Wow, thank you so much for the wonderful response to Monday’s post. Being National Eating Disorder Awareness Week, I answered the questions you sent in, and I just couldn’t be more touched by the compassionate responses. So thank you.
Tonight recipe is actually pretty near and dear to my heart, because it was the first Specific Carb Diet recipe I ever developed. I was in the eight month of my horrific Ulcerative Colitis flare, and had just come out of the hospital. My body had rejected every medication, holistic therapy and naturopathic remedy. So I was at a tough fork in the road: surgery to – in essence – remove my intestines, or go on a chemotherapy-like mega-drug that shuts off my immune system for the rest of my life. (Ulcerative Colitis is an autoimmune disease.)
Clearly – those options were bleak at best. So I decided to try the Specific Carb Diet: a therapeutic diet specifically for Crohn’s/Colitis, and…surprisingly, autism. And wouldn’t you know…2 1/2 months later, my Ulcerative Colitis was completely healed, and I’ve been in remission for 7 years now.
And this right here, was the first recipe I created.
And fitting for NEDA Week, because it turns out, that those 11 months I spent on bedrest during my Ulcerative Colitis flare was just what I needed to truly kick the lingering aspects of my anorexia out of my life for good: I finally kicked my extreme exercise addiction, and was truly eating three full meals a day.
So just another example of how God really does work all things together — even the seasons that are seemingly bleak and dire — for good.
So let’s get onto this delicious and Lent-friendly recipe:
Mexican Broccoli Soup!
It’s Grain and Gluten Free, Vegan, Paleo and SCD friendly!
AND – it’s super delicious.
Complex Mexican flavors, topped with a cool and creamy guacamole!
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Here’s what you need (Serves 2-3)
2 bunches of broccoli, chopped
1 yellow onion, diced
2 garlic cloves, minced
3 1/2 cups veg stock
Juice of 1 lime
1 tsp cumin
1/4 – 1/2 tsp chili powder
1/4 – 1/2 tsp paprika
salt and pepper
1 Tbsp olive oil
1 green onion, sliced
1 garlic clove, grated
1-2 Tbsp red onion, finely minced
1-2 Tbsp cilantro, chopped
Squeeze of lime
In a large dutch oven, saute your onion in 1 Tbsp olive oil, salt, pepper, and spices for 4 minutes over medium heat. Then, add the broccoli and let it cook for 6 minutes. Then, add the garlic and cook for 3 more minutes.
Add the stock. Bring to a boil, then reduce to a simmer, and cover for 15-20 minutes. Readjust salt to taste.
While that is cooking, make the guacamole. Combine all the guacamole ingredients in a bowl, and smash with the back of a fork. Voila!
When the soup is finished cooking, turn off the heat and then with an immersion blender, puree the soup until it is smooth and creamy. You can also do this in a bender, just be sure to do it in small batches, since it is a hot liquid! Finish it by stirring in the juice of a lime. Serve garnished with green onions, a sprinkle of cilantro, and a healthy dollop of guacamole. This would also be great topped with tortilla chips!
This soup was terrific. The flavors were spectacular! The warm spices with the broccoli paired perfectly with the cool, fresh guacamole. The cumin, chili powder and paprika gave it such depth of flavor.
And something wonderful happened with the guacamole. You could take your spoon and swirl it into the soup and that smooth, bright flavor kissed each bite! And topped with the fresh cilantro, it was just delightful!
What’s your favorite type of soup?
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