Collier and Lee Counties Edition
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Detox Vegetable Soup

While cleansing and detoxing is good to do anytime, it is particularly important after the removal of breast implants. In this delicious soup with robust flavors, it’s impossible to notice the lack of oil, which should be avoided while cleansing and detoxing.

Leftovers keep well in the refrigerator for up to 3 days.

¼ cup water (or vegetable broth)
½ red onion, diced
2 cloves garlic, minced
3 celery stalks, diced
3 medium carrots, diced
1 small head of broccoli, florets
1 cup chopped tomatoes
1 Tbsp fresh ginger, peeled and minced
1 tsp turmeric (powdered)
¼ tsp cinnamon
1/8 tsp 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
½ small lemon juiced from (or a whole lemon, depending how much lemon flavor is preferred)

In a large pot, add onion and garlic. Sauté for 2 minutes, stirring occasionally. Add celery, carrots, broccoli, tomatoes and fresh ginger. Stir and cook for 3 minutes, adding in ¼ cup water or broth as needed. Stir in turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste.

Add in water or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Add in kale, cabbage and lemon juice during the final 2 to 3 minutes of simmering.

Rosina Alessi is a certified integrative health coach and plant-based personal chef providing plant-based weekly meal preparations for individuals, couples and families, as well as for private events/parties. For more information, call 240-810-2670 or email

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