INGREDIENTS

• 1/4 cup water (or vegetable broth)
• 1/2 of a diced red onion
• 2 cloves minced garlic
• 3 diced celery stalks
• 3 medium diced carrots
• 1 small head of broccoli
• 1 cup chopped tomatoes
• 1 tablespoon fresh peeled and minced ginger
• 1 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper, or to taste (optional)
• fine-grain sea salt and black pepper, to taste
• 6 cups water (or 4 cups vegetable broth + 2 cups water)
• 2 cups kale, de-stemmed and torn in pieces
• 1 cup purple cabbage, chopped
• juice from 1/2 of a small lemon (or a whole lemon, depending how much lemon flavor you prefer)

INSTRUCTIONS

1. In a large pot, add the water and turn on the heat to medium-high. After it starts to boil, add the onion and garlic. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, tomatoes and fresh ginger. Stir and cook for 3 minutes, adding in extra water or broth as needed (another 1/4 cup). Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste.
2. Add in the water or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Add in the kale, cabbage and lemon juice near the last 2-3 minutes of simmering.

NOTES

This cleansing recipe is oil-free because avoiding the use of oil during a cleansing meal is important for the detoxification process (and you won’t miss the oil at all due to all the flavor!) but if you feel like cooking with oil, use 1 tablespoon or less.
Leftovers stay well in the refrigerator for up to 3 days.