So because I knew that it was my last day drinking coffee, when I got home from work yesterday, I had THIS:
Then I made Dr. Furhman’s Famous Anti-Cancer Soup, from his book Eat to Live. Look at this!
Looks kind of scary, but it was exciting. That’s carrot and celery juice swirled together. Kind of groovy in an Austin Powers 1960s kind of way. Or maybe that was a hallucination from the hugh jass coffee I had because I’m quitting coffee. Anyway 🙂
I don’t have the book in front of me, but the recipe basically was — warning, I’m butchering it here — you start with putting a cup of dried beans in the pot with four cups of water and let it simmer. A big mistake I made was that I didn’t check the beans at the end to make sure they were done…. and they weren’t. Then you take onions, zucchini, and leeks and clean them up really well and plop them in whole and let the whole thing simmer.
While that’s simmering, you take 5 lbs — yes 5 lbs — of carrots and juice them. I’ve juiced carrots before without peeling them and it definitely tastes different. The peel is more bitter and earthy tasting and that comes through in the juice, so I stood there and washed, trimmed, and peeled 5 lbs of carrots. It was worth it. Then, you take a whole bunch (the recipe called for 2 bunches, but I only had one) of celery and wash it. And then you juice all the carrots and celery. It was fun! I love my juicer.
And when you pour the juice in the pot, it looked like the swirly picture above.
By that time, the onions, leeks, and zucchini were soft, so the next step was to put them in a blender with some of the broth/juice and blend them up. I did that in batches.
To make the soup thicker, I put in some of the carrot pulp from the juicer. Also so I wouldn’t be as wasteful. It was really super orange cool looking pulp.
And then it was done. It tasted really good and felt really healthy. Well, except for the beans. I couldn’t eat those.
And that’s my lunch today too. See, I’m planning 🙂