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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Frozen Lemon Bars

Frozen Lemon Bars

Right now, all I can think about is how long I have until I can eat this frozen lemon bar. 

It’s a little square of wonderful, all tart and creamy and delicious, but it’s just slightly too frozen to eat at the moment.  It’s sitting in a bowl on my porch warming up.  I set a timer for ten minutes, but of course I won’t forget about it… I’ve been checking every two.

Anyway, can you see my dilemma?  I’m sitting here, trying to write about these lemon bars, hoping to be inspired by eating one… and instead I’m being distracted by just thinking about eating one.

Anything with lemon, together with a little coconut and banana, couldn’t be more perfect for a summertime dessert, but when it’s also frozen… that’s on a whole new level. 

In this recipe, the coconut flour crust comes out almost like a graham cracker crust.  It’s just slightly sweet and crumbly, which I think is pretty great with a creamy textured filling.  The lemon filling has a really awesome lemonade-like flavor, and I’m definitely into that right about now.  Even though the base is mainly bananas and coconut oil, those flavors seem to enhance the lemon flavor rather than dominate it.  

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