Soups and Snacks 

Acorn Squash Soup Detox                                                                            Nourishing Chicken Soup
Creamy Pumpkin Soup                                                                                  Crispy Cheesy Kale Chips
Beet Hummus
Acorn Squash Soup Detox

Prep Time: 20 minutes
Cooking Time: 30-40 minutes
Yields: 4 people
Ingredients:
  • 3 tablespoons coconut oil
  • 1 large leek, green top removed, white section cut into ½ inch pieces
  • 2 tart and crisp apples, peeled, cored and sliced
  • 2 tablespoons minced ginger
  • 1 3-4 pound acorn or winter squash, peeled, seeded, and cut into large chunks
  • 2 cans full fat coconut milk (save a few tablespoons for garnish)
  • 16 ounces water, vegetable, or chicken stock
  • sea salt, to taste
Garnish:
  • 1 avocado, cut into small chunks
  • toasted pumpkin seeds

Directions:
  1. Heat a large Dutch oven over medium heat. Melt the coconut oil then sauté the leeks and sliced apples for 3-4 minutes, or until soft and lightly brown.
  2. While the apples and leeks cook, mince the ginger then stir into the pot. Stir well to incorporate.
  3. Add the chopped squash along with the coconut milk and 16 ounces of water or stock. Cover, bring to a boil, then lower the heat and simmer for 20 minutes.
  4. Turn off the heat and allow the soup to cool slightly before transferring contents over to a blender or using an immersion blender and pureeing until smooth and creamy. Taste, add salt as needed then serve. Garnish with toasted pumpkin seeds, avocado and a drizzle of the coconut milk.
Notes: From the Clean Team:
  • Acorn squash is a seasonal winter variety of squash that is closely related to butternut and spaghetti squashes. Acorn Squash Soup an affordable way to sneak in extra vitamin A and C, starch and fiber without added calories.
    The full fat coconut milk in this recipe provides additional Clean fuel, while tart apples round out the flavor profile of the dish and provide additional fiber and blood-sugar-regulation.
Courtesy of The Clean Program
Nourishing Chicken Soup

Prep Time: 20 minutes
Cooking Time: 90 minutes
Yields: 6-8 people
Ingredients:
  • 4 celery stalks
  • 1 large onion
  • 2 tablespoons olive oil
  • 1 pasture raised chicken
  • 1 large sprig of rosemary
  • 4 garlic cloves
  • 3 medium sized carrots
  • 2 cups sliced shiitake mushrooms
  • 1 bunch swiss chard, stems removed, greens roughly chopped​
Directions:
  1. Roughly chop the celery and onion. Heat a large Dutch oven (or whatever you have), add the olive oil, then sauté the 2 veggies for 2-3 minutes.
  2. Gently add the whole chicken, rosemary, garlic and cover with water. Bring the water to a boil, then lower the heat and gently simmer for an hour.
  3. Remove the chicken, let cool slightly then pick the meat off the bone. Add the meat along with the sliced carrots and mushrooms back to the pot and simmer again for 30 minutes. Add the swiss chard in the last 10 minutes of cooking. Taste, season with sea salt and serve.
Notes: From the Clean Team:
  • It’s the perfect time to pull out a classic, no-frills recipe. As we head deeper into the holiday season, this chicken soup will support your immunity and nourish you. Add in the swiss chard for taste and its ability to help regulate blood sugar. Pair with our Wild Rice and Brussel Sprout Salad for a festive lunch that is Clean Program approved.
Courtesy of The Clean Program
Creamy Pumpkin Soup Topped with Curried Pecans

Prep Time: 10 minutes
Cooking Time: 25 minutes
Yields: 4 people
Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup chopped onion
  • 2 tablespoons curry powder
  • 15 ounces pumpkin, pureed
  • 2 cups low-sodium vegetable broth
  • 3 tablespoons pure maple syrup
  • Sea salt and freshly ground black pepper
  • 1/4 cup pecan pieces
  • 1 (14-ounce) can unsweetened coconut milk
Directions:
  • Preheat the oven to 375 degrees
  • Heat the oil in a large pot over medium heat.
  • Add the onion. Cover and cook until softened, 5 minutes.
  • Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth.
  • Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes to allow flavors to develop, stirring occasionally.
  • While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.
  • Meanwhile, use an immersion blender to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth.
  • Stir back into the pot. Return the soup to the stovetop, turning the heat to low.
  • Whisk in the coconut milk, taste to adjust seasonings.
  • Heat until hot, do not boil. Serve the soup garnished with the pecans.
Notes: Courtesy of Chelsea Fyrberg
Crispy "Cheesy" Kale Chips

Prep Time: 10 minutes
Cooking Time: 20 minutes
Yields: 4 people
Ingredients:
  • 1 large head of organic kale
  • 1 teaspoon sea salt
  • 3-4 Tablespoons nutritional yeast
  • Olive oil
Directions:
  • Preheat the oven to 375°F.
  • Take one head of kale and remove the woody stem, tearing the leaves into chip-sized pieces. Wash and dry thoroughly. In a large bowl, massage kale leaves with 2 to 3 tablespoons of olive oil. Season lightly with sea salt and approximately 3-4 tablespoons of nutritional yeast.
  • Spread out in one layer on a baking sheet. Bake for 10 minutes, then carefully stir the kale. Re-check after another 10 minutes. Be very careful because these can burn quite quickly. Once nearly all crispy, remove from oven and let crisp up further on the baking sheet until completely cool.
  • The final result is a very light and crispy "chip" that tastes incredible and satisfies any chip/salt craving that you may have.
Notes: Courtesy of Julie Hurley
Beet Hummus

Prep Time: 15 minutes
Cooking Time: 5 minutes
Yields: 4 people
Ingredients:
  • 1 large beet or a few small (about 1 1/2 cups once peeled and chopped)
  • 1 15.5-ounce can garbanzo beans
  • 1/3 cup olive oil
  • 2-4 cloves garlic
  • 1 lemon
  • salt
  • pepper
  • cayenne pepper

Directions:
  1. Preheat oven to 400. Peel beets and cut into large chunks.
  2. Spread beets on a baking sheet. Drizzle with olive oil, salt, and cayenne, to taste. Bake beets for 25-35 minutes, occasionally stirring and checking for doneness. The beets should be easily pierced with a fork when done.
  3. While your beets cool to room temperature, prepare your other ingredients. Strain and rinse the garbanzo beans. Zest lemon. Peel garlic. Once your beets are cooled to room temperature, place all ingredients in a food processor.
  4. Blend until the beet hummus mixture is smooth and fully combined.
  5. You can serve the hummus immediately, or store it in the fridge for up to a week. We suggest drizzling good olive oil over the top when serving. 
Notes: From the Clean Team:
  • BEETS TO BEAT THE COMMON COLD
    The high concentration of micronutrients and antioxidants in beets can assist us in warding off colds. Beets contain folate, which helps build our immune system and prevents anemia. Consuming too little folate can lead to a weakening of our red blood cells, and therefore a decrease in the oxygen being transported throughout our body. Sufficient oxygen is crucial for every bodily function, and a deficiency will cause weakness and leave us prone to illness. Manganese is a trace mineral found in beets that can help our body form superoxide dismutase, an antioxidant crucial for immune function. 
     
    RAW GARLIC TO SCARE AWAY VIRUSES
    We've been generous with garlic in this beet hummus recipe, not just for flavor but for the health benefits of consuming garlic raw. Garlic is antibacterial and antiviral. It has even been shown to help fight bacteria that is resistant to modern antibiotics. Studies have shown that the common cold, lasting an average of 5 days, is cut down by a full 24 hours with the daily consumption of one medium clove during the duration of the illness
Courtesy of The Clean Program