Carrot is one of the foundations to a healthy diet. The Vitamin A and carotenoid content of carrots makes them especially beneficial for the Lungs.
Carrots contain beta carotene, wich is needed for many detoxification process. The beta-carotene present in carrots lowers the cholesterol. A couple of carrots a day can reduce the cholesterol levels by up to 10 per cent, heart attack by 22 per cent, paralysis by 40 per cent and lung cancer by 50 per cent.
Carrots are the best source of vitamin A, C, D, and B Complex vitamins.
Despite this sweetness, carrots contain very few calories ( 1 cup 52 calories); they are also naturally fat-free, cholesterol-free, and sodium-free.
Carrot juices contain oils that work on the mucus membranes of the stomach and colon. This vegetable can make your stools softer and larger. larger stools dilute toxins, and press against colon walls to promote peristaltic action.
Ginger increases circulation to the muscles in the body, allowing the extra blood and oxygen to fight toxins. It also helps alleviate pain and inflammation.
Carrot Ginger Soup Recipe
Ingredients:
# 1 sweet onion chopped;
# 1 pounds carrots finely chopped;
# 1/2 tablespoon fresh ginger; ( I LOVE GINGER )
# 4 cups chicken broth;
for oil ,I will be using oilive oil
# 1/2 cup heavy cream ( With my test try tomorrow I will be omitting the cream !!!!!!!!! )
Preparation:
Chop your vegetables with a food processor. Pulse only small amounts at the time.
In a oiled stockpot over medium-high heat, sauté onion for five minutes. Add carrots and ginger and sauté for 2 minutes. Add broth and bring to boil. Reduce heath and cook for 20 minutes. In a food processor puree in two batches. Return to pot, add cream and stir to heat through. Season with salt and pepper.
You can eat this delicious and healthy carrot soup as part of your detox diet plan.
Spinach contains many nutrients such as beta-carotene, lutein, magnesium, manganese, the atioxidant quercetin, and vitamin K.
It also provides a healthy dose of iron and calcium.
Dried spinach contains twice as much of the vitamins as does whole wheat, soy beans, dried eggs or milk powder. It is far superior to cabbage, lettuce and celery.
Spinach is one of the best source of folic acid, wich is very important for cardiovascular and brain health.
A half cup of boiled spinach contains 131 micrograms of folic acid.
Spinach has a diuretic effect, helping your control the amount of water your body retains.
Recipe Instructions
Ingredients:
# 1 can of low sodium cream of chicken soup;
# 2 green onion, sliced;
# 4 cups spinach leaves;
# 1 can evapored skim milk;(since I dairy is not good for PCOS I'm leaving once again this part out of the recipe )
# 1 dash nutmeg.
Preparation:
In a blender mix soup, green onion, pepper and nutmeg. Add spinach leaves and blend until until smooth.
Pour in a saucepan, stir in evaporated milk.
Bring to boil for 60 seconds. Then, reduce heat and simmer for 3 minutes. Serve.
Spinach is alkaline, nutrient dense and low in calories; so, this is a quick and simple to make soup that will detox and revitalize. It tastes great too.
Avocado and Cilantro Soup
Ingredients:
4 avocados - peeled, pitted and diced
1 shallot, finely chopped
3 1/2 cups cold chicken broth
2 tablespoons tomato paste
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 tablespoon fresh lime juice, or to taste
2 tablespoons chopped fresh cilantro
salt and pepper to taste
Directions:
1. In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce and lime juice. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving.
2. To serve, divide the soup between four chilled bowls. Top with a sprig of cilantro.
Healing Cabbage Soup
You can add protein to this soup with sliced cooked sausages, chopped cooked chicken breast, or cooked lentils.(myself I stay away from animal protein ! but this is your choice)
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 cup celery, chopped
1 cup carrots, thinly sliced
8 cups of water
4 chicken or vegetable bouillon cubes
1/2 tsp dried basil, thyme and oregano
1/8 tsp cayenne pepper
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
In a large stockpot, heat olive oil over medium heat. Stir in onion, garlic and celery; cook until onion is transparent, about 5 minutes.
Stir in water, bouillon cubes, basil, thyme, oregano, salt, and pepper. Bring to a boil, then stir in cabbage and carrots. Simmer until cabbage wilts, about 10 minutes.
Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
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This fresh-tasting spinach soup is wonderfully nutritious. Its bright green color is a result of adding half the fresh spinach just before blending. Enjoy this delicious soup with crusty whole grain bread. Keep it vegetarian by substituting vegetable broth for the chicken broth.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
* 2 tsp olive oil
* 2 cloves garlic
* 1/2 medium onion, finely chopped
* 1 stalk celery, finely chopped
* 1 medium white potato, peeled and cubed
* 2 cups fat-free, low-sodium chicken or vegetable broth
* 2 cups fat-free milk
* 1 six ounce bag baby spinach
* Freshly ground black pepper
Preparation:
Heat oil in large saucepan or Dutch oven. Sauté garlic, onion, celery and potato for 5 minutes.
Add chicken broth and fat-free milk. Bring to a boil, cover and simmer for 10 minutes.
Stir in half the spinach, cover and simmer for 10 more minutes.
Cool slightly, then transfer soup to a blender, working in two batches if necessary.
Add remaining spinach and blend (if working in two batches, use half the remaining spinach with each batch). Blend until smooth.
Serves 4
Per Serving: Calories 113, Calories from Fat 23, Total Fat 2.5g (sat 0.4g), Cholesterol 2mg, Sodium 143mg, Carbohydrate 15.6, Protein 6.8g
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This fresh-tasting spinach soup is wonderfully nutritious. Its bright green color is a result of adding half the fresh spinach just before blending. Enjoy this delicious soup with crusty whole grain bread. Keep it vegetarian by substituting vegetable broth for the chicken broth.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
* 2 tsp olive oil
* 2 cloves garlic
* 1/2 medium onion, finely chopped
* 1 stalk celery, finely chopped
* 2 cups fat-free, low-sodium chicken or vegetable broth
* 1 six ounce bag baby spinach
* Freshly ground black pepper
Preparation:
Heat oil in large saucepan or Dutch oven. Sauté garlic, onion, celery for 5 minutes.
Add chicken broth . Bring to a boil, cover and simmer for 10 minutes.
Stir in half the spinach, cover and simmer for 10 more minutes.
Cool slightly, then transfer soup to a blender, working in two batches if necessary.
Add remaining spinach and blend (if working in two batches, use half the remaining spinach with each batch). Blend until smooth.
Serves 4
Per Serving: Calories 113, Calories from Fat 23, Total Fat 2.5g (sat 0.4g), Cholesterol 2mg, Sodium 143mg, Carbohydrate 15.6, Protein 6.8g
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