Zucchini-Cucumber-Cashew Soup

When I started The Ultimate Reset this past week I was a little skeptical about this recipe on the meal plan. It sounded good but I also couldn't really imagine how it would taste, but I thought I would give it a shot! However I did make a few changes to it to give it my own take - and I thought I would share the recipe with you. *(Recipe at bottom of post)

Zucchini-Cucumber-Cashew Soup (4 servings)!

1. First, you soak the cashews in 2 cups of water for 1 hour.

   2. While your cashews are soaking, peel and chop all veggies and cut into chunks.

   3. Chop your fresh herb mixture. I used basil, cilantro, and parsley. Feel free to use your favorite herb        mixture to taste, then fill a pot up with water and boil it on medium heat.

   4. After the water is boiling, pour veggies in boiling water and cook for 5 minutes. Then drain.

   5. Pour all components into a large bowl or blender. (Our large blender was broken so I had to blend      separately in a Bullet! It took a while longer but it worked! That is why I mixed mine in the bowl          first). Pour in cashews (+the soaking water), then herb mixture and pink Himalayan salt to taste. Then    cooked veggies. Blend!

   6. ENJOY! :)

Zucchini-Cucumber-Cashew Soup (4 servings)

• 4 oz. of whole raw Cashews
• 2 cups of water (plus more for boiling), separated
• 3 zucchinis
• 1 1/2 cucumbers
• 3 small carrots
• I added 1/2 onion (but that is optional)
• Herb seasoning Mixture
• I used basil, cilantro, and parsley
• Pink Himalayan salt, to taste

Feel free to play around with the veggies, but keep the amounts relatively the same :)

Enjoy!

"Sickie" Chicken Soup (Immune Booster #8)

Chicken Soup comes to mind for practically everyone who gets sick. AND there is a reason for it. It helps to reduce inflammation and thin mucus the same way cough medicines do, according to a study from the University of Nebraska. The amino acid cysteine, which is found in chicken broth, is similar to a chemical in an antibiotic that fights bronchitis.

My most recent FAVORITE Chicken Soup Recipe is:

Crockpot Chicken Rice-Lentil Soup

1 small onion
1 cup celery +/-
1 small bag of baby carrots
1 tsp. dried basil
1 tsp. dried sage
1/2 tsp. thyme
4 chicken bouillon cubes
8 cups water
Pink Himalayan salt and white pepper (to taste)
4 cups cooked shredded turkey -or- 2 cooked chicken breasts (i shredded the chicken too)
1.5 cups brown rice
1/2 cup of lentils
Put all ingredients in slowcooker on high and cook for 3 hours. Put brown rice in 1 hour before you serve. Lentils in 45 minutes before. I also use Pink Himalayan Salt versus iodized white table salt which is far healthier for you. Black pepper can be substituted for White Pepper. Use less rice and lentils if you prefer more of a ‘broth’ consistency to your soup. This recipe is great with either chicken or turkey.

SOOO Good.

Carrots, Carrots, Carrots. (Immune Booster #7)

Carrots and other yummy orange veggies are members of the beta carotene-rich family. Beta carotene increases the number of infection-fighting cells and it’s a powerful antioxidant that helps eliminates free radicals, according to Ask Dr. Sears. Studies have shown that beta-carotene can also lower the risk of heart disease.

AND in honor of carrots and other yummy orange veggies - here is an amazing soup recipe!

Curried Carrot, Sweet Potato, and Ginger Soup

Ingredients

2 teaspoons canola oil

1/2 cup chopped shallots

3 cups (1/2-inch) cubed peeled sweet potato

1 1/2 cups (1/4-inch) sliced peeled carrots

1 tablespoon grated ginger

2 teaspoons curry powder

3 cups fat-free, less-sodium chicken broth

1/2 teaspoon salt

Preparation

Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.

Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.

from health.com