As we wind down from the holidays and begin the new year, our focus is on a fresh and healthy start. This month is about getting back on track, working out, eating well and avoiding the bad stuff!

By bad stuff, we mean kicking inflammatory foods to the curb! Inflammation is a part of your body’s natural defense system. When the body sense natural invaders, your white blood cells mobilize to protect you. When your system is out of balance, inflammation can run rampant in your body, causing a chronic fire of inflammation leading to feeling congested, heavy, low in energy, mood swings, lowered immune response, weight gain and disease.

How do you avoid inflammation? While some inflammation is caused by environmental factors such as stress, lack of exercise, toxins, and free radicals– another main cause is food.

Inflammatory Foods (avoid): refined sugars, processed foods, wheat, bad oils/fats, excess animal protein, dairy

Anti-Inflammatory Foods (eat up): fatty fish, dark leafy greens, nuts, tomatoes, beets, ginger, turmeric, garlic, onions, olive oil, berries

One way we love to focus on anti-inflammatory foods + cleansing this January is souping. Here is my favorite veggie-packed, detox soup to help you kick off 2018 in good health!

Roasted Cauliflower + Kale Soup

gluten-free, vegan 1 head of cauliflower, cut into florets 2 tbsp olive oil 1 onion, cut in quarters 1 leek, halved 2 cups kale, chopped 4 cups vegetable stock salt to taste truffle oil Preheat oven to 425°F. On a parchment lined baking sheet drizzle oil over cauliflower, onion and leeks. Roast in the oven for 25-30 minutes. When vegetables are done roasting, add to a large pot along with kale and vegetable stock. Bring to a boil, then simmer. With an immersion blender, blend until smooth. Serve with a drizzle of truffle oil and salt to taste. For more cleansing soups + anti-inflammatory recipes, check out Purely January Magazine: HERE.