Spring Spinach and Leek Soup

Spring Spinach and Leek Soup


-1 tbsp. avocado oil
-4 leeks, chopped and washed (about two cups)
-3 stalks celery, chopped
-3 cloves garlic, sliced
-1/2 cup sunflower seeds
-1 cup coarsely chopped Italian parsley
-4 cups vegetable stock
-4 cups coarsely chopped fresh spinach, packed
-Salt and freshly ground black pepper
-6 radishes, sliced then
-3 ounces chevre


Heat the oil in a large saucepan, and saute the leeks and celery until almost tender. Add the garlic and seeds, and saute for another five minutes, then add the parsley and stock.

Cover and simmer over low heat until the vegetables are tender.

Add the spinach and cook for just a couple of minutes.

Puree the soup until smooth, and season with salt and pepper to taste. Ladle into soup bowls and garnish each bowl with the radishes and chevre.

Note: Try blending chia seeds or flax seeds into your soups – it adds a creamy quality to it and boosts the health benefits!

Sources: Inspiration from Experience Life Magazine, April 2014 edition

Sprouting Your Own Seeds

Sprouting Your Own Seeds

Sprouting your own seeds is actually really easy to do, and it converts a seed’s starch into slow-release carbs and also releases digestive enzymes, making it easier for the body to absorb their nutrients.
You have to start with live seeds (you can’t sprout seeds that are already dried or roasted) and follow these steps:

  1. In a canning jar, spread seeds in a single layer and spray them with water.
  2. Cover with a glass plate and place in a warm, sunny area.
  3. Continue to spray with water twice a day and allow to sprout for four to seven days.
  4. Enjoy your sprouts on a salad or sandwich, blended into a smoothie, or in baked goods!

Source: Experience Life Magazine, April 2014 Issue

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