Looking for a simple way to pack in some extra vitamins and fiber while giving your digestive system a little love? This soup has a spin on za’atar, a Middle Eastern spice blend, that is usually made with thyme, sumac and sesame seeds.
Zucchini, Lemon Thyme Soup
2 tablespoons extra-virgin olive oil
3 or 4 medium zucchini, cut into cubes
1 teaspoon fresh thyme leaves, finely chopped
Zest of ½ lemon
1¼ cups hot chicken or vegetable stock
1 tablespoon pumpkin seeds
1. Heat the olive oil in a saucepan. Add the zucchini and sauté for 3 minutes. Stir in the thyme and half the lemon zest. Add the hot stock, bring to a boil, then reduce the heat to maintain a simmer and cook gently until the zucchini is tender but not too soft.
2. In the meantime, heat a skillet and toast the pumpkin seeds with the remainder of the lemon zest until they just begin to pop a little—keep shaking the pan to prevent them from burning.
3. Remove the zucchini from the heat and let cool, then transfer half to a food processor with as much stock from the pan as necessary to achieve the desired consistency (you may prefer a smoother or chunkier soup).
4. Divide the remaining zucchini between two bowls. Ladle the blended soup on the zucchini and sprinkle with the toasted pumpkin seeds.
That’s it! I think you’ll enjoy this light and refreshing soup, perfect for summer!
A healthy liver is necessary for a healthy body. Digestion, the lymphatic system, blood sugar, and the skin are all directly related to your liver. The liver works to filter out toxins, so keeping your liver in tip-top shape is so important to keep your body functioning properly.
The veggies and fruit found in this liver detox juice all help keep the liver healthy, so try it today for a healthy, happy liver! (And bright, glowing skin — because lets face it, we all want that.)
2 small heads of bok choy
10 dandelion greens (leaves and stems)
1 lemongrass stem
1 lemon (peeled)
1 cucumber (remove the skin if it’s not organic)
1-inch piece of ginger (peeled)
Wash and prepare your ingredients. Start with juicing the bok choy and dandelion greens first. Then, juice the lemon. Lastly, juice the pineapple, ginger, lemongrass, and cucumber.
Give the juice a good stir and serve immediately. I always add a few ice cubes to my juice to make it a little cooler.
Please note: You can store this juice for up to 24 hours. Pour it into an airtight container, leaving as little airspace as possible to reduce oxidation, and store it in the refrigerator. Mason jars and lids work really well for this.
Looking for a simple way to pack in some extra vitamins, fiber, and protein while giving your digestive system a little love?
The vegetables in this soup have diuretic properties that help eliminate excess water in the body, or “dampness,” as Chinese medicine aptly describes it. Plus it’s easy to make and is a great “make ahead” soup. Just make a large batch and freeze it till you need it!
Leek, Fennel, Celery with Lentils
1 tablespoon extra-virgin olive oil
1 leek, finely chopped
1 celery heart (keep the outer stalks for stock), cut into small pieces
Inner leaves of 1 fennel bulb (keep the outer part for stock), cut into small pieces