Are you struggling to eat healthy? Lacking energy? Challenge yourself to eat 10 plant-based meals for 10 days. Get free access to daily plant-based recipes, expert interviews, and inspirational documentaries! Starts June 11

Introduce more plant-based foods into your diet

Increase your energy and vitality

Prevent and minimize your risk of chronic disease

Implement new healthy eating habits

Shop & eat locally and say no to factory farming

Cook more plant-based foods with video from renowned chefs

Live more consciously and sustainably for your health, the planet, & animals

Register your free spot now and get access to:

Daily delicious plant-based video recipes

Daily Interviews with leading plant-based experts

Daily health documentaries to keep you motivated

10-day meal plan, recipes & helpful tips

Downloadable PDF: Top 12 Food Additives To Avoid

Save your free spot here

1 bunch celery with leaves sliced (reserve, a couple of celery, leaves for garnish)
6 cups homemade vegetarian stock
1 bunch spinach chopped
1 cup coconut milk
2 turnips peeled and cubed
3 garlic cloves, finely chopped
1 large brown onion chopped
1 tablespoon fresh thyme leaves
Himalayan Salt and freshly cracked pepper

1. Heat coconut oil over medium heat and add onion, garlic, celery, thyme and cook for 20 mins until celery is softened.
2. Add vegetarian stock, turnips and half the spinach and turn heat to high until it reaches boiling point.
3. Reduce heat and cover and simmer for 10 minutes until turnips are tender.
4. Turn off heat and let cool then pour the soup into a blender add the remaining spinach (this will keep the soup bright green and fresh tasting) and process in batches.
5. Return mixture to saucepan add coconut milk and simmer for few minutes.
6. Ladle into soup bowls, garnish with celery leaves and season to taste.

Serves 6

Ingredients

• 1 Banana
• 1/2 avocado
• Juice of 1/2 – 1 lime
• 3/4 cup of coconut water
• Spinach

Place banana, avocado, lime juice and coconut water into a blender. Fill the blender to the top with spinach.

Process and enjoy!

This soup is high in iron, calcium, potassium, vitamin K, folic acid, beta-carotene and other powerful phytonutrients. This soup contains nutrients that may help reduce some types of cancer such as the incidence of breast, colon and lung cancer. Green vegetables can also help with fluid retention and may reduce blood pressure.

Ingredients

• 1 leek
• 2 cloves garlic
• 1 small head of broccoli
• 6 kale leaves
• 1-2 zucchini
• 2 sticks of celery
• 4 cups of vegetable stock
• Handful of Parsley
• Sea salt and pepper

Directions

Wash and chop all veggies.
Lightly heat the oil on low heat, add leeks and garlic and slowly cook.
Add the vegetable stock and vegetables (zucchini, kale, broccoli, celery), slowly bring to a boil and cook until the zucchini is soft. The less you cook the vegetables, the better. You can make your own veggie broth using leftover pulp from your juicer.
Add salt and pepper to taste
Use a stick/immersion blender, or transfer to a blender, and process the soup ( You can leave it chunky if you prefer)
Add the parsley.

Enjoy!

Makes 4 servings