Easy Warming Morning Soup (I recommend making this the night before and warming it in the morning)
INGREDIENTS
3 large carrots
2 chopped onions
2 tablespoon sesame oil
1 teaspoon sea salt
4 garlic cloves, pressed or minced
1/2 teaspoon turmeric powder
1/2 tbsp grated ginger
1 tsp chopped red bell pepper
4 cups homemade vegetable broth or water
Handful cilantro
Option to add any other seasonal veggie (see below)
INSTRUCTIONS
- Boil all ingredients in water. Reduce heat and allow to simmer for 20-30 minutes
- Serve in a bowl and be happy you just made a delicious, warming morning meal with little to no effort! Option to blend as well.
Other ingredients you can use in your warming soups if in season:
- Ginger (the most warming root of all)
- Beets
- Carrots
- Turnip
- Butternut Squash
- Sweet Potato
- Spinach
- Shallots/ Leeks
- Cinnamon
- Nuts
- Sesame oil
- Nutmeg
Pumpkin Soup
Ingredients
- 2 tablespoons ghee or coconut oil for vegan
- 2 yellow onions diced
- 4-8 cloves garlic minced
- 30 ounces canned pumpkin about 2 cans
- 30 ounces canned coconut milk
- 4 cups organic vegetable broth
- 1 teaspoon curry powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme
- 2 bay leaves
- ½ tsp nutmeg
- sea salt to taste
- black pepper to taste
Directions
- Heat a large pot on medium heat and add the ghee or oil so it coats the bottom of the pan. Cook the onions until translucent, about 3 minutes. Add in the garlic cloves and canned pumpkin. Cook for another 4-5 minutes until your entire kitchen begins to smell!
- Add in the canned coconut milk, broth, and spices (except the nutmeg, salt and peppers.) Cook on medium heat until the soup comes to a low boil. Lower the heat so the soup is simmering for another 20-25 minutes.
- Remove the soup from the heat. Pull out the bay leaves with some tongs. Add in the nutmeg, sea salt and black pepper. Blend the soup in a high speed blender (or with an immersion blender if you have one.) Adjust the salt and pepper according to your taste preferences.
- Serve warm and with some pomegranate seeds (optional), pumpkin seeds, fresh cilantro, and drizzled coconut milk. Enjoy!
Add in greens – your choice of seasonal greens (kale, chard, mustard, spinach) sautéed in coconut aminos, garlic, salt & pepper
Hummus is a good post-cleanse food. Here are some links to recipes I like:
https://cookieandkate.com/best-hummus-recipe/
https://www.gimmesomeoven.com/classic-hummus/
Eat hummus with sauteed greens, winter squash, Basmati rice, lentils or by itself.
Avocados and guacamole are great to have post cleanse. You can have it by itself, with kitchari, on sauteed greens, in salad, get creative.
White Beans & Greens
Ingredients
Large white beans (1/2 cup cooked)
2 cups mixed greens
1TBS dry toasted pumpkin seeds
1/2 avocado sliced
home made salad dressing (see below)
Freshly ground black pepper to taste
pink Himalayan or sea salt to taste
Preparation
Simmer beans on low heat with garlic, shallot & olive oil. Get a large bowl and put in your greens. Put in salad dressing, at least 1 TBS. Use more if needed. Use tongs to coat the greens with the salad dressing.
Add sliced avocado and toasted pumpkin seeds.
Top with beans or put on the side.
Add a sprinkle of pepper and salt to your liking.
Homemade salad dressing: olive oil, garlic, minced shallot, Dijon mustard, sea salt, black pepper, other spices to taste. Add 1 TBS of vinegar of your choice to glass jar. Put in 1/2 TBS shallot and shake vigorously. While shallot is soaking, on a cutting board mince or press 1 garlic clove. Add 1/4 tsp salt on top of garlic clove. Use a fork to smash salt into garlic and make a paste. Scrape the paste and put into the glass jar with the shallot/vinegar mixture; stir or shake. Add 3 TBS olive oil, pinch of black pepper, any other spices of your choice, and a dab of Dijon mustard. Shake vigorously again. Taste.
Brown rice, Turmeric and Spinach Porridge
recipe adapted from The Clean Plate
Ingredients:
2 TBS coconut oil
1 small bunch of scallions
1 (2-inch) piece of fresh ginger, peeled and very finely minced or grated
4 large garlic cloves, very finely minced or pressed
1 tsp ground turmeric
1/2 cup short-grain brown rice
4 cups vegetable stock (see recipe below)
1 cup water
sea salt
5 ounces of baby spinach, roughly chopped
Cilantro salsa verde (see recipe below)
Lime wedges for serving
Directions:
In heavy pot or dutch oven, melt coconut oil over medium heat.
Add the scallions, ginger, and garlic and cook, stirring, for 2 minutes, or until fragrant, but not browned.
Add the turmeric and brown rice and stir to coat the rice in the aromatics.
Pour in the stock and water and season generously with salt and pepper. Bring the mixture to a boil, then cover and reduce the heat to maintain a low simmer. Cook for 1 hour, stirring every 10 minutes or so to make sure rice isn't sticking.
Stir in the spinach, cover, and cook for 2 minutes more. Season with salt and pepper to taste.
Ladle into bowls and top with cilantro salsa verde and sqeeze lime over the top.
Vegetable stock (makes about 8 cups)
Ingredients:
2-3 TBS ghee
1 red onion, cut in half
1 yellow onion, cut in half
1 bunch celery, cut into thirds
1 large parsnip, cut in half
1 large carrot, cut in half
1 head of garlic, cut in half
10 cups of water
1 tsp sea salt or Himalayan salt
t tsp whole black peppercorns
1 bay leaf
8 sprigs parsley
Directions:
In a large stockpot, heat the ghee over medium-high heat. Add the onions, celery, parsnip, carrot, and garlic. Cook, stirring often, for 5-8 minutes, until vegetables become aromatic and soften slightly.
Add the water and stir. Add the salt, peppercorns, bay leaf, and parsley. Bring to a boil, then reduce the heat to maintain a simmer. Cover the pot and simmer for 1 1/2 hours.
Carefully strain the stock and discard solids. Use immediately or let cool completely, then store in airtight glass container in the fridge for up to o week or in the freezer for up to 3 months. Label the jars so you can easily know when you made it.
Cilantro Salsa Verde
Ingredients:
1 bunch of cilantro, chopped
4 scallions, finely chopped
zest of 1/2 lime
1/4 tsp ground cumin
1/4 tsp sea salt
2/3 cup olive oil
Directions:
Combine all ingredients in a small bowl and mix well. Cover and store in fridge for up to 1 week.
Lentils
Lentils:
onion 1/2 - 1 diced
Carrots 🥕 2-3 chopped
French lentils 1 1/2 cups
Bay leaf 2
Vegetable broth or water
Hearty olive oil for sauce & Ghee for sauteing carrots and onions
1 tbs olive oil in pot. Sauté onion and carrots until soft. Add lentils. Cook while stirring 1-2 minutes. Add water and bay leaf. Cover lentils by several inches. Bring to boil. Add veggie broth. Turn down heat to a simmer. Cook with lid on 20 minutes. Check for lentils being done to your liking. Cook additional time with lid slightly ajar. Add more water as needed.
Liquid gold Sauce:
Olive oil 6 TBS
Lemon rind 1-2 lemons
Fresh lemon juice 1 TBS
Pressed garlic 2 cloves
Paprika 1/2 tsp
Cayenne 1/8 tsp
Sea salt 1/2 tsp or more
Pepper 1/4 tsp
Mix together in jar and shake vigorously. add additional Ingredients as needed.
Optional Red bell pepper:
Broil until charred on all sides
Put in paper bag and let cool
Peel off outer skin and remove seeds
Chop
Add to lentils at the end if desired
Optional Sheep or Goat feta cheese
Add to your liking
Serve lentils over basmati rice with liquid gold sauce.
Egg + Salad
Ingredients
2 large eggs, poached
2 cups mixed greens
1TBS dry toasted pumpkin seeds
1/2 avocado sliced
homemade salad dressing (see below)
Freshly ground black pepper to taste
sea salt to taste
Preparation
While your eggs are poaching, get a large bowl and put in your greens. Put in salad dressing, at least 1 TBS. Use more if needed. Use tongs to coat the greens with the salad dressing.
Add sliced avocado and toasted pumpkin seeds.
Top with poached eggs.
Add a sprinkle of pepper and salt to your liking.
Homemade salad dressing: olive oil, garlic, minced shallot, Dijon mustard, sea salt, black pepper, other spices to taste. Add 1 TBS of vinegar of your choice to glass jar. Put in 1/2 TBS shallot and shake vigorously. While shallot is soaking, on a cutting board mince or press 1 garlic clove. Add 1/4 tsp salt on top of garlic clove. Use a fork to smash salt into garlic and make a paste. Scrape the paste and put into the glass jar with the shallot/vinegar mixture; stir or shake. Add 3 TBS olive oil, pinch of black pepper, any other spices of your choice, and a dab of Dijon mustard. Shake vigorously again. Taste.
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