Issue 90: Soup & Salad Delights

Refreshing Zucchini Soup
Serves 4-6

Ingredients:
3 Tablespoons coconut oil
5 cups organic zucchini, unpeeled and diced
3 medium onions, minced
2 cups of chicken broth
juice of two lemons
1 teaspoon fresh sweet basil
1 teaspoon cumin
salt and pepper to taste
Fresh coriander, mint and chives for garnish

Directions:
Melt coconut oil in a soup pan. Add zucchini and onions; sauté for two minutes. Add all other ingredients—except for the coriander, mint and chives (which are for garnishing). Simmer for about 20 minutes. Purée in a food process or a blender. Adjust seasonings to taste and serve. Garnish with coriander, mint and chives.

Ingredients:
1 large bag of organic baby spinach, washed
2 medium-sized tomatoes, cut in small pieces
6 scallions, trimmed and thinly sliced
5 Tablespoons whole milk plain yogurt
3 Tablespoons organic extra-virgin olive oil
2 garlic cloves, minced
½ teaspoon fresh thyme, ground
sea salt and ground pepper to taste

Directions:
Tear the spinach into large pieces and place in a large salad bowl. Add cut tomatoes and scallions. In a separate bowl, combine the whole milk yogurt, olive oil, garlic, thyme and salt and pepper. Mix well. Pour the yogurt mixture onto the spinach, tomatoes and scallion mixture. Season to taste with salt & pepper. Serve.

Ingredients:
2 pounds of sweet potatoes
2 red bell peppers, thinly sliced and diced
4 Tablespoons of raisins
3 Tablespoons lemon juice
3 Tablespoons chopped parsley
4 Tablespoons organic extra-virgin olive oil
3 Tablespoons chopped fresh rosemary leaves
1/3 cup sliced raw almonds

Directions:
Bake sweet potatoes in 400-degree oven for 45 minutes. Cool and cube. Place in large mixing bowl and set aside. Mix olive oil, red pepper, onion, rosemary, parsley, lemon juice and raisins. Add to the cooled sweet potato cubes. Mix well. Chill. Top with sliced almonds and serve.

Recipes courtesy of Extraordinary Health team