Winter Detox Soup

The cold, rainy weather the last couple of weeks was making me feel unmotivated and sluggish. This soup made me feel better and hopeful for the spring!

 

Ingredients:

  • 8 cups vegetable stock
  • 1 rutabaga, chopped
  • 4 medium sized carrots, shredded
  • 1/4 head of cabbage, shredded
  • 2 handfuls greens, I used beet greens
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 inch ginger, minced
  • 1/4 cup farro
  • 3 tbsp apple cider vinegar
  • 2 tbsp turmeric powder
  • 1/2 tsp cayenne powder
  • salt and pepper to taste
  • splash olive oil
  • optional thai basil garnish

Instructions:

  1. Heat olive oil in a soup pot.
  2. Toss in onion, garlic, celery, carrots, ginger, cabbage, and rutabaga. Saute for 5 minutes.
  3. Add in the cayenne, turmeric, salt, pepper and apple cider vinegar. Stir to fully incorporate.
  4. Pour in the vegetable stock, greens and farro.
  5. Bring the soup up to a boil then turn the heat low and let it cook for a few hours.
  6. Enjoy!

Spinach Polenta and Poached Egg

This breakfast is so delicious and filling, it inspires me to seize the day!

Breakfast

Serves 2

Polenta:

  • 1 cup corn meal
  • 2 cups water
  • 2 cups unsweetened almond milk
  • 2 handfuls baby spinach
  • salt and pepper to taste
  • Feel free to add butter if you would like, I did not

Instructions:

  1. Bring the water and almond milk to a boil.
  2. Slowly whisk in the corn meal.
  3. Turn down the heat and use a wooden spoon to stir the polenta.
  4. Turn off the heat when the polenta becomes sticky.
  5. Stir in the spinach and cover with a lid.

Poached Egg:

  1. Fill the saucepan with water until it is 2/3 full then add 2 tsp of white vinegar. Bring to a simmer.
  2. Crack the 2 eggs into a small bowl.
  3. Get the water swirling in a clockwise direction but let it settle for a second before you put the egg in.
  4. Drop the eggs right into the centre of the just swirling water. I let my eggs poach for 4 minutes but 3 minutes produces a runny egg.

Divide the polenta between two bowls. Top each bowl with one egg. Add a pinch of salt and pepper, enjoy!

Veggie Rueben

I’ve made this sandwich a couple of times and I’m always changing it. I’m really happy with how it came out this time so I decided to share it! This sandwich can be made vegan but I did use a couple of dairy products this time.

Rueben

Bread:

  • Rye bread or any bread you like, toasted

Sauerkraut: 

  • I bought mine but hopefully someday I will make my own!

Cheese:

  • Swiss cheese or any kind you prefer.

Thousand Island Dressing:

  • 1/2 cup plain greek yogurt
  • 2 tbsp Sriracha
  • 1 tbsp apple cider vinegar
  • 1 tbsp relish or olives
  • salt and pepper to taste

Instructions:

  1. Place all ingredients in a bowl and stir until smooth. I like to make it a couple hours before I’m going to eat it so the flavor is more developed.

Seitan:

  • 2 cups vital wheat gluten
  • 1 cup canellini beans
  • 2 cups vegetable broth or water
  • 2 tbsp liquid aminos
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • salt and pepper

Instructions:

  1. Preheat an oven to 400 degrees fahrenheit.
  2. Place all the ingredients except the vital wheat gluten in a blender and blend until smooth.
  3. Place the vital wheat gluten in a big mixing bowl.
  4. Pour in the blended mixture and fully incorporate.
  5. Knead the mixture into a loaf shape.
  6. Wrap the loaf in foil and bake for 40 minutes.
  7. Let it cool before slicing.

Sandwich Assembly:

  1. Place a slice of cheese on one of the pieces of bread and melt it.
  2. On the other slice of bread smear a good amount of the thousand island dressing. Top with a good amount if the sauerkraut.
  3. Heat up a pan and sear two slices of the seitan. Melt a slice of cheese on the seitan.
  4. Put the sandwich together and enjoy!