sunday in the kitchen

I've attempted cleanses before with very little success. I usually get one or two days in, feel so terribly ill and quit before I've truly begun. This one was different. I can't say for sure what the exact difference were - maybe it was the communal aspect of it, the support and motivation of a group cleanse, or maybe I was just ready for the powerful changes I knew would come to me if I stuck it out. And I stuck it out - through headaches and body aches and fatigue and emotional outbursts. I did it! And I have to say I feel pretty darn good! I feel light and clear and more motivated than ever to continue on this path of wellness and clean eating. I haven't had potato chips in more than two weeks and for those of you who know me well, or share the same Neilands gene pool, you will know that is nothing short of a miracle! Here is a recipe for a delicious soup I came up with as I reached the half-way point of this 10-day cleanse - a time when my emotions were getting the better of me and I wanted nothing more than to drown myself in comforting foods that are not so good for me. This soup turned out to be just as comforting and seemed to do the trick in helping me get over that hump!
Carrot Soup
1 onion
4 cloves of garlic
4 carrots
1 sweet potato
1/4 C quinoa
1 inch piece of ginger
1 tsp salt
1 tsp cumin
1 can coconut milk
In a large stock pot, fry up the onions and garlic in a little bit of water until translucent. Add the remaining ingredients, except the coconut milk, and continue to fry for a couple of minutes before adding 5 cups of water. I like to get the bottom of the pot a little brown before adding the water. Cover and simmer until vegetables are tender. Add 1 can of coconut milk and blend until smooth. Serve topped with fresh coriander, roasted pumpkin seeds, fresh ground pepper, and a squeeze of lime juice.