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Issue 142: Soup & Salad

Curried-Carrot-Soup

Curried Carrot Soup
Serves 6-8

Ingredients:
4 Tablespoons coconut oil, melted
6 cups of chicken broth
5 cups of peeled carrots, thinly sliced into rounds
2 cups fresh chopped onions
2 teaspoons curry powder
1 Tablespoon fresh ginger, minced
1 teaspoon coriander seeds, powdered
¾ teaspoon yellow mustard seeds, powdered
2 teaspoons lime peel, finely grated
3 teaspoons fresh lime juice
sea salt and fresh ground pepper to taste
plain, organic whole milk yogurt (for garnish)

Directions:
Melt coconut oil over medium heat in a large soup pot. Add ground coriander and mustard seeds, curry and ginger. Stir one minute. Sprinkle with sea salt and ground pepper. Add onions and sauté them until they slightly soften. Add 6 cups chicken broth and sliced carrots and cook on medium-low heat for about 30 minutes or until carrots are tender. Cool. Working in batches, puree in blender until smooth and return the soup to the pot. Stir in lime juice and season with more sea salt and ground pepper to taste. Ladle soup into bowls and garnish with yogurt. Serve.

 
Veggie-&-Cheese-Salad

Mediterranean Veggie & Cheese Salad
Serves 2 to 4

Ingredients:
3 fresh cucumbers, diced
3 fresh red tomatoes, diced
1 container of kalamata olives
1 small onion, diced
½ cup raw feta cheese
3 ounces organic extra virgin olive oil
sea salt & pepper, to taste
raw apple cider vinegar, to taste
4 Tablespoons organic, whole milk, probiotic-rich yogurt

Directions:
In a large salad bowl, toss all the ingredients together and serve.

 
Enzyme-Packed-Salad

Enzyme-Packed Salad
Serves 4 to 6

Salad Ingredients:
3 cups spinach leaves, shredded
1 cup Romaine lettuce, shredded
½ cup shredded organic carrots
2 zucchinis, shredded
1 avocado, sliced
1 cup of alfalfa sprouts
1 cup of broccoli florets
½ cup diced yellow bell pepper
1 cup fermented red cabbage
2 hard-boiled omega-3 eggs (sliced)
2 ounces raw, shredded organic cheese

Dressing Ingredients & Directions: Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and two carrots, two Tablespoons mayonnaise and a dash of Herbamare.

Directions:
Layer large salad bowl with listed salad ingredients. Top with dressing—and it’s ready to serve.

Recipes courtesy of Extraordinary Health Team

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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