Strewn wrapping paper. Needles dotting the carpet with its full-front green assault. The post-cookie/cocktail/what did I eat at 1am while hiding presents hangover in effect.
The first challenge is: don’t beat yourself up if you did get off track. I definitely hung up my exercise shoes on Christmas Day. Not that I didn’t want to run (the sun was FINALLY out!) or be active, but there is something so rare and special as the time of togetherness. How often are you truly together – and present – with the ones you love? Distance, devices, and distractions keep us from achieving this more often than not, and I elected yesterday to be as faithful to the idea as possible.
The second notion to keep in mind: I’ve learned from eating a plant-based diet that – it is in fact harder to fall off the wagon than before. Sure, there are “bad foods” available to vegans (I still cannot believe Oreos are vegan). But, after time putting wholesome foods into your body that you prepare, it’s much harder to slip down that slope of processed food. Now, beer, wine and cocktails on the other hand…
Introduce, the Ohe She Glows “Eat Your Green Detox Soup” – a way to feel better, from the inside out. Put down that gingerbread cookie! Put away the nog. Or, keep it out a for a couple more days. This soup doesn’t have to just be for post-mass consumption: it’s good whenever.
Eat Your Greens Detox Soup
Prep time: 25 minutes; Cook time: 20 to 30 minutes
gluten-free, nut free, soy-free, sugar-free, grain-free
1 1/2 teaspoons (7mL) coconut oil or olive oil
1 sweet onion, diced
3 cloves garlic, minced
3 cups (750 mL) sliced cremini or white button mushrooms (about 8 ounces)
1 cup (250 mL) chopped carrots
2 cups (500 mL) chopped broccoli florets)
Fine-grain sea salt and freshly ground black pepper, to taste
1 1/2 to 3 teaspoons (7 to 15 mL) grated peeled fresh ginger
1/2 teaspoon (2mL) ground tumeric
2 teaspoon (10 mL) ground cumin
1/8 teaspoon (0.5 mL) ground cinnamon
5 cups (1.25 L) vegetable broth
2 large nori seaweed sheets, cut into 1-inch strips (optional)
2 cups (500 mL) torn kale leaves
Fresh lemon juice, for serving (optional)
1) In a large saucepan, heat the oil over medium heat. Ad the onion and garlic and saute for about 5 minutes, until the onion is soft and translucent.
2) Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and saute for 5 minutes more.
3) Sit in the ginger, tumeric, cumin, and cinnamon, and saute for 1 to 2 minutes, until fragrant.
4) Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.
5) Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.