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Cool Cucumber Soup

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It’s that time of year in California when you get a bit of rain and wind one day only to wake up the next morning to find it’s 20 degrees hotter and the sun is blazing. The following day may give you a spattering of more rain (if we’re really lucky), and so it goes. Then, Mother Nature will suddenly blast the heat and we’ll be thrown into summer!

This light, cool soup hits the spot on a hot day! Blended soups are so great in that it really doesn’t matter how nicely you chop your ingredients – they’re just going to get pureed anyways! This is a really easy soup that comes together very quickly. It can be served in bowls or even in cute, little cups and sipped as an appetizer.

Avocados are a good source of fiber, healthy monounsaturated fats, vitamin E, B vitamins, magnesium, potassium, polyphenols, and antioxidants that protect against inflammation and free radicals. Of the macronutrients (carbs, protein, and fat), fats are slower to burn through so they increase satiety making you feel full longer. That’s just one reason why adding a fat to every meal is important. Onions and garlic, as part of the allium family, have antioxidant, antiviral, and antibacterial properties in addition to being a great source of sulfur which plays an important role in the detoxification process (something your body is doing all of the time). Cucumbers are not only hydrating, they are also anti-inflammatory. Throw on some toppings to get that chew-factor in which will help stimulate saliva even more, providing those initial enzymes that start breaking down your food into absorbable nutrients.

Enjoy!

Cool Cucumber Soup

This is a really easy soup that comes together very quickly in the blender. It can be served in bowls or even in cute, smaller little cups and sipped as an appetizer or amuse-bouche.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Soup
Servings 5

Ingredients
  

  • 1 ½ cups water
  • 1 ½ cups avocado from about 2 large
  • 2 cups English cucumber chopped
  • 3 large garlic cloves
  • ½ cup red onion diced
  • 2 ½ Tbsp fresh lime juice
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp extra virgin olive oil
  • 2 tsp sriracha*
  • 1 tsp fine sea salt
  • 3 ice cubes (more to chill if needed)

Topping Options

  • pepitas*
  • diced red bell pepper*
  • sliced green onion or chives
  • chopped avocado
  • chopped cucumber
  • hemp seeds*

Instructions
 

  • Add water, avocado, cucumber, garlic, red onion, lime juice, vinegar, oil, sriracha, salt, and ice to a high-speed blender. Puree.
  • Add more salt, sriracha, lime juice or vinegar to taste. I added an extra tsp of sriracha but it depends on how much heat you want. If you'd like the soup colder, add a couple more ice cubes. Blend.
  • Pour into bowls and add desired topping options.
  • Store in the refrigerator for up to 3 days. Can also be frozen.

Notes

* If you are following AIP and are in the elimination phase, the ingredients marked with an asterisk should be avoided.
 
This recipe is adapted from the Green Goddess Gazpacho recipe in the Oh She Glows for Dinner cookbook by Angela Liddon.
Keyword AIP, Vegan, Vegetarian

Almond Cow Product Review

What’s an Almond Cow, you ask? It’s a plant-based milk maker that quickly whips up “milk” from, you name it… almonds, cashews, coconut shreds, pecans, pistachios… and the list goes on! It even makes dressing! You can also make yummy goodies from the leftover pulp!

On the main page of the AlmondCow.co website, they say that “Every Almond Cow prevents 500 plastic cartons from landfills and the ocean. Together, we’ve kept over 1,500,000 single-use plastics from polluting the planet.” So, if you’re a lover of plant-based milk and the planet, you should look into making your own milk. 

I know a lot of you out there love your almond/cashew/coconut/oat/hemp milk in your coffee, tea or smoothies. For some (I’m one of them), the idea of making your own plant-based milk sounds a little daunting and maybe you really don’t want to find out how to use a nut bag. I totally get it. Having that carton in your fridge that you bought from the store is easy. Right now, go to your fridge (or pantry) and take a look at the ingredients in your alternative milk. Do you know what those ingredients are? Many of the additional ingredients you’ll see are to thicken and improve the texture of the milk and they are highly processed. Many of the gums and lecithin have been deemed generally safe to consume but they may cause gastrointestinal distress in some people. If you are one of those people whose gut tells you it doesn’t like it, don’t consume it! Always listen to those symptoms speaking to you! And watch out for the sneaky “natural flavors” especially in non-organic products which may contain preservatives and solvents. Check out this article from the New York Times for more info on natural flavors.

Granted, some packaged “milks” are better than others, so I’ll try not to ruin everything for you. But take the time to understand what those ingredients are. 

So, let’s go through some of the pros & cons of this appliance. 

PROS:

  • You control exactly what goes into your plant-based milk. No added thickeners, emulsifiers or preservatives.
  • No nut bag needed! There’s a strainer basket inside that keeps the pulp separate from the milk.
  • Although you need to make the initial investment, over time, it will save you money. The cost of the milk-maker itself is currently $195. It is cheaper to make your own than to buy it. The Almond Cow instagram page has some info on how much you can save. Using coconut milk as an example, they compare purchasing 48 ounces at $4.80 versus the cost of $0.99 to make the same amount using the Almond Cow.
  • You’re not adding to landfills or ocean pollution by tossing those plastic cartons away!
  • Lots of recipes are available on the Almond Cow website and from fellow Almond Cow owners on a prolific community Facebook group. 

CONS: 

  • It’s one more appliance. 
  • I have found it doesn’t quite get rid of allll the pulp but it’s pretty decent. 
  • It is thinner than the milk you get in a carton. This doesn’t bug me but if texture is a thing for you, keep this in mind. But, remember that the cartoned stuff is thicker because of the additives. 

I’m off to make some CocoCash milk with coconut shreds, cashews, a touch of vanilla and salt, and sweetened with some dates! I may even throw in some raw cacao! 

I have no affiliation with Almond Cow and was not paid to write this. However, if you decide to purchase from them, if you use this link you will get $10 off and I get a $25 credit to buy more supplies from them. It’s a win-win!

What is Nutritional Therapy?

We always start with the foundations.

Nutritional Therapy centers on the idea that real health can be achieved through a holistic and bio-individual approach to nutrition and lifestyle. Many of modern society’s myriad of health problems result from weaknesses in the body’s physiological foundations brought on by poor nutrition and chronic stress. A Functional Nutritional Therapy Practitioner’s (FNTP) role is to help restore good health by assessing the body’s nutritional deficiencies and imbalances, and addresses these through diet, supplements, and lifestyle changes.

Nutritional Therapy Practitioners and functional nutritionists look at the big picture rather than the symptoms accompanying an issue. This means that we as Nutritional Therapists do not assume that a symptom is the actual “problem.” Instead, we become investigators so as to find the root underlying cause. 

Nutritional Therapy Practitioners espouse the concept of bio-individuality, meaning there is no “one size fits all” approach to diet. While some people thrive on a diet relatively low in fats, for others, the increase in carbohydrates is devastating. Likewise, low-carb diets high in fat may help some people, but for others, it is completely inappropriate. There is no perfect diet for everyone. 

As Nutritional Therapists, we are trained to help each client find the right types of whole foods that will restore balance and enhance their ability to heal. We also understand that the body has innate intelligence of its own nutritional needs, and we use tools to help our clients reconnect with and grow attuned to that innate intelligence.

How Does it Work?

An FNTP has been trained to work with clients on addressing root causes to health issues by balancing the physiological foundations using a combination of tools including an analysis of a client’s Food Journal, a thorough Initial Interview, and a Nutritional Assessment Questionnaire (NAQ). While I am not currently implementing this, a Functional Nutritional Therapy Practitioner has additionally been trained to perform a Functional Clinical Assessment (FCA) and Lingual Neural Testing (LNT).

A Restorative Wellness Practitioner (RWP) has additional education and training in functional nutrition to use and implement advanced tools and protocols for obtaining optimum health. This includes training in specific lab testing and results interpretation. 

You should always consult with your physician or healthcare provider before making any dietary changes.

At Cross into Wellness, I will start with a free Discovery Call to make sure a client understands how we would work together and also make sure I think I could help with their health goals. When a client chooses to move forward, we schedule a Comprehensive Nutrition & Wellness Consultation where we review intake forms and take a look at the big picture of their health. At this point, the client will have received tips and action items to move forward.

Clients often choose the 4-Month Wellness Program. It is a natural extension to the Comprehensive Nutrition & Wellness Consultation as it provides ongoing support and a reassessment at the 3-month mark. This program may always be extended depending on the complexity of person’s situation.