Kale, Broccoli and Minted Pea Detox Soup

Photo 2014-06-25, 3 31 26 AMWith those cold wintery nights behind us, it is nice to finally steer clear or warm oatmeal, pastas and other comforting starchy dishes. Although most people would add hot soup to that list, I on the other hand love a soup in the summer. Of course I’m not making soups loaded with pastas, potatoes and other warming ingredients, rather I am making soups that can be eaten hot, room temperature or even cold. Minestrone loaded with tons of veggies is a great way to go (will be sharing that soon) but these days I have been eating up my kale and broccoli in my soup!

Yup. 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 apple cider vinegar, ginger, lemon, onion, cayenne, garlic, and turmeric for added anti-inflammatory, metabolism boosting, antioxidant and cancer prevention benefits.

I have eaten this soup at all temperatures and have been adding a light swig of tasty extra virgin olive oil and my turmeric crunchy chickpeas as croutons for added texture. This soup was so popular amongst friends and family that I have now made 3 batches of this soup and the croutons in this week alone! It is the perfect light summer lunch or appetizer for dinner. If you had a day where you didn’t eat your best, you will feel WONDERFUL about yourself if you make this for dinner! It is incredibly flavourful (a little kick of heat in there) and creamy with perfect crunch from the chickpeas. If chickpeas aren’t your favourite add some dried cranberries or pumpkin seeds on top! As always, this recipe is gluten, dairy and refined sugar free (this one is vegan too) and it is a perfect addition to any detox plan. Bon appetit!

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Photo 2014-06-25, 2 58 51 AM

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Ingredients:

• 2 tbsp extra virgin olive oil + more for drizzling
• 1 tsp salt (kosher, himalayan or sea)
• 1/2 tsp cayenne (optional)
• 1/2 tsp ground ginger
• 1 tsp turmeric
• 1 tsp freshly ground pepper
• 1 yellow onion (chopped)
• 3 garlic cloves (chopped)
• 2 cups raw broccoli (stems trimmed)
• 1 1/2 cups peas (fresh or frozen)
• 3 cups kale (packed)
• zest of 1 lemon
• juice of 1/2 lemon
• 1 tbsp apple cider vinegar
• 6 cups or 1 quart vegetable stock (homemade or organic, low sodium)
• leaves from 3 sprigs of fresh mint (or to taste, more for garnish)
roasted chickpeas (for garnish)

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 in garlic, ginger, turmeric, cayenne, freshly ground pepper and cook for 1 minute.

2. Add broccoli and vegetable stock. Then cover and allow to steam for 5-7 minutes or until the broccoli is soft.

3. Add kale and peas and allow to steam until wilted and peas turn bright green (about 2 minutes). Then add, the fresh mint, apple cider vinegar and lemon juice.

4.If you have a great blender, you can carefully (its hot!) ladle the soup into your blender in parts. If your blender would have trouble with the broccoli you can blend the soup in two parts. First, use a hand blender or food processor to start the blending process of soup and mint. Second, ladle into your blender and process until smooth and creamy. There should be no chunks in your soup!

5. Taste the soup and make sure to season with more salt or pepper if necessary. Ladle into bowls and serve with a drizzle of olive oil, crunchy chickpeas and some more fresh mint if desired. Soup can be stored in an airtight container in the refrigerator for up to 4 days.

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Photo 2014-06-25, 3 31 32 AM

Even Lucy likes it!

Even Lucy likes it!

Turmeric Roasted Crunchy Chickpeas

Photo 2014-07-03, 3 37 33 AMI’ve been making these oven roasted chickpeas for years now. They are the perfect fix for that crunchy salty craving that will allow you to keep your kitchen chip, popcorn and salted peanut free (although who can resist baked kettle chips once in a while). They take on any flavour you want whether it be spicy or sweet and a great for noshing on the go. For this recipe, I’ve coated the chickpeas in insanely good for you turmeric, nutritional yeast (aka nooch, very high in vitamin b12), a touch of cayenne (a good metabolism boost), and some good quality extra virgin olive oil and then slowly roasted them in the oven. They have a cheesy spicy flavour (almost like ranch) without any dairy or loads of salt!  They’ll keep you full for hours with their high content of  protein, fiber, good carbs and loads of vitamins and anti-inflammatory properties from the seasoning.

Turmeric is gaining lots of popularity these days for its long list of benefits. You can drink it in tea or add it to a variety of dishes for its beautiful yellow colour and its mild flavour. It is a main spice in many indian curries or good quality mustards but the root of the spice is often used to make medicine. The raw material in the turmeric called curcumin can help beat stress, depression, sleep deprivation and fight off infections.You can take turmeric supplement or add the spice to your stir-frys, stews and curries; or just make these chickpeas!

Some use turmeric to help heal:

• arthritis
• heartburn
• stomach pain, diarrhea, intestinal gas, stomach bloating, loss of appetite
• jaundice
• liver problems
• gallbladder disorders
• headaches
• bronchitis, colds
• lung infections
• fibromyalgia
• menstrual problems
• water retention

One word of advice, use a spoon while mixing the turmeric onto the chickpeas. I used my hands and I looked like Marge Simpson for two days and ruined a perfectly good manicure. You even have to be a little careful when eating them by the handful, I highly recommend a spoon! Although these are perfect on their own, stay tuned for some other Clean Eating Goddess recipes featuring these little crunchy guys. As always, this recipe is gluten, dairy and refined sugar free. It is also vegan! Bon appetit!
Chickpeas
Photo 2014-06-25, 2 32 12 AMroasted chickpeas 1

Ingredients:

• 2 cans or 3 cups chickpeas (rinsed well, pat dry with paper towel)
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea or himalayan salt
• 1 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1 tbsp turmeric
• 2 tbsp nutritional yeast
• pinch of cayenne (optional)

Directions:

1. Preheat oven to 400 degrees F. Place chickpeas in a medium sized bowl and pat dry with paper towel.
2. Season with salt, pepper, turmeric, nutritional yeast, cayenne and olive oil. Toss well until chickpeas are well coated.
3. Spread chickpeas on a cookie sheet. Bake for about an hour, tossing every 15 minutes until chickpeas are crunchy! (Note: Depending on your oven, you may need to reduce heat to 350 degrees F halfway through because spices will start to burn before the chickpeas have a chance to completely dehydrate. I also keep the fan on during baking. If you don’t have a fan, bake on conventional or you may need to keep the chickpeas in for longer. I find that the crunch factor really depends on the oven. Keep an eye out when you go to toss!)

4. Remove from sheet pan and put in a bowl for serving!

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Tumeric Chickpeas

Protein Pancakes with Maple Blueberry Syrup

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There are all kinds of pancake recipes I have made. Buckwheat, almond flour, brown rice flour, protein powder etc.. Eventually I will get all those recipes up on the blog, but I have decided to share the recipe I go back to time after time. These super easy 4 ingredient pancakes are so incredibly filling without adding loads of unwanted ingredients. Plus, most of the ingredients are right in your pantry. You will get a good daily dose of omega 3s, protein (13g!), vitamins, healthy fats, fiber and carbs that will keep you full until lunch.

Although they aren’t always the most photogenic, these simple pancakes (you can even call them crepes) are so tasty. I don’t know about you, but I like A LOT of maple syrup on my pancakes. But like anything, moderation is key, so by adding some fresh blueberries I have found a way to extend the maple-y flavour. As the blueberries break down with the syrup in the saucepan, the mixture becomes thick and syrupy making that measly tablespoon of maple syrup last a lot longer! Plus it is an insanely delicious sweet topping that go great with the banana flavoured pancakes. Add a little crunchy coconut or walnuts to make a perfect breakfast! This recipe is free of refined sugar, gluten, dairy and is great for those watching their carb intake or who are following the paleo diet! Enjoy!

A little update on me:

If you have read my about section I talk about some of the digestive issues that I had been facing. Since cutting out gluten for good, I am happy to report that I have had NO heartburn, indigestion or acid reflux whatsoever and am off any medication. Although I am not back to my daily coffee routine (because I am no longer addicted) I do enjoy the occasional almond milk cappuccino! I also can enjoy a glass of wine without any discomfort which is amazing! From my own personal experience, it seems that wheat was the culprit of all my pain and discomfort. I have been feeling amazing since starting this new way of life and am constantly changing and adapting my diet based on how my stomach is feeling. Everyday is a new challenge and I am excited to share with you what I discover personally and through studying holistic nutrition. Stay tuned!

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Serves 1-2

Ingredients:

• 2 tbsp flax seed
• 1/2 cup egg whites
• 1 ripe banana (mashed)
• 1 tsp cinnamon (optional)
• 2-3 drops stevia (optional)
• 1 tbsp coconut oil
• 1/2 cup blueberries
• 1 tbsp pure maple syrup
• Optional toppings: coconut, walnuts, peanut butter, almond butter

Directions:

1. In a medium sized bowl, mash banana with a fork (or food process) until smooth.

2. Add egg whites, flax seed, cinnamon, stevia and whisk until combined.

3. For blueberry syrup: In a small sauce pan on medium heat add blueberries and maple syrup and stir. Cook until reduced and syrupy (about 5 minutes)

4. Heat coconut oil on medium high heat. Using a ladle, spoon pancakes batter and fry for about 3 minutes or until bubbles form on top. Then flip! Top with syrup and enjoy!
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