Juicing - O.Rp.Cau.Ci.To.Cu.Cel.Par.Cay

If you read the Ginger Soup post and the Cauliflower and Apple soup post, you may have noticed that I started not only a 30 day core challenge but a 30 day squat challenge, as well.  In my adventure to get in shape, I decided I better start introducing healthy eating habits.

Today is actually Day 5 of the core challenge and Day 1 of the squat challenge.  Today's workout was not bad.  I'm starting to think I should add some cardio to this.  Maybe after my Calculus 3 exam Friday.

Today I decided to mix juiced vegetables with other leftover vegetables (from the Curry Cauliflower and Apple Soup) and blend them together.

I juiced the following vegetables (Gazpacho Juice recipe from http://www.rebootwithjoe.com/)
4 plum tomatoes
1 large cucumber
2 celery stalks
1 red bell pepper
1/4 small red onion
2 cups parsley
1 lime

I poured 1/2 of the juice in the blender (saved the other 1/2 for another day) and added 3/4 cup cauliflower, 1/4 cup cilantro and 1/8 tsp Cayenne Pepper.  Blended well.  It turned out pretty good and I didn't waste the leftover veges from the soup.

Baked Beet Soup

Bought some fresh produce this weekend.  I basically followed the owner around the garden as he asked me if I wanted beets, carrots, cabbage, onions, and other vegetables.  The vegetables smelled wonderful on the 45 minute drive home.  I decided a soup would be good to try.  I googled a few beet recipes, then decided I would just throw something together.  Lately, I've been trying to add more tumeric to my recipes since it's supposed to be good for you.  Decided roasting the beets first would probably give them good flavor.

Peel 4 medium beets and cut into 1/2-inch pieces.Toss in baggy with 1 tablespoon olive oil and salt, pepper, tumeric, onion powder, garlic salt to taste.  Toss around in the bag until well mixed.  Pour onto a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, about 35 minutes.

Meanwhile:

In a sauce pan saute ½ cup chopped onion, 1 clove garlic minced, and ½ cup celery thinly sliced.  Stir occasionally while dicing up carrots.  Add 1/2 cup carrots. Saute a couple of minutes then add 2 cups vegetable broth.  Simmer while chopping cabbage.
Add 1 cup chopped cabbage.Add roasted beets.1 can (1 ½ cup) Simple Truth Organic Tri-bean blend, drained.
Simmer until cabbage is starting to get soft.