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crunchy radish clean up: day 3

January 1, 2018 Miranda Hammer
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Day 3 begins with a very green and energizing smoothie, followed by an antioxidant rich soup, and finishes with veggie noodles covered in a super green pesto.

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Load up on antioxidants and immune boosters first thing with this fully loaded smoothie time. 

matcha spinach smoothie time

Serves 2

  • 2 small bananas, frozen
  • 1 large handful spinach
  • 2 teaspoons matcha
  • 1 tablespoon gluten-free rolled oats
  • 1 tablespoon ground flax
  • 1 cup unsweetened almond milk (I like this brand)
  • 1 cup coconut water
  • toppings: goji berries, chia seeds, cinnamon

Blend all of the ingredients together in a high speed blender and top with preferred garnishes. 

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HB egg + everything bagel spice

top 1 hard boiled egg with a teaspoon of everything bagel spice - if you don't own it, make your own.

For the everything bagel spice combine: 1 tablespoon each poppy seeds,  toasted sesame seeds, dried garlic flakes, dried onion flakes, and 2 teaspoons coarse salt.

 

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Not only is this soup super simple to make, it is loaded with immunity boosters from ginger, turmeric, and the spices in curry powder. Carrots contain antioxidant rich Vitamin A, which helps fend off free radicals and promotes eye health. They also contain biotin, which helps support supple and glowy skin.

curry ginger carrot soup

4 servings

  • 1 tablespoon coconut oil or olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons ginger, peeled and minced
  • 1 tablespoon red pepper flakes
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • Pinch salt and black pepper
  • 8 large carrots, peeled and chopped
  • 6 cups vegetable stock
  • Cilantro, sesame seeds, and lime juice for garnish

In a large pot, warm the oil over medium heat. Add the onion and sauté for 5 minutes or until translucent and golden. Add the garlic, ginger, red pepper flakes, curry powder, turmeric, and salt and pepper. Cook for 2 minutes more, making sure that the spices coat the aromatics. Add the carrots and the stock, bring to a boil, and then reduce to a simmer. Cover and cook for 30 minutes or until carrots are fork tender. Turn off heat and let cool slightly. Blend the soup in batches in a high speed blender until smooth and creamy. Transfer back to the pot, taste, and adjust seasoning, if needed. Serve in bowls topped with sesame seeds, cilantro, lime juice, and a drizzle of olive oil. 

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Looking for a bright and flavorful lunch packed with nutrients. Look no further then these sweet potato noodles with kale pesto. Don't want sweet potatoes? Swap in carrot or zucchini and lose the blanching step, if you prefer raw vegetable noodles. Orange-hued fruits and vegetables are full of Vitamins A and C and, of course, fiber. 

sweet potato noodles with kale pesto

1 serving

  • 1 medium sized sweet potato, spiralized or peeled, using a julienne peeler 
  • 1 small bunch lacinato kale, center ribs removed
  • ⅓ cup sunflower seeds, toasted 
  • 2 cloves garlic
  • 1/2 teaspoon chili flakes, more if you prefer it spicier 
  • 1 teaspoon cumin powder
  • 1/2 teaspoon sea salt
  • The zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 - 1/2 cup olive oil + 2 teaspoons
  • 2 tablespoons parsley leaves, chopped
  • 1 tablespoon hemp seeds
  1. Bring a large pot of salted water to a boil. Have an ice bath nearby for blanching. Add the kale to the boiling water and cook for 45 seconds. Using tongs, transfer the kale from the boiling water into the ice bath. Remove the kale, wrap tightly in a dry kitchen towel, and squeeze well, removing any excess water. Repeat the blanching with the sweet potato noodles. Drain noodles and pat dry.
  2. Roughly chop the kale leaves and place into a food processor. Add the toasted sunflower seeds, garlic, chili flakes, cumin, salt, lemon juice, and lemon zest and pulse until the ingredients are well combined. With the motor running, slowly drizzle in 1/4 cup olive oil until the pesto is smooth and the desired viscosity is achieved. Taste and adjust the lemon or chili flake content, if needed. 
  3. Toss noodles with desired amount of pesto, and finish with 1 tablespoon of hemp seeds and parsley. 

 

Need a refresher on the tips and tricks? Click here

Here is the menu! Feel free to mix it up and curate your clean up as you please. This is a guide to help motivate you to feel your best.

day 1

  • Blueberry Goji Smoothie
  • Brown Rice Cake with Almond Butter and Cinnamon
  • Very Veggie Chop
  • Immune Boosting Chana Dal

day 2

  • Kale, Egg, and Avocado Bowl
  • Endive and Red Pepper Dip
  • Vietnamese Salmon Salad
  • Spaghetti Squash with Roasted Broccoli and Chickpeas

day 3

  • Matcha Spinach Smoothie
  • Hard Boiled Egg with Everything Spice
  • Curry Ginger Carrot Soup
  • Sweet Potato Noodles with Kale Pesto

day 4

  • Very Veggie Scramble
  • Turmeric Poppers
  • Kale and Soba Noodle Salad with Miso Ginger Almond Dressing
  • Immune Boosting Chana Dal

day 5

  • Cinnamon Banana Flax Oatmeal
  • Mary's Gone Crackers + Avocado
  • Curry Ginger Carrot Soup
  • Very Veggie "Fried" Quinoa

bonus recipes:

  • Simple Miso Sipping Soup
  • Kale + Chickpea Soup
← crunchy radish clean up: day 2crunchy radish clean up: day 4 →
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Miranda Hammer,

 MS, RD, CDN

Registered Dietitian, Natural Foods Chef, Recipe Developer, Fitness Enthusiast, and Mom, with a Passion for Healthy Cooking and Balanced Living.

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