Okay it’s a bit dramatic to call this the hangover cure, everyone knows what cures a hangover.

However I am so excited to share this recipe with everybody. I won’t bore you with the details but this  soup is said to support adrenal health, and helps your liver process alcohol and excess sugar and encourages the production of bile salts. Bile salts are responsible for breaking down fat.  Created by Dr. Henry Bieler (interesting name right BILE, BILERE weird) I first heard about it through the EQ Blog they had a little interview with nutritionist Haylie Romroy.

• Anyways soups are easy.

Ingredients:

6   Zucchini

1 Lb. Green Beans

4 Stalks Celery

2 Big Bunches Parsley

1 Sprig Thyme, Rosemary, Tarragon

1 Chile de Arbol

1 oz Fresh Ginger

1 gallon Spring Water – I recommend using “Beyond 02 Water House”

Sea Salt

Directions:

Slice Zucchinis, Chop Celery.

Place Vegetables and herbs in a pot.

Fill with water, you want all the vegetables to be covered.

Salt to taste. (take it easy on the salt)

Bring to boil.

Cover and let simmer for 20 minutes.

Clear the sprigs so you don’t choke on them and enjoy.

Optional:

Using the KITCHEN HELPER slice zucchini into spaghetti and add raw to the broth.