850g Small Organic Orla Potatoes
1/4 Organic Broccoli
1 Organic Onion
1 tbsp Hemp Oil
Pinch of Pink Himalayan Salt
Non bleached Parchment Paper
Preheat oven to Gas mark 6.
Line a baking tray with parchment paper and add to oven.
Slice the potatoes and add to the baking tray. Pour over the oil and salt and using your hands coat and glaze the potatoes well, laying them flat in the tray. Add to the oven.
Next chop the broccoli and onion then add the veg to the steamer for approx 10 minutes. Drain off any water and blend until smooth.
After 45 minutes of cooking the potatoes add the sauce. Further heat until the sauce has slightly browned.
Round up, round up, healthy food without Monsanto’s Round Up anyone? Uh huh that’s what I thought!
Time to get holistically healthy and soup is on the menu!
The Protocol Prep Soup Recipe
1x Organic Garlic Clove
1x Organic Onion
1x Organic Carrot
2x Organic Parsnips
2x Organic Branches of Broccoli
1/2 Organic Fennel
1/2 Organic Lemon
100g Organic Rutabaga
100ml Organic Homemade Almond Milk
Small group of Fresh Wild Chives
Pinch of Pro Fusion Pink Himalayan Salt
Drizzle of Organic Olive Oil
All vegetables are from Riverford Organic Farm.
The Almonds are sent with love from Superfoodies.
The chives are locally wild harvested by myself.
Wash and chop all the ingredients and crush the garlic.
Add the rutabaga, parsnip and carrot to a steam blender for 10-15 minutes then add all other ingredients bar a pinch of chives and salt and further steam for 10 minutes (times may vary according to individual blender brand).