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Hey all!

Happy humpday! Hope your week is cruising along nicely. Today I want to share an extremely simple and clean cooked vegan recipe that I have been loving a couple of times each week for the last few weeks, after GIGANTIC salads (of course!!). Before I do, let me share the dates for the next three week Discover Detox program coming up. We had sensational feedback and results from the participants of our last program, and you now have the chance to get awesome results too by joining in the next program. We know this program will get you results!

This program is an amazing way to jump start deep and effective detoxification in your body so that you can look and feel your best, without having to starve yourself or take endless amounts of pills, potions and supplements. This program is based on real, good, clean, simple wholefoods. The program can be all raw or mostly raw, and all vegan or not vegan. We have different levels that will suit where you are at personally, rather than trying to get you to fit into a mold that might not best best for you. That’s also why we are there to guide you and give you great support over the three weeks of the program through weekly educational calls, Q&A and daily emails, as well as all the program materials, so that you get the best value and personalisation from Discover Detox.

 

The next program begins with a welcome call on Thursday 27th of May, and then officially starts the following Monday the 31st of May. The program finishes on 20th of June. All calls are recorded so that you can listen to the recordings if you are unable to make the live calls. For full information and to secure your spot for the program, visit http://www.worldwidedetox.com. We are taking sign ups now!

On to that recipe! This is a super simple dish that only takes a few minutes to make and is oh-so-comforting. You can add so much to this to tailor the flavours such as fresh and dried herbs, spices like cumin, tumeric, curry powder, paprika, chilli, etc, or just keep it very simple as I have tended to, letting the vegetables natural flavours speak for themselves. You could of course also make this a sweeter mash reminischent of my Sweet Carrot Mash. Please do tell me what you think and what you add or subtract from this dish to suit your own tastes.

Savoury Carrot and Parsnip Mash

 

3 large carrots
1 large parsnip
1 tbsp macadamia nut oil (or olive oil)
Sea salt and black pepper to taste
1 teaspoon dried parsley
1/2 cup steam water

Peel and cut the carrots and parsnip into small cubes. Steam the vegetables until soft. Add the vegetables and other ingredients into a blender (or use a hand blender) and blend the ingredients until well combined but still a little chunky. You could blend them to perfectly smooth also and enjoy like that – it has a real soup like feel to it when very smooth.

Serve with some fresh herbs sprinkled on top, or even a few cubes of avocado and diced onion or cucumber for some raw power, creaminess and crunch! YUM!

I’ll be back with another recipe tomorrow…carrots will feature again. I’m just loving them right now!

Love,
Casey