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.

No Churn Dairy Free Mint Chip Ice Cream

Dairy Free Mint Chip Ice CreamOne of the hardest store bought products to find that has clean ingredients is a tasty dairy free ice cream. The sugar content is either astronomical or the ingredients have names I cannot pronounce.Due to the lack of options out there, I REALLY wanted to try making my own ice cream. I refused however to bring one more kitchen appliance into our apartment. I also know I’m not the only person who does not own an ice cream maker so I thought… so wouldn’t it be amazing if we could just make it in a food processor or blender? I remembered all the times I have made ice cream by simply placing frozen fruit (bananas) into my Vitamix. I realized I needed to get the ice cream base frozen without the machine – but how? Well, how else do you get liquids frozen? Ice cube trays!

The only down side I’d say to this process is the wait time for the liquid to freeze. I recommend preparing this ice cream the night or day before you want it because it needs at least 8 hours to freeze. Once processed in the blender, it needs another 2 hours or so to set up again. But- then it lasts in the freezer for weeks and you only need a few ingredients!

I am thrilled to share this recipe with you. It was one of the most exciting recipe accomplishments to date. I will note that it is refreshingly minty from the added fresh mint. You can leave this out, but I find it is what makes it taste almost restaurant quality. I hope you are enjoying your summer and of course, eating lots of ice cream!
Dairy Free Mint Chip Ice Cream
Dairy Free Mint Chip Ice Cream

Ingredients:

• 2 cans (400 ml) organic full fat coconut milk
• 1/4 cup packed fresh mint leaves (optional)
• 1/2 cup honey*
• 1/2-3/4 tsp pure peppermint extract (depending on how minty you like it)
• 1/4 tsp pink Himalayan salt
• 1 1/2 tsp arrowroot starch
• 1/3 chopped 70% dairy free dark chocolate

*a lighter flavoured maple syrup will work too!

Directions:

1. Add all ingredients except for the chocolate into a high powered blender. Blend until fresh mint has completely blended.

2. Pour mixture into ice cube trays (I like silicone ones) and freeze until solid (about 6-8 hours).

3. Once frozen solid, blend the cubes in a high powered blender (I use Vitamix) or food processor in batches. Don’t do them all at once. Blend until smooth and creamy and transfer to a loaf pan.

4. Mix your chocolate into the ice cream. Smooth out surface and place back into the freezer for up to 2 hours to re-solidify.

5. Scoop and serve!
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Pineapple, Raspberry and Mint Summer Smoothie

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With warm weather approaching, this refreshing smoothie will hydrate and cool you down on the hottest of days! Packed with loads of fiber  and vitamins, this one will keep you full and make your skin glow. Feel free to add protein powder, avocado or nut butter to up your protein and healthy fat intake. Now, go make this and enjoy the warm weather!

Serves 2

Ingredients:

•1 cup chopped fresh pineapple (frozen will work well too!)
•1 cup fresh raspberries (frozen will work well too!)
•1 cup freshly squeezed orange juice (fresh makes a world of a difference!)
•½ cup chopped cucumber
•1 tsp chia seeds
•7-8 mint leaves
•1 cup of ice

Directions:

1. Add all ingredients into your blender and blend until smooth!
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