It’s Spring – Time To Shed Those Extra Winter Pounds!
Did you know that your body is predisposed to burn fat in the springtime? That makes it the easiest time of year to lose weight!
Between menopause and lockdown baking binges, my clothes don’t fit like they used to. And yes I generally eat really healthy food, but it’s time to bring out the big guns.
It’s time for me to do my own 3 Week Detox. The main purpose of this detox is to reset your body systems – like giving your car a tune-up.
Not only do you end up feeling super energized and focused. You look all healthy and shiny and your metabolism starts working properly again so you lose a bunch of weight. In fact, my previous experience has been that I even keep losing weight once the detox is over!
I’ll be posting on my Instagram account while I detox, so feel free to follow my so you can see for yourself what the effects are.
The best time for new beginnings is now.
The green that packs a punch!
I’m on day 2 and, so far, I have not cheated or felt deprived. That’s what I like about this detox – the food is great and I don’t have to starve.
However, I’ve made sure to remove temptations from my pantry in case I go on a sugar rampage. I have a terrible sweet tooth and there’s no reasoning with myself when I decide I need cookies or chocolate!
I popped out to the store this morning to stock up on the things I am allowed to have. It’s spring and things are brightening up in the seasonal produce department.
One of my favorite things are young turnip greens. Ranked as one of the “Top 10” healthiest foods, turnip greens deliver 231% of the recommended daily Vitamin A and 100% of the Vitamin C allowance. That’s from just 100 grams! But don’t let it’s “healthy” status scare you off – this is one of the sweetest, most delicious, prettiest, and easiest soups I’ve ever made.
Turnip greens are also great in salads and stir fries, tossed into pasta with garlic and shrimp, and whizzed into green smoothies. But my absolute favorite way to eat them is in this soup recipe I’m about to share with you!
And don’t worry, if you can’t get a hold of turnip greens where you live, I’ve often made this recipe using spinach and it’s delicious. If you buy a bunch radishes with the fresh leaves still attached, I’ve found those work really well too, as do watercress and field cress.
This turnip greens soup is great to have for lunch with a goat brie quesadilla or some rice cakes with hummus, or chicken salad.
Turnip Greens Soup
1 bunch of turnip greens (about 130 g)
1 onion, preferably white
1 leek, the white part only
1 small potato (about 80 g)
20 g butter
pinch of salt
500 ml chicken (or vegetable) bouillon
– Chop the turnip green stems finely, and the leaves coarsely.
– Dice the onion and leeks.
– Melt the butter in a pot over medium heat
– Add the chopped onions and leek and a pinch of salt. Stir, cover, turn the heat to low, and let cook for 5 minutes.
– Add the bouillon and the sliced potato and bring to a boil. Cover and simmer on low for 10-15 minutes, until the potatoes are tender when pierced with a fork
– Add the chopped turnip greens and cook for a minute or two, just until the color changes to bright green.
– Chuck it in a blender and liquify.
– Keeps in the fridge for a couple of days, or freeze it in portions.
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