• Tweet

• Tweet

Hi guys,

Happy Friday! I have mixed feelings about it being Friday…the short week means I have plenty of work I still want and need to get done, and yet the promise of some non-work activities tomorrow with friends and at home are calling me. I’m going to compromise and stay stuck on the laptop tonight churning out some work so I can have a restful and fun day tomorrow and then back into some work Sunday. I have a longer holiday coming up soon so I can’t afford to be idle on the work front right now!

In other news, The Juicy Life program started this week and in honour of the focus on fresh juices, blends and simple salads, I decided to create a new blended salad/raw soup recipe to share with you. It’s light and refreshing, yet is has a wonderful subtle complexity in flavour.

Garden Fennel Soup
Makes 4 cups

1 large cucumber
2 tomatoes
1/2 cup fennel
1/2 avocado (this recipe is still wonderful without the avocado if you want something extra light)
1 clove garlic
3 tablespoons red onion
1 clove garlic
1 big handful spinach
1 handful fresh dill
1 stalk rosemary, leaves removed and stalk discarded
Juice of 1/2 lemon
Pinch of cayenne pepper
Sea salt and black pepper to taste

Cut all ingredients into chunks and throw in your blender.

Blend until creamy and well combined. Serve and enjoy! You can enjoy this cold or blend it for a little longer for a slightly warmed soup. I enjoyed mine a little warm as the cayenne pepper and the warmth gave me exactly what I was looking for – a warm comforting dinner meal.

Have a great weekend!

Love,
Casey