I’ve been literally counting down the days until The Oh She Glows Cookbook landed in my mailbox – and it’s here! I flipped through in delicious delight, saying repeatedly, I’m going to make that… and that… and that… and that! Author and blogger Angela Lindon is the gal behind the cookbook and behind the popular Oh She Glows blog. Recovering from decade-long eating disorder, Angela started OhSheGlows.com as a way to navigate through a new healthier way of eating. She embraced whole foods, created healthy feasts for her fast food-loving husband and turned vegan cooking into a trendier, more delicious topic. Her blog is proudly bookmarked in my browser, that’s how of often I visit! And now the self-taught cook and photographer is a cookbook author. Like the blog, the book turns vegan cooking into an indulgence rather than a punishment (she’s especially crafty and creative with bars, smoothies and desserts), and the long-awaited cookbook doesn’t disappoint. On my must-make list: Raw Buckwheat Breakfast, Mojo-ito Green Monster, Yogi Juice, Perfect Kale Chip, Enlightened Miso Power Bowl and these 2 recipes: 15 minute Avocado Pasta and Eat Your Greens Detox Soup. Get ready to glow from the inside out!

eat your greens detox soup

Calling all vegetables lovers! This soup is great if you want to cleanse and detoxify your body, especially before or after an indulgent holiday. It’s packed with detoxifying and immunit-boosting ingredients like broccoli, ginger, mushrooms, kale, nori, and garlic, and will get your healthy eating right back on track.

Serves 3
PREP TIME: 25 minutes • COOK TIME: 20 minutes
gluten-free, nut-free, soy-free, sugar-free, grain-free

1 1⁄2 teaspoons (7 mL) coconut oil or olive oil
1 sweet onion, diced
3 cloves garlic, minced
3 cups (750 mL) sliced cremini or white button mushrooms (about 8 ounces)
1 cup (250 mL) chopped carrots
2 cups (500 mL) chopped broccoli florets
Fine-grain sea salt and freshly ground black pepper, to taste
1 1⁄2 to 3 teaspoons (7 to 15 mL) grated peeled fresh ginger
1⁄2 teaspoon (2 mL) ground turmeric
2 teaspoons (10 mL) ground cumin
1⁄8 teaspoon (0.5 mL) ground cinnamon
5 cups (1.25 L) vegetable broth
2 large nori seaweed sheets, cut into 1-inch (2.5-cm) strips (optional)
2 cups (500 mL) torn kale leaves
Fresh lemon juice, for serving (optional)

1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent.
2. Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more.
3. Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes, until fragrant.
4. Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.
5. Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.

15-minute creamy avocado pasta

Praised for how easy it is to prepare and for its dairy-free avocado cream sauce, this recipe is one of the most beloved on my website. Heart-healthy avocados are processed with garlic, a touch of olive oil, fresh basil, lemon juice, and sea salt to create one amazing creamy pasta sauce you won’t soon forget.

Serves 3
PREP TIME: 5 to 10 minutes • COOK TIME: 8 to 10 minutes
gluten-free, nut-free, soy-free, sugar-free, grain-free option

9 ounces (255 g) uncooked pasta (use gluten-free, if desired)
1 to 2 cloves garlic, to taste
1⁄4 cup (60 mL) fresh basil leaves, plus more for serving
4 to 6 teaspoons (20 to 30 mL) fresh lemon juice, to taste
1 tablespoon (15 mL) extra-virgin olive oil
1 ripe medium avocado, pitted
1⁄4 to 1⁄2 teaspoon (1 to 2 mL) fine-grain sea salt
Freshly ground black pepper
Lemon zest, for serving

1. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package.
2. While the pasta cooks, make the sauce: In a food processor,combine the garlic and basil and pulse to mince.
3. Add the lemon juice, oil, avocado flesh, and 1 tablespoon (15 mL) water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add another 1 tablespoon (15 mL) water. Season with salt and pepper to taste.
4. Drain the pasta and place it back in the pot. Add the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.
5. Top with lemon zest, pepper, and fresh basil leaves, if desired.

Tips: Because avocados oxidize quickly after you slice them, this sauce is best served immediately. If you do have leftover sauce, transfer it to an airtight container and refrigerate for up to 1 day. For a grain-free version, serve this avocado sauce with spiralized or julienned zucchini or on a bed of spaghetti squash.

Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.