Summer Detox + Cleanse

It is summer time and I have been prepping all week for my own detox. All week I was craving those lighter foods. I wanted berries, grapes, smoothies, juices and some pretty awesome raw soups I make. I also wanted a soup last night to warm up my belly and made this amazing soup from the Summer Detox & Cleanse Recipe Book, which has 75 fricken’ amazing recipes.

I made this awesome vegetable soup and adding in some extra vegetables we got at the farm yesterday. I am so lucky I live right down the street from a farm Then I added all the ingredients to my Vitamix, but you can also use an immersion blender. BAM! Soup was done and I made enough to store it for the next few days. I added a little shredded chicken to the soup plus some kelp sprinkles (great source of natural Iodine to boost my thyroid) and had an amazing bowl of detox soup.

Detox in my practice or my life is not about deprivation. This program is allergy friendly, paleo if desired and based on the elimination diet, which means you are taking away foods and then adding them back in one at a time to see how your body digests this food. You have the opportunity to find out what foods really work for your body instead of eating foods that may be hampering your weight loss. Detox and Cleansing is an opportunity to go away to summer camp – meaning giving your body a break. Sign up here for a chance to go to summer camp with me and cleanse out the junk. Look at the deets right here!

rachel The-Deets

Check out this soup.


Makes 3 to 4 servings

2 tablespoons coconut oil

1 large onion, chopped

2 cups chopped yellow peppers

5 to 6 cloves of garlic, minced

1 inch piece of ginger, finely grated

2 large zucchini

6 cups organic vegetable broth

3 cups spinach

SAUTÉ THE VEGETABLES. Add coconut oil to a hot stock pot. Add chopped onion and yellow peppers. Sauté until soft. Add the garlic and ginger, and sauté for about 1 minute until fragrant. Add the zucchini, and toss for 3 to 5 minutes.

ADD THE BROTH. Once the vegetables have softened, add the vegetable broth, and warm through. Add the spinach once the broth is hot. Allow it to wilt before serving.

roasted veggie soup


Rachel Feldman


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