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Pear and Sunflower Seed Soup

Pear and Sunflower Seed Soup

Ingredients

  • 2 pounds Bartlett pears, quartered
  • 1/2 teaspoon freshly ground cardamom seeds or 1/4 teaspoon dried
  • 1 vanilla pod, split and insides scraped, or 1/2 teaspoon vanilla paste or vanilla extract
  • 1 teaspoon ground Saigon cinnamon or conventional cinnamon
  • 1/4 cup sunflower seeds, soaked overnight and drained
  • 1 tablespoon ground hempseed
  • Juice of 1/2 lemon
  • 2 quarts water

Directions

  1. In a medium pot over high heat, combine the pears, cardamom, vanilla, cinnamon, sunflower seeds, hempseed, lemon juice, and water, cover, and bring to a simmer.
  2. Reduce the heat to low and simmer for 30 minutes, or until the pears are very soft.
  3. Using an immersion blender or countertop blender, puree the soup until very smooth.

Note

  • Recipe excerpted from Soup Cleanse Cookbook provided by Nicole Centeno, founder of Splendid Spoon

Avocado Kimchi Stew

Avocado Kimchi Stew

Ingredients

  • 4 very ripe avocados, halved and flesh scooped out
  • 2 scallions, roughly chopped
  • Juice of 2 limes
  • 2 1/2 cups water
  • Sea salt and ground black pepper, to taste
  • 3 tomatoes, diced (save as much juice as possible; seeds are fine), about 3 1/2 cups
  • 1 cup kimchi
  • 1 tablespoon chia seeds

Directions

  1. In a countertop blender, combine avocados, scallions, lime juice, and water and puree until very smooth. Season with salt and pepper. Stir in tomatoes.
  2. Put 1/4 cup of kimchi in a bowl and pour avocado soup around it. Sprinkle with chia seeds.

Note

  • Recipe excerpted from Soup Cleanse Cookbook provided by Nicole Centeno, founder of Splendid Spoon

Lemon-Fennel Consomme

Lemon-Fennel Consomme

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, sliced
  • 1 clove garlic, smashed and chopped
  • 1 fennel bulb, thinly sliced (about 2 1/2 cups)
  • 2 quarts sea salt
  • 1 teaspoon sea salt
  • 1 red chili pepper, any variety or 1/2 teaspoon red-pepper flakes
  • Grated peel of 1 lemon
  • Grated peel and juice of 1 large orange
  • 1/4 cup Stir in dill and enjoy hot.

Directions

  1. In a large pot over medium heat, warm the oil. Cook onion, garlic, and fennel, stirring, for 5 to 7 minutes, or until mixture is soft.
  2. Add water, salt, pepper, lemon peel, orange peel, and orange juice. Increase heat to high and bring to a boil. Reduce heat to low and simmer for 1 hour.
  3. Stir in dill and enjoy hot.

Note

  • Recipe excerpted from Soup Cleanse Cookbook provided by Nicole Centeno, founder of Splendid Spoon

Courtney Paul

"I usually wake in a panic at around 4:25, right before my 4:30 alarm, throwing pillows off the bed looking frantically for my phone, thinking I overslept. Since I've always been a morning person, getting out of bed isn't usually an issue for me, especially knowing the Java Goddess (my first lust in the a.m.) is waiting for me! I cue up my hip-hop workout playlist that I've planned the night before while I get dressed in something fierce for the day, and then I blend myself a vegan protein shake before I head to my Uber." —Courtney Paul, creator of CPXperience

Photo: Instagram @mrcourtneypaul

Jaclyn Emerick

"Alarm one goes off around 5. If I can pop right up I will. I find it's easier to get up and go rather than drag it out by snoozing. But if I slept poorly or got to bed later than usual, I'll snooze the five minutes until alarm two goes off and then get right up. (I'm super type A so when my alarm goes off and I have the idea to snooze, I tell myself you're better than that.) Knowing that I'm one of the few people working out before the sun comes up—and well before most other people I know will even wake up—makes me feel like I'm getting something out of the day that everyone else is missing out on. And really, getting up at 5 and working out before 6 is just totally badass. People notice that you do it and are impressed by it. And that can be motivating it itself." —Jaclyn Emerick, Shape fitness director

Photo: Instagram @jaclynemerick