I finished my green detox, yay! Proud of myself for doing it. Here’s the final recipe in the detox and I’ll talk about results afterward 🙂
4 cups filtered water
4 medium zucchini, finely chopped
3 celery stalks, leaves removed, then finely chopped
1 cup roughly chopped green string beans
1 large bunch fresh parsley, stems and leaves roughly chopped
3 medium tomatoes, finely chopped
3 garlic cloves, finely chopped
2 teaspoons unrefined sea salt
1 teaspoon thyme
1 teaspoon rosemary
Put all the ingredients in a large stock pot. Bring to a gentle boil, then lower the heat, cover, and let simmer gently for 30 minutes.
There you have it. I ate this all three days for dinner. It’s surprisingly hearty and yummy! So now for the results. I did the detox purely for health reasons. I wanted to start this year off with a clean and healthy body. I wound up losing three pounds during the detox. An added benefit I guess! The first day of the detox I had so much energy! Then that night I got a killer headache and felt really nauseous after dinner. Day two I felt very weak and then I got another headache in the afternoon that went through until the next morning. Day three I felt really exhausted and weak. Only a headache in the morning but it subsided early and then I was craving chicken! The day after I finished the program I felt great! My body just felt so clean an energized! My run in the afternoon was awesome! I highly recommend this to anyone who is interested. I didn’t post everything so make sure to get the book Hungry for Change and read about it so you know what to expect. That’s all for now. I’ve begun the Paleo diet. More to come! Happy Cooking!
I’m back! I huge apology for being MIA the past week. I usually get extremely busy around this time in the semester and this spring is no exception! But I have a few great posts for you so keep checking back. This soup turned out amazingly good. I got the recipe out of my Hungry for Change cookbook but I did a few things differently. First, I used Japanese mushrooms instead of wild mushrooms because I LOVE them! Also, this soup is supposed to be pureed but I left it chunky because I love the consistency of Japanese mushrooms so much.
2 tablespoons coconut oil
6 cups roughly chopped mushrooms
1 medium-size yellow onion, roughly chopped
2 garlic cloves, chopped
1 large zucchini, cut into 1/2-inch-thick half-moons
1 bay leaf
2 cups chopped cauliflower
Unrefined sea salt
Freshly ground black pepper
Heat the oil in a large soup pot over medium-high heat. Saute the mushrooms in the oil with a sprinkle of sea salt until they are lightly browned, 3 to 4 minutes. Stir in the onion, garlic, and zucchini and cook an additional 3 to 4 minutes. Add the bay leaf and enough water to cover the vegetables. Cover the pot, bring to a gentle boil, lower the heat to medium-low and simmer for 12 minutes. Add the cauliflower and let everything continue to simmer until the cauliflower is soft. At this point you can puree it in a blender if you want to go that route but I really loved it chunky!
I made a double batch of this and I ate it all week. If you like mushrooms then this is definitely the dish for you! Happy cooking!