Last week we had the pleasure of attending and providing food for a New Years Resolution Food Demo with Carpe Diem Wellness in Great Falls, VA. Lisa Miles Jackson shared her tips for preventing winter colds and the flu through a healthy seasonal detox with recipes for green energy soup, green smoothies, salads, hummus and more. The class took place in Lisa’s home, which provided an intimate and relaxed environment for learning how to feed our bodies healthy foods — even during the winter months.
To start off the demo, we enjoyed a large salad with fresh greens, broccoli, peppers, mushrooms and sprouts topped with a sprouted bean and grain soup made by Lisa’s business partner, Luzy.
We snacked on raw hummus, fig apple nut cookies and took a few energizing shots of wheatgrass before heading into the kitchen to learn how to make green juices, smoothies and almond milk.
These Fig Apple Nut Cookies were so delicious, it was hard to only eat one.
Nothing beats fresh, homemade almond milk. It’s so creamy!
Lisa provided all partipants handouts with recipes for everything we created during the food demo and was kind enough to allow us to share this recipe for the green energy soup on our website and here on the blog. Enjoy!
Green Energy Soup
This list of basic ingredients and amounts is intended only as a guideline. Use your judgment and allow for your own creativity. Occasionally, you might want to add different ingredients such as sweet potatoes, or carrots, but the basic ingredients should always be included. The most important elements and the largest quantity should be the greens and sprouts. Energy soup will keep throughout the day if refrigerated. Soup left out will ferment and become strong tasting.
- ½-1 apple, seeded OR 1 cup pineapple OR 1 cup watermelon (pick one fruit; do not
- ½ cup sprouted lentils
- ½ cup sprouted mung beans
- 1 tablespoon dulse or kelp (powdered) or 1 tsp. granulated
- 1 large handful of buckwheat Lettuce sprouts
- 1 large handful sunflower sprouts
- ½-1 avocado (can use virgin unprocessed coconut oil instead)
- 3-4 cups filtered water or Rejuvelac
- 4 Cups mixed spring greens or kale
- In a blender place about 1 tablespoon dulse or kelp and add the water or Rejuvelac. (It may be necessary to add more liquid later depending on your likes)
- Add Greens. The most important greens to use are those from your indoor garden such as sunflower and buckwheat sprouts. Other greens such as cilantro, watercress, parsley, and celery are good too. Basically any healthy organic greens can be used. Collard and kale greens can taste bitter. You can start with the baby mixed greens prewashed in containers. Baby spring greens/spring mix works well and gives a mild flavor. Fill the blender as full as possible and blend the greens lightly. Turn the blender off and allow the contents to settle. Keep adding greens and blending lightly until there is about 1 ½ inch space left at the top of the blender.
- For taste, add ½ to 1 seeded apple, papaya, watermelon or pineapple. Use whatever you like best and whatever is in season, but pick only one. For a sweeter soup, double the amount of fruit.
- Last, add ½ to 1 whole avocado to thicken the soup and add healthy fat. Blend the entire mixture. Can also use almond cream, or soaked sunflower seeds, or coconut oil.
Look for more of Lisa’s recipes on our website soon as we’ll be adding the Fig Apple Nut Cookies and the Green Smoothie recipes in the next few weeks.
To learn more about Lisa Miles Jackson’s food demos, recipes and health coaching services please visit her website: Carpe Diem Wellness. The final session as part of the New Years Resolution food demo series will be held February 13th – 14th and will involve a healthy Valentine’s Day Feast. There’s still time to sign up!