Gingered Sweet Potato and Coconut Soup
- 1c red onion, diced
- 2T toasted sesame or walnut oil
- 2 sweet potatoes, cubed
- 2c broth
- 2T minced ginger
- 2 cloves minced garlic
- 1 13.5oz can of coconut milk
- Cashews, for garnish
Cooking Directions
- Saute the onions in the oil until they start to brown, then add the potatoes, broth, garlic, and ginger. Bring to a boil, stirring well, then cover and simmer until the potatoes are tender (about 20 minutes).
- Add the coconut milk, then either transfer the soup to a blender or use your immersion blender to puree.
- Simmer for 5 more minutes, and serve topped with a handful of cashews.
Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast: corn flakes with oat milk
Snack: oat bran muffin with honey
Lunch: green salad leaves with garlic chicken from last night, pecan butter (recipe to follow), fresh herbs, with honey lemon dressing. Followed by a yogurt with 1/2 banana and some almond slivers
Snack: cut up carrots and corn cakes with avocado.
Dinner: omelet made with fresh herbs, spinach, garlic and onions, and snippets of smoked salmon. A little oat milk to make it more moist, use olive oil in the pan. Cutup cooked/steamed beets.
I have not been feeling well and finally came down with an infection in my throat. The whole family got sick so luckily it wasn't a detox reaction.
I will give a global outline of my diet as it was kind of disorganized. We also ate out before I got really sick. I will show you how that was possible as well being on the detox.
Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast were repeats from previous days: oatmeal, Indian millet or corn flakes with rice milk.
Snacks: rice cakes with a bit of almond butter, or cut up veggies or oat bran muffin
Lunch and Dinner: Leftover coconut chicken soup, soup made with onion, garlic and all leftover fresh vegetables and home made chicken broth. Rice cakes with smoked salmon, cod fish in olive oil with fresh herbs, green salad with honey lemon dressing (recipe to follow), lots of cut up veggies!
On our night out we ate from the salad bar, there was sushi (without soy sauce is best), lettuce, tuna with veggies salad, eggs, beets and corn. I just used the olive oil and got lemon from the tea buffet to squeeze a dressing. Skipped the lovely dessert buffet table too! That was a bit hard...
Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast: oatmeal with cinnamon and rice milk
Snack:
Lunch: cut up carrots, carrot soup and smoked salmon with dill and a squeeze of lemon
Snack: oat bran muffin with a bit of honey
Dinner: Thai Chicken Coconut Soup (recipe to follow)
Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast: cooked oatmeal with cinnamon, banana and coconut flakes with rice milk
Snack: cut up carrots, radish and snap peas
Lunch: leftovers of leek soup, garlic chicken and fennel salad. You're not supposed to eat leftovers on the Joshi detox but I can't throw all this good food out!
Dinner: carrot soup (recipe below), felafel made with chickpea flour (didn't taste so good so I am not posting the recipe) with a tahini sauce (really good!, recipe below)and grilled asparagus. An oat-bran muffin with honey as dessert and a dandelion coffee.
I have noticed before that your belly seems to expand first with all the fiber food so it seems that you don't loose the belly at first but then towards the end of 2nd week stuff gets released, so to speak!
Carrot Soup
(Joshi recipe)
1 med. onion, thinly sliced
2 T olive oil
8 med. carrots, sliced
2 cups chicken stock
1 T fresh ginger, minced
1 T fresh thyme leaves
Cook the onion in the oil until translucent.Add the carrots and stock and simmer. Puree the carrot mixture in batches in a blender or food processor. Transfer puree back to the pan, add the ginger and thyme and simmer, stirring, for 10 minutes.
4 servings
Tahini Sauce
8 T tahini
juice of 1/4 lemon
1 cup yogurt
1 t ground cumin
1-2 garlic, optional, in mortal and pestle with salt so it turns into a paste, or just through the garlic press
salt to taste
Mix tahini, lemon juice and olive oil until smooth, add garlic.
Add yogurt until blended. Keeps 3 days.
Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast:
Organic Honey Sweetened Corn Flakes (Nature's Path, available at Jason/Marketplace) with soy milk
Snack: banana, yogurt and dried coconut flakes
Lunch: went out for lunch at Life Cafe; the Life salad without flax crackers and nutritional yeast is Joshi-friendly! With a rasta juice: carrot, beet and celery. Followed by a Dandy Latte (Dandy Blend dandelion 'coffee' with soy milk).
Dinner:
Leek soup made by sauteing onion, garlic and leeks, add veggie broth (see brand previous posts, make sure there is no yeast on your broth)
Indian-Style Saute of Cauliflower and Greens (recipe below) with leftover garlic chicken and red radishes.
Indian-Style Saute of Cauliflower and Greens
3 sweet potatoes (yes, they are not from the night shade family so they are fine but with moderation)
olive oil
1 large onion, thinly sliced
1 small cauliflower, quartered and thinly sliced, stem included
salt
2 t chopped garlic
1/2 t turmeric (I would use more next time, it's a liver cleanser)
1 t EACH of ground cumin and coriander
1 t mustard seeds (Taste sells this in organic herbs/spices section, or at Indian store)
1 bunch spinach, stems removed
1 bunch watercress, large stems removed
1 small carrot, grated
Juice of 1 lime
Garam Masala (if you have it)
Cilantro sprigs
Steam sweet potatoes until ready
Heat 2 T of oil in a wide saute pan on medium high heat. Add onion and saute till browned, about 12 minutes. Remove. Put a little more oil in the pan, on high heat, add cauliflower, salt and saute till it begins to color in places. Return onion to pan, add garlic, spices, and potatoes. Lower heat, cook 4 minutes. Add greens, carrot and 1/2 cup water. Cook for about 1 minute or until greens are wilted. Season with lime juice, garam masala and garnish with cilantro.
Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast: Indian spiced millet
Lunch: a banana, carrot soup (recipe to follow), cut up veggies (carrot, cauliflower and baby corn), guacamole, can of sardines, leftover quinoa taboule.
Snack: oat muffins with a teaspoon of honey
Dinner: Roast chicken with garlic (recipe below), fennel salad (recipe below) and a dish of steamed pumpkin topped with wheat free bread crumbles, goats cheese and fresh herbs, put in the oven to create a nice crusty topping.
Roast chicken with garlic
1 large chicken
10 large garlic cloves
1 T dried oregano
2 T olive oil
3 T chicken stock
Preheat oven to 450 degree Fahrenheit, 230 Celsius. Rinse chicken and pat dry. Place breast side up on a foil lined roasting pan. Slit 8 garlic cloves and add, with 1/2 T of oregano, to chicken cavity. Mince remaining garlic and mix with the remaining oregano, oil and the stock. Carefully separate skin from breast area of chicken and spoon half of garlic mixture under skin. Smear remaining mixture over surface of chicken. Roast until juices from the thigh run clear. Let rest for 10 minutes, then carve.
Serves 4. This is one of Joshi's recipes.
Fennel Salad
2 small fennel bulbs
1 T yogurt
2 T olive oil
2-3 t lemon juice
1 1/2 t minced lemon zest
2 t chopped tarragon or fennel greens
1 T chopped parsley
salt and pepper
2 cups watercress or mixed small salad greens
Peel the outer layer of the fennel, remove stalks and cut out core if the bulbs are bigger. Slice it paper thin. Whisk together yogurt, oil, and 2 t lemon juice. Add lemon zest, herbs, salt and pepper. Toss with fennel. Taste and add more lemon juice if needed. Serve mounded on a bed of greens.
