Creamy Zucchini Detox Bisque

Creamy Zucchini Detox Bisque

What does the end of the weekend, a long, stressful day, and having numerous random body aches have in common?  That’s right.  It means a detox is in order!

Now, detoxes and voodoo magic are commonly believed to be the same thing but, in general, this is not the case.  If you break down the word “de-tox” we have something that just means, “to remove the toxins.” 

Sometimes, yes, detoxes can be murky, if not really nutrient-dense, juice cleanses full of beetroot, celery and cayenne pepper (hold the eye of newt)...  and sometimes they’re more of the whole-natural-no-bs-food approach.  In this case, we’re basically just getting in a bunch of healthy stuff that will help us get rid of the bad stuff.

I intentionally made this bisque only out of ingredients I thought would be super beneficial for the purpose of cleansing.  After all, what good is a recipe that re-toxes while it de-toxes?  Hence, our lineup for today:

  • Zucchini: full of cleansing water and fiber, as well as potassium and b-vitamins
  • Garlic & onion: contain sulfur compounds known to help prevent cancer, and have antibacterial properties.
  • Coconut oil: the medium chain fatty acids it contains are great brain food. One of these, lauric acid, helps boost the immune system.
  • Greens: besides fiber, vitamins, minerals, and antioxidants that boost your energy and immune system, greens contain chlorophyll, which rids the body of all kinds of toxins!
  • Ginger: helps reduce pain and inflammation and helps regulate blood sugar
  • Turmeric: powerful anti-inflammatory and antioxidant properties
  • Coconut milk: high in vitamins and minerals, and a great substitute for any dairy product when detoxing or reducing inflammation
  • Bone broth (if using): rich in protein, minerals, collagen, glucosamine & chondroitin, all of which are easily absorbed by the body and can aid gut health, joint health, immune health, and fight inflammation

Altogether this makes a tasty (yes, vegetable-y, but flavorful) concoction, and it’s a great start – or middle, or end – to a serious detox day!  Make extras to freeze, and you’ll be ready for anything!

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Fig Walnut Coffee Cake {Giveaway!}

Fig Walnut Coffee Cake {Giveaway!}

Check it out - Giveaway inside!

There are really zero excuses for not making coffee cake for a Sunday morning treat.  None. 

Especially when you consider that this version of my delectable Fig-Walnut Coffee Cake is pretty dang good for you.  With all the extra protein, top-notch ingredients, and its superhero-like power to work with most dietary needs, you basically just have to make it.

You’ve been using your willpower all week long, right?  Avoiding the doughnuts at work or the cookies your kids eat at home and making sure you eat your veggies and drinking water instead of something else – of course you could be all will-powered out by now.  But if you have to give in, you don’t also have to feel guilty about it!

That’s why I put together this cake recipe.  So you could have it, and eat it, too! 

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32 Kickoff Recipes for Superbowl Sunday!

32 Kickoff Recipes for Superbowl Sunday!

It’s hard to believe it’s Superbowl time again!  Some things, like the big game, always come around and make you wonder where the time has gone.  And yet, so many things can change in that time!

If there is one thing I’ve learned over the past year, it’s that life will surprise you.  We can plan all we want for a future we hope for, but in the end, the outcome of our decisions can go any which way. 

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Sweet Potato-Pesto Hash Stuffed Peppers with Cashew Cream

Sweet Potato-Pesto Hash Stuffed Peppers with Cashew Cream

When food catches me off guard by being extremely delicious, I find it much more gratifying than if I had been prepared for it to be that good.  That’s what makes seeking out new restaurants and constantly creating new recipes so appealing to me.  And it is what made my trip to Prasad an eye-opening and revitalizing experience, reminding me of how completely satisfying a well-prepared vegan meal can be.

Spoiler alert: the food I ate there inspired this recipe!

Last week, I took my first solo vacation.  It was to somewhere I’d never been, but had always wanted to go – Portland, Oregon.  

I think my expectations of the city had just been accumulating over time, from friends who had visited some of the many epic breweries there, or whose aunts cultivated massive personal gardens in the area, from magazine articles touting the burgeoning culinary scene, and even quirky TV shows that poked fun at the laid-back hippy/hipster vibe Portland is reported to exude.

All of it made me want to go.  

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