The holidays make us prone to over-indulgence. I could go further, but I think that sentence more or less sums it up. Both recipes described below serve as prime examples of the “holiday detox” staples I swear by: oil free, starch-free vegetable stew and of course, green smoothies. More recipes ensue.
Holiday Detox Stew
1 medium onion, chopped (about 1 1/2 cups)
4 ribs celery, thinly sliced
4 cloves garlic, minced
2 tsp smoked paprika
1 tsp oregano
1/2 tsp ground ginger
1/2 tsp fresh ground black pepper
1/8 tsp cayenne
6 cups reduced-sodium vegetable broth. I recommend this recipe but you can use a carton in a pinch.
2 cups fire-roasted tomatoes, cooked over a grill or open flame. Alternatively: 1 x 28oz can fire-roasted diced tomatoes. Remove the juice and save for later; it’s a great alternative to tomato juice, or can accentuate the flavor of a broth or marinade (also functions well as the prototype for a bloody mary).
2 cups green cabbage, roughly chopped
2 cups green beans, stemmed and cut in 1-inch pieces
2 cups green kale leaves, torn into bite-size pieces
1 meyer lemon, sliced
In a large stock pot over medium heat, sauté the onion, garlic, and celery in 2 Tbsp vegetable oil or water for about 5 minutes, or until lightly browned. If the onion sticks to the pan during this process, don’t worry. Continue to stir, scraping any “stuck” onion with the spoon or spatula. This will actually add flavor to the stew, proving to any skeptics that contrary to “tradition”—sautéing does not require oil. If the onion starts to burn, turn down heat to low. This oil-free sautéing technique causes the onion to release its natural oils—hence the reason why burning should be a non-issue—but just in case, add a bit more vegetable broth or water before adding the garlic and celery. Continue to sauté on low.
When garlic and celery begin to brown, stir in smoked paprika, oregano, ground ginger, black pepper, and cayenne. Continue to sauté to distribute the spices, about 1 minute. Add the broth, cabbage, green beans, and diced tomatoes. Bring to a boil, reduce to a simmer, covered, for 20 minutes. Remove lid and stir in kale. Cover, and continue to simmer for 5 minutes. Remove from heat and let cool 5 minutes. Serve with meyer lemon wedges for extra flavor.
50 Calories; 10g Carbs; 0g Fat; 5g Fiber; 2g Protein; 3g Sugar; 70mg Sodium
Ginger-Peach Green Smoothie
2 handfuls fresh spinach leaves
12oz unsweetened coconut water
1 Tbsp fresh ginger root, finely chopped
juice of 1 meyer lemon
1 frozen banana
1 1/4 cup frozen peach slices
Using a blender or food processor, blend on a high setting or pulse until smooth. Taste it; if you detect too spicy a flavor, add 1/8 tsp stevia powder. If too thick, add 1/4 cup coconut water. In other words, adjust to your liking. If it needs more liquid, gradually add splashes of coconut water and continue to blend until smooth.
132 Calories; 32g Carbs, 1g Fat; 4g Fiber; 3g Protein; 24g Sugar; 43mg Sodium