Going Green

So, it’s been about 2 weeks since I ran my last half marathon. That race was the culmination of a whole lot of chaos in my life: moving cross-country, starting a new (and thankfully awesome!) job, going to school for my MFA full time (12 credit hours, yikes!), and of course – another round of long-race training. Needless to say, upon completion of that race, I needed a break – so I took one. I took a break from running, and indulged in some holiday goodies in the form of way too much chocolate and pizza.

The result: I caught my first sickness in 2 years (ugh – still fighting it off), gained 5 pounds, and felt like absolute crap!

While I’m glad I took a break from all things healthy (I needed it mentally more than anything – I’ve been going at this healthy lifestyle thing for 2 years now!), it definitely demonstrated that feeling good is so much more enjoyable than eating junk food. I couldn’t wait till the new year to get back to eating right, so I started the day I got home from the holidays. I started yesterday. (The exercise is going to have to wait until I stop hacking up lungs).

Since my pre-planned junk food binge was pretty extreme (at least relatively speaking), I decided to embark upon a similarly relatively extreme detox: 5 days of only fruits and veggies.

I considered a juice fast, a la Jason Vale (the JuiceMaster), but decided I’d have a much more enjoyable experience with something like Reboot Your Life (a la Joe Cross, the guy that made the film Fat, Sick, and Nearly Dead). I like Jason’s juice recipes more, though, so I’m basically drinking Jason’s juices and eating fruits and veggies as described in Joe’s Reboot Entry program.

So far, so good! I’m on day 2 of 5.

The first day, I was starving… All. The. Time. I was also pretty dehydrated from a week of holiday madness (and wine, ahem), and dehydration feels a lot like hunger, so I probably wasn’t actually hungry for food. Still, I felt like I went to bed hungry (booo).

Ironically, though, when I woke up this morning, I wasn’t hungry at all. I felt good (well, except for this plague of a cold I caught in Chicago over Christmas). I haven’t felt hungry today, and – knock on wood – my body seems to be fighting off this cold.

My basic plan is to:

  • drink juice concoctions and smoothies made with my Breville juicer (including a Vega protein shake each day).
  • eat fruit (bananas, strawberries, blueberries, and raspberries), green soups, and green salads.
  • drink lots of water and some tea.

Now, that does mean I’m also eating salad dressing. Sorry – I can’t live without my daily giant bowl of greens, and to that end, I can’t live without salad dressing. I also used a dab of olive oil to saute the veggies I used in today’s soup recipe (below). But those are the only non-whole-foods, non-fruit-or-veggie things I’m eating for these 5 days.

I’d be lying if I said I wasn’t looking forward to busting out that loaf of bread I baked last week or mashing together a great new veggie burger recipe… but that day will come soon enough, and I’m already feeling the positive effects of this junk food detox. Ahhh, to feel normal again!

In the spirit of going green, here’s the recipe for the soup I had for lunch! Super tasty. I love kale!

Green Veggie Soup

by Shelly

Prep Time: 10

Cook Time: 30

Keywords: soup/stew kale broccoli zucchini garlic

Ingredients (4-6 servings)

  • 2 tbsp olive oil
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 1 head broccoli florets
  • 1 medium zucchini, cut into half moons
  • 2 cups kale, roughly chopped
  • 4 leaves basil, plus 3 tbsp chopped
  • 1 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • 6 cups water

Instructions

In a large stock pot, heat olive oil over medium high heat.

Add onion and garlic and sauté for 5 minutes.

Add broccoli, basil leaves, zucchini, spinach, salt, and pepper.

Stir and cook for 5 minutes.

Add water and bring to a boil.

Lower heat and simmer 15 minutes.

Remove from heat and stir in chopped basil.

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Kale and Roasted Root Vegetable Soup

If you would have asked me to eat a “root vegetable” last year, I’d have gagged and said no way, even though I had no idea what root vegetables were. Roots? Just sounds bad. It turns out, though, that I really like the root veggies that I’ve tried since going organic! (For the record, the root veggies in question for this recipe are onions, carrots, garlic, and sweet potatoes). Yum!

The “firsts” for me in this vegan-friendly recipe include:

  • First time I’ve cooked with or eaten kale
  • First time I’ve made beans from dried and not from a can
  • First time I’ve made soup from scratch
  • First time I’ve worn my new Asics GT 2150 running shoes

OK, so the shoes are probably irrelevant to the recipe, but they sure are comfy! And hopefully, they’ll not cause blisters the way my old gym shoes did.

The recipe below comes from Emily’s blog – The Front Burner. Check out her recap – she takes much better food photos than I do, and explains every step in detail. This soup covers a slew of nutritional bases – it’s a good source of Vitamin B6, Folate and Potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K and Manganese. It’s low fat, with no saturated fat and no cholesterol.

On with the cooking!

First, I should explain that I did not use canned beans for this recipe. As part of this week’s homework in the GNOWFGLINS e-course on traditional food preparation, we were to make beans from scratch. I bought some dried navy beans at Whole Foods yesterday, so to prepare for this recipe, I soaked 2/3 cup of dry beans in water with a tablespoon of raw apple cider vinegar. I soaked the beans overnight, then this morning, rinsed them and put them in the crock pot to cook on high for an hour then on low for 6 more hours. I added a thumb-sized chunk of kombu (a sea vegetable) to the crock pot during cooking to tenderize the beans and break down some of the sugars in them that tend to make them… gassy. Kombu also imparts some mineral goodness. By the time I was ready to cook dinner, the beans were ready to go.

The next step was to chop up carrots and a sweet potato and stick ’em in the oven to roast. They didn’t look very exciting so I didn’t take a picture.

Up next: the stranger in my fridge, Kale. (No, not Kato). Here’s what it looked like, fresh from the bunch:

kaleThe recipe instructed me to pull the leaves from the stems. I wondered all the while if I was doing it right….

Peeling kale leaves from stemsI sure had a lot of kale…. the leaves reminded me of a cross between broccoli and seaweed. (Maybe I just had seaweed on the brain from my recent trip to Whole Foods).

Next I chopped up an onion and minced some garlic and sauteed them for a few minutes before throwing in the roasted carrots and sweet potato.

Roasted veggies awaiting kaleThen, in went the vegetable broth, and then the kale. The kale was huge and fluffy in the pot! I feared I was messing the whole thing up, but I took Emily’s word for it that the kale would wilt. I covered the pot and let it simmer for 10 minutes. At the 5 minute mark, I was still pretty nervous – the kale was huge! I think I might have had a little too much kale to begin with, so I added 1 cup of water. That helped, because by the end of 10 minutes, I could stir the kale into the mix and it was starting to look like soup.

I added the seasonings and simmered for 5 more minutes (ready to jump out of my new shoes because it smelled SO GOOD!)

When the soup was done, I ladled it into a bowl and topped it with a dollop of homemade guacamole that I had in the fridge. (Emily recommends topping with chunks of avocado). I slathered some Earth Balance spread onto a slice of my homemade sourdough bread, and…

Dinner!

Kale soupAll I can say is… this soup was AWESOME!! So tasty! My first impression of kale: thumbs up! Kale is a form of cabbage, a relative of cauliflower and broccoli. It’s a highly nutritious, dark leafy green, and has good anti-inflammatory properties and is believed to have potent anti-cancer properties as well. In this soup, it tasted mild – almost sweet. It’s a hearty green – good for chewing!

For all of its nutrition, a big ol’ bowl of this soup clocks in around 235 calories. I can’t wait for the leftovers! 100% delish.

[recipe-show recipe=kale-soup]

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