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.

Sea Bass with Lentils, Tomatoes and Asparagus

Sea Bass with Lentils, Tomatoes and Asparagus
I realized recently that although I eat meat and fish, very few of my recipes feature these ingredients. For one thing, I don’t eat it often. Secondly, when I do eat it, I eat it fairly simply. A little olive oil, salt, pepper, fresh herbs and lemon juice is all I need to brighten up a fresh piece of fish or good quality meats. I don’t like to mask the natural flavours of the protein, rather I look to enhance it. With that said, I have made a goal to start experimenting with different crusts, sauces and sides to spice up my simple protein recipes. I think its important as a cook to constantly challenge your skills and taste buds to open your world to a whole new flavour experience.

I know that many of my followers are vegetarian and vegan. I have been very open with my views on eating animal products. Eating organic grass fed beef and free range chicken works for me physically and mentally. However if this does NOT work for you, then that’s OK too. At the end of the day, the most important thing is to do what works for your mind and body. As always, all meat recipes can be swapped with your favourite vegetarian protein such as tofu, tempeh, beans etc..If your someone who does eat meat and isn’t sure where to find grass fed or free range meats take a look online! Many local farms are offering delivery services to surrounding areas for those of you looking for quality meats. You can even go to the farms and see their process so you feel 100% comfortable and satisfied with the product you receive.

Now for the recipe… This sea bass recipe can be swapped with any of your favourite white fish. It is so quick and easy to put together and leaves you feeling light yet satisfied! This recipe is for 1 serving. Just multiply the ingredients by the number of people your serving! Hope you love it.
Sea Bass with Lentils, Tomatoes and Asparagus

Ingredients:

• 1/4 cup sweet onion, sliced
• the tops of 5 asparagus spears
• 1/2 cup cherry tomatoes, sliced lengthwise
• 1/2 cup cooked green lentils
• 1/2 cup kale, thinly chopped
• 1 tsp fresh dill
• 1 tsp freshly squeezed lemon juice,
• 1 tsp lemon zest
• 2 tbsp extra virgin olive oil, divided
• 4 sprigs fresh thyme
• 6 ounce piece of sea bass or fish of choice
• salt and pepper

Directions:

1. Preheat oven to 450 F.

2. In a medium skillet, heat half of the olive oil on medium heat. Add your onions, asparagus and cherry tomatoes. Allow to cook for 7-10 minutes until the asparagus is cooked through and the tomatoes begin to burst.

3. On a small baking tray, coat your fish in remaining olive oil and season with salt and pepper. Place on top of thyme. Cook for 10-12 minutes or until opaque.

4. Add cooked lentils and kale to the onion mixture. Allow to cook for 2-3 minutes then add fresh dill, lemon juice and zest. Put the heat to a simmer.

5. Once the fish has finished cooking. Place lentil mixture on the bottom of a plate or shallow bowl. Place fish directly on top (without the thyme) and sprinkle with more fresh lemon juice, zest, dill and thyme if desired. Bon appetit!
Sea Bass with Lentils, Tomatoes and Asparagus

Glowing Goddess Juice

Photo 5-9-2014, 3 53 50 AM (HDR)
People comment a lot on my skin. What soap do you use? What routine do you follow? Do you put on cream morning and night? Are you wearing makeup? When it comes to skin, I do believe that genetics play a big part. If your mothers mothers mother has passed on that acne from generation to generation, fear not! My belief is that beautiful glowing skin comes from the inside out. What you put inside your body truly affects the way it looks on the outside. Think about that long night of drinking and late night binging on french fries, pizza etc.. Do you wake up looking your best? I think not…The best way to get your skin glowing after a rough night or even throughout a stressful, exhausting work-week is to nourish your skin with the most vitamins, antioxidants and minerals you can get. And I don’t mean topically. Drink, eat and sleep your way to the most vibrant, glowing and healthy skin you have ever seen! Plus, you’ll also help nourish your brain, bones and blood. Win-win!

If you’re not ready to cut out the junk, fresh pressed fruit and veggie juices are packed with essential vitamins and minerals. They are hydrating, full of anti aging properties and incredibly detoxifying. If you are really having a bad skin week and are feeling desperate for results, cutting out wheat and dairy for a week or two will most likely help you achieve some results. If all else fails sip on this green juice not only for your skin but to re-energize your entire body. It is my go-to drink when I am sick, feeling unenergized or simply need a health boost after a night of one too many vodkas.

Rich in vitamin A and C, kale, parsley, cucumber and carrots help moisturize and rebuild skin tissues. Many people make parsley tea or even apply it directly to their skin to help relieve chapped skin and insect bites. Rich in antioxidants, lemon juice and ginger help remove toxins and increase circulation. What’s best is that this juice is incredibly refreshing and delicious. Add a few ice cubes and get drinking!

If your looking to do even more, you can make an easy moisturizing green mask of mashed avocado and 1tbsp apple cider vinegar and spread onto your face and body. Leave on for a few minutes then wash off. Your skin will feel fresh and incredibly soft! Some people even use apple cider vinegar as a toner! For improved complexion, I love mixing fresh cucumber and lemon juice and applying it as a facial mask. Dark pigmentations and dull skin will look refreshed and glowing.
Photo 5-9-2014, 3 35 35 AMPhoto 5-9-2014, 3 44 08 AM

Serves 5-6

Ingredients:

• 1 bunch kale
• 1 bunch parsley
• 5 stalks celery
• 3-4 carrots
• 1 large cucumber
• 2 lemons
• 1-2 inch chunk of ginger
• 2 pears
• 1 green apple

Directions:

1. Directions will vary based on your juicer. I have to remove the peel on my lemons and ginger and remove the cores of the apple and pear. Some juicers you can leave it all! If you are using a blender, look out for some ingredients like kale and celery because they won’t blend as well as other fruits and veggies.
Photo 5-9-2014, 3 51 35 AM (HDR)