Vfit DetoxWeek 2

Butternut Squash Soup


1 large butternut squash

6 medium carrots

1 large onion of choice

2 cloves of garlic

1 tetra pack of organic vegetable stock

Hot sauce (optional)


black pepper



- In large pot add full tetra pack of organic veggie broth. - Cut butternut squash in half and discard the seeds and goop. Peel outside and discard the skin. Chop into little cubes and throw into broth.

- Peel carrots and chop into smaller bits and add to the pot.

- Chop onion and garlic and add as well.

- Let all the contents simmer for 10 to 15 minutes. Strain cooked vegetables and put into a blender. Add some of the liquid to the blender for an easier puree.

- Once all chunks are pureed, turn stove to low and allow to cook for as long as you desire!

- Add 1-2 cups of soup to a bowl, sprinkle black pepper and cilantro.


Pad Thai Boston Wraps


1 head Boston Lettuce


The Sauce

¼ cup + 2 Tbsp organic/gluten free tamari

¼ cup sunflower butter (or almond butter or sunflower seeds if you have a high powered blender)

¼ cup coconut sugar

1 small tomato (about ¼ cup)

1 Tbsp hot sauce

2 Tbsp rice wine vinegar

2 Tbsp lime juice

1 Tbsp tamarind


The Filling

1 Tbsp olive oil

1 red pepper, cut in long, thin slices

2 carrots, cut in long, thin slices

¼ english cucumber, cut in long thin slices

¼ package thin brown rice noodles

2 cups sunflower or bean sprouts



- Arrange a few slices of each veggie, about ¼ cup of cooked noodles, sprouts in a row along centre of Boston Leaf.

- Add noodles first if using and greens last.

- Drizzle on extra sauce.

- Wrap up leaf as best you can!


Messy, but fun!


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