RED BEET SOUP (Spring Digestion Guide)

Ingredients:

Juice Base:
2 red beets 4 celery stalks
1 red bell pepper 1 lime, peeled

Add to Soup Bowl:
1 tomato, diced
1⁄2–1 avocado, diced
3 green onions, sliced
1⁄4 cup fresh dill, finely chopped
3 Tbsp soaked wakame seaweed Optional: pinch of cayenne

Instructions:

Juice the beets, celery, bell pepper, and lime. In a large bowl, add tomato, avocado, green onions, dill, and wakame. Pour juice over chopped ingredients and stir gently to combine. Optionally, finish with a small pinch of cayenne for warming circulation. Serve immediately at room temperature or lightly chilled.

Benefits:

A mineral-rich, cooling blood tonic served raw and vibrant—clears heat, supports the Liver, and rehydrates at the cellular level.