Thursday, February 20, 2014

Life is solid (temporarily)

So, I ate some ramen noodles on DAY 8 . I woke up scratching myself all over.


I am allergic to ramen noodles :( !


Time to go back to liquid.


Back on liquid again...


I am going to make some liquid soup....with eggplant, red peppers, apples, onions, and tomatoes.


Sounds like a strange mix with all the herbs mixed in it - including cinnamon.


This is the recipe:


Indian Roasted Eggplant Soup

Indian Roasted Eggplant Soup


SERVES 4
An ardent cook, Kayla Capper was a first-place winner in our VT Recipe Contest several years ago. This offbeat soup brings together the rich and exotic flavors of the great Indian subcontinent in an easily prepared and wholesome soup, perfect as a light luncheon entrée or as an appealing appetizer course.
  • 1 large eggplant (about 1½ lb.), coarsely chopped
  • 1 large bell pepper, seeded and sliced
  • ½ cup chopped onion
  • ¼ cup chopped apple
  • 2 Tbs. balsamic vinegar
  • 1 Tbs. Dijon-style mustard
  • Salt to taste
  • ½ tsp. olive oil
  • 1 tsp. curry powder
  • 1 tsp. ground cumin
  • ½ tsp. ground coriander
  • ¼ tsp. ground cinnamon
  • ½ tsp. granulated sugar
  • 1 12-oz. can tomato juice
  • 3 Tbs. chopped cilantro plus extra for garnish, optional
  • Freshly ground black pepper to taste
  1. Preheat broiler. Spray rimmed baking sheet with nonstick cooking spray.
  2. Place eggplant, bell pepper, onion, apple, vinegar, mustard and salt in large mixing bowl, and toss to combine and coat vegetables well. Place vegetables on large baking sheet.
  3. Broil vegetables in middle of oven, stirring every 5 minutes, until browned and tender, about 15 minutes. Remove from oven, and set aside until ready to use.
  4. Combine roasted vegetables in food processor or blender, and add olive oil, curry powder, cumin, coriander, cinnamon, sugar, tomato juice and 3 tablespoons chopped cilantro. Process, adding water to thin if needed, and working in batches if needed. Season to taste with salt and pepper. Reheat, garnish with cilantro, if desired, and serve hot.
Wine Suggestions
Here’s a dish that will allow you to experiment with wine pairings. The aromatic aspects of the spices and the slightly sweet taste from the onion, apple and sugar call for fruity, non-wooded whites such as Gewürztraminer. The acidity of the tomato and slight heat of the curry call for a slightly acidic Riesling. And the overall weight and heartiness of the soup would pair well with a red wine based on Syrah/Shiraz. Experiment!

September 2003

Tuesday, February 18, 2014

Life is Detoxification

I got some liquid broth and soup to add some variety in my experiment
- seafood broth
- beef broth
- mushroom and onion broth
-butternut squash soup

-----just 8 more days  of broth, soup, and juice to detox my body

Life is still liquid - Day 6

Still on liquid and not hungry *sigh*

I think two weeks should be my goal.


Life is Yoga

February 14 - one hour and a half Kripalu Yoga

February 16- one hour of heart openers and back bend yoga

45 minutes of gentle yoga and guided meditation yoga flow at a hot yoga studio

Still doing yoga

Sunday, February 16, 2014

Life is Liquid

Almost completely stopped eating solid food and on Day 4. My body feels lighter, more free, and thinner. Getting  very sick for a month changed my food preferences. Red meat repels me.  I became drawn to broths and fresh vegetable and fruit juice squeezed from my juice maker.I started ordering a pot of hot green tea in restaurants. I usually prefer soda over tea. My skin instantly improved - less skin irritation and no breakouts. In the past I have stopped eating for 10-14 days and noticed my skin become more clear.

I want to experiment and see if I can do this for two weeks or a month - limiting my body to broth and juice.

What will I feel like?

Will it affect my yoga practice?

What broth and juice recipes will I try?

Will my skin improve more?

How long will it take for my husband to notice my experiment?