[CLEAN Recipe] Pea, Mushroom, and Turnip Chowder

3 tbsp olive oil

2 cups chopped yellow onion

6 cups vegetable stock

3 cups cubed turnips (3-4 large turnips), peeled and cut into 1" cubes

2 tsp sea salt

1/2 tsp ground black pepper

1 package frozen peas

1 cup thinly sliced mushrooms
Dash of red pepper flakes

Fresh parsley

1. Heat 6-8 quart pot, add 2 tbsp of oil and sauté onions for 5 minutes, stirring often

2. Add 4 cups of vegetable stock and the turnips, red pepper flakes, salt, and pepper.  Cover and bring to boil, reduce to simmer, and cook for 10 minutes, or until turnips are tender

3. Add the peas, mushrooms and remaining stock to the pot and cook for another 5 minutes

4. Garnish with parsley and serve.

Yields: 8 cups
Adapted from: The Great American Detox Diet

[CLEAN Recipe] Creamy Carrot Soup

1 tbsp olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
2 tsp sea salt
1 tsp fennel seeds
4 cups carrots, cleaned, dried, cut into 1" coin slices
4 cups vegetable stock
Fresh dill or parsley


1. Heat 4 quart pot over medium heat and add oil
2. Add the onion and garlic with the salt, stir to coat with oil and sauté for 3-4 minutes
3. Add the fennel seeds, carrots, and stock; cover and bring to a boil
4. Reduce to simmer and cook until carrots are tender, about 20-30 minutes
5. Blend soup in pot with immersion blender, or transfer to blender and blend until smooth
*Note: You can also leave soup chunky and skip the blending
6. Garnish with dill or parsley


Yields: 5 cups
From: The Great American Detox Diet

[Recipe] Kale Chips

Looking for a healthy, crunchy, salty snack?  Kale chips are the answer.  They are super easy to make and one of the best ways to eat an entire head of kale in one sitting!  We got this recipe from some fabulous friends...check it out:

You will need:
1 head of Kale, torn into small pieces
Kosher Salt
Olive Oil
Preheat oven to 275º (use a convection oven if you have it)

Put the torn kale into a mixing bowl and lightly coat with olive oil.  Lightly is the key word!  Too much oil makes the leaves soggy and they will not get crispy.  Toss the kale rubbing the olive oil into the leaves.  Once coated, sprinkle the Kosher salt on...go lightly with the salt too.  A little Kosher salt goes a long way.  Toss the kale again to coat with salt.

 

When the kale is coated with oil and salt, spread it out on baking sheets in one layer.  Make sure the leaves are not on top of each other so they can crisp up.

Bake the kale for 25 minutes at 275º.  When it is done, remove from the baking sheets with a spatula.  Now...enjoy!

[Recipe] Breakfast Smoothie

1 1/2c milk (rice, almond, cow, etc)

1 1/2c fruit (frozen or fresh)

1 tbsp flax seed

1 tbsp psillium husks

1 scoop Alive protein

Optional: 

1 tbsp coconut oil

Handful of kale or spinach

Nutritional Information [Per Serving w/o coconut oil]:

Calories: 381

Saturated Fat: .3g

Unsaturated Fat: 4.6g

Carbs: 61g

Protein:19g

[Recipe] Chopped Spring Salad

What better way to enjoy something cool than with a salad filled with shades of green!  This easy, healthy recipe is delicious on a hot day.

 

CHOPPED SPRING SALAD [6 servings]

2 1/2 tbsp fresh lemon juice

2 tbsp olive oil

1 clove garlic, minced

1 bunch asparagus

1 10oz bag frozen peas

1/2 cucumber, unpeeled, quartered lengthwise and sliced

3 green onions, white part only, sliced into thin pieces

1 ripe, firm avocado, cut into 1-inch dice [optional]

Combine lemon juice, olive oil and garlic in bowl, whisk and set aside; Snap bottoms off asparagus and cut diagonally into 1-inch pieces, blanch in boiling water for 1 1/2 minutes, strain and run asparagus under cold water to stop cooking and set aside; Blanch peas in the boiling water for 10 seconds, strain and run under cold water.  Combine asparagus, peas, cucumber, green onions and avocado (if serving immediately).  Whisk dressing and pour over salad.  Season with salt and pepper.

Nutritional Info [per serving]:

Calories: 145

Saturated Fat: 1.3g

Unsaturated Fat: 7.3g

Carbs: 13.5g

Fiber: 5.6g

Protein: 4.8g

Recipe from Picnics by Sara Deseran.