Clean Detox Plan: Dinners

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Chilled Carrot and Avocado Soup



Serves 2

2 cups chopped carrots

1 large shallot, peeled and quartered

2 ripe avocados

Juice of 1 lime

2 tsp to 1 tbsp Mexican or Fajita spices (Frank's Finest are delicious!)

Sea salt to taste


Place the carrot and shallot pieces into a pan with an inch of water (or in a steaming basket) and steam until fork tender, 5-6 minutes. Remove from the pan and allow to cool to room temperature. Pour the tender carrots and shallots into a high speed blender. Add in the remaining ingredients and blend until all is smooth and creamy. If too thick, simply add a bit of water (however much you need until you have the consistency you want). Serve with chopped chives, avocado chunks and a touch of red chili.

Serve with Sunflower Seed Pate and Brown Rice Crackers (such as Mary's Gone Crackers).


2 1/2 cups sunflower seeds, soaked for a minimum of 2 hours

2 celery sticks, roughly chopped

1/4 cup sauerkraut

1/4 cup shallot or yellow onion

Juice of 1 lemon

1/4 cup olive oil

1/4 cup freshly chopped herbs (chives, oregano, thyme, rosemary)

Sea salt to taste


Chop the ingredients that need to be in slightly smaller pieces (celery and onion/shallot). Then blend all ingredients in a food processor or blender until you have your desired consistency. We like it pretty smooth with a bit of chunky texture. So we blend until mostly smooth and then pulse a few extra times, that’s usually perfect!