There is a direct relationship between the environment we've created, the lifestyles we have chosen and the health problems we are experiencing. So when it comes to identifying the cause of our illness we must look at ourselves, our lifestyle, our diet and our environment in which we live. And if we can except this fact and realize that by analyzing these factors in our lives and making changes where necessary then we will have a better chance at curing our illness by fixing the cause of our illness.
Detoxification is one of these ways of fixing the cause of so many illnesses. Detoxification is defined as the process of removing toxic substances or transforming them into something harmless. If we think about the toxic metals from the fish we eat, the deodorant we use daily, the fillings in our mouths, household cleaners, pollution in the cities, pesticides, additives, etc... then we must acknowledge the fact that we have toxins in our bodies. And that getting the toxins out of our bodies is the first step in curing our illnesses.
Several books I recommend on the subject of Detoxification are:
Detoxification and Healing: The Key to Optimal Health, Sidney MacDonald Baker
The Complete Cancer Cleanse, A Proven Program to Detoxify and Renew Body, Mind, & Spirit, Cherie Calbom, John Calbom, Michael Mahaffey
Detox or Die, Sherry Rogers
Sweet Potato VichyssoisSweet potatoes are loaded with Vitamin A and a pretty good amount of Vitamin C plus plenty of minerals. They also contain sporamins which are powerful antioxidants. Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. Leeks contain important amounts of the flavonoid kaempferol, which has repeatedly been shown to help protect our blood vessel linings from damage. Also present in leeks are impressive concentrations of antioxidant polyphenols. These polyphenols play a direct role in protecting our blood vessels and blood cells from oxidative damage. Leeks also contain Vitamin B Folate which helps support our cardiovascular system.
Prep Time: 15
Cook Time: 1 hour
Warm, easy, healthy. What more do you want.
Ingredients (serves 4)
- 4 medium leeks, white and light green parts halved lengthwise, sliced thin
- (about 4 cups), washed thoroughly. Dark green parts cut the same way
- and washed thoroughly.
- 1 carrot peeled and sliced
- 1 celery stalk sliced
- 1 onion peeled and sliced
- 2 cloves garlic sliced
- 1 bay leaf
- 1 branch fresh rosemary
- 1 branch fresh thyme
- 1 tbsp black pepper corns
- 1 tbsp cumin seeds (toasted)
- 4 cups water
- 4 tbsp olive oil
- 1 onion
- salt and pepper
- 1 small russet potato peeled and cut into 1/2 inch pieces
- 1 small sweet potato peeled and cut into 1/2 inch pieces
- In a large pot add the dark green parts of the leeks, carrot, celery, onion, garlic, bay leaf, rosemary, thyme, black pepper, cumin and water. Bring to a simmer over medium heat, turn heat down to low and cover for 1 hour with lid on.
- Meanwhile, in another large pot add olive oil and heat over medium for 2 minutes then add the white and light green part of the leeks, onion and some salt and pepper. Then saute for about 10 minutes stirring a bunch. Do not let brown. When done add potato and sweet potato. Turn off heat and wait until the vegetable broth is done. When broth is finished strain into leek potato mixture, turn heat up to medium and let simmer for about 15 minutes until potatoes are soft. Next transfer some of the soup into a blender and blend on high until smooth. Repeat until all the soup is blended and pour back into pot and bring back to a simmer and serve.