This week is all about continuing to detox, which means eating lots of fresh leafy greens and whole, raw, unprocessed foods. Tonight, Zander really got into the spirit of un-cooking our dinner, which was a light–but creamy and delicious–cucumber soup.
As usual, I began by doing any prep work that required a knife, then spread out the ingredients on the counter out for Zander to put into the blender.
We used one very large cucumber, 3 small avocados, a handful of basil leaves, the juice of 1/2 a lemon, 3 cloves of garlic, 2 roma tomatoes, 2 cups of filtered water, a handful of raw pumpkin seeds, plus sea salt, black pepper, and cayenne pepper to taste.
Zander started by adding the cucumber to the blender, one piece at a time.
He then decided to take a quick break to eat 1/2 an avocado before adding the rest to the blender.
We added everything but the diced roma tomatoes and pumpkin seeds, then blended until we had a beautiful frothy green soup. After pouring the soup into our bowls, we sprinkled on the tomatoes and pumpkin seeds.
Alex and I ate our soup as a main course, and Zander’s was a side dish. This was surprisingly tasty and flavorful given its simplicity and ease of preparation. We are feeling healthier and more vibrant already!