antioxidants and sulforaphane compounds that help the body fight and break down toxins. Along with beets, cabbage is also used for moistening the intestines and improving digestion. It’s sulfur compounds purifies the blood and destroys parasites. In Chinese medicine, cabbage is used to treat mental depression and irritability.
Lemon: packed with vitamin C, Lemon juice helps destroys bacteria in both the mouth and intestines and for this reason is used to purify the breath. It cleanses the blood, improves circulation, aids the liver, and helps in the formation of bile. Lemons help to alleviate flatulence and indigestion in general. It has an alkaline effect on the body, helping to restore the body’s PH balance.
3 tablespoons sunflower oil
3/4 pound potatoes, peeled, chopped
2 1/2 cups chopped cabbage (about 1/4 of small head)
1 large onion, chopped
8 cups (or more) canned vegetable broth
6 2-inch-diameter beets, peeled, chopped
1 cup drained canned chopped tomatoes or frozen tomato puree (thawed)
1 tablespoon fresh lemon juice
Low-fat sour cream or plain yogurt
Chopped fresh parsley
Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and saute until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream or yogurt; sprinkle with parsley. Serve, passing lemon wedges separately.
A tasty, delicious way to incorporate local food and spring detoxing into our normal routine.