Tag: zucchini

Lemon Garlic Zucchini Noodles

Not exactly noodles, but a tasty addition to your cleanse diet can be Lemon Garlic Zucchini Noodles

INGREDIENTS

  • 2 medium zucchini, spiralized
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 1 lemon, halved
  • 1 tsp. chopped parsley

DIRECTIONS

To a small saucepan over low heat, add garlic and oil. Cook until garlic is lightly browned. Squeeze in the juice from half a lemon, add parsley, and mix.

To a large pot over medium-high heat, add zucchini noodles and cook until zucchini is just tender, stirring as needed to cook evenly. To make this dish healthier, you don’t need to add any oil while cooking the zucchini. Drain any water produced by zucchini noodles from pan. Add in sauce and toss until noodles are evenly coated. Squeeze juice from remaining lemon half over noodles. Serve immediately.

Cleansing Green Vegetable Soup

Go green with your cleanse diet with this Cleansing Green Vegetable Soup

INGREDIENTS

  • 1 Tbsp. olive oil
  • 1 yellow onion
  • 4 garlic cloves
  • 2 cups broccoli florets
  • 2 cups diced zucchini
  • 2 cups shredded green cabbage
  • 2 stalks celery, diced
  • 6 cups water
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried parsley
  • 1/4 tsp. dried thyme
  • 2 bay leaves
  • 10 oz. baby spinach or kale, roughly chopped
  • 1/2 cup chopped fresh parsley
  • Juice of 1 lemon (about 3 Tbsp.)
  • 1 avocado
  • 1/2 tsp. black pepper

DIRECTIONS

In a large soup pot, sauté onion and garlic in 1 Tbsp. olive oil over medium heat until onions are translucent, about 3–5 minutes.

Stir occasionally so the garlic doesn’t burn. Add dried parsley, basil, pepper, and thyme, and stir for 1 minute.

Add remaining veggies and water, plus bay leaves.

Cover, bring to a low boil, and reduce heat. Simmer for 15 minutes.

Turn off heat and add baby spinach or kale. Stir to incorporate, and cover pot with the lid to let wilt, about 5 minutes.

Meanwhile, in a blender or food processor, add avocado, lemon juice, and 1/4 cup of broth from the pot, and blend until smooth.

Stir the avocado and lemon mixture into the broth until completely incorporated and add the chopped fresh parsley.

Taste and season with additional pepper if necessary. Serve hot!

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