At Vaalnest Boutique Hotel at Vaal Marina Vaal Dam, we are quite health conscious. We work long hours and must keep our immune systems strong.
Recently I mentioned to a group of friends that I need a good detox to help my body fight disease.
Marietjie is a cancer survivor and got through chemo with these veggies she mixed up in her smoothy maker. She drank a glass full every morning and it helped her feel a lot better!:
2 small pineapples
1 baby cabbage
1 bunch (whole head) of broccoli
2 litres 100% fruit juice (Pomegranate)
This DETOX SOUP is also a winner:
1 tablespoon olive oil
2 cloves of garlic, chopped
2 tablespoons diced onion
1 inch of fresh ginger, peeled and chopped
4 cups fresh broccoli, cut up
1/2 pound of fresh spinach leaves
3 parsnips, peeled, cored, chopped
2 ribs of celery, trimmed, chopped
A handful of fresh parsley, roughly chopped
Fresh water, as needed
Sea salt and ground pepper, to taste
Lemon or lime juice
Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses. Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so don’t add too much water at first. You can always thin the soup later, if you need to.
Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened.
Use an immersion blender to puree the soup.