Happy Veggie Detox

Happy Veggie Detox

Last spring I joined a group doing a detox diet with Silvia Sagarra. Silvia is a natural health educator specialized in food intolerance, especially gluten. You can check her out at http://www.silviasagarra.com

I have had for many years constant bloating of my belly right after eating and I didn’t know what was causing it. So doing a strict, thorough detox seemed like a good way to clear up my system and find out where this bloating was coming from.

The detox program was 6 weeks long, including 4 weeks of only eating vegetables and some fruit. For breakfast and dinner, we were having a thick vegetable cream, to make it easy for the digestive system, and for lunch, vegetables cut in pieces and cooked either boiled, steamed, sautéed or in the oven. All solids, even the puree, had to be bit to death!!!! In between meals we drank plenty of water and vegetable stock. No need to bite there! :):)

Can you see yourself eating just vegetables for 4 weeks?!?! I could not, but I did it, and I enjoyed it a lot, and I was not hungry AT ALL! Actually it felt like a treat filling myself with a full variety of the seasonal vegetables and combining them into a colorful dish.

It is fascinating how, with this detox, you realize the power of the full spectrum of vegetables. If in a day I didn’t eat plenty of variety of vegetables my body would basically ask for more nutrients…

To give you an idea of what I was eating, here is an example of some ingredients I would put in this powerful cream. I still make them, since they make a great breakfast , and are much more nutritious and fulfilling than a bowl of cereal.

Broccoli and Sweet Potato Cream (8 people):

1/3 cup of a mix of almonds, cashews and pumpkin seeds pre-soaked overnight and rinsed.

2 large onions, roughly chopped

3 medium size leeks, roughly chopped

2 celery stalks, roughly chopped

3 carrots , roughly chopped

2 large sweet potatoes, cut in large pieces

1 bunch of parsley stems

2 bay leaves

1 head of broccoli, florets cut and stem peeled

2 medium size sweet potatoes, chopped in small peaces

3 tablespoons of Chia seeds pre-soaked (al least 15 minutes before)

2 garlic cloves crushed

3 inches of ginger, chopped

¼ cup chopped cochayuyo algae

1 can of 400 ml coconut milk

2 tablespoons curcuma powder

Pepper and cayenne to taste

1/3 cup olive oil

1 lemon

Garnishing for serving: home fermented beet and cilantro

Clean all vegetables. You can keep the skins on the sweet potatoes and the carrots; just peel the dark spots and the roots. Rinse the cochayuyo algae and leave it aside.

Start by sweating your chopped base vegetables: onion, leeks, celery stalks and 2 carrots (reserve 1) for about 5 minutes so they release their flavor. Put in the pot a little oil, half a glass of water and some sea salt, and keep stirring. Add the big pieces of sweet potatoes and stir to mix in the flavors. Add water to cover the vegetables, enough so they boil comfortably, about 2 liters. Bring to boil and cook in medium-low heat partially covered for about 20 minutes or until almost cooked (insert a thin skewer or the tip of the knife in the veggies to know). Add the broccoli, garlic, ginger, curcuma, pepper, cayenne and cochayuyo. Cook for 4 minutes or until the broccoli feels al dente, since when you turn off the heat the hot water will keep cooking it.

Strain it, and reserve the liquid. Take out the parsley and bay leaves. Let everything else cool. Add the 1 raw carrot reserved, coconut milk, and the nuts and seeds. Pour it all into a blender and mix; you will probably have to work in batches because it will not all fit in the blender at one time. Also, be sure to add enough vegetable stock, the reserved liquid, so you actually blend and puree until nice and smooth. Pour and stir your last batch with the other batches in a big pot so it gets all well mixed.

Now it’s the seasoning fun time. Start tasting and adjust the seasoning. Add some drops of lemon, which will refresh and balance the cream. You can add at the end some olive oil too and whisk it so it gets emulsified.

To garnish I just used my homemade fermented beets and some cilantro. You can use just freshly shredded beets instead or any other veggie you like!

I hope you enjoy the cream. Since it is fall, it is a great timing for a detox. But if you are up for a full detox diet, I would highly recommend doing it in consultation with a professional.

Have a good week!!! :))))

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