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This is about....
MY DETOX SPA adventure, Part THREE....and PURE SOUP!
Pure soup butternut
       My "vacation" was NOT FOR THE FAINT OF HEART. Immersed in a sea of liquids, some 16 cups a day, I routinely felt like I was floating away. I wasn't chewing anything, except for some ground up frozen lemon. During the first few days, I would close my eyes, chew on that lemon and almost imagine that big juicy hamburger sitting in front of me.
       No matter how expensive and beautiful this Disneyland of spas was, it could not cover up the fact that the experience rivaled munching on a funky raw salad on a trip to some third world country, only to be rewarded with a Montezuma's revenge kind of cleansing.
       But.... the benefits of all of those powdered proteins, greens, aloe vera, veg juices, pureed soups, probiotics and enzymes were so obvious even after 3 days, that they could not be ignored. All that sloshing around was flushing all sorts of unwanted things out of my body, making room for the healthy stuff my body needed, even craved. The results were undeniable. My eyes were clearer. I was standing taller, and my skin was smoother and brighter, THE WRINKLES REDUCED BY HALF!   BY HALF!
      used to feel I had forgotten what I used to feel like when I was younger, but here I was able to catch a glimpse back into my 30 year old self. My visit was 6 days long, but I started regretting that I hadn't signed up for a longer stay. Because once you're finally there, and you've got that ball rolling, you want to keep it rolling.
       And FYI, the knitting I taught myself to do in preparation for my inevitable starvation, the mandolin I lugged on those 3 planes just to keep my hands occupied, was an unnecessary exercise in irrational cravings expectations. I WAS NEVER HUNGRY! I never thought that that would actually happen, even though they promised me it would.
       NOW.... I DON'T WANT TO PREACH to anyone, but come on, we all know the difference between broccoli and Pringles, fresh fruit and Coca Cola. Eating a majority of vegetables and fruits, supplemented with whole grains, beans, nuts and seeds is alkaline and is the kind of diet that can heal, cleanse and rebuild our bodies. I've always known that--no news flashes there. But before I got here, there was no way I was ever going to walk by that Krispie Creme donut shop in NYC's Penn Station. Talking the talk is not walking the walk. But after diving head first into this cleanse to beat all cleanses out here in CA, I knew I would actually be able pull this off when I got home!
       Of course, re-entry into the real world was still a project in itself. But there was no turning back now. This was not a week away and then back to donuts and lasagna. My stomach hadn't had any solid food for a week, and they warned that I had to start slowly or else suffer some uncomfortable consequences! So---back to those 3 days of fruits and vegetables and navigating another three planes of temptation to get home, including a kind offer of oatmeal raisin cookies in Ortley Airport. But with my new found resolve.....

LESSONS Learned:
2. Appreciate your body! for the amazing machine that it is, and treat it well. Putting sand in your car's fuel tank will result in a vehicle that won't run. Just like that car, your body needs the right fuel to keep it humming along.

       This soup may inspire you to take a health day once in awhile. Have it alone or with a big salad, dressed with lemon, a little olive oil and salt--preferable Himalayan for its extra minerals. It's a very clean, simple soup. And you can switch out the veggies any way you like. Depending on the water content of the veggies you choose, you may have to adjust the cooking water.

Pure Soup---Butternut Squash

1/2 organic butternut squash, about 1 1/2 pounds, peeled, seeded and cut into 2 inch chunks or any other vegetable of your choice--zucchini, sweet potatoes, swiss chard, etc.
1 large onion sliced
1 teaspoon salt, Himalayan if possible for its minerals
4 cups water or unsalted vegetable stock

Make the soup:
       In a large pot, add all of the ingredients. Bring to a boil, lower to a simmer, cover and cook for 25-30 minutes, or until the squash is tender. Puree in batches in a blender. Adjust for salt to taste.

Makes 4 servings. YUM!
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