Thinking Out Loud

Hey, remember my very first blog post was aptly titled: “I’m not a vegan I just veg a lot”? I mean, who would’ve missed that, right? Well guess what. I’m now a vegan (mic drop).

I would start telling you the whole story on my choice to go plant based but that’s a little excessive. I will tell you it was a series of documentaries, research articles and my own personal health issues that led to my decision. It has been a solid five months now and I can tell you it has significantly enhanced my overall day to day health. I am not suggesting you just give up all meat and dairy cold turkey and I certainly don’t have ANYHTING against eating meat (with a few exceptions-one being processed meats) but I would suggest decreasing overall meat and dairy intake if you currently eat it on a daily basis. If you haven’t already, check out this article: WHO: Processed Meat

There is no denying that eating “clean” will significantly benefit your overall health status and wellbeing. Here is a ROCKIN detox recipe that I adapted from journalist and recent plant based convert Elina Fuhrman: mindbodygreen.com

Toxin Blasting Soup:

Ingredients

• 1 tbsp coconut or sesame oil (I prefer using coconut. Coconut and sesame oils have a higher smoke point)

• 2 cloves of garlic-smashed

• 1 small bunch spring onions-diced

• Sea salt (to taste—approx 1-2 tsp)

• 2 leeks- cut into 2-inch chunks, then cut lengthwise (so they’re in little strips)

• 1 medium fennel bulb-cut into quarters

• 1 celeriac- peeled and cubed

• 5 cups water

Heat coconut oil in a pot and saute the spring onions with the garlic and a pinch of the sea salt. Cook until the onions turn bright green (approx. 3 minutes).

Add the leeks. Saute until they are tender. Now add the fennel and celeriac, the rest of the salt and cook all the veggies together. Add the water to the pot and simmer for 1-2 hours. Finally, add soup to a Vitamix or blender, blend and enjoy! I like to top it with toasted pumpkin seeds. BAM.