Hello readers! Happy Saturday! My first week back to (official) work was very busy, and because of that, I was not so diligent about the picture taking. I’ve been sticking to the cleanse and haven’t “cheated” at all (I don’t like to use terminology like this, as it evokes “diet” mentality, but because everyone knows what I mean when I say that, we’ll just go with it). I continued to eat more avocado-chick pea pate sandwiches, snacked on apples w/ almond butter (+cinnamon, of course), and enjoyed lentil soup dinners every night this week.
The lentil soup was so easy to make! As usual, you can mix up the spices and/or veggies to create your own version of this, but I was pleased as punch with this combination:
Hearty Cinnamon Spice Lentil Soup
1 small onion, chopped
2 c french lentils
2 stalks kale
2 carrots, chopped
4 c water (or veggie stock; I use water for soup bases when I’m cleansing)
1/2 T cinnamon
1/2 T cumin
1 tsp turmeric
1 tsp cayenne
1 T olive oil (+more for garnish)
salt + pepper, to taste
Pour your olive oil in a large soup pot. Add your onion and your spices and heat on medium until onions are translucent. Add your lentils and water. Bring to a boil and add the carrots. Turn heat down to a simmer and cover. Wait for about 20 minutes, or until lentils are soft. Add your kale and mix in until they’ve cooked down. Turn heat off and puree soup with an immersion blender.
Serve in small bowl, with a drizzle of olive oil and any spices on top you desire.
It was a nice change of pace from some of the cold dinners I’ve been having on the cleanse. Good for keeping warm in winter.
Today I’m having a “Clean” birthday brunch with a few friends as an early bday celebration (I turn 27 (ahhh!) on Tuesday!). I’m preparing a grain/berry medley and a cabbage + apple salad. Pics/recipes coming soon!
Have a great weekend!