Are you ready to detox?

The answer is yes, if…

  • you just realized we’re three days away from March, and you still have yet to put a dent in your New Year’s resolutions
  • Valentine’s Day left you in a sugar coma, which has yet to cease (probably because you haven’t stopped eating leftover chocolate)
  • you’re ready to get a head start on Memorial Day prep. (Remember when you waited until May 1st last year? That sort of anxiety does not do the body good.)
  • you feel like you need a healthy eating jumpstart, and you’d like some prescribed (and delicious!) recipes to get you on your way

Bari’s 5 Day Detox is set to arrive at our TriBeCa HQ in less than a week, and we’re so excited to share this wealth of nutritional knowledge and feel-good recipes with you! We’ve gone through countless rounds of trials (we bet you’ve seen us chugging cayenne-spiked Barilixir fairly regularly!) to ensure that we’re handing you the best tasting, most energizing and, paramount to all of this, most effectively detoxing meal plan possible.

To whet your appetite for the arrival of the detox, we’d like to share a detox recipe that’s become a staple at the Bari HQ, even when we’re not detoxing. Whenever you feel like your system needs a reboot, this grounding squash-based soup is sweet enough to quell sugar cravings and satiating enough to keep your hunger at bay.

Butternut Squash Soup
Ingredients:
  • 1 medium butternut squash, peeled, deseeded and chopped
  • 1/2 Vidalia onion, chopped
  • 3 cloves garlic, minced
  • 5 cups vegetable broth
  • Sea salt, to taste
  • ¼ to ½ tsp. cayenne pepper, catered to desired spiciness
  • ¼ cup nutritional yeast

Directions:

  • Combine all ingredients, except for nutritional yeast, in a large pot and bring to a boil. Lower heat, cover and simmer for 30-40 minutes, stirring occasionally to prevent any sticking.
  • When squash is fork tender, stir in nutritional yeast. Puree directly in the pot with an immersion blender, or transfer to a standard blender to puree in small batches.

Notes: Not detoxing? You can add a touch more flavor to this soup by sauteing the onions in olive oil - plus a pinch of salt! - before adding the rest of the ingredients. (We abstained from oils during the detox in favor of entirely unprocessed, whole foods fats.) Like croutons with your soup? Top your soup with our kale ‘croutons!’ Simply bake bite-sized pieces of kale (lightly coated with olive oil + sea salt) at 400 degrees for 10 minutes.