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Spice and Seed Mix for Topping The Detox Soups – Or Really Any Soup Or Salad

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Spice and Seed Mix for Topping The Detox Soups – Or Really Any Soup Or Salad
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Spice and Seed Mix for Topping The Detox Soups – Or Really Any Soup Or Salad

Spice and Seed Mix for Topping The Detox Soups – Or Really Any Soup Or Salad

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Ingredients
  

  • ½ cup pumpkin seeds
  • 2 teaspoons sesame seeds
  • 1 teaspoon turmeric
  • ¼ cup hemp seeds
  • ¼ cup flax seeds
  • ¼ cup chia seeds
  • ¼ cup fennel Seed
  • 1/2 teaspoon coriander
  • pinch of salt
  • 1/2 teaspoon chili powder or cayenne pepper

Instructions
 

  • Add all ingredients to a bowl and mix
  • Roast at 350ºF for 10 minutes
  • Add 2 teaspoons of the mix on top of each serving of soup
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Spice and Seed Mix for Topping The Detox Soups – Or Really Any Soup Or Salad

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Liver Detox Beet Soup – Detox Soups Continued
Spice and Seed Mix for Topping The Detox Soups – Or Really Any Soup Or Salad

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My Veggie Pad Thai is a super-easy, healthy meal that’s perfect for spicing up a weeknight! Using the veggies you have on hand, the recipe can come together in under 15 minutes. I found a delicious hearts of palm “pasta” at Trader Joe’s to make this recipe gluten-free but feel free to use zoodles or any other GF pasta you’d like. What I love about this dish is how customizable it is— make it with chicken, shrimp, tofu, or even make it vegan! Enjoy! ⁣ ⁣ Ingredients ⁣ 9 oz hearts of palm pasta (I got this at Trader Joe’s but you can use any gluten-free pasta you’d like; I also think zoodles would be great!) ⁣ 1 lb boneless skinless chicken breast, cubed ⁣ 2 eggs ⁣ 3 green onions ⁣ 1/4 cup roasted peanuts ⁣ 2 cloves garlic, minced ⁣ 1/4 tsp red pepper flakes ⁣ 1 tbsp tamari⁣ 2-3 tbsp lime juice ⁣ 3 tbsp sesame oil ⁣ Vegetables of choice (I used red and green peppers, carrots, broccoli and spinach for a more traditional pad thai but use what you like and have!) ⁣ ⁣ Instructions ⁣ 1. Rinse hearts of palm “pasta” (if you’re using traditional noodles, cook according to package directions). ⁣ 2. Heat 1 tbsp of sesame oil in a pan and add cubed chicken breast. Salt and pepper the chicken well. Using tongs, flip the chicken once browned on one side and cook each side for around 2-3 minutes or until golden brown. Set aside. ⁣ 3. In the same pan, add the remaining sesame oil and add your vegetables and garlic. Sauté until tender. Pour in the eggs, stirring consistently to scramble. ⁣ 4. Once the noodles are ready, add the noodles, tamari, peanuts, cooked chicken and red pepper flakes. Stir until fully mixed. ⁣ 5. To plate, drizzle with lime juice and garnish with fresh basil and green onion. ⁣

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My Veggie Pad Thai is...

This is really one of my go-to meals— it’s simple but MAN it’s good. Simply start by chopping any veggies you have (I used carrots, zucchinis, asparagus and jicama), sautéing them in a pan with a little avocado oil, adding in a little red pepper, cayenne, paprika, cumin and garlic powder. ⁣ ⁣ Then, to prepare my tortilla, I grab a @sietefoods gluten-free tortilla and put it right over the stove— it’s a tip I learned years ago. Fire up your burner on the lowest setting and use tongs to place a tortilla directly on the burner. Flip it about 45 seconds in or until you get a little charring! But be careful not to add oil or you’ll smoke up your kitchen! Enjoy xx

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This is really one of...

The other day, one of YOU asked me what to do with their butternut squash… and here it is: my go-to Curried Butternut Squash and Broccoli Soup. For those of you who made and loved the Thai Chicken Soup, this is right up your alley! This dish is vegan, but will please absolutely everyone with those flavorful layers of nutty squash, creamy coconut milk, savory curry spice and fresh broccoli. Make it this weekend and be sure to send me pictures and reviews! ⁣ ⁣ Ingredients ⁣ 1 butternut squash, cubed ⁣ 2 small bunches of broccoli, chopped (I used about half of the stems too)⁣ 1 large onion ⁣ 2 garlic cloves, minced ⁣ 2 tbsp curry seasoning 1/2 can of coconut milk, mixed well⁣ 1/2 cup almond milk ⁣ 4 cups of water (or more— just to fully cover the veggies)⁣ Cayenne to taste⁣ Salt and pepper to taste ⁣ ⁣ Instructions ⁣ 1. Mince your onions. ⁣ 2. Cover the bottom of a big soup pot with coconut milk. Add in the minced onions and brown them over medium heat. ⁣ 3. Add in the minced garlic and stir well. Add all other ingredients to soup pot. ⁣ 4. Cover with water. I used about 4 cups but it will depends on how big your squash is and how big your soup pot is. ⁣ 5. Let it simmer on medium heat and cook until vegetables are super tender. ⁣ 6. Remove from heat and let cool slightly. ⁣ 7. Pour soup to a high-powdered blender and blend until uniform. I garnished with coconut cream, dehydrated zucchini, and pepitas.

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The other day, one of...

Let me first apologize for not sharing this recipe sooner. For any of those in the depths of winter, looking for something to brighten up their day… here’s my Ginger, Grapefruit Cucumber Relish. Honestly we could rename it to Sunshine Relish— it’s slightly spicy (from the pepper), very bright (from the grapefruit), and just SO fresh. Serve on a baked piece of salmon or chicken or on a salad for a bright, healthy and zesty touch to a dish. I like to make it ahead, store in the fridge and add it to a protein for an easy but delicious dinner! ⁣ ⁣ Ingredients ⁣ 1 cucumber, diced finely⁣ 1 grapefruit, segmented and then cut into individual pieces— separate half of the juice or it will be too liquid-y. ⁣ 1 jalapeño, minced ⁣ 1 medium shallot, minced ⁣ 4 inch fresh ginger, grated ⁣ 3 tbsp extra virgin olive oil ⁣ 1/2 lime, juiced ⁣ 1 tsp organic honey ⁣ Salt and pepper to taste ⁣ ⁣ Instructions ⁣ 1. Remove cucumber seeds and dice finely. ⁣ 2. Segment the grapefruit and separate from one half of the juice— you don’t want this to be TOO liquid-y! ⁣ 3. Mince the jalapeño. ⁣ 4. Add all the other ingredients to a small bowl and whisk together until a uniform consistency forms. ⁣ 5. Add in cucumber, grapefruit and jalapeño to coat well. ⁣ 6. Serve cold and refrigerate leftovers for up to 48 hours.

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Let me first apologize for...

A reminder for all today… you know, just in case you needed to hear it 💛

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A reminder for all today…...

As you can see when I was cooking last week, I was on a Greek-kick. Yesterday, I shared my homemade tzatziki recipe and today, my favorite Greek Avgolemono soup! It’s a deliciously creamy lemon chicken soup with gluten-free orzo and NO DAIRY. To create the thickness of the broth, whisk in the egg yolks at the end— I know it may seem weird, but trust me. It makes ALL the difference in this soup! Top with fresh dill, and serve alongside tzatziki for a trip to Athens without ever leaving your home! ⁣ ⁣ Ingredients ⁣ 1 lb boneless skinless chicken breasts ⁣ 1 onion, diced ⁣ 2 carrots, peeled and diced⁣ 4 cloves garlic, minced⁣ 1 cup gluten-free uncooked orzo ⁣ 3 tbsp fresh dill (plus 1 tbsp to serve)⁣ 3 egg yolks⁣ 2-3 lemons, juiced (depends on size)⁣ 2 tbsp extra virgin olive oil ⁣ 6 cups chicken broth⁣ Salt and pepper to taste⁣ ⁣ Instructions ⁣ 1. In the bottom of a large soup pot, heat olive oil over medium heat. Sauté your onion until almost translucent. Add in garlic and carrots and sauté until carrots begin to become tender. ⁣ 2. Make space in the pot for the chicken breasts and sear until golden brown on both sides (about 2-3 mins each side). ⁣ 3. Add the uncooked orzo, broth, dill, and salt and pepper. Bring to simmer and cook in a covered pot for 1 hour. ⁣ 4. After 1 hour, remove chicken and use two forks to shred. Reserve 1 cup of the hot broth and slowly add it to your egg yolks, whisking consistently. If you add it too quickly or without whisking vigorously, the egg will scramble. ⁣ 5. Once the egg has been tempered, add it to the soup pot, along with the shredded chicken and the juice of 2-3 lemons. ⁣ 6. Taste and adjust seasonings as necessary. Serve with fresh dill on top and garnish with a lemon wheel.

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As you can see when...

Let’s make tzatziki! This dip has always been one of my favorites— it’s that delicious herby yogurt and cucumber sauce you order at your local Greek restaurant (and worry about pronouncing right 😂). I assume everyone is familiar with this dip on gyros, falafel, salads and as a side with pita chips and veggies, but did you know you can make it at home? My recipe is refreshing, flavorful and easy— perfect for those longer for summer in the middle of January! ⁣ ⁣ Ingredients⁣ 1.5 cup 100% goat’s milk greek yogurt ⁣ 2 garlic cloves, minced⁣ 1 large cucumbers, diced finely⁣ 2 tbsp fresh dill, minced⁣ 1 tbsp fresh tarragon, minced⁣ 1 lemon, juiced⁣ Salt and pepper to taste⁣ ⁣ Instructions⁣ 1. Chop herbs and cucumber very finely. ⁣ 2. Add all ingredients to a bowl and mash together with a fork until your desired consistency is reached. ⁣ 3. Serve cold and store refrigerated and covered for up to 4 days.

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Let’s make tzatziki! This dip...

My inbox was overloaded with messages this weekend of you guys trying some of my soup recipes (SO happy you’re loving them!) Here’s another incredible idea for anyone looking to add more greens in in an easy and delicious way! Introducing my Ginger and Mint Broccoli Pea Soup. It feels lighter and more fresh than your traditional green soup, thanks to the generous amounts of fresh ginger, basil and mint leaves. As always, if you guys make any of my recipes, be sure to send me photos of reviews— I LOVE hearing from you! ⁣ ⁣ Ingredients⁣ 3 heads of broccoli ⁣ 2 cups green peas ⁣ 2 inch fresh ginger, grated⁣ 4 cups of low sodium vegetable broth ⁣ 2 large handfuls spinach ⁣ 10 mint leaves ⁣ 4 large basil leaves (or 6 small basil leaves)⁣ 1/2 cup coconut milk or almond milk ⁣ 1/2 lemon, juiced⁣ ⁣ Instructions ⁣ 1. Add broccoli, peas, grated ginger and broth to pot and bring to simmer until vegetables are tender (about 15 minutes). ⁣ 1. Turn off heat and let cool for 10 minutes. Transfer to a high-powered blender. ⁣ 2. Add 2 large handfuls of spinach, mint and basil. Also add the lemon juice and almond milk (or coconut).⁣ 3. Blend until smooth. Serve warm and store leftovers in a covered container in the fridge.

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My inbox was overloaded with...

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Previous
Liver Detox Beet Soup – Detox Soups Continued
Spice and Seed Mix for Topping The Detox Soups – Or Really Any Soup Or Salad