The closer you get to your true self, the closer you get to a "soul generated by love." -MLK
This cleanse can help brighten you and make you feel lighter. Cleansing can help you get in touch on a deeper level with your True Self. Happy Martin Luther King day! Happy first day of the cleanse for some of you, and some of us will start in the next few days. Just remember, we can accomplish so much when we connect with our True Self, and cleansing can help us get closer to that.
This morning I started off with a smoothie.
I used papaya this morning. I saved a little because I teach at 6am tomorrow morning and I can take the leftover papaya and it will be easier to use at 5am than if I had to cut it up and everything.
These are the components of my breakfast smoothie. I have Unsweetened Spiru-tein, Chia seeds, papaya, and Unsweetened coconut milk. Yum! The above picture is from my instagram account, and if you would like to follow me on instagram I am elizabeth_camp. 
I know some of you are sensitive to soy, and this Hemp protein powder would be a good alternative. If you know of any others that you like please share in the comment area below. I would like to learn from you and we can all learn from each other this way.
This is the smoothie I made for my husband and I, and I
a little to our dog too. I have to say I would much rather enjoy the deliciousness of the papaya on its own, rather than in a smoothie. The flavor of the papaya is too delicate to stand up to everything else. My personal favorite right now is banana. It is so delicious.
My husband and I really thought that the smoothie was bland so we added a tablespoon of oats. I like these Country Choice oats because they are local. These oats come from Eden Prairie, MN. Anytime I can buy local, I try to make that choice for so many reasons.
Buying local is a great way to help with sustainability. When you buy local, whatever you are buying doesn't take as much energy to get to you (eg: oil, transportation, man power). Plus you can support your own community. It feels good to buy local.
Here is a picture of my sweet dog. She has been so exhausted after being in the hospital for 8 days. Here she is resting. Her name is Maxime.
I promised an easy recipe, here it is....
Split Pea Soup
1lb split peas rinsed well
8 cups water
2/3cup coarsely chopped onion
3 stalks finely chopped celery
1 grated carrot
1 T earth balance
Bring water and peas to boil then simmer 30 minutes.
Add salt and pepper and EB
Add onion, wait 2-3 minutes
Add celery, wait one minute
Add carrots and serve.
This is a super easy, fast, cheap GF, vegan, nourishing recipe.
Enjoy!
1lb split peas rinsed well
8 cups water
2/3cup coarsely chopped onion
3 stalks finely chopped celery
1 grated carrot
1 T earth balance
Bring water and peas to boil then simmer 30 minutes.
Add salt and pepper and EB
Add onion, wait 2-3 minutes
Add celery, wait one minute
Add carrots and serve.
This is a super easy, fast, cheap GF, vegan, nourishing recipe.
Enjoy!
Dr. King is so inspiring, I will leave you with a few more quotes from him. Hopefully these can inspire you on your cleanse journey as well.
The time is always right to do what is right. -Martin Luther King
We may have all come on different ships, but we're in the same boat now. - Martin Luther King
It is time to do the right thing, and remember we are all in this together, so we can do this!!!!
Lindsay will be adding in on this blog too, so look for her updates as well as mine.
So for now, love always, elizabeth camp
Thanks, Elizabeth for sharing your recipe and ideas. I am pleased to say that I am on the other side of caffeine withdrawal. (Megan, it was indeed three days when going cold turkey--certainly worth it. Ironically, I feel more awake.) Here are some recipes you all might find helpful (will need to post separately due to space limitations):
ReplyDeleteGreek Lentil Soup
• 1 1/2 cups brown lentils
• 3 bunches fresh spinach, washed and de-stemmed
• ¼ cup olive oil
• 2 large onions chopped
• 1 cup chopped carrots
• 3/4 cup chopped celery
• 4 cloves garlic, chopped
• 2 cups chopped fresh tomato (or one 28 oz can diced tomato)
• 3 bay leaves
• salt and pepper to taste
Rinse the lentils and bring to a boil in 8 cups water. Reduce to simmer and cover pot. Cook about one hour or until the lentils are soft. Meanwhile wash, destem, and chop the spinach. Heat the oil in a large saucepan, add onions, carrots, celery, and garlic. Sauté until onions are soft. Add the spinach and tomatoes and cook until the spinach wilts. Pour the veggies into the lentils, add the bay leaves, salt and pepper. Cover and simmer for 30 minutes. Remove the bay leaves and serve with a nice greek salad and crusty bread. This soup only gets better the next day.
maggie
Indian Red Lentil Soup
ReplyDelete• 2 T olive oil
• 1 ½ tsp cumin
• 1 tsp coriander
• ¼ tsp red pepper flakes
• 2 large onions, chopped
• 6 garlic cloves, minced
• 4 tsp minced fresh ginger
• 1 ½ cup red lentils
• 1 quart vegetable broth
• 1 (28 oz) can diced tomato
• juice of one lemon
• salt
• 1 cup chopped cilantro
In a large heavy saucepan, heat oil over moderate heat. Add dried spices and stir for 1 minute or until the oil darkens and turns fragrant. Add onions, garlic and ginger; stir for another few minutes, until the onions soften and become translucent. Pour in lentils, stirring for ½ minute, or until the lentils deepen in color and are coated with the seasoned oil. Add the broth, tomatoes, and 1 cup water. Simmer covered for 25 minutes, or until lentils are tender. Stir in lemon juice and cilantro and salt to taste. Makes 6 servings.
West African Ground Nut Stew
Saute for 10 minutes:
• 2 c. chopped onions
• 2 T vegetable or peanut oil
Add and saute a few minutes more:
• 2 c. chopped kale
• 3 c. cubed sweet potatoes
Mix in and simmer covered for 15 minutes or until potatoes are tender:
• 3 c. tomato juice
• 1 c. apple or apricot juice
• 1 tsp salt
• 2 chopped tomatoes
• 1T. chopped cilantro
Add:
• 1 ½ - 2 c. chopped okra
Simmer for 5 minutes
Stir in 1 c. peanut butter
Simmer and serve! Add more juice/H2O if too thick. Serves 6.
Greek Mashed Potatoes
3.5 lbs boiling potatoes (yellow finns or red-skins). Leave skins on, but cut away any spots
Olive oil
6 cloves garlic in half inch dice
Salt and pepper
Zest of one lemon—grated
Juice of the above lemon
Hot pepper flakes (1/2 tsp or so)
3/4 tsp oregano
Steam the potatoes and when they are almost soft (just a little resistance, when tested with a fork or knife), remove from steamer and let them cool a bit so that you can peel them.
Film a sautee pan with the olive oil and add the garlic and some salt and pepper. Sautee over low heat until the garlic is tender, but not brown. Stir in the lemon zest, pepper flakes and oregano. Remove from heat. Add the potatoes and mash them with a masher or fork to the consistency you like them. Blend the ingredients in the pan together and taste for seasoning. Just before serving, blend in the lemon juice.
Black Bean Sweet Potato Burritos
ReplyDelete1 lb (about 2 med) sweet potatoes, peeled and cut into ½ inche cubes
olive oil for drizzle
1 (15-oz) can of black beans, rinsed well, drained and patted dry
1 c. diced and seeded cherry or plum tomatoes
½ c. chopped sweet red onion
2 tsps. Ground cumin
¾ tsp. sea salt
½ tsp. cayenne pepper
2 T lime juice, or a little more
¼ cup plus 4 tsp chopped cilantro
8 large tortilla wraps (can use gluten free)
Place sweet potatoes on baking sheet and drizzle generously with olive oil. Roast in oven on center rack at 500 degrees until just tender when pierced with a knife, about 8 minutes. Watch carefully. Remove and place in a large no-reactive mixing bowl. Cool 5 minutes
Add the black beans, tomatoes, onions, cumin, salt, and cayenne. Stir well to mix. Add lime juice and cilantro and stir again. Taste for seasoning. [Filling can be made ahead of time, refrigerated, and brought to room temperature 30 min before using.]
When ready to serve, place a tortilla on work surface and spread1/2 cup or so of filling in a strip along the middle of the tortilla. Leaving a 1 ½ inch margin along the bottom edge. Fold in sides of each burrito and roll tightly into cylinder. Place in baking pan and repeat to make 7 more burritos.
Cover baking pan with foil. Bake at 350 degrees—about 5 minutes—until heated through. Serve with guacamole, and/or salsa fresca.
Maggie’s Guacamole
4-5 avocados
1 lime
3 T or so of cilantro leaves chopped finely
A few T of salsa roja or chopped fresh tomato
Sea salt
3 large cloves garlic finely minced
Optional, ½ serrano pepper, finely chopped —leave seeds in if you like it hot
Combine all ingredients—mash. Place in bowl with a pit to slow down browning. Eat with corn chips.
Braised Potatoes, Zucchini, Eggplant and Red Peppers with Garlic and Cilantro
This makes a hearty side dish or fine meal in itself. You can serve with quinoa or brown rice or top with a dab of yogurt and fresh cilantro. I might add a little tumeric for health.
½ c extra-virgin olive oil divided
1 ½ lb. low-starch potatoes, scrubbed and cut into 1 inch dice (about 3 cups)
1 med. Zucchini, 1 inch diced
1 small eggplant, peeled and cut into 1-inch dice
2 large red peppers, 1-inch dice
1 poblano chile, 1-inch dice
2 medium tomatoes, 1-inch dice
1 medium onion, 1-inch dice
Coarse salt
6 cloves garlic
1 tbpsp sweet paprika
1 tsp ground cumin
pinch cayenne pepper
2 c. chopped fresh parsley
2 c. chopped fresh cilantro
½ c. fresh lemon juice
Heat large dutch oven over medium-high heat and coat it with about 3 tbsp the olive oil (reserve rest for sauce). Add the potatoes and saute until they start to brown (about 10 minutes). Raise the heat to high and add zucchini, eggplant, peppers, chiles, tomatoes, and onion. Season with a little coarse salt. Saute a few minutes more. Add a few tbsp water, cover pan, and turn down the heat to a vigorus simmer. Braise until all the veggies are tender (about 20-25 minutes). Stir occasionally so the veggies don’t stick to pan.
While the veggies are braising, make the sauce. Use mortar and pestle or food processor. Smash or puree the garlic with ½ tsp salt and the paprika, cumin, and cayenne to make a smooth paste. Add the parsley and cilantro and pound or process just until crushed—don’t over puree. Add the lemon juice and the remaining 5 tbsp oil.
If any liquid remains in veggies, cook uncovered until it boils off. Then turn off heat and add the sauce and stir to coat all of the veggies. Taste for seasoning and add more salt, lemon, or cayenne to taste. Serve hot.
Disclaimer: I just looked at the list and realize that potatoes are not there, only potato flour. Best to check before making the braised or Greek potatoes! (My book has yet to arrive).
ReplyDeleteThese recipes sound delicious! January is national soup month, and this is a great way to celebrate! Thanks for the wonderful recipes.
ReplyDeleteLindsay
Thanks Maggie. Wow!!!! I'm glad you posted those.
ReplyDeleteelizabeth