Upcoming Cleanse: Sneak Preview!

January 5, 2018

The taste of deeply roasted, creamy (vegan!) tomato soup in the winter time cannot be beat. It warms the soul on a chilly day. Even though tomatoes are not winter produce, they are readily available, and can be enjoyed in a warm, wintry way.

Tomatoes are an amazing food for your health, and should be part of your diet often.  They are high in lycopene, which is a carotene that is very protective against breast, colon, skin, lung, and prostate cancers. They also lower your risk of heart disease and they help neutralize free-radical skin growth. Tomatoes are also an excellent source of vitamin C, vitamin K, B6, folic acid, fiber, and more. They are also very low in calories.

Our New Year’s cleanse has launched, and I hope you will seize the day and register!  The cleanse will be held from January 14 – 23 and your body will definitely benefit from the anti-inflammatory, detoxifying, high-nutrient internal vacation. Please click here to learn more about cleansing with Little Green.

We also now have Annual Membership available. Annual Membership automatically includes you in all four of our annual anti-inflammatory cleanses, and also gives you 365 days of access to the Members Portal on the Little Green Website, which has constantly new and improved healthy recipes.

Below, please enjoy a sneak preview of one of our featured recipes for the New Year’s Cleanse!

Cream of Roasted Tomato Soup

serves 4 as a starter or side
2 lbs of tomatoes (stems cut out, skins on)
half a head garlic
extra virgin olive oil
4-5 cups of water
2 Rapunzel vegetable bouillon cubes
1 can coconut milk (1/2 the liquid and all the solid–reserve a tiny bit for garnish if you wish)
1/2 tsp. sea salt
freshly ground pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment. Douse the tomatoes with olive oil and salt.
2. Cut a head of garlic in half, (reserve half for another use) and cut the tips off, leaving garlic attached and in their skins. Wrap in tinfoil and add to the baking sheet. The roasted garlic is key to the rich flavor of the soup. Roast the tomatoes and the garlic/foil on the baking sheet for 30 minutes, stirring once.
3. Meanwhile, boil 4-5 cups of water and the bouillon cubes in a soup pot. Once the tomatoes are done, add them. Squeeze the roasted garlic out of their skins into the soup pot as well. Add the salt, pepper, and coconut milk. Cook for about 15 minutes and then blend with an immersion blender. Cook for another 15 minutes, adjust seasonings, and serve. This can also be made a day in advance and warmed before serving. Garnish with a little swish of coconut milk or olive oil.