I was feeling a bit under the weather this weekend.
Last week I went to a memorial service for a dear friend. It was so beautiful to see all of our shared friends, but while at the party I ate a ton of soy and refined flour – foods I haven’t eaten much of in the last six months.
The next day, I woke up feeling puffy and tired. And that lasted for three days!
On Sunday I remembered this amazing soup I once ate, filled with green vegetables, which was blended, cooling, and alkalinizing.
Yet the lemon and avocado blended together to taste rich and fatty, zingy and tasty, like a dairy-filled soup would. Dairy is an acidic food, and makes inflammation worse for most people.
The celery, cucumber, lemon, parsley, and Romaine were all anti-inflammatory and when blended together, the mild flavors soothed my body and energy.
So I got the ingredients together and tried my hand at recreating this soup, to see if I could calm this puffy inflammation I was feeling.
I blended the ingredients together until the veggies were smooth and creamy, added a pinch of salt, and tasted. It was heavenly.
I ate the entire recipe in a few hours – about 6 cups worth.
1 lemon, rind removed
1.5 cups cucumber
1 stalk celery
6 leaves Romaine lettuce
1/4 cup fresh parsley
1.5-2 cups water
1/2 tsp sea salt
The next day, I woke up feeling refreshed, calm, and my eyes were no longer puffy, and my skin was clear.
This is just the kind of easy recipe I love to share – food that heals and tastes good.
It’s the kind of recipe I’ll be sharing in my Cravings Cleanse, which kicks off next week with a free 3-video series all about cravings, how to change your food habits to grow your energy, and how you can turn willpower into wellpower.
I hope you like the recipe, and I hope you’ll watch the videos when they go live next week!