2 heads broccoli, stems removed
1 head cauliflower, stems removed
2.5 C shredded carrots
½ C Sunflower Seeds
1 C currants, craisins, or other dried berry (I use a ½ C to keep sugar down)
½ C finely chopped fresh parsley
4-6 T fresh lemon juice, to taste
Salt & Pepper (about ½ t salt is what I’ve used); lots of pepper
Pure maple syrup, to drizzle before serving.
In a food processor (or by hand) process the broccoli until fine. Add into large bowl. Then process the cauliflower until fine and add to same bowl. Shred carrots and add. Then, stir in seeds, dried fruit and all the seasonings. Drizzle a bit of syrup on right before serving.
Keeps well in air tight container in the refrigerator for up to a week
I love this soup because it is so wholesome and good for you! It includes a lot of veggies and spices to help with the detoxification process your body goes through every second of the day. Plus, it’s SO easy especially if you have a food processor to quickly chop and slice your veggies. Try it out and enjoy!
2 Chicken Breasts
1 T avocado or coconut oil
1 large onion, chopped
2-1/2 C carrots, sliced
2 C celery, chopped
2 qts bone broth, homemade is best
2 t ginger
3 garlic cloves, minced
1/2 t chives
1/2 t parsley
1/4 t red pepper flakes
1/2 t ground turmeric
Salt & pepper
In a 5 quart Dutch Oven or other large pan on medium heat, add the oil, onions, celery, carrots, and seasonings. Saute for a few minutes until veggies are softening.
Add chicken breasts on top of veggie mix.
Add broth and bring to a boil.
Lower heat, cover and simmer for 20 or so minutes or until chicken is cooked through.