Detox All-Veggie Soup

If you are doing a fruit and veg detox (which is a great idea 2-3 times a year), this recipe can pull you through. It's mostly prep work but worth the chopping.

Ingredients:

• 2 cartons vegetable broth
• 2 cloves of garlic, chopped
• 5 carrots, peeled and chopped
• 2 pieces of celery, chopped
• 1 onion, peeled and chopped
• 2 large cans of diced tomatoes OR 6 medium fresh tomatoes diced
• 1 container of mushrooms, sliced
• 1 zucchini, cubed
• 1 yellow squash, cubed
• 1 Tbsp basil
• Sea Salt and Pepper to taste

Directions:

1. Place broth in a large pot with garlic, carrots, celery, and onion. Bring to boil and let cook for 10 minutes until vegetables soften.  
2.  Lower the temperature to simmer.  Add the tomatoes, mushrooms, zucchini and squash. 
3.  Season with basil, sea salt, and pepper. Cook for 20-30 minutes.
4. Serve and enjoy!

And if you aren't detoxing and want to add chicken or beef, that's still a great healthy option!
 
 

Roasted Sweet Potatoes and Carrots

This is a great way to enjoy a starchy side without actually eating that much potato!

Ingredients

• 2 Medium Sweet Potatoes, Peeled and Cubed
• 4 Medium Carrots, Peeled and Cubed
• 1 Tbsp Oil Olive
• 1 tsp Ground Cumin
• 1 tsp Garlic Powder
• Sea Salt and Pepper to taste

Directions

1.  Preheat oven to 425 degrees. 
2.  Put Sweet Potatoes and Carrots in glass or metal baking dish.
3. Coat with Olive Oil.
4. Sprinkle with spices.
5. Bake for 20-25 minutes. Check on them occasionally and just cook until soft at poke with fork.

No Guilt Cookie Dough

You're going to be skeptical until you try this one. Try it. Then give it to someone and try to make
them guess what it's made out of. They won't. Delicious and a fun party trick!

Ingredients

• 16 oz Chickpeas
• 4 Tbsp Almond Butter 
• 1/2 Tsp Sea Salt
• 1/8 Tsp Baking Soda
• 2 Tsp Coconut Sugar (Fine this at Whole Foods or the organic section of Giant Eagle)
• 3 Tbsp Raw Honey
• 2 Tsp Vanilla
• ¾ Bag Mini Semi-Sweet Chocolate Chips (Recipe can be vegan if you use vegan choco-chips)

Directions

1. Put everything but chocolate chips in blender and blend for 2 minutes.
2. Stir in chocolate chips.
3. Drop by tablespoons on wax-papered cookie sheet and freeze for 1 hour.

Seriously - it's that easy. Freezing is essential to getting the texture right (because the cold will activate the baking soda-salt combo the way baking does) but you don't have to eat them frozen.