Happy New Year Everyone!
We had a wonderful, healthy, safe and exciting trip to Costa Rica and we are home now. Back to reality! I will put some pictures and stories up soon but I want to get down to business first.
Because, it’s the New Year! All the diet ads are taking over the tv and radio so I’m thinking everyone is ready to get back on track with diet and exercise after a few weeks of chocolatey-goodness. 🙂
I know I am!
I am starting a cleanse, as promised.
The cleanse I do is out of the book Quantum Wellness by Kathy Freston. I wrote more about the cleanse and resources here.
This is basically a three week long cleanse where you try your best to not eat the following:
-animal products of any kind (meat, eggs, milk, cheese etc or anything containing animal products)
-sugar (whole pieces of fruit are ok but try to stay away from fruit juice or dried fruit)
-gluten and wheat products (pastas, breads, baked goods, oatmeal)
I know that sounds like a lot to give up but the key is to just do your best. I personally don’t quit caffeine any more because it’s too hard on the body to start and stop caffeine all the time. If you want to cleanse but just can’t imagine living without _______ then go ahead and have that. And if you mess up just get right back on track. It won’t undo the whole thing. And maybe you won’t make it three weeks, maybe you only make it 3 days. That is ok. Or maybe after 3 weeks it will feel so good you will go 2 months.
So that is starting tomorrow and I will be posting what I’m eating to help anyone interested in trying this. And this is not a starvation cleanse by any means. You can eat as much “good stuff” as you want. You’ll see.
I came back from Costa Rica with a VERY sore throat so hot soup sounded amazing to me. This recipe is modified slightly from “Veganomicon”. Everything gets pureed in this soup so if you are “chunk hater” you are safe. 🙂 This soup is really easy to make too so if you aren’t quite feeling ready for this whole new year business, I have you covered.
Creamy Tomato Soup
2 tablespoons olive oil
1 medium onion, chopped coarsely
3 cloves minced garlic
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 pound yams, peeled and sliced into 1 inch cubes
1 cup sun dried tomatoes (not the kind packed in oil)
6 cups vegetable broth
1 28 oz can fire-roasted crushed tomatoes
juice of 1/2 a lemon or to taste
Heat the oil in a large soup pot over medium heat and add the onion. Sauté the onion for 5-7 minutes, then add in the garlic and spices. Sauté for 1 more minute. Add the yams, sun dried tomatoes and water. Raise heat, cover pot and bring to a boil. Once it comes to a boil reduce heat and simmer for 20 minutes, still covered. After 20 minutes, add the crushed tomatoes. Use an immersion blender and puree until there are no chunks left. If you don’t have an immersion blender, transfer the mixture to a regular blender once it’s cool enough to handle. Be careful! Add lemon juice. Package into tupperware for lunch for a week.
Here is a little sneak peak of Costa Rica: