Broth Detox Diet
Choosing this detox diet is more beneficial when the weather is cold. It is nutritious, warming and will also alkalise your system. It is a satisfying diet because you have sit and eat it with a spoon it feels more like a meal.
You cannot do this detox with a broth out of a tin – you have to make it with fresh organic, vegetables. The best way is to make a days-worth each day. Some broth diets say you can eat it up to 3 days from the fridge but we think that defeats the object of cleansing.
It addition to the broth you should include Psyllium with your supplements to move through waste quickly.
You must adhere to the wind-down and up to normal eating, otherwise you may get a severe withdrawal reaction.
On all days drink water, tisanes or herbal teas.
Days 1& 2
- Start day with hot water and lemon.
- You can eat as many bowls of the broth as you would like.
- As days 1 & 2 until evening meal.
Jacket potato with large raw salad.– lemon juice for dressing. Don’t just stick to lettuce, tomatos and cucumber. Include carrots and beetroot shaved into curls with your veg peeler. Fennel, greens such as kale, brussels sprouts, red cabbage. Herbs such as parsley, basil, dill, fennel tops. If you can cope with it, shave or crush raw garlic into the dressing.
Try and keep it light and re-introduce foods/drinks such as coffee, starches gradually. You may want to have one broth meal.
Introduce foods such as avocado, nuts, brown rice, chicken or salmon - see Diets for Health section for specific good food choices.
Consult our Food Pyramid for healthy food choices and portions
Recipe for Vegetable Broth.
This is just a suggestion and indeed once you have made this recipe you may want to add different vegetables for their nutritional values or *seasonal that may benefit you and your detox aims.
You will need utensils and cooking vessels (should be non-reactive eg.do not use aluminium)
- Large Bowl
- Sieve or linen cloth
- Vegetable scrubbing brush
- Clean linen tea towel/muslin or fine sieve
Ingredients: These are around most of the year and they should be organic
- Water filtered if possible or bottled - 2? pints = 1 ½ litres
- Himalayan Salt no more than 1 tsp
- Ginger Root - thumb size piece sliced
- Carrots - 2 or 3
- Celery stalks and leaf - 3
- Kale or other cruciferous vegetables such as brussel sprouts/cabbage – ½ lb
- Leeks - 2
- Broccoli – 1 medium head
- Red skinned potato peelings – 2 large potatoes
- Garlic – 2 or 3 cloves crushes
- *Seasonal such as courgettes, pumpkin, squashes
To make your Broth
- First of all really clean the vegetables using your brush. Rinse thoroughly.
- Portions are suggested but feel free to add more or less.
- Prepare vegetables by discarding tops and bottoms. Chop and place in large saucepan covered with water. Add Himalayan Salt if required.
- Bring to boil and simmer until you have half the original liquid.
- Place sieve or linen cloth over a bowl and pour vegetable broth in. Discard pulp and drink liquid throughout the day.