Cleanse Your System Before The Holidays... So You Can Freely Enjoy!



 I believe that right about now would be great if you would cleanse you system with a few days of eating nothing but unlimited quantities of a vegetable soup the recipe of which I have already shared with you on March 29th 2011.  Therefore today's recipe is a repetition. The only difference is that back then you may not have been ready to cleanse your system while now with the advent of the holiday season it may be a good idea to do it so that, when the time comes, you can eat with no remorse...


Size Of Pot
The basics of this cleansing are that you are going to made a big batch of this soup, and eat as much of it for lunch and dinner for the first 3 or 4 days, one fruit for breakfast, coffee or tea with no sugar or milk, while drinking at least 2 liters of water per day, no bread, no olive oil in the soup, and no alcohol. After the 4th day you can add some poached protein such as fish or chicken. Still no bread, no olive oil, or alcohol. For your snacks since you cannot get rid of the habit of opening the fridge all the time to nibble at something, peel some carrots, or keep some raw cauliflower florets.  I do not pretend to be a dietician but logically speaking for somebody who needs to lose weight (like me) such a diet is recommended. You can't go wrong when you eat only vegetables and protein. So here goes:
You will need:
• 6 Large green onions.
• 1 Cup fresh green beans (they can be frozen).
• 2 Cups fresh spinach (they can be frozen).
• 5 Medium carrots (they can be frozen).
• 1 Large can cooked tomatoes.
• 1 Medium head of cabbage.
• ½ Bunch celery.
• 1 Clove garlic.
• 1 Red sweet pepper.
• 1 Stalk broccoli.
• 1 Cup brown rice.
• 1 Package onion soup
Method:
-  Roughly chop and slice everything, put in a pot, add the rice, put enough water to cover the vegetables, bring to a boil, and simmer for at least 4 hours covered.  Do not add salt because the salt will come from the ready made onion soup you will buy in a packet Maggi or Knorr.-  You only have to stir and mix every half an hour so the vegetable don't stick to the bottom.-  You can cheat and add some Jalapeño peppers and/or black pepper corns if you wish.Note: It is good hot, or cold. Stay on this soup / protein for only one week at a time. You can repeat it every 15 days. 


In any case I would suggest you ask your physician first.
Patiently enjoy!!
Stelio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minutes. Carefu
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more