new wellness practices + 5 soup recipes

+ things I learned at a luxury wellness retreat this weekend

Hi all! Sorry that this post is comin’ at ya a lil late, I spent the weekend in the desert at We Care Spa, a luxury wellness retreat. It was quite the health & wellness experience and I’m currently feeling more in my body than I ever have before. The core focus of this weekend revolved around digestive health, liquid nutrition, and rest and recovery. Here's what I've discovered during this weekend, which I'll be incorporating into my life back in LA:

• Lemon olive oil tonic first thing in the morning. Starting your day with warm lemon water + a splash of olive oil can naturally and gently get things moving to aid in digestion and detoxification. 

• Fiber drink! They made us this drink that actually tastes pretty good by blending 2 tablespoons of psyllium husk with 1 cup of water, along with a dash of cinnamon and stevia. It’s great for the gut microbiome and helps with regularity (the key to good health). 

• Soup for dinner! Soups make me feel so good, are less work on my digestive system since they are already blended, and are such an easy way to sneak in so many veggies. I’m going to aim to have soup for dinner 2-3 nights a week. Leaving some of my favorite soup recipes below.

• Mediation & time to do nothing. I learned the importance of stillness this weekend and how much my brain needed it. We are so overstimulated day to day so scheduling in time to do nothing / time to meditate is so crucial. Even for just a few minutes.

• More sunlight exposure, don’t you forget it!

• Rebounding! A rebounder is a mini trampoline. Lightly bouncing on it for 5-10 minutes a day is incredible for your lymphatic system, fascia, and joints. This is the one I have at home REBOUNDER LINK

Now for some of my favorite gut healthy, nourishing soups that I will be rotating all soup season!

Carrot Ginger Soup:

• Ingredients:

  • 1 lb carrots, peeled and sliced

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1-inch piece of fresh ginger, peeled and grated

  • 4 cups bone broth

  • 1 tsp ground cumin

  • Salt and pepper to taste

  • 2 tbsp olive oil

  • 1/4 cup coconut milk (optional, for creaminess)

• Instructions:

  1. In a large pot, heat the olive oil and sauté the onion, garlic, and ginger until fragrant.

  2. Add the sliced carrots and cook for a few minutes.

  3. Pour in the broth and add the ground cumin. Bring to a boil, then reduce heat and simmer until the carrots are tender.

  4. Use an immersion blender or regular blender to puree the soup until smooth. If desired, stir in the coconut milk for added creaminess.

  5. Season with salt and pepper. Serve hot, garnished with fresh herbs or a drizzle of coconut milk.

Zucchini Soup:

• Ingredients:

  • 4 medium zucchinis, sliced

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 4 cups bone broth

  • 2 tbsp olive oil

  • 1/2 tsp dried thyme

  • Salt and pepper to taste

  • Fresh basil or parsley for garnish (optional)

• Instructions:

  1. In a large pot, heat the olive oil and sauté the onion and garlic until translucent.

  2. Add the sliced zucchinis and cook for a few minutes.

  3. Pour in the broth and add dried thyme. Bring to a boil, then simmer until the zucchinis are tender.

  4. Use an immersion blender to puree the soup until smooth.

  5. Season with salt and pepper. Garnish with fresh herbs if desired and serve.

Butternut Squash Bone Broth Soup:

• Ingredients:

  • 1 small butternut squash, peeled, seeded, and diced

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 4 cups bone broth

  • 1 tsp ground sage

  • Salt and pepper to taste

  • 2 tbsp olive oil

• Instructions:

  1. In a large pot, heat the olive oil and sauté the onion and garlic until fragrant.

  2. Add the diced butternut squash and cook for a few minutes.

  3. Pour in the bone broth and add the ground sage. Bring to a boil, then simmer until the butternut squash is soft.

  4. Use an immersion blender to puree the soup until smooth.

  5. Season with salt and pepper. Serve hot, optionally garnished with a dollop of Greek yogurt or a sprinkle of fresh herbs.

Tomato Basil Soup:

• Ingredients:

  • 2 cans of diced tomatoes

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 4 cups vegetable broth

  • 1/2 cup fresh basil leaves, chopped

  • 2 tbsp olive oil

  • Salt and pepper to taste

• Instructions:

  1. In a large pot, sauté the onion and garlic in olive oil until translucent.

  2. Add diced tomatoes and vegetable broth. Simmer for 15-20 minutes.

  3. Stir in fresh basil and season with salt and pepper. Blend the soup until smooth.

  Chicken and Vegetable Soup:

  • Ingredients:

    • 2 boneless, skinless chicken breasts

    • 1 onion, chopped

    • 2 carrots, diced

    • 2 celery stalks, chopped

    • 3 cloves garlic, minced

    • 6 cups chicken broth

    • 1 cup green beans, chopped

    • Salt and pepper to taste

  • Instructions:

    1. In a large pot, cook the chicken breasts until no longer pink. Remove, shred, and set aside.

    2. Sauté the onion, carrots, celery, and garlic in the same pot.

    3. Add chicken broth and bring to a boil.

    4. Stir in the shredded chicken and green beans. Simmer until the vegetables are tender. Season with salt and pepper.