Soup

Spring Week 12 + Energy Boosters

Meal Plan for Spring Week 12 

Wild Rice Earth Bowl / Spring Green Soup / Garlic and Olive Oil Pasta / Minted Green Kale Salad / Tortilla Pizza


How's it going this week? 

Honestly.... I've been a little tired this week. I've been staying up way too late, so it's totally my fault, but I blame nature too. It stays light so much later now, which is amazing. I'm not mad about it, but my body is not adjusting quickly enough. :) 

I've been craving a little more energy during the day (who doesn't), and I figured you might need some too, so I thought I'd share 4 of my tricks for a quick energy boost. 

  1. Add 2 T. apple cider vinegar to your morning lemon water
    Apple cider vinegar supports a healthy immune system, aids with digestion, and seriously boosts energy. It will help you feel younger and more spry from the inside out. When I'm really feeling sleepy in the afternoon, I'll do another glass - it helps aid digestion of your lunch so your body can use it's energy to keep your eyelids open. 
     
  2. Drink water all the day long.
    Seriously though. Not just a glass here or there, sip water all afternoon. The bonus is, you get to walk around more (which keeps you awake) for all the bathroom breaks.
     
  3. 15 minute power nap. 
    Sometimes you just need to listen to your body and take a little snooze. Shut your brain off, go deep, sleep a little, then get back to your day. It makes such a big difference. 
     
  4. Eat loads of leafy greens all the day long. In smoothies, in salads, and in this delicious Spring Green Soup. 
    Dark leafy green veggies are chock full of magnesium, which the body uses to produce energy. Of course the health benefits go way beyond that, but right now, we just need energy. 

Spring Green Soup

VOEDEN FACTS

Spring is for greens, which cleanse and refresh our cold winter bodies, but if you live somewhere chilly, you also still need a little warmth from your food. This soup gives us both; loads of greens, warmth, and an extra dose of raw goodness from the basil parsley sauce that we drizzle on top! Parsley is an amazing herb that boosts the immune system, supports kidney function, flushes out toxins, heals the nervous system, and may even inhibit tumor growth. Serve me some of that!

INGREDIENTS

1 T. - coconut oil
1/2 - onion, diced
2 - celery stalks, chopped
1/2 - jalapeño, diced
2 - zucchini, cut small
4 - kale leaves, chopped
1 c. - peas
1 1/2 c. - white beans
4 c. - water + 2 veg bouillon
1/2 c. - basil
1/2 c. - parsley
1 clove - garlic, minced
½  t. - sea salt
1 - lemon, juiced
6 T. - olive oil

METHOD

  1. Bring 1 T. coconut oil to heat in a large pan. Sauté onion and celery gently, 5 minutes.
  2. Add jalapeño, zucchini, kale, peas, white beans, water, and vegetable bouillon cubes. Bring to a boil, reduce to a simmer; 20-30 minutes, until veggies are tender. 
  3. Meanwhile, combine basil, parsley, garlic, sea salt, lemon juice, and olive oil in a food processor.
  4. Serve soup in individual bowls topped with green sauce. 


Green Detox Soup

What about It

Aside from providing your body with a wide range of nutrients, this soup is loaded with fiber, and guess what? Fiber supports detoxification. Soluble fiber from fruits and vegetables protects and promotes proper movement through the GI tract, and it binds toxins in the bowel and improves elimination. Complimented with herbs and spices that are linked to the prevention and treatment of chronic illness such as cancer, diabetes, and Alzheimer's, and this soup is a real weapon.

Tip - Make a double batch and freeze the extra in jars for a grab and go lunch or get really daring and pour some of this soup over your soba noodles as a fresh take on pesto!

Ingredients

1 large head - broccoli, chopped
5 cloves - garlic
8-10oz - spinach
1.5 - lemons, juiced
1 large bunch - cilantro
1 can - cannellini or great northern beans, drained
2 t. - turmeric

olive oil
3.5 c. - water
1 - Rapunzel vegetable bouillon cube
sea salt and black pepper

Method

  1. In a large stockpot combine minced garlic, olive oil and salt; stir on medium heat for 1-2 minutes until the mixture becomes aromatic, then add in the chopped broccoli and stir for 5 more min.
  2. Toss in the spinach, stirring to combine all of the ingredients together until the leaves become wilted.
  3. Pour in drained beans, turmeric powder, lemon, cilantro, bouillon and water. Gently stir the mixture together and simmer for 15 min on low/medium heat.
  4. Remove the soup from the heat and blend everything together to enjoy.