This Mexican Lime Soup is one of my favorite recipes. It's light and brothy and rich and hearty at the same time and is basically the Mexican version of Minestrone. Pressed salad can accompany most dishes and can be tweaked to give it Italian, Asian, Mexican, or American flair. I love that it keeps for 2-3 days, remaining crunchy and refreshing.
Our first cleanse day didn't start with breakfast. We actually started the evening before with the following dinner. I like to double dinner portions so that I don't have to prepare a separate lunch. With three kids, meal planning becomes a survival skill.
Butternut Squash Soup
Blanched Kale with Fresh-Squeezed Lemon Juice and Salt and Pepper
Sauerkraut (Bubbie's brand is available in the refrigerated section in Austin and is a live ferment)