DETOX: 7 recipes SUPER healthy soups Bashny.Net

Detox program Alejandra Junger is suitable for everyone, but it is especially good for women. Look younger without expensive procedures to have beautiful and glowing skin and sea energy. We offer 7 recipes detox soups that are not only very useful but also very tasty!

CHILLED CUCUMBER SOUP WITH MINT

Ingredients:

• 3 cucumber without skin and seeds.
• 1 lemon peeled;
• 60 g pine nuts or almonds;
• 800 ml of pure water;
• 60 g fresh or dried mint leaves;
• 1 teaspoon of sea salt;
• 2 tablespoons olive oil.

 

Preparation:

1. Mix all ingredients, except mint leaves, in a mixer for 3 minutes or until pasty state.

2. Add the mint and blend for 15 seconds.

3. Eat chilled.

If possible, use evaporated sea salt or pink Himalayan salt, which you can find in health food stores.



SPINACH SOUP AND RED ALGAE

Ingredients:

• 1 cubed zucchini or cucumber;
• 1 stalk celery;
• 1 shallot;
• 1 tablespoon of olive oil;
• 60 g of any seaweed (sold in large supermarkets);
• quarter avocados;
• 500 g of the soaked spinach leaves;
• 800 ml of pure water.

 

Preparation:

1. Mix the ingredients in a mixer for 3 minutes or until pasty state.

2. Add sea salt to taste.

3. Add seaweed and olive oil.

 

EASY GAZPACHO WITH PINEAPPLE AND AVOCADO

Ingredients:

• 500 g pineapple, cut into small cubes;
• 1 chopped avocado;
• half finely chopped chili pepper without seeds;
• the juice of one lime or half a lemon;
• the seeds of coriander.

 

Preparation:

1. Put all ingredients, except the coriander, in a saucepan.

2. Place half the mixture into a mixer and stir.

3. Pour the ground mixture in the pan and carefully put in it the pieces of avocado and pineapple.

4. Add the remaining half a Cup of the mixture, if you need more liquid consistency.

5. Cool the mixture and add the sprouts and coriander.

Sprouts — living food, rich in enzymes. Look for them in the supermarket. Particularly good sprouted sunflower seeds.

 

SOUP OF ZUCCHINI AND BASIL

Ingredients:

• Narrow strips 1 zucchini;
• 1 stalk celery;
• 1 tablespoon finely chopped red or sweet onion or white part of leek;
• 1 tablespoon of olive oil;
• 5 leaves of fresh Basil or half teaspoon dried;
• half a teaspoon of sea salt;
• quarter avocados;
• 800 ml of pure water;
• Basil leaves for decoration.

 

Preparation:

1. Mix all the ingredients in a mixer.

2. Sprinkle the soup with finely chopped Basil leaves.





 

SOUP OF CRUSHED NUTS

Ingredients:

• 350 g peeled and chopped California walnuts, or almonds (your choice);
• 2 chopped stalks of celery;
• 1 tablespoon minced red or sweet onion or white part of leek;
• 100 g finely chopped zucchini or cucumber;
• 1 tablespoon of olive oil;
• 1 teaspoon of sea salt;
• 1 teaspoon of turmeric;
• 1 teaspoon Apple cider vinegar or fresh lemon juice;
• 800 ml of water;
• fresh parsley, sprouts or sprouted sunflower seeds.

 

Preparation:

1. Mix all ingredients, except parsley, sprouts, or sunflower sprouts.

2. Add the spices, parsley, sprouts or sprouted sunflower seeds.

3. If you want you can add flavor with fresh chilli.

 

SOUP OF APPLE AND CRUSHED NUTS

Ingredients:

• 500 g softened peeled and minced California walnuts, or almonds (your choice);
• 2 stalks of celery;
• 2 peeled green Apple;
• 60 g pine nuts;
• 1 teaspoon Apple cider vinegar or fresh lemon juice;
• half a teaspoon of sea salt;
• a quarter Cup of fresh chopped or dried tarragon or other herbs to taste;
• 1 liter of clean water.

 

Preparation:

1. Mix all ingredients in a blender.

2. Add the spices, tarragon and mix for another 10 seconds.

3. The soup should be lukewarm or to be at room temperature.







Pumpkin, baked with vegetables

4 hot soup that will warm in the chilly day

 SOUP OF CARROT AND GINGER

Ingredients:

• 350 g softened peeled and chopped California walnuts, or almonds (your choice);
• 500 g of chopped carrots;
• 350 g chopped pumpkin;
• 60 g chopped leek (white part only);
• 60 g sliced celery;
• 2 tablespoons olive oil;
• 1,5 tablespoons of Apple cider vinegar;
• 1 teaspoon of sea salt;
• juice squeezed from a piece of ginger 5 cm long;
• 800 ml of pure water;
• optional: olive oil and chopped parsley.

 

Preparation:

1. Mix all ingredients in a mixer for about 3 minutes or until pasty state.

2. The soup should be lukewarm or to be at room temperature.

3. Add a little olive oil and fresh chopped greens before serving. published

From the book by Alexander Junger "Clean. Revolutionary diet rejuvenation"

 



Source: /users/15106