Posts Tagged ‘vegan’

Sweet Potato Soup

I made this delicious soup last night. It would be great to add to the menu for American Thanksgiving or as a heart-warming fall soup. I’m so thankful to celebrate two Thanksgivings every year—Canadian and now American. I believe Thanksgiving is one of those holidays best celebrated every day of the year … without the indulgences.  

Happy Thanksgiving, Healthy Junkies! May we all find plenty to be grateful for today and every day!  

Sweet Potato Soup

Serves 8-10 (bowls)


  • 2 tbps butter (or olive oil)
  • 2 large onions (chopped)
  • 2 stalks celery (chopped)
  • 10 carrots (chopped)
  • 3 lbs sweet potatoes (chopped)
  • 8 cups vegetable (or chicken) stock – or less depending on desired consistency
  • Pinch of cinnamon, nutmeg, sea salt and pepper
  • 1 cup pumpkin seeds
  • 1 tbsp olive oil


  1. Cook onions, celery and carrots for 5 minutes in butter
  2. Add sweet potatoes and vegetable stock and bring to a boil.
  3. Decrease heat and simmer until sweet potatoes are soft.
  4. Add spices.
  5. Blend using a food processor or blender.
  6. Mix olive oil and sea salt (to taste) into pumpkin seeds
  7. Roast pumpkin seeds in toaster oven or oven at 450 F
  8. Sprinkle pumpkin seeds on top of soup in each individual bowl when ready to serve.

Calling All Healthy Junkies – Recipes

Calling all Healthy Junkies!  If seems we have many recipes to share as a community.  Therefore, I propose The Healthy Junkie Community Recipe Page.  This idea was inspired by a few community cleansers.  Thanks to my Mom, Ashley, Indra and all of you who have already posted a recipe in the comments sections.   

If you are interested in sharing a delicious recipe with others, please put RECIPE in the subject line and send it to me at  If you are inspired please also send a photo of yourself, a picture of your recipe and a short bio.  I will post these about every week or as they come in.  I may change something around if necessary.  It’s fine to send a non-cleanse friendly recipe (of course it still needs to be ridiculously healthy), but this will not be posted until after The Community Cleanse finishes on November 14th.  If the recipe you choose was inspired by a website, person, magazine, cookbook or so on, please say so in your recipe piece.  So here’s what your Community Recipe and Bio might look like:

Laura Levesque-Page (aka – The Healthy Junkie)

Who doesn’t love pizza?  I have re-tweaked this recipe to make the most nutritiously delicious, cleanse friendly pizza possible.  The pesto part of the pizza recipe (you may have some left over) is also good on spaghetti or brown rice topped with stir fried vegetables.  You can of course add chicken if you’re looking to eat meat. 

Pesto Pizza (serves 6)



  • 7 oz of arugula 
  • 1 head of dino kale
  • ½ cups of frozen peas
  • 2 bunches of basil
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 cup walnuts
  • Juice of 1 1/2 -2 lemons
  • 2 cloves of garlic
  • 1 tsp sea salt
  • Pepper to taste

Vegetable Topping

  • 2 onions
  • 3 bell peppers (red, orange, yellow)
  • 2 zucchini
  • 3 Portobello mushrooms or other mushrooms

Pizza Crust

  • 1 package “Lavish” whole wheat flat bread or other flat bread (6 pieces)
  •  ¼ cup olive oil
  • 2 cloves of garlic


  • Soy cheese, brown rice cheese or other type of “cheese” while on cleanse


  1. Put all ingredients for pesto in a food processor or a strong blender and whip it until smooth.
  2. Chop up the vegetables for the vegetable topping and sauté in some olive oil until tender.
  3. Grate the soy or brown rice cheese.
  4. Mix olive oil and minced raw garlic in a small bowl and brush mildly over the bottom of the Lavish flatbread.
  5. Place Lavish bread on pieces of tin foil or cookie sheets.
  6. Spread some pesto over Lavish flat breads.
  7. Add grated cheese on top of pesto.
  8. Add the vegetable mixture on top of the pizzas.
  9. Bake at 425°F for about 15-20 minutes – the flatbread should crisp up.
  10. Sprinkle with crushed red peppers – if desired.
  11. Eat and enjoy.

Sneaky Whole Wheat Spaghetti

I swear my husband acts like a child sometimes who hates vegetables.  He doesn’t of course, he loves them.  But lately he’s been trying to get as many veggies into his dishes as possible and likes the idea of blending them away into bits of nothing.  The other night he made this Sneaky Whole Wheat Spaghetti and if I hadn’t sat on the kitchen bar stool and watched him make it, I would have sworn it was a beef and mushroom tomato sauce without any added vegetable goodness.  (Of course for all you vegetarians, you can simply omit the meat, or add ground soy or tofu).  This dish is jammed packed with nutrients.  It’s amazing how many vegetables you can get into a sauce when you blend them.  This is a great recipe for those who simply want to try something new or have children who complain about large pieces of vegetables on their plates.  The dish is also Community Cleanse friendly. 

Note:  You are going to need a food processor or a good blender for this recipe.

Sneaky Whole Wheat Spaghetti (serves 5 to 6)

  • 1 pound of organic, grass-fed, lean ground beef (OR 1 package firm tofu, or ground soy protein)
  • 1 onion
  • garlic (5 cloves)
  • 1 jalapeno
  • 2 zucchini
  • 2 red peppers
  • 1 bunch of kale
  • 1/4 bunch of fresh parsley
  • 15 cremini mushrooms
  • 1 can of tomato sauce (read ingredients)
  • 1 tbsp of each: Italian seasoning, basil, thyme
  • 1 tsp of oregano
  • Sea salt and pepper to taste

Step 1

Brown the beef with the onion and garlic.

Step 2

Put the tomato sauce and all the veggies (zucchini, peppers, kale, parsley (raw) and jalapeno), except the mushrooms, into the food processor or blender and blend until it becomes a “soup”.

Place the blended mix into a large sauce pan and add the spices.

Add the beef, onions and garlic to the sauce pan and simmer for as long as you can (Jay let it simmer for an hour).

Step 3

Slice the mushrooms and brown in olive oil.  Add to the sauce.

Step 4

Boil water for the whole wheat spaghetti noodles and cook according to instructions.

Step 5

Serve and enjoy.

Messy Baked Burritos

We had these Messy Baked Burritos for dinner last night.  It’s not the prettiest dish in the world, but I’m always more concerned with nutrient density than appearance.  As long as I think it tastes delicious and the dish is nutritiously up to standards – I like it.  I especially like it if I’m also satisfied after eating it.   I say it serves six because there are six tortillas.  But really the portions are large.  So it probably serves six of me or eight to ten less hungry people.  The Messy Baked Burritos is a Community Cleanse friendly recipe.  Anyone on a Candida cleanse omit the goat feta and plain yogurt.


Baked Burritos (Serves between 6 and 10)

  • 1 package Ezekiel wraps (6)
  • 5 cloves garlic
  • 1 tbsp ginger
  • 1 big sweet onions
  • 2 peppers mixed colors
  • 1 zucchini
  • 1 head of broccoli
  • 1 head of Swiss chard
  • 1 firm block of tofu – (you can substitute chicken, ground turkey or extra lean ground beef)
  • 1 package of organic taco, enchilada or burrito mix – read labels 
  • 1 can tomato sauce
  • 1 can crushed black beans
  • 1/2 pound of goat feta (or not)
  • Plain yogurt (or not)
  • Salsa

Step one:

Saute onions, ginger and garlic together in some olive oil

Add blocks of firm tofu (mashed – you can use your fingers)

Add the taco seasoning package

Step two

Stir fry all vegetables until cooked nicely (peppers, zucchini, broccoli and Swiss chard together in some olive oil or sesame oil).

Mix in the can of tomato sauce.

Step 3

Mix all cooked ingredients together

Add mashed can of black beans (mash them in a bowl)

Add feta goat cheese

Step 4

In a large baking pan –  put a little of the tomato mixture or some salsa on the bottom of the pan to keep the wraps from sticking.  

Put two large scoops of the mixture into each Ezekiel wrap and fold them together like a burrito and place them one beside the other in the baking dish (they can be tightly beside each other).

Save some of the mixture and scoop half a large spoonful on top of each burrito in the pan.

Step 5

Bake at F350°, 15 minutes

Serve with a dollop of yogurt and salsa on the side.