Kale, Broccoli, and Minted Pea Detox Soup

Detox Soup This kale, broccoli and minted pea soup is insanely detoxifying and loaded with good-for-you ingredients. We know how great those green veggies are, plus I have added ginger, lemon, onion, cayenne, garlic, and turmeric for added anti-inflammatory, metabolism boosting, antioxidant and cancer prevention benefits. I love making this soup after a weekend of too much eating (and maybe drinking) to make sure I’m counter balancing with those extra green veggies!

Ingredients:

• 2 tbsp extra virgin olive oil + more for serving
• 1 yellow onion
• 1/2 inch nob fresh ginger, chopped or 1/2 tsp ground ginger
• 1/2 tsp fresh or ground turmeric
• 3 garlic cloves, finely chopped
• 1 head broccoli, chopped (about 2 1/2 cups)
• 3 cups packed kale
• 2 cups fresh or frozen peas
• 1 quart low sodium organic vegetable or chicken stock (homemade is great too!)
• 1 cup fresh spinach (optional)
• the leaves of 3 sprigs fresh mint (about 2 tbsp)
• juice of 1/2 a lemon
• salt and pepper to taste

Serves 6-8

Directions:

1.In a big stock pot, heat olive oil over medium heat.Add chopped onion and a pinch of salt and cook until soft, about 5 minutes. Then, stir fresh ginger, turmeric and garlic. Cook for 30 seconds.

2. To the pot add your broccoli, kale, peas, and stock. Bring to a boil then reduce heat to simmer for 4-5 minutes or until broccoli is cooked through. Once it is cooked add your spinach and mint.

3. Using a stick blender or regular blender carefully blend soup until smooth. I like to add a good amount of veggies into a blender with 2 ladles of stock. You might need to do this in several batches.

4. Season soup with salt and pepper and more lemon juice if desired. Serve with tasty extra virgin olive oil and your favourite sprouted chip or crunchy chickpeas! Store in an airtight container in the refrigerator for up to 5 days.

Healthy Split Pea Soup

Healthy Split Pea Soup
I’ve been making pea soup for years. Ina Garten really has the best recipe so I’ve made my own alterations to her original recipe. The woman is a genius if you ask me. I have been watching Barefoot Contessa for as long as I can remember. My spin on the her recipe is adding pureed spinach for added nutrition and a really vibrant colour. I also like to substitute potatoes for rutabaga, squash, or sweet potato. The best part of this soup- it’s the easiest to throw together! Hope you love it.

Ingredients:

• 1 cup chopped yellow onion
• 3 cloves garlic, minced
• 3 tbsp extra virgin olive oil or avocado oil
• 1/2 tsp dried oregano
• pinch of chilli flakes
• 1 tsp himalayan salt
• 1 tsp freshly ground pepper
• 4 carrots, diced
• 1 cup rutabaga, diced (can also sub with sweet potato, parsnip, red potato)
• 2 1/2 cups split peas (rinsed, and divided)
• 8 cups organic low sodium chicken or vegetable stock (homemade is always best!) + extra for spinach
• 2 large handfuls of fresh spinach

Directions:

1. In a large stockpot over medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent.

2.Add your carrots, rutabaga, half of your split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.

3. Add the remaining split peas and continue to simmer for another 40 minutes. Stir frequently. Season to taste.

4. When your soup is finished cooking, turn off the heat. In a high powered blender add your fresh spinach and enough stock to get the spinach moving. Blend until completely smooth.

5. Stir the spinach mixture into the soup. Serve with extra virgin olive oil and freshly cracked pepper. I also like to add crunchy chickpeas and toasted pepitas for added texture and crunch!
Healthy Split Pea Soup

Turmeric Latte

Turmeric Latte
When I first began recipe testing for a golden latte, I realized quickly that I hadn’t tried enough of them to know what they should truly taste like. I know what is most important is that it tastes good, but I also wanted the concoction to be reminiscent to what has been a popular drink for centuries in India known as ‘Haldi dhoodh’. So after ordering enough turmeric lattes for a lifetime, I realized that most of them tasted delicious and my favourites had other spices to counteract the overpowering turmeric taste. Not only is this drink an anti inflammatory and immune boosting elixir, but it is also a tasty soothing coffee or tea alternative. I personally enjoy it as a soothing afternoon treat but anytime of day works!

Ingredients:

• 1 tsp fresh turmeric root, peeled* and grated (ground turmeric will work as well)
• 1 tsp fresh ginger root, peeled* and grated (ground ginger will work as well)
• 1/2 tsp cinnamon
• 1 tsp maple syrup
• 1/2 tsp coconut oil
• pinch of freshly ground black pepper
• pinch of pink himalayan sea salt
• 1 cup hot dairy free milk of choice, homemade is best!

*use a back of a spoon to peel!

Directions:

1. Warm dairy free milk in a pot.
2. Add all ingredients into a high power blender. Blend until smooth and frothy. If you didn’t grate your fresh ginger or turmeric, you might need to blend a few times for a smooth consistency.
3. Serve with a cinnamon stick.

Turmeric Latte