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*Although carrots and beets aren’t green vegetables, the vitamins and minerals they contain contribute to cleansing. Beets contain antioxidants, such as beta-carotene, other carotenoids, and beneficial flavonoids. Antioxidants help limit free radical damage, thus having a healing and cleansing effect on the liver. Beets also contain folic acid, which is necessary for the first stage of detoxification.
Wash all vegetables thoroughly and remove any damaged parts. Do not cut or scrape the vegetables. Use all parts, including roots and stems.
In a large pot, put 8 liters of filtered water. This can also be distilled water. Add all the vegetables to the pot and cook over low heat for 2 hours. Cover the pot while cooking so that the vitamins and minerals can recycle through condensation. Remove the pot from the heat and let the liquid cool. Drain the vegetables, save the liquid, and store the vegetables in the refrigerator for later use.
Drink three 25 cl glasses of vegetable broth twice a day—once before lunch and a second time before dinner.
Day 2
Drink three 25 cl glasses of broth before breakfast, lunch, and dinner. If the broth has reduced too much, you can add mineral water or distilled water.
Day 3
Repeat the three 25 cl glasses of broth before each meal, but eat the vegetables from the broth for your meals too.
After the third day, take a day or two to slowly return to your healthy eating and lifestyle habits.
Eat plenty of:
Cruciferous vegetables, such as broccoli, cabbage, cauliflower, and watercress (gently steamed)
Use healthy oils, such as olive oil (cold-pressed only) and unrefined virgin coconut oil
Drink 6 to 8 glasses of pure, filtered water daily (room temperature or warm)
Exercise, breathe, laugh, and enjoy the sunshine every day.
Repeat this cleanse every fall and spring, as desired.
