Wholesome Chef Class #4

Today was the last class in the series at the Wholesome Chef. The focus of the class was on a cleansing. I had no idea what the purpose of "cleaning" my body would be. But it's a simple enough of an idea: to "clean" the body of toxins and giving it a rest. Translated, this means eating no animal products and eating only simple foods which does not take the body much work to break down.

Paula provides a week's worth of recipes and gave us a whole packet of information about cleansing the body. All of these recipes and the plan are available on Paula's webpage as the Post-holiday detox. If you're dying for more healthy recipes and have liked the ones I've posted so far (and check out the asparagus soup below,) please go check out the detox. She's put a lot of work and effort into finding these recipes, so I don't feel comfortable sharing them for free. The soup is just a hint of what goodies there are in the holiday detox. Here are some of the other recipes:

Quinoa stuffed acorn squash (yum!)
Roasted Vegetable Soup
Southwestern Black Bean Salad
Green SuperBerry Smoothie
Butternut Squash Soup
Vegan Cream of Broccoli Soup

My goal is to make a new recipe each week so you can wait until I've made a few before decided. So far, Paula has offered only amazingly good recipes, so I'm not really worried that you will be disappointed. Since the class was January 18th, you'll get the recording of the class plus the eworkbook.

And now the Asparagus Soup (which I've already made!

Mmmm... just look at the color!

1.5 lbs asparagus
1 leek, white part, chopped
1 small onion, chopped
6 cups water with 2 vegetable bouillon cubes dissolved
 1.5 T EVOO or butter
salt and pepper to taste
a few drops of lemon juice


Slice asparagus. (Tip: break off the hard end of the asparagus by hand - it will break off at a "natural" place.)

Heat oil in soup pot. Add leek and onion and saute over medium heat for about 8 minutes. Add 1 cups stock and stew for 10 to 12 minutes. Add remaining stock and asparagus ans simmer for 12 to 15 minutes.

Puree with immersion or regular blender (be careful of regular blender - follow blender's direction on how to do this with hot soup.)

Add salt plus lemon juice. Service with  brown rice for a heartier soup.