Detoxifying Celery Freeze

An easy way to enhance your detox, or add some veggies to your day!

Detoxifying Celery Freeze:

1 organic cucumber
2 organic celery stalks

2 organic limes, peeled

10 fresh spearmint leaves

1-2 cups of ice 

1/2 cup purified water 

Add everything to a blender, blend well, and enjoy!! 

If the ice makes it too thick, feel free to add more water. If you want a smaller drink, omit the ice and blend well. Enjoy chilled or over ice.  

Healthy Life Tip: avoid making this (or anything like it) into a juice via a juicer or strainer. You'll want to consume all of the nutrients and fiber found in the pulp that will be thrown away if turned into a juice. The goal is to "eat" the whole cucumber, celery, lime, etc.

Crunchy Veggie Medley with Fresh Lime

This fresh pop of flavor is great as a snack, on tacos, 

as part of a salad, or anything you can think of! 

Crunchy Veggie Medley with Fresh Lime:

1 organic cucumber

1 organic red yellow pepper

1 organic green pepper

2-3 organic celery stalks

1 organic lime

Optional: fresh spearmint and a variety of other crunchy veggies like red peppers!

Dice the veggies to the size of your liking (I think the smaller, the better), combine them in a bowl, and top with the juice from the lime to taste. That's it!

Healthy Life Tip: prep this at the beginning of your week and separate into several different grab-and-go servings for an easy snack! 

Pairs excellently with these BBQ Seitan Skewers 

and may also want to check out this Pepper & Lime Salsa:

         

Veggie Detox Soup Plus Protein

Veggie Detox Soup Plus Protein:
Makes 8-10 servings

64 oz organic low sodium vegetable broth
4 cups water + 1/2 cup cold water
14 oz organic diced tomatoes with liquid
3 organic carrots
3 organic celery sticks
1 organic yellow pepper (small to medium sized)
1 organic yellow onion
1 organic sweet potato
1 tbsp freshly minced organic ginger
3 organic garlic cloves
1/4 cup organic low sodium soy sauce
1/3 cup organic rice vinegar
1 package extra firm tofu
2 cups dry organic quinoa
1/2 tsp organic turmeric
1/2 tsp organic cayenne (more to taste)
1/3 cup garbanzo bean flour
freshly ground black pepper to taste


First, set the tofu to drain and the cook the quinoa according to direction.

While the quinoa is cooking and the tofu is draining, peel the carrots, cut them in half and add them, along with 2 cups of water, to a large soup pot over medium heat and cover.

While the carrots are cooking, mince the ginger, chop the garlic, and then add them to the pot as well. Stir everything together and then re-cover.

Next, peel and dice the sweet potato, dice the celery, and add them to the pot stirring everything together while adding the remaining 2 cups of water. Replace cover. The soup should have a low rolling boil going at this point.

Chop the onion and pepper and add them to the pot along with 32 oz of vegetable broth, turn the heat to medium-high and replace cover for at least 5 minutes.

In a separate bowl whisk together 1/2 cup cold water, soy sauce, rice vinegar, and garbanzo bean flour then add to the pot along with the remaining 32 oz vegetable broth, turmeric, cayenne, and black pepper. Stir together well, cover, and cook for an additional 5 minutes.

Finally, cube the tofu. For soup, I usually cube 1 block into 72 pieces, cutting the block: 6X4X3. Once cubed, add gently to soup and cook for a final 10 minutes.

To serve, first add quinoa to your soup bowl and top with some soup. Enjoy!


Healthy Life Tip: Always cook extra soup to have on hand for easy lunches to pack and quick dinners to have throughout the week.

For another great detox soup with tons of protein, 

check out this Rosemary & Lemon Protein Packed Soup:

Fire Roasted Tomato and Vegetable Quinoa Soup.

Fire Roasted Tomato and Vegetable Quinoa Soup:

32 oz organic fire roasted diced tomatoes 

64 oz organic low sodium vegetable broth

1 cup organic quinoa

4 organic carrots, diced

3 organic celery ribs, diced

1 organic yellow onion, diced

1 organic red pepper, diced

1/2 organic chili pepper, minced (use entire pepper for spicy soup)

2 tblsp organic olive oil

2 tsp paprika, cumin coriander

1/2 tsp chili powder

Dice carrots, celery, onion, and red pepper, mince chili pepper, and set aside. Heat a large soup pot over medium heat and add olive oil. Add vegetables and sauté for 7-8 minutes or until the vegetables soften. Add in all remaining ingredients and bring to a boil. Once boiling, cover, lower heat to a summer, and let cook for 35-40 minutes. Makes 8 servings. Great as a side dish to a meal, or a starter.

Nutrition Info per serving:

180 calories, 4.9g fat, 0.5g sat fat, 0g trans fat, 0mg cholesterol, 369mg sodium, 28.3g carbohydrates, 4g fiber, 8g sugar, 4.7g protein