Soup

 

 

Vegetable Broth - Weight Loss Recipe 

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Description:
This is a great recipe for cleanses, part of a weight-loss program, a simple lunch or broth for cooking with.
Beet greens are a very good source of calcium, iron, Vitamins A and C. Beetroots are an excellent source of folic acid. They are a very good source of fiber, manganese and potassium. Beet fiber has been shown to have cholesterol lowering capabilities and has been shown to lower blood pressure in subjects with normal blood pressure.
Beetroot contains the bioactive agent betaine, which supports healthy liver function. When the liver is functioning properly, fats are broken down efficiently, aiding weight loss, and preventing fatigue and nausea.


Ingredients:
2 potatoes
1 cup of carrots shredded or sliced
1 cup of beetroots shredded or sliced
1 cup of celery chopped into half inch pieces
1 cup of any available vegetable
Cayenne and dill for zest Vegetable Broth


Directions:
Cut all the vegetables into a saucepan filled with 3 and a half pints of water. Cover and cook on a very low temperature for 2 - 3 hours.

Strain all the vegetables off and just drink the broth.

Make enough for as many days as you intend to cleanse.

Use organic vegetables and don't peel them - just wipe the skins to remove any dirt.


Notes: Beetroot and especially beet greens contain high levels of oxalate, and should be avoided by individuals with kidney stones containing oxalate


Special Diet: Gluten Free, Vegetarian, Low Sodium, Low Fat, High Fibre, Low Calorie, Diabetic - Low Carb


Category: Soup

Submitted By: OK In Health



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Healthy Tips From Brad King
Strive to include 40% complex carbohydrates, 30% lean proteins and 30% healthy fats at each meal. We understand that this is not always possible, however, this macronutrient balance is designed to work to your metabolic advantage (for most individuals)


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Lisa's Easy Lentil Salad
Category: Salads
Description: Makes a great side dish or scooped onto organic tortilla chips as an appetizer.

Lentils have a very long association with mankind, as it is believed that these pulses have been included in human diet since Neolithic times. According to historians, lentil plants are among the first domesticated ones in the near East (countries of Western Asia between the Mediterranean Sea and Iran), which is believed to be the place of origin of these plants.

The color of lentils range from yellow, red and green to brown and black. Most varieties of white, red and yellow lentils are sold after removing their seed coat (decorticated forms).
Lentils are rich in protein, with over 25% of lentils nutritional value being protein. This makes lentils the most popular and inexpensive source for protein, especially for those, who cannot afford meat and for vegetarians. Apart from proteins, lentils have essential amino acids, dietary fiber, folate, other vitamins and minerals. 200 grams of cooked lentils contain 18 grams of protein, 40 grams of carbohydrates, 15 grams of dietary fiber, 4 grams of sugar and 138 grams of water. Calorie content in lentils is around 230 (for 200 grams of cooked lentils).
Full Recipe


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