Chilled Avocado & Cucumber Soup

Ingredients:

1 chilled cucumber - peeled and cut into 3 equal pieces 

1 avocado - cut in half

2 green onions - chopped

1/4 cup mint leaves - chopped (optional)

1/2 cup coconut milk

1 1/2 cups cold water

salt and pepper to taste

Coarsely chop 2 of the 3 cucumber pieces and half of the avocado. Blend together with mint leaves, green onions, coconut milk and water until very smooth. Season to taste with salt and pepper (I also used a little hot sauce). 

Chill soup 15-20 minutes. Meanwhile, chop up remaining cucumber and avocado into 1/4 inch pieces. 

Stir into chilled soup and serve. 

Curry Leeks and Carrots

Ingredients:
2 TBSP butter, ghee or coconut oil
2-3 leeks - halved and sliced
3 medium carrots - halved and sliced
3 celery ribs - sliced
1 rounded tsp curry
salt to taste

Heat butter/oil in a large pan over medium heat.

Add leeks and cook 2-4 minutes, just until they start to get tender.

Add carrots and celery. Stir to combine and let cook 5-7 minutes.

Add salt and curry, stir to combine and cover. Reduce heat to low and saute about 10 minutes or until tender crisp (or to preferred doneness).

Serve!