mmmm Soup – Day 2

Day two went well today.  I had a rough day physically, but I don’t believe it has anything to do with the diet.  I was unbelievably tired today.  I woke up with a wicked headache, but I was determined to stay on the diet.  I prayed and stuck to it even though my body was telling me to eat bread.  So, I did school today (I’m a homeschooler) and then I spent the rest of the day in bed, except for the time I took to make lunch and dinner.  I was feeling really achey and my glands were swollen.  I’m feeling a bit better right now.  Here’s the run down for the day:

Breakfast:  whole oats oatmeal with dried blueberries, almond milk, and a banana

Snack:  almond butter with a banana

Lunch:  portobello red pepper pita (but I had it on gluten free bread instead of a pita), and a large salad w/ flax seeds, black beans and dijon date dressing on top.

Snack:  apple

Dinner: This was the highlight of the day:  Golden Australian Cauliflower Soup (the Fuhrman recipe) and a salad w/ more beans and Fuhrman’s caesar dressing on top.  I loved this soup!  I could eat this every day.  Here’s the recipe:

GOLDEN AUSTRIAN CAULIFLOWER CREAM SOUPGolden Cauliflower Soup

SERVES 4

1 head cauliflower, cut into pieces

3 carrots, coarsely chopped

1 cup coarsely chopped celery

2 leeks, coarsely chopped

2 cloves garlic, minced

2 tablespoons Dr. Fuhrman’s VegiZest or other no-salt seasoning

2 cups carrot juice

4 cups water

½ teaspoon nutmeg

1 cup raw cashews

5 cups chopped kale leaves or baby spinach

Place all the ingredients except the cashews and kale in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. In a food processor or high-powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy (I used my immersion blender for this). Return to the pot and heat.  Add the kale or spinach and let it wilt.  The original recipe called for pre-steaming the kale, but that wasn’t necessary.

Banana Oat BarsI wasn’t going to have dessert once again, but my daughter wnated to try out the Yummy Banana-Oat bars, so she made them.  They are yummy.

Diet-wise it was a good day.  I’m not sure why I’m so tired today.  I really wasn’t eating that much junk before I started this, so I don’t think I’m detoxing.  I guess it was just one of those days.  I’m enjoying the recipes a lot.  I made sure to get in my beans today (I had a half cup at lunch and half cup at dinner) and I made sure that I ate my flax seeds today.  I felt very satisfied today.

Until tomorrow…..

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2 thoughts on “mmmm Soup – Day 2”

  1. Nika, I live in the UK England and its exremelly dificult to find the right cornflour for the empanadas, do you have any advice on where and how to buy and also if its cheap to get imported in bulk from cob?mliaoIm planning on using Masa Harina is that the right one and are there any other types that i can use? Thanks a lot in dvance

    1. I’m not sure what to tell you. I live in central Florida in the US, which has a large Hispanic population, so corn flour is a normal supermarket shelf food. I have good luck ordering flours that I can’t find from Amazon.com. They have a lot of choices and very good prices. If you can’t find flour, though, you can use dried corn and grind it in a grain grinder. I have a burr grinder that’s for coffee and that works great on grains. It was definitely worth the investment. I can make my own garbanzo bean flour very cheaply.

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