S O U P + S A L A D
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Detox Soup [amare Reboot+ approved]
[adapted from amare Reboot+ Recipes]
Serves: 8-10
Ingredients:
2 medium, organic beets with greens (chopped)
4-6 medium, organic carrots (peeled and chopped)
1 large, organic sweet potato (cubed)
1 medium, organic red onion (chopped)
3-4 cloves organic garlic (minced)
4 large, organic kale leaves (chopped)
1 cup organic purple cabbage (chopped)
1 organic green pepper (chopped)
1 bunch organic parsley (chopped)
1 can (14.5oz) organic diced tomatoes
1 Tbsp. ground turmeric
1 tsp. ground cinnamon
8 cups low-sodium, organic vegetable broth
Filtered water
½ organic avocado
Pink Himalayan sea salt (to taste)
Fresh cracked pepper (to taste)
1. Add all vegetables to a heavy stock pot.
2. Add turmeric, cinnamon, vegetable broth, and 3 cups of filtered water.
3. Cover and cook over medium high heat for 30 minutes, stirring periodically.
4. After 30 minutes, remove lid, and reduce heat to medium/low. Add 1 cup of filtered water as necessary to maintain consistency.
5. Cook for another 30-60 minutes until tender.
6. Garnish with sliced avocado and season to taste with salt and pepper. Enjoy!
Serves: 8-10
Ingredients:
2 medium, organic beets with greens (chopped)
4-6 medium, organic carrots (peeled and chopped)
1 large, organic sweet potato (cubed)
1 medium, organic red onion (chopped)
3-4 cloves organic garlic (minced)
4 large, organic kale leaves (chopped)
1 cup organic purple cabbage (chopped)
1 organic green pepper (chopped)
1 bunch organic parsley (chopped)
1 can (14.5oz) organic diced tomatoes
1 Tbsp. ground turmeric
1 tsp. ground cinnamon
8 cups low-sodium, organic vegetable broth
Filtered water
½ organic avocado
Pink Himalayan sea salt (to taste)
Fresh cracked pepper (to taste)
1. Add all vegetables to a heavy stock pot.
2. Add turmeric, cinnamon, vegetable broth, and 3 cups of filtered water.
3. Cover and cook over medium high heat for 30 minutes, stirring periodically.
4. After 30 minutes, remove lid, and reduce heat to medium/low. Add 1 cup of filtered water as necessary to maintain consistency.
5. Cook for another 30-60 minutes until tender.
6. Garnish with sliced avocado and season to taste with salt and pepper. Enjoy!
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Butternut Squash Soup [amare Reboot+ approved]
Serves: 4-6
Ingredients:
1 large, organic butternut squash (peeled and cubed)
1 medium, organic onion (chopped)
2-3 large, organic carrots (peeled and diced)
2-3 cups organic vegetable broth
½ cup full-fat coconut milk
2 tsp. cinnamon
1/8 tsp. sage
1/8 tsp. nutmeg
1. Place squash, onion and carrots on parchment-lined baking sheet. Roast in oven at 375° for ~35 minutes.
2. Remove from oven and let cool a bit.
3. Place squash, onion, carrots, cinnamon, sage, nutmeg, vegetable broth, and coconut milk in high-speed blender (VitaMix works well).
4. Blend on high for 3-4 minutes.
5. Pour soup into bowls and top with raw pumpkin seeds. Enjoy!
Ingredients:
1 large, organic butternut squash (peeled and cubed)
1 medium, organic onion (chopped)
2-3 large, organic carrots (peeled and diced)
2-3 cups organic vegetable broth
½ cup full-fat coconut milk
2 tsp. cinnamon
1/8 tsp. sage
1/8 tsp. nutmeg
1. Place squash, onion and carrots on parchment-lined baking sheet. Roast in oven at 375° for ~35 minutes.
2. Remove from oven and let cool a bit.
3. Place squash, onion, carrots, cinnamon, sage, nutmeg, vegetable broth, and coconut milk in high-speed blender (VitaMix works well).
4. Blend on high for 3-4 minutes.
5. Pour soup into bowls and top with raw pumpkin seeds. Enjoy!
The Simple Tossed Salad
Serves: 1-2
Ingredients:
2 handfuls organic spring mix, washed and pat dry
1 organic red pepper, washed, seeded and thinly sliced
½ large red onion, thinly sliced
1 Tbsp. grapeseed oil
Pink Himalayan sea salt (to taste)
Freshly ground black pepper (to taste)
½ avocado, pit removed, sliced
2 thin slices lemon
1. Place spring mix in large mixing bowl. Add red pepper and red onion; lightly toss.
2. Drizzle grapeseed oil over mixture and lightly toss again. Add salt and pepper to taste.
3. Serve salad with side of lemon slices and/or avocado. Enjoy!
Ingredients:
2 handfuls organic spring mix, washed and pat dry
1 organic red pepper, washed, seeded and thinly sliced
½ large red onion, thinly sliced
1 Tbsp. grapeseed oil
Pink Himalayan sea salt (to taste)
Freshly ground black pepper (to taste)
½ avocado, pit removed, sliced
2 thin slices lemon
1. Place spring mix in large mixing bowl. Add red pepper and red onion; lightly toss.
2. Drizzle grapeseed oil over mixture and lightly toss again. Add salt and pepper to taste.
3. Serve salad with side of lemon slices and/or avocado. Enjoy!