Last week, my co-workers and I spent a day doing the BluePrint Cleanse (www.blueprintcleanse.com). I had done this cleanse before by myself but it was fun to do with co-workers as we encouraged each other to stay strong and not eat anything throughout the day. If you are not familiar with this cleanse, basically you are delivered 6 numbered juices, which you have to drink in the order of which they are numbered on that day. You should not eat anything unless you are absolutely ravishing in which they recommend eating celery, cucumbers or vegetable broth. While I had a pretty bad headache during the afternoon, I must say I felt amazing the next day.
I am somewhat unsure of my feelings towards the cleanse; as it has sooooo much sugar in each juice. I know this is all natural sugar but still… I never eat that much sugar per day, so I think I had a headache partially due to the amount of sugar I consumed that day. I have been thinking of purchasing my own juicer recently not only because I think it will be more cost-efficient in the long run, but I would like to juice more veggies than these juices have. I usually make blended kale smoothies but for variety, I would love to start juicing some other leafy greens. I will keep you updated if I decide to purchase a juicer… I am still doing my research!
One recipe, which I wanted to share with you, is the Chilled Cucumber Soup. This was given to my co-workers and I with the purchase of the cleanse (sort of a restart recipe after the cleanse was complete) and I finally decided to make it after hearing from my co-worker that it was so delicious! The soup itself was very light and refreshing, while also being very flavorful.
I would definitely recommend making it if you are looking for a light lunch or even as an appetizer before dinner. It was so easy and quick to make which is as you know, always a plus! 🙂
Chilled Cucumber Soup with Macadamia Cream
2 cups seedless English cucumbers, peeled and chopped (about 1 large)
2 Tbs scallions, chopped
2 tsp lemon juice
1 tsp fresh dill, chopped
¼ tsp sea salt
black pepper to taste
2 Tbs extra virgin olive oil (I used one)
2 Tbs water
Blend all of the ingredients until smooth. Pour into serving dishes and add a dollop of Macadamia Cream. Chill in the refrigerator before serving.
Macadamia Cream
½ cup raw unsalted macadamia nuts (soaked 1-2 hours)
1 tsp lemon juice
¼ tsp sea salt
6 Tbs water
2 Tbs extra virgin olive oil
Blend until very smooth and whipped.
I did not make the Macadamia Cream and the soup was still amazing. I definitely would make it if I was serving the soup to guests, as it makes a great presentation.
