by Gale Compton
Meant to restore acid-alkaline and sodium-potassium balance to the body’s organs and glands, this recipe was adapted from the book, Hungry for Change. Included in this recipe, are superfoods that are packed with antioxidants and aid with flushing toxins and subsequently, fat from the body. Recommended reading: 8 Vegetables for Weight Loss.
Click here to return to the Three Day Cleanse & Detox Recipes.
Yields: 8 servings | Serving Size: 1 cup | Calories: 137 | Previous Points: 1 | Points Plus: 2 | Total Fat: 1 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 75 mg | Carbohydrates: 28 g | Dietary Fiber: 8 g | Sugars: 7 g | Protein: 8 g
- 1 medium sweet potato, peeled and cut into 1" cubes
- 3 carrots, peeled and sliced
- 1 stalk celery, diced
- 1 small yellow onion, diced
- 1 clove garlic, minced
- Kosher or sea salt to taste
- 1/2 teaspoon black pepper
- 1/8 teaspoon allspice
- 1 teaspoon paprika
- 1 bay leaf
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 cups vegetable broth, low-sodium
- 1 (14.5 oz.) can diced tomatoes (no salt added)
- 4 cups baby spinach, loosely packed
Add all ingredients, except spinach, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy! (1 Serving Per Night During if doing the 3 Day Cleanse & Detox)
Tip: If you prefer a thicker stew, after 5 hours of cooking, simply remove 1 cup of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours.