Cucumber and Avocado Soup (Goop)

Creamy and delicious, this soup is very refreshing, and could be a good substitue for those that love to juice their veggies.  I also opt for blended over juicing.  You get so much more fiber that way, and the soup or drink itself is so much more filling.

SERVES: 1

TIME: 2 minutes

Ingredients:

• 1 cucumber, peeled, seeded and chopped
• 1/2 avocado, roughly chopped
• Juice of 1 lime
• Zest of 1/2 lime, or less
• 1/2 teaspoon salt

Combine everything in a food processor and blend until smooth.  

Link to Original Recipe

Broccoli and Arugula Soup (Goop)

This is a great warming soup from Goop's Detox blog.  It's light and satisfying.  Warmer coups and meals can make a great soothing breakfast.

SERVES: 2

TIME: 15 minutes

Ingredients:

• 1 head broccoli (2/3 lb) cut into small florets
• 3/4 C Argula or watercress
• 1/2 yellow onion, diced
• 1 clove garlic
• 1 T olive oil
• 1/4 t each of salt and pepper
• 1/2 lemon
• 2 1/2 C water

Heat the olive oil in a medium nonstick saucepan over medium heat. Add the garlic and onion and cook till fragrant. Add the broccoli and cook for four minutes or until bright green. Add the water, salt and pepper, bring to a boil, lower the heat and cover. Cook for eight minutes or until the broccoli is just tender. Pour the soup into a blender and puree with the arugula until quite smooth. Be very careful when blending hot liquids; start slowly and work in batches if necessary (you don’t want the steam to blow the lid off). Serve the soup with a bit of fresh lemon.

Link to Original Recipe

Salad with Carrot and Ginger Dressing (Goop)

This recipe originally appears on Goop.  The ginger in this dressing goes a long way in helping you digest this salad, and energetically warms this salad to keep it from being to cold.  It makes a great snack or a light lunch.  Feel free to add any other vegetables you'd like to this salad.

 

SERVES: 1
TIME: 5 minutes

For Dressing:

• 1 large carrot, roughly chopped
• 1 large shallot, peeled and roughly chopped
• 2 T fresh ginger, roughly chopped
• 2 T rice wine vinegar
• 2 T water
• 1 T miso, preferably sweet white
• 1 T roasted sesame oil
• 1/4 C grapeseed oil (or olive oil)

For Salad:

• 2 C greens or lettuce
• 1/4 red onion, thinly sliced
• 1/4 avocado, diced

Finely chop carrot, ginger, and shallot in food processor.  Add vinegar, miso, and sesame oil, while food processor is on low setting.  Slowly add grapeseed oil and then water to desired consistency.  This dressing is enough for 2 servings, so store half of it for up to 1 week.

Toss lettuce, onion, and avocado in a bowl with half of dressing.  Serve immediately.

Link to Original Recipe