Are you kidding me? A gallon of water boiled with a bunch of vegetables, then strained and sipped like tea can really help me get healthier? Yep! It can…and does.
The Belly Burn Broth is a cornerstone of The Belly Burn Plan – and an essential part of the 3-Day Cleanse, the official detoxification program of the plan. The 3-Day Cleanse is NOT a fast, so food a big part of the program, and a vital part of making sure everyone starts healthy and strong.
The thing that makes the Belly Burn Broth especially effective is the cornucopia of vitamins and minerals within it. Compounded with the rest of the delicious recipes that are a part of the 3-Day Cleanse, it’s no surprise that people respond so well to this program.
After the 3-Day Cleanse is over, it’s time to start with the six weeks of The Belly Burn Plan. If you have the book, you’ll be able to identify your body type (Apple, Pear, Inverted Pyramid or Hourglass) and follow along with the meal plan. From there, you’ll follow one of three levels of workouts (beginner, intermediate and advanced).
It’s a fantastic program and I know you’ll love it. If you don’t yet have the book, this recipe will come in handy. Start prepping today! Don’t forget to join me on my Belly Burn Facebook Group for extra support.
The Belly Burn Broth
1 gallon water
1 full bulb garlic, peel only outermost layer, halved
1 bunch cilantro
1 bunch parsley
1 bunch kale
1 yellow onion, halved
4 beets, unpeeled, halved
5 stalks celery, coarsely chopped
5 carrots, unpeeled, coarsely chopped
1 red potato, unpeeled, halved
1 cup shiitake mushrooms
1 cup Brussels sprouts, peel outermost layer, halved
1 red apple, unpeeled, seeded
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1 teaspoon sea salt or
Himalayan crystal salt
Add the 1-gallon of water to a large stockpot. Add all of the vegetables, herbs and the apple to the same stockpot and bring to a boil for about 20 minutes. Reduce to a simmer for about two hours.
Allow to cool. Strain broth and discard the vegetables, herbs and fruit. Add the seasoning and serve or refrigerate in glass containers.