now that we were all introduced to Sea Salt with the "infamous SWF", lets start using Sea Salt for cooking, here are some of the benefits:

Probably one-fifth of the population, because of genetic predisposition, may be increasing their risk of high blood pressure (hypertension) by having a high intake of sodium. People who have a high intake of sodium have a high incidence of hypertension and stroke. High blood pressure is rarely seen in those who consume less than 1.2 grams (1200 milligrams) of sodium per day.

Another, or supplementary, way of reducing salt consumption significantly is to use a sodium reduced salt like, e.g. a mineral sea salt instead of ordinary salt. A mineral salt contains, besides salt (sodium chloride), other vital minerals such as potassium and magnesium etc.

One of the most interesting of these mineral salt products is that in sea salt  the sodium chloride is reduced by 60%. Instead of the sodium chloride, sea salt contains 60% potassium and magnesium minerals from the seawater as well as a wide range of micro minerals (trace minerals) which also occur naturally in sea water. As these minerals are vital for the functions of the body, they are essential in the nutrition and therefore add greatly to the major benefit of this salt.

DG/

I have diverticula and therefore know that I will have to carefully come off the cleanse.  Also, I have other gastrointestinal problems, which require that I consume a looooot of beans,lentils, and other very high fiber foods while coming off the cleanse.  So, I have very little room in my diet for other less fibrous foods.  My question is, "When coming off the cleanse, will I be able to incorporate beans and lentils in my soup the first day?"  If not, I anticipate having severe colonic cramping.  Maybe incorporate them very lightly in watery soup?  Anyone try this yet?  What do you think?

Lentil-Vegetable Soup
1 1/3 cups finely diced onion
1/3 cup finely diced celery
1/3 cup finely diced carrot
2 bay leaves
2 tablespoons tomato paste
1 teaspoon salt
2 garlic cloves, minced
6 cups water
1 cup dried French dark green or other lentils
6 cups chopped spinach
1/3 cup chopped fresh parsley
2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon black pepper

in a tiny bit of olive oil, saute diced onion, celery, carrot, and bay leaves; saute for 10 minutes. Add the tomato paste, salt, and minced garlic; sauté 1 minute. Add 6 cups water and lentils; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for 25 minutes. Stir in the chopped spinach, parsley, vinegar, mustard, and pepper; cook 15 minutes. Discard the bay leaves. Ladle soup into bowls

Yield: 6 servings - 1 Cup

NUTRITION PER SERVING
CALORIES 180

Can you really use olive oil in the soup? In the book, he seems to be very strict about the ingredients.

Hey fewriter...actually the oil is used to just saute the onion and garlic.  I use water to saute instead of oil.  The trick is to let the first round of water cook dry and let the veggies brown a little, then add water again and keep sauteeing (sp?), let the water cook dry again....continue this process until veggies are sauteed and browned to your desire...I usually end up doing about 3-4 rounds....make sense?  Hope this helps..

I'm sure there are some "good chefs" on this message board... we need more recipes... veggie soups for after the MC...

I've been on this diet for 5 days (which was my intent. Yea!!!)  Now I'm trying to get off of the diet.  Will I need to use the same caution as if I were on the diet for 10 days? i.e. drinking only orange juice the first day, then moving on to soups, etc...? 

I really enjoyed this MC and plan to do it quarterly. 

 ...vegeman

This is a good veggie soup recipe, though not for the first days after the cleanse, perhaps day 4 or 5. You will need some type of food processor to puree the first set of ingredients...

Tortilla Soup

Soup Base

1 cup boiling water

2 cups vegetable broth - boiling (if you buy canned, you can use the 14 oz and then add another 1/4 of water)

1 Roma tomato

1 carrot

1 rib celery

1/4 of a fist sized onion

2 garlic cloves

1/4 of a red bell pepper

1 cup red cabbage

1 fresh jalapeno or small poblano pepper

4 tablespoons lime juice

1 tablespoon southwest seasoning or low sodium taco mix

Salt to taste

Puree the above ingredients until smooth (if you use a Vita-Mix type of blender it takes about 4 minutes). You can also puree just the veggies then add them to the water and broth in a stock pot and and simmer for about 1/2 an hour.

Then stir in:

1/4 cup of cooked corn

1 cup cooked black beans

2 green scallions finely chopped

(If you are using a Vita-Mix then you add these in at Speed 2 for about 10 seconds)

Garnish with:

A slice of avocado

A wedge of lime

Chopped cilantro to taste

Tortilla Chips (I make my own by slicing up some dried whole wheat tortillas and spritzing them with olive oil. I then sprinkle them with a little cayenne and garlic powder and bake for about 5 minutes at 350)

Zucchini Corn Soup

Delicious, light, creamy soup for summer - makes approx. 4 cups

Ingredients

·         2 medium/large zucchinis, cut coarsely 

·         ½ cup raw cashews, use less if wanted

·         1 cup fresh cut corn from the cob 

·         1 cup or a little less of fresh parsley

·         1 tablespoon olive oil

·         sea salt to taste (add after tasting) 

·         pepper to taste    (add after tasting)

·         2 - 3 cups water

Preparation:

Blend all ingredients in your blender adding water one cup at a time to desired (creamy) texture. This is a really easy yummy raw soup.

...vegeman

PS: Let me know what you think!

I am a first time cleanser on the 4th day.  I have a recipe for a great soup that is usually made with beef broth but I'm sure it would turn out just as good.

1/2 chopped onion
2 tomatoes crushed
2 minced garlic cloves
1 tbsp of cilantro
broth flavoring of choice, (like I said we usually cook up some beef in there but since I've done the cleanse I am going to be laying off the beef otherwise all this sacrifice would be pointless.)

Boil until onion translucent.

Add

1 cup of cabbage
1 zucchini chopped
brussel sprouts
butternut squash
1 chayote (not sure of the english name for this veg)

others we usually add in:
asparagus
yucca
plaintain (green)
corn on the cob

This by far is a favourite in my family!  Hope you give it a try and enjoy!  FYI my 2 year old son loves brussel sprouts and asparagus because of this soup...he'll now eat them just stemmed.  For anyone with picky eaters.