Oh my gosh so how annoying are those detox/juice-cleansing/January-gymfomaniacs right now?? It’s nearing the end of January though, so although we might be in the thick of the health-obsessed frenzy right now, the end is in sight, I’m sure.
Just as I’m about to jump on the bandwagon. Don’t hate me when I say I’m going on a cleanse! I’m actually so excited for it. I got back from the gym on Sunday night around 5pm and spent the next 4 or 5 hours listening to music, catching up on some shows and cooking away, prepping for a week of wholesome, detoxifying food.
Maybe you’ve sensed the shift from layer cakes to raw date newtons. I’ve been trying to eat clean by staying away from sugar and eating lots of soups, but when Sarah B. of My New Roots mentioned the detox plan she’d written up for Whole Living, I was all over it!
It’s not exactly the traditional detox or cleanse that you might imagine, but it’s something I can totally get behind: fruit, vegetable, lentil, nut and seed-based eating for a week, then a working in of other foods (gluten-free grains, legumes, fish). I’ve based my plan so far off the online slideshows, but I’m planning on going out and finding the magazine today.
Why am I doing this?
- Sugar. I really want to kick my addiction to sugar. I don’t want a life controlled by cravings. Or diabetes.
- Challenge. I want to see if I can really, actually eat clean with no cheating for three weeks.
- Body. I want to feel better about myself. And I want my thighs to stop rubbing together please and thank you.
- Science. I want to figure out how different foods make my body feel. After drinking breakfast smoothies for a week, what will it feel like to eat pancakes and quinoa porridge?
- That’s mostly it. Also, Hi, my name is Erika and I love to bake cook. For no reason. But especially when there’s a reason.
You should totally join. Today is my day two.
Yesterday was an orange-berry smoothie for breakfast, lentil salad for lunch, and creamy broccoli soup for dinner.
So ALSO things have been a little slow around here lately. That’s because I’ve been stockpiling recipes to give you while I’m away doing my wholesome, wholesome cleanse—no pancakes allowed (until week two, at least, eee!), but stick around, because I have a very special recipe to show you this coming Friday. It may be one of my favorite. Pancakes. Ever. And you know I’m serious when I separate words with.periods. And I’ll be delivering detox updates, whoopee.
For now, here’s a glimpse at the type of thing I was detoxing with before I went down the real detox path.
And I’m not kidding–you should do it too! I’d love you forever. Or at least tell me: what do you eat when you’re being healthy? Any go-to meals?
This soup is very similar to this old recipe of mine. Why make this? It’s so simple—THE simplest of all soups if you have a blender. It doesn’t require the building of a flavor base with sautéed garlic or onion which is great if you hate both (my sister) or are in a rush to eat and don’t care either way (me). Just toss the broccoli in liquid, let it cook until tender, then puree with a bit of soy sauce for umami. I like to stretch out my vegetable broth with lots of water, but the more stock you use, the more flavorful your soup will be (though make sure you add at least a cup or two of water if your stock is not low-sodium).
This soup is made by the toppings. Fluffed quinoa and a stick of imitation crab are great protein sources and a sprinkle of cheese adds fantastic flavor.
Simple Broccoli Soup
Basically a riff on this
1.5 cups good-tasting vegetable stock
3-4 cups water
1 large or 2 small heads broccoli (about 8-10 cups), washed and chopped into florets
1 tablespoon soy sauce (optional)
salt and pepper
½ cup quinoa, rinsed
grated parmesan cheese
If using quinoa: add 1 cup of water, quinoa and dash of salt to a small pot, cover, and bring to a boil. Lower heat to medium and simmer until water is absorbed and quinoa is translucent. If quinoa is not translucent, add more water and continue to simmer until you can see rings separating from the kernels.
For the soup: Set the broccoli, stock and water in a medium pot, covered over high heat until it comes to a boil. Lower heat to medium and simmer for 10-15 minutes, uncovered, until broccoli is easily pierced by a fork. Reduce heat to low and stir in the soy sauce. Transfer soup to a blender and puree to desired smoothness (I did this in about three trips to the blender). Season with salt and pepper to taste.
Add a scoop of quinoa, crab, corn and sprinkle with cheese.