A Juice and soup recipe, time to shift the holiday excess

20150810_185732Hello there, remember me? Sorry for the blog silence but I’ve been on holiday, busy sunning myself in France, tough eh. Holidays are wonderful things aren’t they? A time to re-charge and re-group, and most definitely a time for throwing the diet book out of the window and eating what you want, which is exactly what I’ve done for a whole two weeks and now I’m paying the price for it. I’ve been eating like I’ve had a hangover for two weeks (which I quite possibly have done) There’s been pastries for breakfast, bread, cheese and cold meats for lunch, then big dinners in the shape of seafood or BBQ feasts, with a decent amount of alcohol thrown in too. I have returned home with a new addition, a France food baby and drastic measures are needed.

 

20150812_215054I’m attempting to clamber, nay, wobble, back onto the wagon of health, of which I’ve fallen off in spectacular style. I’ve got my half marathon training to pick up again and my hockey season starts soon, not good things to be doing with an over-carbed body. To help me on my way, I’ve tried out some juice and soup recipes that I wanted to share with you. Having soup for lunch has definitely helped me re-adjust to the miserable torrential rain we’ve had since I’ve been back!

Mid Morning Pick me up Juice
I made my husband buy me a juicer when I was pregnant as I was convinced I wasn’t getting enough vitamins living on cheesy quavers. I juiced for a few weeks but the nausea I was experiencing combined with some bad mistake juices, just made me feel worse so I stopped. I switched to smoothies but bizarrely recently I have discovered with all my skin problems, that it was banana’s causing the issues with my eye eczema (long story) so I’ve switched back to juices again. I’ve discovered some great staple recipes on Hanna’s site, Beyond Fit, check it for ideas.

This recipe makes enough for two adults. If you want to read about how brilliant each of the ingredients below are, check out this website for more info.

Ingredients:
5 Medium carrots
Half thumbs worth of ginger, less if you don’t want it too zingy. I like ginger so usually add quite a bit
Half a thumbs slice of lemon
3 Sticks of celery
3 Apples
Handful of ice

Instructions:
It’s pretty easy, you stick everything in your juicer, and juice! Stick the lemon and ginger in-between two apples, to get the maximum liquid out. Serve with ice.

I have a Phillips Juicer and despite the many parts (5 in total to clean) it’s really good and easy just to rinse off after use. I set it up each morning and clean at the end of the day.

 

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Apple, Ginger and Parsnip Soup
Either makes two big dinner portions or I got four lunch portions for two of us, over two days. This recipe is from the lovely Hanna over at Beyond Fit. If you sign up for her Skin Plan you get some great tips and lovely recipes, including this soup one.

Ingredients:
2 Parsnips
2 Apples
1 White onion
1 Stick celery
1 Leek (I used a handful of chopped, frozen leeks)
1 Small or 1/2 a medium sweet potato
Chunk of ginger (I used half a thumbs worth)
1 Garlic clove
Chunk of Fennel (I didn’t have any to hand, other than to garnish so left this out)
A few sprigs of Rosemary
Salt and pepper to taste
Oil to cook

Instructions:

  • Warm some oil in a large saucepan.
  • Chop the onion, celery, leek, garlic and ginger then add to the pan once hot enough. Cook for about ten minutes until everything is nice and soft.
  • In the meantime, chop your parsnips, apples, sweet potato and fennel if adding. Cut the parsnip fairly small but everything else slightly larger as they take less cooking time.
  • Add everything to the pan along with 500ml of cold water, a small scattering of rosemary, some salt and pepper, then simmer for about 30-40 minutes.
  • Once all the ingredients are nice and soft, turn the pan off and let it cool slightly before adding to your blender (if like mine, yours has the potential to explode if anything hot is added to it!)
  • I found that I needed to add a little more water to blend the soup up, probably about another 200mls, it depends what sort of consistency you like.
  • Add some more black pepper on top, a few more bits of rosemary if you like and serve. We ate with a slice of wholemeal bread :)

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