Cleansing Detox Soup



  • 1/4 cup water or vegetable broth
  • 1/2 of a red onion, diced
  • 2 cloves garlic, minced
  • 3 celery stalks, diced
  • 3 medium carrots, diced
  • 1 small head of broccoli, broken into florets
  • 1 cup chopped tomatoes
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper, or to taste (optional)
  • fine-grain sea salt and black pepper, to taste
  • 6 cups water or 4 cups vegetable broth, plus 2 cups water
  • 2 cups kale, de-stemmed and torn in pieces
  • 1 cup purple cabbage, chopped
  • Juice from 1/2 of a small lemon

  1. In a large pot, add the water or vegetable broth and turn on the heat to medium-high. After it’s hot, add the onion and garlic. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, tomatoes, and fresh ginger.
  2. Stir and cook for 3 minutes, adding in extra water or broth as needed. Stir in the turmeric, cinnamon, and cayenne pepper, plus salt and pepper to taste.
  3. Add in the water or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until vegetables are soft.
  4. Add in the kale, cabbage, and lemon juice near the last 2-3 minutes of simmering, then remove from heat and serve.

An Ayurvedic Thanksgiving

Flourless Pecan Pie

Preparation Time: About 45 minutes, plus refrigeration time
ield: One 9-inch Pie


1 C raw walnuts
1/2 cup raw pecans
2 T shredded unsweetened coconut
1 tsp. ground dried ginger root
1 pinch mineral-rich salt
1 1/4 C Medjool dates, pitted and roughly chopped

1 C Medjool dates, pitted
1 C organic raisins
4 whole dried plums (or prunes), pitted
3 C purified water
1/2 C reserved soak-water from dates, raisins, and prunes
1 cup raw whole pecans, plus 1/4 C reserved for decorating
1/8 C maple syrup, brown rice syrup or coconut nectar
1 T vanilla
1/8 teaspoon mineral-rich salt (Real Salt)
2 tsp ground cinnamon
1 tsp nutmeg, ground fresh if possible
1/2 tsp ground cardamom
Dash of black pepper


For the filling, soak the dates and raisins in 3 cups of purified water for 30 minutes. Meanwhile, combine the crust ingredients in a food processor and pulse until you have a sticky mass. Press the crust dough into the bottom of a coconut oil-greased 9-inch pie or springform pan. Refrigerate while you make the filling. 

Now add 1 cup of the pecans, the maple syrup, vanilla, salt, and spices to the food processor. Drain the dates, raisins and prunes, reserving at least 1/2 cup of the soak water*. Add to the food processor with the other ingredients and pulse on high for about 30 seconds, pausing occasionally to scrape down the sides of the blender. Taste for sweetness and spice. Pour the pie filling into the crust, cover and refrigerate for 2 hours before serving. Decorate with the remaining whole raw pecans.

Talya Lutzker is a Certified Ayurvedic Practitioner, nutritionist, chef, and yoga teacher, and the founder of Talya's Kitchen. Her latest cookbook is The Ayurvedic Vegan Kitchen. Learn more at

Recipe from Yoga Journal


Fall Recipe: Vegan Creamy Curried Cauliflower Soup

Serves 6 to 8
2 tablespoons extra-virgin olive oil, plus more to serve

2 medium white onions, thinly sliced
1/2 teaspoon kosher salt, plus more to season
4 cloves garlic, minced
1 large head of cauliflower (about 2 pounds), trimmed and cut into florets  
4 1/2 cups low-sodium vegetable broth or water
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 1/4 teaspoons ground cumin
1 cup coconut milk
Freshly ground black pepper, to season
1/4 cup roasted cashew halves, for garnish (optional, see Recipe Note) 
1/4 cup finely chopped Italian parsley, for garnish (optional) 
Red pepper flakes, for garnish (optional)

Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and translucent, 8 to 9 minutes. Reduce heat to low, add garlic, and cook for 2 additional minutes. Add cauliflower, broth or water, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15 minutes.

Working in batches, purée the soup in a blender until smooth and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper, or spices if you'd like.

To serve, ladle the soup into bowls and garnish with a handful of toasted cashews, a few springs of parsley, sprinkle of red pepper flakes, and a dash of olive oil to top.

Recipe Notes
To toast the cashews: Preheat the oven to 350°F and lay cashews out on a baking sheet in a nice flat layer. Toast for 5 to 6 minutes, or until fragrant.

Recipe from The Kitchn

Blueberry Chia Overnight Oats

Blueberry Chia Overnight  Oats  are creamy overnight oats made even more nutritious with chia seeds! Add fresh blueberries and coconut flakes for one deliciously easy breakfast.

Serves: 6 with ½ cup servings

2 cups old fashioned rolledoats
2 tablespoons chia seeds
2½ cups almond milk (or the milk of your choice)
3 tablespoons finely shredded coconut (optional)
3 tablespoons pure maple syrup (or sweetener of your choice)
1½ cups fresh blueberries, or fruit of your choice
top with nuts or coconut flakes for crunch, optional

Place the oats, chia seeds, almond milk, coconut if using, and maple syrup in a large bowl. Stir together until combined. Cover with plastic wrap and store in the fridge overnight.
In the morning, stir in blueberries, leaving some for garnish, if desired, and divide into jars or bowls. Top with nuts or coconut flakes, if desired, serve and enjoy!

These oats can be customized any way you desire!
I used almond milk here, and the oats were wonderful over a period of 4-5 days in the fridge. Just add crunchy toppings right before serving.

Recipe by Flavor the Moments.

Natural Electrolyte Drink

Get fresh natural electrolyte replenishment from  foods  such as oranges, coconuts and honey, and save a few dollars by preparing your own sports drink that your body will embrace! 

1/2 cup fresh orange juice
1/4 cup fresh lemon juice
2 cups of water (filtered or purified) or raw coconut water
2 tbsp organic raw honey or organic maple syrup
1/8 tsp Himalayan Pink salt or Celtic sea salt (I like Himalayan better - it has 84 trace minerals)

Put all ingredients in a blender and blend well.
Store in Mason jars or reusable glass cap bottles.