DETOX RECIPE

1 Whole Fennel Bulb

3 Stalks Leeks

2 Garlic Bulbs

3 Whole Onion (Large)

1 Bushel Parsley

4 Celery Stalks

4 1/2 Ounce Ginger Root

Carefully wash fennel and leeks to remove dirt, sand and grit from leaves. Separate leaves from the bulb or stalks and wash under running water. Wash celery stalks thoroughly to remove soil and dirt. Cut garlic crosswise (no peeling necessary). Peel onions and rinse. Wash ginger , pound slightly with kitchen mallet and cut.

Place all ingredients in a large pot and cover with ample water (approximately 1 gallon). Water should cover ingredients. Bring to a rapid boil on high and allow to boil 10-15 minutes. Turn heat down to low and simmer another 10-15 minutes. Turn off heat and allow broth to steep another 15-20 minutes. Serve hot or cold. Serving size: 4-8 oz (2 – 3 times per day for at least 7 days). For ultimate detox results, use broth along with a healthy diet.

STORAGE: Separate into serving size (4-8 oz.). Pour into freezer bags and freeze. Thaw and heat to serve.

*DISCLAIMER. Please consult your physician before using this detox and beware of contraindications with medications. Results vary.