1 and ½ cup strawberries – top removed
1 cup fresh lemon Juice
4 cups cold water
4 tablespoon honey
Using a blender, blend the strawberries with the 1 cup of lemon juice until smooth.
Add in the water, honey and blend for 30 second.
Adjust the sweetness to you taste.
Serve cold over ice.
1 cup of canned coconut milk
½ frozen banana
½ cup fresh pineapple
1 teaspoon of coconut oil
1 teaspoon of turmeric powder
1 teaspoon of fresh ginger
1 tablespoon of flax seeds
Blend all the ingredients in a high-speed blender until smooth.
Serve in your favorite cup, sprinkle with more turmeric powder and enjoy!
1 Leek – thinly sliced
4 tablespoons extra virgin olive oil
3 Beets – chopped
1 Parsnip – chopped
5 Carrots – sliced
3 Celery stalks – sliced
½ fennel head – chopped
3 cups organic vegetable broth
Juice of a lemon
Salt and pepper – to taste
2 dried sage leaves
Hemp seeds – to garnish
Fennel top – to garnish
In a large pot heat the olive oil on medium heat.
Once hot, add the sliced leek. Sauté for 2 minutes, stirring frequently.
Add beets, parsnip, carrots, celery, fennel, and salt and pepper. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
Add vegetable broth.
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until beets are fork tender.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings as needed.
Serve with an extra drizzle of olive oil, a generous amount of hemp seeds, and a sprinkle of fennel top.
Store leftover soup covered in the refrigerator for 3-4 days, or in the freezer up to 1 month.