Raw Cleanse: Creamy Carrot Soup and Brainy Banana Smoothie

This super-cleansing soup is surprisingly filling and perfect for a hot day when you're craving soup but not the heat from the stove. Feel fee to experiment with other veggies and herbs to create your own custom version. I highly recommend tasting the cucumber before juicing it to ensure that it's not bitter, as can be the case if they were left on the vine too long before being picked. This is a more common issue with garden or farmers market cukes than with store bought ones. A bitter cuke will ruin this recipe... Ask me how I know...
Creamy Carrot Soup
1 lb carrots, peeled and juiced
1 small cucumber, peeled and juiced
1 clove garlic
1/2 an avocado
Juice of 1 lemon
Hanfull of fresh dill, parsley, or cilantro
Unprocessed sea salt to taste
Blend all ingredients in a blender on medium high until smooth and creamy, or to your desired consistency.
Brainy Banana Smoothie
This tasty and very filling smoothie is loaded with omega-3s and serotonin precursor tryptophan, as well as a punch of fiber. This truly guilt free dessert will satisfy your sweet tooth while keeping your blood sugar and waistline in check. A small, cheap coffee grinder works perfectly for grinding your own flax or chia seeds, which helps you get the most omega-3, since omega-begins to break down soon after grinding.
1 ripe banana
1/2 cup almond milk
1/3 cup raw walnuts
1 tsp carob powder
2 tsp raw local honey
1/2 tsp natural vanilla extract
2-3 Tbsp chia seeds, whole or fresh ground
Blend on high until smooth and creamy.

Amazing Applesauce Muffins and Vanilla Glaze

Amazing Applesauce Muffins
½ cup quinoa flour
½ barley flour
1 cup whole wheat flour or whole wheat pastry flour
1/3 cup Truvia
1 can unsweetened applesauce
½ cup water
½ tsp cardamom
¼ tsp coriander
¼ tsp ginger
½ tsp salt
1 Tbsp aluminum free baking powder
2 ripe bananas
1 cup raisins
2/3 cup chopped nuts
Vanilla Glaze
Combine all ingredients except raisins, nuts, and vanilla glaze in a medium bowl. Beat with electric mixer until just well combined (do not overmix). Pour batter into muffin pans that have been coated with coconut oil, about two thirds full. Bake for 25-30 minutes at 350 F, or until they are lightly golden, firm (not hard), and toothpick inserted in the middle comes out clean. Drizzle with Vanilla Glaze, if desired.
Vanilla Glaze
2 Tbsp coconut oil
¼ cup Truvia
2 Tbsp honey
1 tsp vanilla
1-2 Tbsp cold water
Combine oil, Truvia, honey, and vanilla in a small saucepan. When it is well mixed and becomes hot, add the water a little at a time until a nice glaze begins to form. Cook for one or two minutes, then drizzle over muffins. Allow to cool.

Cream of Broccoli Soup

1 large yellow onion, diced
3 cloves garlic, minced
1 tsp ground cumin
4 cups broccoli florets
4 cups cauliflower florets
6 cups water
1 ½ Tbsp low sodium tamari
1 tsp salt
Dash of smoked paprika (optional)
Fresh parsley, chives, or scallions, for garnish
Sauté onion in large saucepot until translucent but not brown. Add garlic and cumin and cook for an additional minute. Add broccoli and cauliflower, and cook for another 5 minutes. Add water, tamari, salt, and paprika. Cover, bring to a boil, reduce heat, and simmer until veggies are tender. Puree in batches, return to pot, adjust seasoning to taste. Top with Jack Queso Sauce, and garnish of choice.