Carrot Recipe #1, Squash & Apple Cleanse
This is a dessert working undercover as a detox. Carrots and butternut squash are naturally sweet and loaded with vitamins A and C for immunity support and cell repair.
Those lovely orange vegetables also contain the magical antioxidant glutathione, which reinforces cell integrity and helps the liver flush out environmental pollutants.
Cinnamon adds delicious flavor, while it warms the body, helps balance blood sugar, and stimulates the lymphatic system.
Boost with turmeric for added anti-inflammatory and digestive support, coconut water for energizing electrolytes, and vanilla to heighten the cake effect.
- 3 medium carrots
- 1 cup peeled and cubed butternut squash
- 1⁄2 English cucumber
- 1⁄2 green apple, cored
- 1⁄2 cup filtered water
- 1⁄8 teaspoon ground cinnamon, plus more to taste
- 3 drops alcohol-free liquid stevia, plus more to taste
- 1⁄2-inch piece turmeric 1⁄4 cup coconut water
- 1⁄8 teaspoon natural vanilla extract
In a bowl, toss the cinnamon and turmeric booster (if using) through the produce until evenly coated.
Push the carrot, squash, cucumber, apple, and water through your juicer. Strain any pulp.
Stir in the coconut water and vanilla boosters, if using. Add stevia to taste.
Carrot Recipe #2: Sweet Potato Cleanse
We call this skin salad. Carrots and sweet potato provide a bevy of beta-carotenes that are prodigiously healing for skin and other tissues.
Cucumber is fabulous for hydrating skin cells, promoting regeneration.
Pineapple adds a sweetness and the enzyme bromelain helps reduce inflammation.
Lemon clears congestion, and in combination with ginger, promotes sweating and flushes out toxins
Mint, combined with ginger, also clears congestion and aids digestion.
That said, you can boost with the mint just for a fresh herbal flavor.
The turmeric brings in more anti-inflammatory power and the ACV balances the natural sugar of the fruits and vegetables, adding a dose of pectin to support probiotics.
- 4 large carrots
- 1 small sweet potato, unpeeled
- 1⁄2 English cucumber 1⁄2 lemon, peeled
- 1⁄4 pineapple
- peeled 1⁄2-inch piece ginger 1⁄2 cup filtered water
- 1⁄4 cup mint leaves, plus more to taste
- 1⁄4-inch piece turmeric
- 1⁄8 teaspoon apple cider vinegar
Push the carrots, sweet potato, cucumber, lemon, pineapple, ginger, and water through your juicer with the mint and turmeric boosters, if using. Strain any pulp. Stir in the apple cider vinegar booster.
Carrot Recipe #3: Coconut Carrot Soup
An anti-inflammatory ace, this delicious warming blend of antioxidant-rich foods heats the body and encourages sweating and detoxification while comforting the soul.
Carrots and squash contain high levels of beta-carotenes and minerals that fuel the production of white blood cells, boosting immunity.
Ginger and turmeric stimulate the lymphatic system, tone and repair the digestive tract, and cleanse the colon.
- 1 tablespoon grapeseed oil or extra-virgin olive oil
- 2 teaspoons minced garlic (2 cloves)
- 1⁄2 cup diced yellow onion 1 teaspoon minced ginger
- 1⁄2 teaspoon ground turmeric
- 1⁄4 teaspoon ground coriander
- 1 teaspoon Celtic sea salt, plus more to taste
- 2 cups diced carrot
- 11⁄2 cups diced butternut squash
- 2 cups vegetable broth
- 1⁄2 cup full-fat canned coconut milk (shake, then pour)
- 1 teaspoon fresh lime juice, plus more to taste
- 1⁄8 teaspoon freshly ground black pepper, plus more to taste
In a large pot, over medium-high heat, sauté the oil, garlic, onion, ginger, turmeric, and coriander with 1⁄4 teaspoon salt for about 5 minutes until the onion is soft and translucent.
Add the carrots, butternut squash, and 1⁄2 teaspoon salt, and sauté for about 3 minutes until sweated.
Add the broth, and bring the soup to a boil. Reduce the heat to medium-high, and simmer for about 20 minutes until the vegetables are cooked through. Stir in the coconut milk, lime juice, pepper, and remaining 1⁄4 teaspoon of salt, and simmer for a further 5 minutes.
Remove the soup from the stove, and allow the pot to cool somewhat, and then blast in batches in your blender for 30 to 60 seconds until smooth and creamy.
Add salt, pepper, and lime juice to taste.
Serve out one portion of soup, and transfer remaining soup to a sealed container in the fridge.