As the weather warms, it’s a good time to add fresh juices to your day. Drinking the juice fresh from fruits and vegetables brings with it a number of health benefits. Not only are juices naturally alkaline, they can also help with digestion and detoxifying. If there’s one juice I recommend for people new to juicing, it’s The Classic - carrot, apple, ginger. Sweet, spicy and delicious.

2 apples (any type will do - peels on, seeded)
2-3 carrots (peels on, removing tops and bottoms)
1/4 – 1/2 inch of fresh ginger root (depending on your taste for ginger as it can be spicy - no need to peel)
Run these through your juicer and reap the benefits. After a few days drinking this juice, you may experience less inflammation, smooth skin and more energy. A great addition to your juicing repertoire!

Mushrooms are a powerhouse of nutrients that support your immune system. They can even produce their own vitamin D when left in the sunshine before cooking.

Soups are a great way to use herbs and vegetables. Making a broth from your veggie scraps is also a great way to reduce kitchen waste.

Makes: 5 cups; serves: 4 to 6

3 tablespoons olive oil
¼ cup diced onions
3 cups sliced white, portobello, or shiitake mushrooms (really any mushroom you like)
2 tablespoons chickpea flour
1 1/2 cups vegetable broth
1/8 teaspoon pepper
1/8 teaspoon garlic powder or fresh minced garlic
a pinch dried thyme or poultry seasoning
1/3 cup vegan creamer (unsweetened) (I like to use Nutpods brand creamer)

In a 3-quart saucepan; heat the oil over medium-high heat. Cook onions with garlic until translucent. Add flour and stir. Add 1 cup broth ¼ cup at a time and stir until broth is thickened. Add the mushrooms and cook (stirring) until softened, about 3 minutes. Stir in remaining broth, pepper, and thyme/seasonings. Cook, stirring constantly, until soup comes to a boil. Add the creamer and remove from heat, stirring until the cream is warmed. Enjoy!