I am currently doing a cleanse, my choice of timing was slightly off as I cannot try my pickles now, however the body is very happy.  I decided not to do a herbal cleanse this time, instead I opted to follow a different diet eliminating all meat, dairy, sugar, caffeine, carbohydrates, fruit and alcohol on the basis that an all vegetable diet in combination with sprouted grains, soy, and some legumes will help the body regain a more alkaline or basic state.   

This diet is all based from “The PH Miracle” a health and diet program written by Dr. Robert O. Young which I read and highly recommend to those who experience mild to severe health problems or for those who want to achieve a state of optimum health.  Whenever you participate in cleanses, experimentation in the kitchen is essential to your success as you need to incorporate new flavors and textures to keep your interest up, at least for me anyway.

So a couple of days ago I decided to try making a soup out of alkalizing ingredients with an Asian flare and it was SOOOO  GOOD.  I decided that I must share it cause it tastes great and your body will love you for it.  Now I must say that I was not measuring anything just going by feel but I’ll try to estimate it as best I can!

 Body Bliss Soup

1  Medium Leek   1 L Organic Vegetable Stock (Pacific Foods)               

2  Shallots                                  2 tbs  Bragg’s Liquid Soy

2  Cloves Garlic                            3  Slices of Tofu cut into bite sized pieces

1  Small knob of ginger peeled       1 1/2 tsp  Coriander

and finely sliced                            1 1/2 tsp  Cumin

1  Bashed end of lemongrass         Pinch of dried chili pepper flakes

Baby Bok Choy                             1 tsp Black Pepper
Garnish – Bunch Cilantro, Bunch Green Onions, Lime

Slice leeks and finely dice garlic and shallots.  Heat a med-large pot at medium heat add enough water to cover the bottom.  Add leeks and let them sweat a bit.  A minute or two add the shallots and ginger.  At this point add the seasoning, coriander, cumin, pepper, chili and lemongrass end.  Give it a good stir making sure the spices are evenly distributed.  Add garlic.  You want to make sure the leeks and shallots are soft.  If they aren’t and the pan starts to dry out just add a little more water.  

Once all is starting to soften add the bragg’s and then follow with the vegetable stock.  Bring soup up to a slow boil.  You can also add water as well to add volume.  After 5 minutes add tofu cubes and bok choy.  Allow them to simmer for a couple minutes or until the bok choy is slightly soft.

Take off heat, remove lemongrass end and serve.  Garnish each bowl with a small handful of cilantro and sliced green onions.  Finish with a squeeze of lime. 

Delicious.       

“Here’s to attempting better health!”