I found this amazing article in April's Whole Living calling Spring (Cleaning) Menu. The 72 hour detox includes 3 daily meals and a choice of 2 of 6 snacks. The dishes are designed to give your digestive system a rest so your liver can focus on flushing out old waste instead of being overwhelmed with new toxins. This soup (dinner) is loaded with fibrous vegetables that toxins bind to. I decided to double the recipe and use for my weekly lunch. To get the full effect I will be abstaining from processed foods as well as dairy and gluten. 1. Dice two onions and add to a large soup pot with 6 tbs olive oil. Season with salt, pepper, and tumeric and cook until tender.
2. Dice 14 carrots and add with ten cups of water. Bring to boil and simmer for 30 minutes.
3. Add 1 lb green beans cut into 1" pieces and cook for an additional 2 minutes.
4. Serve heated soup over 1 cup spinach, fresh dill and lemon juice.
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