Feeling rather exhausted but very satisfied having spent the whole day (or at least that how it seemed) in the kitchen cooking up a variety of soups, pancakes and breakfast cakes (yes cakes – you did read correctly!) using the recipes included in the info pack, in preparation for the start of the Metabolic Detox Programme.
I decided to have a go at the Carrot, coriander and red lentil, Beetroot and butternut squash, and Broccoli and puy lentil soups – what a beautiful array of colours – enough to do Joseph and his coat of many colours proud! I made double quantities of each and separated them into batches ready to freeze. Although delicious tasting, the Broccoli and puy lentil soup turned a rather murky green colour so to make it a brighter more temping green I added a large handful of spinach and watercress towards the end of the cooking. Next time I cook this, I will reduce the cooking time to 30mins and cook the lentils and onions in the water / stock for 20mins before adding the broccoli and spinach / watercress so as to avoid overcooking the broccoli to a murky mush. Also remember to rinse the lentils in cold water before cooking.
I also baked some almond flour breakfast cakes and a large batch of the buckwheat pancakes (both recipes from the info pack) to have as a quick and easy breakfast with some fruit or a smoothie / juice, or as a snack. Had a quick taster and they are absolutely delicious, the rest of the family thought the same - can see I’m going to have to keep them under lock-and-key!
I decided to have a go at the Carrot, coriander and red lentil, Beetroot and butternut squash, and Broccoli and puy lentil soups – what a beautiful array of colours – enough to do Joseph and his coat of many colours proud! I made double quantities of each and separated them into batches ready to freeze. Although delicious tasting, the Broccoli and puy lentil soup turned a rather murky green colour so to make it a brighter more temping green I added a large handful of spinach and watercress towards the end of the cooking. Next time I cook this, I will reduce the cooking time to 30mins and cook the lentils and onions in the water / stock for 20mins before adding the broccoli and spinach / watercress so as to avoid overcooking the broccoli to a murky mush. Also remember to rinse the lentils in cold water before cooking.
I also baked some almond flour breakfast cakes and a large batch of the buckwheat pancakes (both recipes from the info pack) to have as a quick and easy breakfast with some fruit or a smoothie / juice, or as a snack. Had a quick taster and they are absolutely delicious, the rest of the family thought the same - can see I’m going to have to keep them under lock-and-key!
Whilst I was in the mood, I also had a go at ‘detoxing’ my store cupboard. I put all my lentils, beans, nuts and seeds etc into glass storage jars (IKEA do some great ones, plus there are the old-fashioned Manson Jars available in a variety of sizes from www.amazon.co.uk and Sainbury’s). Not only do they look pretty and keep everything organised, they also help to reduce your exposure to toxins like BPAs, dioxins and phthalates (which have been linked to ill health and hormonal problems) which can leach out of plastic wrappers and containers into the foods they contain.
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