Thai Curry Soup
1 onion, chopped 1 clove of garlic, minced 4 stalks celery, thinly sliced ½ red pepper, chopped ½ green pepper, chopped 4 cups low sodium chicken stock 12 ounces winter squash, cooked and pureed ½ cup fresh cilantro, chopped 3 boneless skinless chicken breasts, thinly sliced 1 tablespoon Fat Flush Curry seasoning (Fat Flush Cookbook, pg. 204) Juice of one lime Cayenne to taste
Spritz soup pot with olive oil spray and briefly saute onion, garlic, celery, red pepper and green pepper. Add chicken stock, squash and cilantro to pot and simmer. Add chicken breast slices to soup pot along with curry seasoning, lime juice and cayenne. Simmer until chicken is cooked through. Phase 3 variation: Top with toasted almond slices or organic shredded coconut.
Chicken & Bok Choy Soup
1 yellow onion, diced 2 cloves garlic, minced 6 cups water 4 teaspoons chicken broth 4 carrots, sliced 8 large bok choy ribs with leaves, finely chopped 4 stalks broccolini, chopped into 2-inch pieces 2 boneless, skinless chicken breasts, cut into ½-inch cubes
Spritz the bottom of large pot with olive oil spray and saute onion and garlic over medium heat until onion is softened and translucent. Add water, chicken broth, carrots, bok choy, and broccolini; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.
Acorn Squash Smoothie
1 scoop Fat Flush Vanilla Whey 1 scoop Flora-Key ½ cup cooked acorn squash (cooled) 1 teaspoon flaxseed oil ½ teaspoon cinnamon ¼ teaspoon coriander ½ cup cran-water
Add all ingredients to blender and mix well. Pour into glass and enjoy.
Fat Flush Pumpkin Soup
2 lbs pumpkin or other winter squash (can substitute sweet potatoes for 1 lb), cut into small pieces 2 medium onions, diced 3 cloves garlic, minced 2-3 bay leaves ½ teaspoon dried parsley 2 medium fresh tomatoes, diced ¼ to ½ teaspoon stevia 1 teaspoon cinnamon Dash of cayenne to taste ⅓ cup apple cider vinegar 5 cups low sodium vegetable or chicken stock
Saute onions and garlic in small amount of stock until onions are clear. Add all other ingredients. Bring to boil, then simmer 20-25 minutes. Rinse blender in boiling water, then blend all ingredients in batches. Variation: Add a dollop of plain yogurt on top for phase 3.
Sweet Potato Colcannon
1 pound cabbage or kale, coarsely chopped 1 large onion, chopped 1 cup broth 1 pound sweet potatoes, peeled 4-5 cloves of garlic, roasted or crushed dash of ground cloves 2 tablespoons flaxseed oil 3 green onions, chopped (for garnish)
Cook cabbage or kale and onions in broth over medium heat until tender. Steam sweet potatoes until tender, then cut into cubes. Add cabbage and onions mixture and sweet potatoes to blender or mixer and blend until you reach a "fluffy" consistency. Add spices and mix well. Reheat mixture if necessary. Just before serving, stir in the flaxseed oiil and garnish with chopped green onions. Contributed by CSoar, Forum Moderator