Lisa’s Detox Soup

Detox Soup

This Green Detox soup will help keep you feeling light and healthy during any season and is a great addition to your diet, especially if you find yourself feeling sluggish, run down, and tired.

This soup is packed with antioxidants, anti-inflammatory and immune boosting nutrients.

•  INGREDIENTS

• 2-3  tablespoons olive oil

• 2 white onions chopped

•  3 cloves garlic, minced

• 2 zucchinis chopped

• 2 cups of broccoli  

• 2 stalks of celery chopped

• 5 Dino kale leaves ribbed and chopped

• 1 cup of spinach ( + 1 handful of raw spinach )

• 1 cup frozen ( or fresh) peas

• ½ cup of packed parsley

• Juice of 1 lemon

• 5 cups vegetable stock

• 3 tablespoons fresh mint ( or basil)

• 1 tsp “Better than Boullion” ( vegetable)

• A few sprigs fresh thyme.

Preparation

1. Add onions to a large pot with the olive oil and saute for 5 minutes or until onions have softened.
2. Add garlic, zucchini, celery, spinach, kale, broccoli and peas to the pot and cook for several minutes.

3. Add the vegetable stock, mint ( basil) and thyme. Bring to the boil and then simmer for 25-30 minutes. Let cool uncovered for about 15 minutes.
4. Carefully add the soup in batches with the handful of raw spinach ( keeps the beautiful green color) to a blender or use an immersion blender to puree soup until smooth. Season and serve hot or I even enjoy this cold for a snack!

Blueberry Basil Delight

A vibrant antioxidant blast that is delicious and full of all the goodness from the inside out!

Ingredients:

1/2 cup fresh blueberries
1/2 cup coconut water
1/2 cup sparkling water
1 tbsp fresh lemon juice
1 tsp honey (optional)
Fresh basil leaves

Instructions:

Muddle blueberries with basil, lemon juice, and sweetener.

Add ice, coconut water, and top with sparkling water.

Stir gently.

Pro Tip:
Basil adds a refreshing twist that pairs beautifully with berries.

Bright and Zesty Shaved Brussels Sprout Salad

Brussels sprouts are a nutrient powerhouse. Packed with fiber, antioxidants, and immune-boosting vitamin C, they help support digestion, promote glowing skin, and keep your energy steady. Adding them to your holiday table is a delicious way to balance heavier dishes with something fresh and vibrant.

This shaved Brussels sprout salad is crunchy, zesty, and full of flavor—a perfect holiday side dish, or light lunch to keep you feeling balanced and nourished. Enjoy!

Ingredients:

2 cups Brussels sprouts, finely shaved or thinly sliced w/ a mandoline.

1 apple, thinly sliced (Honeycrisp or Granny Smith work well)

¼ cup dried cranberries

¼ cup chopped pecans or walnuts, (optional)

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 teaspoon Dijon mustard

½ teaspoon maple syrup

Salt and pepper to taste

I also love to sprinkle pomegranate seeds on top and shaved pecorino if desired.

Instructions:

Start by preparing the dressing: whisk together lemon juice, olive oil, Dijon mustard, maple syrup, salt, and pepper in a small bowl until smooth.

In a large bowl, combine the shaved Brussels sprouts, apple slices, cranberries, and nuts.

Pour the dressing over the salad and toss to coat evenly.

Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Pro Tip: For an extra crunch, toast the nuts before adding them.