The salad was easy. I just tossed some baby mixed greens with leftover diced chipotle chicken, radish, red onion, goat cheese and one of my favorite dressings by Organicville - Dairy Free Ranch.
For the soup, I tripled the recipe from the Ultimate Reset nutrition guide so that I would have leftovers. I soaked 3/4 cup raw cashews for a few hours this afternoon, then drained prior to making the soup. The recipe, for a single serving, calls for one large or two small zucchini. I used 5 small, organic zucchini tonight. I love to steam vegetables, so I tossed the sliced zucchini in the steamer until they were tender. One it was finished, I retained the water from the steamer for the soup.
Super simple preparation - add zucchini and drained cashews to blender. Add water and blend to desired consistency (I used about 3 cups of the steamer water). *Be sure to vent the lid on your blender to avoid an explosion from the trapped heat in the canister! Add spices to your tasting. I used my favorite four. These are my go-to spices: cumin, HimalaSalt brand sea salt, granulated garlic and white pepper. That's it!
|Zucchini in the steamer|
|My Favorite Four!|
|Prior to blending|
|All blended and ready to serve!|
|You can add roasted or steamed veggies for a chunky soup|
|My favorite dressing|
|Dinner: Soup and Salad|