I am really excited about starting the Martha’s Vineyard Detox Diet. I’ve been reading some online sites and feeling motivated by others’ successes. I think this is going to be a great kick-start for me. I wish I would have found it a few weeks ago though, because I want to get started now, but if I do, then I will be on it during Thanksgiving Dinner.
2 carrots, peeled
2 stalks celery
1 small onion
green peas
green beans
spinach or other greens
1 small potato (optional)
2 scoops ZestyTomato VegeSplash
Distilled water
Recipe from http://www.marthasvineyarddietcenter.com/
1 Small eggplant
1 Small onion
1 sweet bell pepper
1 bunch spinach
2 – 3 Roma tomatoes
distilled water
oregano
thyme
basil
rosemary
parsley
Recipe from http://www.marthasvineyarddietcenter.com/
1 – 2 carrots
1 stalk celery
1 small onion
green peas
broccoli
bok choy (cabbage)
spinach or other greens
1/4 inch piece of ginger, peeled and chopped
2 – 3 cloves fresh garlic
1 – 2 teaspoon Asian chili sauce
distilled water
2 Celery Stalks
1 parsnip peeled
1 leek
2 Roma tomatoes
1/4 teaspoon oregano
1 Tablespoon cilantro
distilled water
Cook till tender and puree. Changing the herbs a little bit will give you a large variety of flavor. If you don’t care for leeks, use a little it of onion.
Receipe from http://www.marthasvineyarddietcenter.com/
