So Day 1 of my cleanse has come and gone (we are now on Day 3), and it wasn't bad at all! Yes, the protein shakes take a little getting used to, but I didn't feel hungry, achy or on fire, as I've heard some people describe when cleansing. Whew. The best part was that I found the time to (a) enjoy a hot cup of mint tea in the morning, mid-nervous-breakdown about a work situation and (b) make a big pot of Butternut Squash and Root Vegetable Soup for lunch, which carried over to dinner, lunch for me and my husband yesterday and lunch again for me this afternoon. My modified version of the recipe is below (I omitted the garlic and onions for my husband's sake but seasoned all of the vegetables with garlic and onion powder — and it was still seriously delicious). If you want Dr Lipman's original recipe, please click here.
Butternut Squash and Root Vegetable Soup (serves 8)
3T extra-virgin olive oil
1 large butternut squash, peeled, seeded and cut into chunks
3 carrots, peeled and chopped 3 parsnips, peeled and chopped
1 sweet potato, peeled and chopped
1t dried oregano Kosher salt, freshly ground black pepper, onion powder and garlic powder to taste
8c vegetable stock (I actually used a combination of veggie stock, chicken broth and water — oops!)
Heat the oil in a LARGE pot and add the vegetables and seasonings; stir for 5-7 minutes. Pour in the stock and bring to a boil. Reduce the heat to a simmer; cover and cook until the vegetables are soft, about 45 minutes. Cool slightly and puree with an immersion blender (if you don't have an immersion blender, you can either enjoy the soup with chunks of vegetables or puree in a blender or food processor — but the soup must be significantly colder or the top of a regular blender just might pop off, I speak from experience). Taste, adjust seasonings and reheat if necessary before serving. Yum!
Filed under: Healthy living