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vegetables. Discard the vegetables. 
    MAKES ABOUT 6 CUPS
    FOR LEVEL 2  Add 2 carrots for extra flavor.

beef stock
    PROTEIN, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 beef shanks
4 large short ribs
1 tablespoon sea salt
1 cup dry red wine (use water for Detox)
4 celery stalks, with tops
1 medium onion
4 garlic cloves
10 black peppercorns
2 sprigs fresh thyme
1 sprig fresh rosemary
    Preheat the oven to 350°F.
    Season the beef shanks and short ribs with the salt and place in a roasting pan. Roast for 30 minutes. Remove the shanks and ribs and place in a large stockpot. Place the roasting pan on the stove over medium-high heat. When the pan is hot, add the wine and continue stirring, scraping the bits off the bottom of the pan to release the flavor. Pour the contents of the roasting pan into the stockpot.
    Add all the other ingredients and 6 cups of water, and cook over medium-low heat. The stock should cook for 3 to 5 hours.
    Strain the stock through a fine sieve. Discard the meat and vegetables. Store the stock in containers in the refrigerator or freezer. When the stock is thoroughly chilled, fat will rise to the top and harden. Remove all the fat with a spatula.
    MAKES ABOUT 10 CUPS
    FOR LEVEL 2  Add 2 or 3 carrots for extra flavor.

fish broth
    PROTEIN, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 fresh fish heads and tails
1 cup dry white wine (omit for Detox)
1 leek, washed and cut in half lengthwise
2 celery stalks
1 tablespoon paprika
1 tablespoon sea salt
    Combine all the ingredients, except the salt, and 8 cups of cold water in a stockpot and place over medium-low heat. Bring to a simmer, not a boil. Let simmer for 2 to 3 hours. Drain the broth through a fine sieve, then discard the fish and vegetables. Add the salt. Store the broth in containers in the refrigerator or freezer.
    MAKES ABOUT 6 CUPS

egg crêpe noodles in chicken broth
    PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

4 to 6 Egg Crêpes
4 cups chicken stock or broth, preferably homemade , heated
Sea salt and freshly ground black pepper
½ cup chopped flat-leaf parsley
    To make the egg crêpes into noodles, roll up each crêpe, then slice into noodles approximately ½ inch wide. (If they are too narrow, they tend to disintegrate in the hot soup.)
    Fill soup bowls with the hot broth and add a handful of noodles just before you serve. Season to taste with salt and pepper. Garnish with the parsley.
    SERVES 4
    egg crêpes
    PROTEIN, HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

6 large eggs
Sea salt and freshly ground black pepper
Melted unsalted butter
    In a mixing bowl, lightly beat the eggs. Season with salt and pepper. Heat a crêpe or omelet pan over medium to medium-high heat and lightly coat the bottom and sides with butter.
    Using a ladle, put just enough egg in the pan to make a thin coating. When it sets, lift up with a spatula, being careful not to tear the crêpe, and flip. Cook 1 minute more, then slide the crêpe out of the pan and onto a dish. Continue making egg crêpes in this way until you have used all the batter. Stack the crêpes as you would pancakes.
    MAKES ABOUT 8 CRÊPES

stracciatella soup
    PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

4 cups chicken stock or broth, preferably homemade
6 ounces fresh spinach or frozen spinach, thawed and drained
2 large eggs, lightly beaten
Sea salt and freshly ground black pepper
¼ cup freshly grated Parmesan cheese
    Bring the chicken stock to a boil in a large pot. Add the spinach and simmer for about 4 minutes. Quickly stir in the beaten eggs, and continue to stir vigorously until eggs have coagulated and turned white.
    Ladle into soup bowls. Season to taste with salt and pepper. Spoon Parmesan cheese on top and serve immediately.
    SERVES 4

chicken meatball–asparagus soup
    PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

9 to 10 tablespoons olive oil
1 medium onion, chopped
1 large bunch asparagus, thinly sliced, washed and tough lower stems removed
5 leeks, white part