soup

Raw Soup Recipe to Beat a Cold!

Only 3 days home from my bike travels from Paris to Switzerland and Spain, I got SICK.  My bad. I was pushing my body hard, riding my bike hundreds of miles, partying and staying up late, and eating mostly bread and cheese.  I guess I had it comin'.   So now- only 2 days later I'm feeling incredible considering the fever I had just 30 hours before.  My get-healthy-quick secret?  Greens, vitamins, smoothies and LOTS of sleep.    Here is a recipe for a magical soup that will kickstart your immune system and make you feel invincible like Popeye after eating spinach.  And the best part? It's SO easy (like everything I make)   cuz ain't nobody got time for long recipes!

 

RAW SOUP RECIPE (makes appx 3 servings)

1/2 bunch of Kale 2  carrots 2 cloves of garlic peeled* 1 small red onion or 1/2 large red onion 1 tomato 1 stalk of celery chopped cilantro (to taste) 1 tbsp of tumeric ** 1 tsp greated fresh or frozen ginger* 1 cup water+ 2 tbsp of olive oil*** 1/2 Avocado***

* Great immune boosters ** reduces inflamation + More water for a thinner soup, Less for a thicker soup ***optional fats to make the soup creamier and smoother. If you prefer a lower calorie soup, you can leave them out.

PREP: (this is the best part!!) Put everything into a blender and blend until smooth. Serve cold as a raw soup or heat to desired temp.  You don't need to "cook" the soup since it's meant to be eaten raw.   Garnish with a dash of creme fraiche or sour cream or pine nuts and serve!

Gazpacho Recipe

Gazpacho graphic big

My client Brendan gave me his little trick to clean eating in the summer: Gazpacho. Great ideas lead to great bods.  Show us the way, Brendan!

Nothing beats gazpacho—a traditional summer soup from the Andalucia region of Spain—on a hot summer day.  Not only is it delicious, but

it’s super healthy, too!  Now, this isn’t a totally “authentic” version.  The real deal calls for day-old bread, but this is a great low-carb alternative.  For a thicker, chunkier gazpacho, coarsely chop up the veggies in a food processor as directed in the recipe.  If you prefer a creamy, more soupy version, throw it all together in a blender.

I will sometimes double all the ingredients and make a HUGE bowl that I can share with tons of friends.  Just remember: the more it sits in the refrigerator, the better it tastes!

1 hothouse cucumber, halved and seeded, but not peeled 2 red bell peppers, cored and seeded 4 plum tomatoes 1 red onion 3 garlic cloves, minced 23 ounces tomato juice (3 cups) 1/4 cup white wine vinegar 1/4 cup olive oil 1/2 tablespoon kosher salt 1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions. Put each vegetable separately into a food processor and pulse until it is coarsely chopped.

After each vegetable is processed, combine them in a large non-metallic bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving.  Ideally, let it sit overnight before serving.