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DETOX: DAY SIX (b)

breakfast

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Ginger Mint Smoothie

Servings 1

Ingredients

  • 1/2 banana
  • 1 Medjool date
  • 1 1/2- inch piece ginger peeled
  • 1 leaf curly kale stemmed
  • 15 mint leaves
  • 1 cup unsweetened almond milk
  • 1/2 cup spinach

Instructions

  1. Put all ingredients in a high speed blender. Blend until smooth.

lunch

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Miso Veggie Soup

Servings 1

Ingredients

  • 1 1/2 Tbsp white miso paste
  • 2 cups water
  • 1 small carrot julienned or shredded
  • 1 scallion sliced thinly
  • 1 large handful watercress

Instructions

  1. Put water in a small pot. Heat up until just below boiling. Turn off heat.

  2. In a small bowl, put miso paste. Add a small scoop of hot water and whisk until smooth. This avoids clumping. Add miso mixture to pot.

  3. Spoon miso broth into a bowl. Add carrots, watercress and scallions.

snack

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Green Power Smoothie

Servings 1

Ingredients

  • 1 banana
  • ½ pear
  • 3 leaves curly kale stemmed
  • 1 Tbsp raw almond butter
  • 1 cup unsweetened almond milk

Instructions

  1. Put all ingredients in a high speed blend. Blend on high until smooth.

dinner

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Butternut Squash Soup

Servings 2

Ingredients

  • 3/4 lb butternut squash peeled and cut
  • 1/2 onion diced
  • 1 clove garlic chopped
  • 2 1/2 cups vegetable broth or chicken bone broth
  • 1/2 tsp sea salt
  • 1 star anise optional

Instructions

  1. In a pot, heat oil over medium heat. Add onion and garlic. Cook until onion is softened, about 5 minutes. Add squash, vegetable broth, sea salt and star anise (if using). Simmer uncovered for 20 minutes, until butternut squash is very tender.

  2. If using star anise, take it out of the soup and discard before blending. Using an immersion blender or regular blender, blend soup until smooth. Add sea salt, to taste. Serve topped with cilantro or parsley (optional).

Recipe Notes

Save one portion for Lunch Day 7.

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GINGER, the cure-all pill:

Ginger has strong healing qualities and has historically played a central role in medicine, particularly in the East. In Ayurvedic medicine, ginger is known as vishwabhesaj, or “universal medicine”. It helps alleviate a wide variety of ailments – to name a few: colds and fevers, nausea, arthritic pain, intestinal parasites, menstrual discomfort, headaches. Ginger stimulates digestion and boosts circulation, respiration and nervous system function. It has a strong, maybe acquired taste for some, but I find it deliciously satisfying across many food applications. I often start the day with ginger-seeped hot water, an amazing way to brave a cold morning…great coffee replacement, especially on cold mornings!

Used in Japanese cuisine for thousands of years, miso is a fermented soy product that has gained in popularity around the world. The fermentation process makes miso a great source of probiotics. Similar to yogurt, it contains live active cultures and adds to the beneficial bacteria population in your gut. Probiotics have been shown to increase immunity and improved digestion. It has also been tied to lower incidences of allergies, better cognitive health, mood regulation and appetite control. Miso helps activate enzymes found in beans and grains that allow better nutrient absorption. These include copper, manganese, B vitamins, vitamin K and phosphorous. It also is considered a good source of protein with over 3 grams per ounce.

In recent years, kale has been highly touted as a health food. So much so, it has almost become a cultural symbol for healthy eating – and for good reason! This nutrient dense green leafy vegetable is part of the cruciferous family (broccoli, cauliflower, Brussels sprouts, collard greens, etc.). Like its vegetable relatives, kale contains a broad range of antioxidants and has been shown to help prevent common chronic conditions such as cancer, Type II diabetes and heart disease. Carotenoids lutein and zeaxanthin found in kale boost eye health and help prevent macular degeneration and cataracts. Studies have also shown it to be effective in improving cholesterol levels, stabilizing blood sugar and decreasing blood pressure. In addition, kale is jam-packed with vitamins. Eating one cup of chopped kale gets you over 200% of your daily value of vitamin A, 134% of your daily value for vitamin C, and almost 700% of your daily value for vitamin K! In addition, kale contains important minerals like manganese, potassium and copper.

Star anise comes from the fruit of an evergreen tree that grows in China and Vietnam. It has an assertive flavor profile characterized as sweet, licorice-like and peppery. It not only adds to the depth of any dish, but it also boasts a long list of health benefits. Most notably, it is considered antibacterial and antifungal. Star anise can also help you fight off the flu and contains shikimic acid, a compound used in flu medication like Tamiflu. And lastly, its high antioxidant content combats oxidative stress, inflammation and can aid in reversing signs of aging!