16 Jan 2019
Looking to challenge yourself to live ‘vegetarian’ for a day? Maybe a week? Or perhaps that’s your lifestyle already. Either way, we have some great recipes to kick-start you into the green… or orange or other colors of the food rainbow.
CARROT GINGER SOUP
2 cups chopped onions
2 Tbsp extra virgin olive oil
sea salt (optional)
11/2 lbs chopped carrots
2 tsp freshly grated ginger
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp nutmeg
5-6 cups vegetable stock, low sodium
garnish: a favorite fresh herb
1. Heat soup pan, then add olive oil. When hot, sauté onions with a sprinkle of salt until they are translucent.
2. Add chopped carrots and season with ginger, cumin, cinnamon, nutmeg and salt to taste.
3. Cook for about 2 minutes and then add stock.
4. Cook until carrots are tender.
5. Reserve some soup to adjust consistency after you blend.
6. Use an immersion blender, regular blender or food processor to blend until smooth.
7. Garnish each serving with a fresh sprig of
parsley or other herb.
2 medium zucchini, julienned (or use the Good Grips spiralizer)
1 bunch collard greens, kale, spinach, bok choi
or your favorite greens – washed and spin dried
10 cloves garlic, peeled and thinly sliced
3 Tbsp olive oil
sea salt (optional)
1. If using kale or collards, roll up several leaves at a time, cut away the bottom thickest part of the stalk, and cut the rest in thin strips.
2. Heat sauté pan over medium heat and also bring a pot of water (with steamer insert) to a boil.
3. When sauté pan is hot, add oil.
4. When oil is hot, add garlic and stir. When garlic starts to brown, add greens. Cook until greens have wilted and softened.
5. When water boils, steam zucchini for one minute.
6. Serve “zucchini” pasta covered with greens. Sprinkle with salt (optional).
Note: Zucchini noodles can be topped with any of your favorite sauces like pesto, lemon, parmesan cheese, etc.
Recipes provided by TheSynergy3.com, which runs cleanse and wellness programs throughout the year; firstname.lastname@example.org; 914-620-2110