Curious about a detox but not sure where to begin? Intrigued by all the stories you’re hearing from your friends how detoxing stopped their cravings, unleashed enormous energy levels and helped them drop a few pounds?
If you’ve been thinking about detoxing but are not sure where to begin and you’re a bit daunted by juicing fasts or expensive detoxification protocols, then tune into today’s video to learn how you can achieve the benefits of detoxification gently and thoroughly through the simple removal of certain foods and the inclusion of others.
Today’s video on detoxification comes with Barbara’s sample outline of what to expect from a typical day eating for detoxification, as well as a recipe for Barbara’s favorite asparagus soup. Perfect for Spring cleaning!
In addition, you’ll learn practices that you can incorporate for a lifetime to help you maintain the wonderful benefits of spring cleaning your body!
Today’s video will share tips and techniques to help you clean out your system in preparation for the warmer month’s and all those great clothes you’ve got ready for summer!
Creamy Spring Asparagus Soup
- 1 teaspoon Olive oil
- 1 large leek, white part only
- 1 quart vegetable broth
- 1 bunch (1 lb.) of asparagus
- 1/3 cup plain almond milk (optional)
- salt and pepper to taste
Trim leek and cut in half lengthwise. Rinse out any dirt trapped inside and slice into 1 inch pieces. Place olive oil in a large saucepan over low heat, then saute leek for 5–10 minutes until tender. Add vegetable broth and bring to a boil. Trim asparagus, cutting off the bottom inch and peeling any stalks that seem tough or woody. Cut into 1 inch pieces and add to broth, reducing heat to a simmer. Gently cook for 10–15 minutes until asparagus are tender. In batches, puree the soup in a food processor or blender until smooth (be careful when blending hot liquids in a blender. Blend in small batches). Return to saucepan and bring back to a boil. Remove from heat and whisk in plain almond milk. Season with salt and pepper.