This easy detox crockpot vegetable recipe is a "God-send" for anyone who is sick from mold. This may just be the easiest, most convenient and most effective recipe that I used in my mold journey. I still make it at least once a week because it's so filling, so filled with nutrients and vitamins and detoxes the body of candida, mold and fungus. It contains good prebiotics, good probiotic bacteria from the vegetables, tons of vitamins and minerals and good fiber for detox.
KITCHEN ITEMS YOU'LL NEED
Glass or stone cutting board
Filtered water to rinse your vegetables and fruit
2 Tbsp of baking soda for rinsing vegetables
Stainless Steel Citrus press (or you can simply squeeze the lemon by hand. I get more lemon juice out of the lemon when I use a citrus press).
Crock Pot (Don't have one? BUY ONE HERE) This Crock Pot model is my pick for the safest crock pot there is out there. The company tests all of their materials for lead to make sure that their ceramic glazes do not contain any lead. Many slow cookers on the market contain lead and can leach this extremely toxic substance into your food. We have mold illness...the last thing you or your family need is lead poisoning. Click on the crock pot below to purchase.
1 T organic thyme - Thyme is highly antifungal, antiparasitic and antimicrobial.
1 T Celtic sea salt
1 entire organic bulb of garlic
1-2 cups of organic green beans
1 cup filtered water
Rinse all vegetables in filtered water along with 2 teaspoons of baking soda. The baking soda kills any fungus without killing off beneficial bacteria that your gut needs.
Cut up carrots, onion, celery and 1 lemon. (Save other lemon)
Open up and peel the entire bulb of garlic
Place all the vegetables and sliced lemons into the crock pot.
Poor approximately 2 cups of filtered water into the crock pot over the vegetables.
Using your citrus press OR hand squeeze the juice of one lemon OVER the vegetables.
Sprinkle the thyme and celtic sea salt over the vegetables
Place the lid on the crock pot.
Turn crock pot on high for approximately 4 hours or until slightly soft. Be careful not to over-cook the vegetables as they will turn mushy.
Because this recipe calls for generous amounts of lemon juice, thyme and celtic sea salt it is ok to keep THIS RECIPE as a leftover in the refrigerator for up to 3 days (safely). Here are the BPA - free and glass containers that I use to store my vegetables in the refrigerator. Unfortunately this recipe does NOT freeze well...only because reheating it...it tastes pretty bad and the vegetables fall apart after they've been frozen.