Most health experts recommend doing some type of colon cleanse before doing anything else, the reason is if your digestive system isn't cleaned out you wont be able to handle the toxins released from say a liver cleanse and you could end up feeling very sick. This is the hand out we gave to our class. We served water with lemon, made fresh apple juice, a smoothie with greens in it and, soup. My mission once again is to show people that eating (and drinking) for your health does not have to taste bad :)
While researching for this class I've come across a number of websites and blogs with great recipes. Instead of reinventing the wheel and coming up with my own soup recipe I used someone else's for this weeks soup. You can find the original post here.
Normally I wouldn't peel any of the vegetables especially if using organic but this time I did. It came out delicious. Let me know what you think. A Votre Sante!
Vegan Mulligatawny Detox Soup Recipe
1 tablespoon avocado oil (or olive oil)
4 cloves garlic, minced
1 inch fresh ginger, grated
2 teaspoons mild organic curry powder or paste
1 teaspoon organic turmeric
1/2 teaspoon cayenne pepper, more or less, to taste
1 medium sweet or red onion, peeled, diced
4 medium carrots, peeled and diced
1 cup cauliflower florets, chopped
2 large Granny Smith apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
2 heaping cups thinly shredded cabbage
1 quart fresh spring water
2 cups organic fresh veggie juice blend (or your fave V8-style juice)
1 14-oz. can organic chick peas, drained
A small pinch of sea salt, to taste
1 14-oz. can coconut milk, stirred
Juice from 1 medium lime, or to taste
1 tsp honey
Thin apple slices or shredded apple
Chopped fresh cilantro, if desired
Heat the oil over medium high heat in a medium size soup pot. Add the garlic, ginger, curry, turmeric and cayenne and briefly stir for to season the oil. Add the onion, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, about 7 to 10 minutes.
Stir in the spring water, veggie juice, and chick peas; season with a touch of sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.
Add the coconut milk, lime juice and honey. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.