In the mood for a heartier fare? In winter weather, your body may crave denser nutrients and warmth that a delicious squash soup provides.
Butternut Squash Soup
1 medium butternut squash (about 2 1/2 pounds)
2 garlic cloves, minced
5 sage leaves, finely chopped
1/2 cup vegetable stock
Sea salt and pepper to taste
Preheat oven to 400 degrees F. Cut the butternut squash in half and scoop out the seeds and membrane. Place the garlic and sage inside the cavities and flip over onto a parchment-lined baking tray. Roast for 30-40 minutes until soft. With a spoon, scoop out the flesh, along with the garlic and sage, and transfer to a food processor or blender. Add the stock as needed to facilitate blending until smooth. Season with sea salt and pepper as desired.
in loving service,
Pumpkin Pie in a Bowl
This is among the recipes that I’m most excited to share with you. Why? Because this utterly delicious soup provides tons of live enzymes in an incredibly digestible form. Neither my clients nor I can get enough of it. It’s all raw, and it supports weight loss and vitality, so enjoy as much of it you like as part of a meal or as a snack.
I found that it’s best to double the recipe when I plan on having more than one or two guests. It may look like a lot, but this soup is so good that you might eat most of it before your guests even arrive.
4 cups fresh carrot juice
1 cup raw sweet potato, peeled and cubed
4 dates, pitted
½ avocado, pitted
½ teaspoon pumpkin pie spice
Place all of the ingredients in a high-speed blender and blender until smooth. Enjoy right away or store in an air-tight container and enjoy within 36 hours
SERVINGS 5½ c cups
Recipe from The Raw Food Detox Diet by Natalia Rose
This recipe is decadent especially if you are following the Detox 4 Women diet since it uses maple syrup and coconut milk but here it goes anyway! (I did try a friendlier version, but without the syrup and milk it tasted like really cold mashed sweet potatoes).
1 lb roasted sweet potato, mashed
2 cups coconut milk
¼ cup maple syrup
1 tsp vanilla extract
1 tbsp pumpkin spice
If you don’t have an ice cream maker, you can freeze your mashed sweet potato. Use an ice cube tray so it’s not one big frozen lug that you have to stab with a knife to break up (I learned my lesson, ouch!) Add all ingredients in a blender. I like to add chopped up pieces of the unsulphured ginger in cane sugar that they sell in the health food stores for an extra kick! Mix it in manually at the end. More liquid and it’s more of a pudding.
FRESH TOMATO, GINGER & JALAPENO SAUCE
Another recipe for all of our Extremely Green Detoxers!
1 pint cherry tomatoes or 4 plum tomatoes, roughly chopped
2 cloves garlic
1 knob ginger (1 inch)
¼ jalapeno, seeded
1 lime, zest & juice
Celtic sea salt and freshly ground black pepper to taste
Blend all ingredients.
This seemingly delicate sauce packs a punch. It’s best with light, mild salad greens like romaine hearts, Bibb lettuce, green leaf, butter lettuce, etc.… with radish, cucumbers, daikon or jicama. Add mint and/or cilantro and the salad becomes Southeast Asian in flavor.
This sauce is perfect for daikon rolls; mandolin thin sheets of daikon, julienne cucumber, carrots, yellow or orange bell pepper, add a sprig of cilantro and mint. Roll and serve with sauce on the side.
All-Purpose Vegetable Stock
(Makes approximately 2 quarts)
Note: Start with carrot, celery, onion, garlic, tender herbs, and bay leaves. You can toss in corncobs, parsnip, parsley stems, mushroom stems, fennel, and asparagus if you have them. Avoid any cruciferous vegetables such as cabbage, broccoli, or kale, which will dominate the stock with a strong off-putting flavor and strong herbs such as sage, rosemary, or too much marjoram. If you saute the aromatics beforehand, especially mushrooms and stems, the stock will be richer and more robust.
- 1 large white or yellow onion, chopped 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 5 garlic cloves
- 2 bay leaves
- Handful of herbs (parsley, dill, thyme, chives, oregano, etc.)
- 4 cups any vegetable trimmings (parsnip, corncobs, zucchini, tomatoes, mushrooms, scallions, etc.)
- 3 quarts water
Toss all ingredients in a large stockpot and cover with water. Bring to a boil, then simmer for 1 hour, until vegetables are soft. Strain through a sieve (pressing vegetables down will extract more liquid but muddy the stock).
Refrigerate for up to 3-4 days, or freeze in a sealed container for longer storage.
From: The 3-day guided cleanse program, 3-Day Juice Fast
in loving service,
EXTREME GREEN LEMONADE
(makes 1-2 servings)
1 head romaine lettuce
1 head celery
5 to 6 stalks kale (any type)
1-2 whole organic lemons (you don’t have to peel it)
1 to 2 tablespoons fresh ginger (optional)
Process the vegetables through the juicer by admitting one vegetable at a time through the mouth of the juicer.
FROM: Extremely Green Detox Course