I feel amazingly great and light today! I have been looking at this 40 day resurrection as a mini retreat from my life as a professional chef in a commercial kitchen. I think I need to adjust my vision a little bit because live food is like giving your body the best medicine possible. When I drink a green juice I imagine all of those enzymes scrubbing away in my digestive system and producing maximum amounts of oxygen for my cells.. no wonder I feel so much better. I developed a few new recipes yesterday and once I tweak them a bit more I will share them with you. Be good to yourself today and remember to “love yourself first” ( Sex in the City,Carrie Bradshaw) this opens your heart up to love everyone around you so much more fully. I am going outside to weed my garden and get it ready for planting. This weather is intoxicating!!!
As promised here is the delicious recipe for Black Cod with miso broth. I love to serve it over rice noodles in a large bowl. The broth is so fragrant, with a little bit of spice, unless you are like me and add more Thai chili to it !!
feeds four to six happy people;
2 pounds Fresh Black Cod, skin on ( Whole Foods usually has it)
1 large head of garlic, remove three cloves from the head and then cut it in halve with the paper skins still on,cutting through all of the cloves.
1 3″ piece of ginger root
1 TBSP. chili oil
4 stalks celery
1 large carrot, peeled
1 cup miso paste
1/2 cup soy sauce
dried chili flakes
In a large stock pot Put 8 cups of water and add the large garlic halves, slice two of the lemons in half and add to water. cut the scallions into 1 ” pieces and add to the pot. Peel the ginger and grate on a micro- plane to get 1 TBSP. ginger zest. add this to the stock mixture. bring to a boil and reduce to simmer. add the miso paste and soy sauce. Mix well and let it simmer for about 40 minutes.
Tear a 12″ piece of parchment paper and lay the fish filet on the paper skin side down. Brush the fish with the chili oil.and squeeze the juice of one lemon over it. sprinkle with salt and pepper. Slice a few pieces of ginger root into slivers and place over the fish with the three remaining garlic cloves. Fold the paper towards the center of the fish bringing both edges together and fold down the top. Continue to fold and crease until the fish is inside a sealed parchment packet. Place this in a baking dish and cook for 20 minutes at 350 degrees. The fish will be incredibly moist when you unwrap it to place on the rice noodles with the broth.
cook the rice noodles according to the package directions.
when you are ready to eat.
Place a mound of noodles on the bottom of each bowl. Ladle broth over the top to cover the noodles. Remove the fish from the packet carefully as it will have steam inside of it. Place a fish portion on each bed of noodles and garnish with a little more broth. Chop the cilantro and garnish the entree with it. Sprinkle more of the hot pepper flakes. I also like a splash of rice vinegar on mine ! Yummy!
Today I will post the grocery list and the recipe will follow soon, I promise! It is the worst feeling to start a recipe and then not have everything you need so do your prep first and then we will share the deliciousness later.
2 Pounds of Black Cod Filet, skin on
1 package dark miso( fermented bean paste)
1 head garlic
1 piece ginger root
4 stalks celery
1 stalk lemongrass or lemon grass puree
2 red jalapenos
1 bunch cilantro
Happy shopping and enjoy your day ♥
Here is the book I am using for the guideline of my 40 day cleanse. An excellent read to educate yourself on Raw food. My Yoga teacher introduced me to this author and book last year when I did a 30 day cleanse at the beginning of the year. It is filled with knowledge and recipes. Enjoy!
Black Cod and Miso with Noodles coming soon! I will write it down tonight as I am cooking dinner and share tomorrow…..
Day seven and some of the side effects of food detox have set in. I have been feeling kinda of like I have the flu, which is a common side effect of this diet. I use the word diet but I don’t want to as this is not about weight loss. Weight loss is a good side effect of all this but when I started on this Resurrection cleanse it was with the intent to renew myself spiritually and physically during Lent.. I will need a lot of Godly perspective to keep at this for the next 33 days!
It is so easy to fall into old habits, as Henry David Thoreau said, “Things do not change, we change.”
One small change a day right? As I work on clearing all types of clutter in my life, today I tackled my closet. I went through it the first time and pulled out shoes and clothes that I had not worn in the past five years. I felt pretty good about it and my closet looked much better too but then I remembered that the principle I was working on was “anything I had not used in the last six months!!
I went back in and six XL trash bags later I was done…… until I remembered that shoes counted. Two more trash bags later and I am pretty sure that will do it. Time for a juice break and then tomorrow the kitchen pantry and cabinets!
This is one of my favorite cleansing soups that I created with the help of my Ashtanga teacher, Diana Christianson. You will find information about her Shala at http://www.pacificashtangayoga.com.
There is nothing like the smell of soup bubbling on your stove top and this one is so good for you & tastes so great that you will crave it all the time. This soup is meant to move gently through the digestive tract so the vegetables are cooked until very soft.
All vegetables Organic if possible.
4 medium leeks, white and pale green parts only
4 large carrots, peeled
4 stalks celery
4 small zucchini squash, cut into 1/2″ chunks
1 stalk lemongrass, cut lengthwise.
Juice of one lemon
2 quarts Pacific Organic vegetable broth
2 cups Bob’s Red Mill red lentils
2 TBSP. EVOO (extra virgin olive oil)
In a large stock pot heat the olive oil on medium heat. Cut the leeks in half lengthwise and rinse for sand. Once they are rinsed cut into thin slices. Peel the carrots and cut into 1/2 pieces. Chop the celery into 1/2 pieces also. Add the leeks, carrots and celery and zucchini to the pot and stir to coat with the EVOO, let cook on medium for five minutes. Cut the lemongrass in half and put the pieces into the vegetable mix. Add the two quarts stock and stir together. Bring this to a small boil and then turn to simmer and let it simmer for 30 minutes, covered. Uncover the soup occasionally to check the liquid level and stir.
After thirty minutes add the 2 cups red lentils and stir well. Add more water to the pot in order to cook the lentils if you have to. The water should be about two inches above the veggies once you have put in the lentils. Cook uncovered on simmer for about 45 minutes or until the vegetables and lentils turn soft.
Cool and enjoy. I like to add lemon juice at the end to give a slight citrus burst to the soup. This soup stores in a covered container in the refrigerator for five days. Stir in a little water to reheat if it is too thick. This makes about 4 quarts of soup but it goes really fast!
This vinaigrette will add zesty flavor to any salad or it may be used as a dip for raw vegetables This is the house dressing at What A Dish cafe and catering. http://www.whatadishoc.com
I founded the catering company in the early 1990’s and sold it to the currant owners in 2006 but for the past three years I was the Executive chef there..it’s a long story I will tell another time!
I use all organic produce and freshly squeezed orange juice for my mix. You will need:
1 cup raw honey
1 cup Bragg’s organic, raw ,apple cider vinegar
1 cup fresh squeezed orange juice
2 cloves garlic,peeled
1 medium shallot, peeled
1 red bell pepper, cored and seeded.
3 oz. peeled fresh ginger root
1/2 tsp. sea salt
1/2 tsp coarse ground black pepper
2 cups cold pressed Extra Virgin Olive Oil ( EVOO)
Put all ingredients except for the oil in the blender and pulse for one minute to chop them. Continue to puree all of the ingredients until liquefied, there may be some small pieces in the mix. Add the oil slowly at medium speed until it is all incorporated in to the dressing.
store in a 32. oz. glass Mason jar with a tight fitting seal. This will keep up to five days in the refrigerator.
I just finished making more of my favorite green juice recipe. I am on my way to my yoga practice but thought I should share this early in the morning because so many of you have face booked or tweeted me that the recipe link did not work.
I have a Breville juicer and although you don’t have to cut up the vegetables and fruit I usually do because I want the pieces to go through quickly and not heat up the juicer.
2 cucumbers, cut in 1/2
4 celery stalks
1″ fresh ginger root
2 apples, cut into quarters
2 bunches Italian flat leaf parsley
Put everything through the feed tube, I like to do the cucumbers last as the high eater content rinses everything out of the strainer.
Store in a glass mason jar for maximum freshness!
My Garden parsley!!!
The funny thing about cleansing with a juice fast is that if you can just forget about eating for awhile you feel really good. Day two is always a bit harder because your tummy is rumbling but I decided to distract myself and hike the ridge line with Rowdy Dog. What a gorgeous day! If I had brought my phone there would be a picture to show you. From the very top point above my house you can see the ocean, simply glorious. Anyway my mind always wanders on my walks and today I was pondering the shadow that I cast when I walk.I am happy because it is smaller than it used to be. I can remember two years ago looking at my shadow on the sidewalk and thinking (” am I that wide, really?”) . True story!
of course that leads me to the important shadow we cast, the one that really matters. Am I leading a BIG enough life to cover everyone I love. I have spent so much time in obligations to people other than my immediate family that I truly appreciative the time I have right now to spend loving myself, my husband, my children and my grand baby So I guess my Valentines message to you all has nothing to do with juicing today but with loving today. Love BIG today, cast a Big shadow and cover everyone you love with it. Lent is all about God’s love for us.The biggest shadow of all had to be the one Jesus cast for all of us as he hung nailed to the cross. Let God’s love cover you today and everyday.
” For God so loved the world that he gave his only begotten Son,that whoever believes in Him shall not perish but have eternal life.”
Happy Valentine’s Day to you and much Love to all, time for my juice.