Lately we (ok, I) have been trying to eat healthy, by eating more fresh fruits and veggies, as much organic as I can, and less meat/animal products. It’s been tough trying to change Steve’s eating habits though as he is the King of fast food places and pizza. Especially pizza. I think he should own shares in Papa John’s by now. He’s been quite willing to try all these new foods I’ve been making though, and now loves to have a breakfast smoothie in the mornings. (I make the smoothies with berries, cabbage – yes cabbage! it’s super healthy and you don’t taste it – tofu, ice cubes, and wheatgrass). To get more protein into the healthy things I’ve been making, I’ve been sneaking tofu into everything: smoothies, pasta sauces, soups, etc.
Last night while we were getting groceries at Trader Joe’s, I mentioned I needed to go grab some tofu (they have a great organic one there – I use the firm and extra firm ones). Steve asks “have you put tofu into any of the food you’ve been making lately?”. “yep, everything! and you’ve been eating all of it!” I responded with a laugh. So later on at home while we were eating this delicious soup I had just made, Steve finishes the entire bowl in a matter of seconds it seems, then he asks me “Do you think you can add tofu next time you make it so we get the added protein?”. Good thing I was sitting down, totally not what I would have expected him to ask! Who is this guy? Where is my junk food loving husband? 🙂
So here is the delicious healthy soup recipe that I made last night. I originally got it from Brooke Burke’s book: “The Naked Mom”. She talks about trying to eat green for an entire week to cleanse your body and how good it is for you. And she lists her recipe for “Cleansing” soup that she says you can eat it as much as you want. So since I rarely follow a recipe to its full content, here is my rendition of it (and I have to say it turned out pretty darn good!)
Green Veggie Cleanse Soup
5 cloves garlic
3 bay leaves
1 red onion
1 large handful of parsley
2 stalks celery
3 tablespoons of chicken stock soup base (I use an organic one that I got at Costco – it comes in a paste)
1 piece of kale
1 zucchini
1 leek
1/2 head of green cabbage
Using a large saucepan, fill 3/4 full of water and bowl with the garlic, onion, parsley and bay leaves. In the original recipe she put a parsnip in it as well but I didn’t have any. Also it said to chop everything up. I put everything in my Vitamix and minced it. Boil for 30 minutes, then reduce to simmer and add the remaining ingredients. Simmer until you get the tenderness of the veggies that you prefer. I minced everything that went in and let it all simmer for another 30-40 minutes. It was delicious! My hubby added a bit of garlic powder and some sea salt to his. I ate mine just the way it was.
The best thing about it, besides being super healthy, is that is was a cheap meal to make. Even though I used all organic ingredients, it made a big pot of soup and I have enough leftover veggies to make at least a couple more pots of soup. Very well worth it.
