During the brutal Columbus winter, our diets can begin to resemble the landscape… drab, colorless and cold. The frigid temps and ice-covered roads and trails also make it harder to find the motivation and means to exercise. It can be easy to slip into hibernation mode and fill up on all those bad-for-you comfort foods that load our bodies with toxins.
However, with spring (hopefully) approaching, we need to shift our focus to healthy, nutritious foods that can help rid our bodies of all the damage the winter months have caused.
There are tons of products, juices and pills out there that promise fast detox results… but when the wind is howling, I much prefer to eat real foods that warm me up from the inside out.
Sweet and Savory Winter Detox Soup
Makes five-six servings
1 cup dry lentils
1 medium-sized butternut squash, peeled, seeded and chopped into half-inch pieces
1 onion, chopped
2 ribs of celery, chopped
2 cloves garlic, minced
½ teaspoon pumpkin pie spice
¼ teaspoon cumin
¼ teaspoon chili powder
4 cups vegetable broth
1 bunch kale, torn and stems removed
1. In a slow-cooker, combine first nine ingredients. Stir well to combine. Cover and cook on low for six-eight hours.
2. Add the kale and stir well. Cover and wait 10-15 minutes until kale has wilted.
3. Serve and enjoy!
This recipe is gluten-free and vegan, which makes it
a delicious, protein-packed detox meal for anyone!
It’ll help you feel full, pump your body full of
vitamins and minerals and get rid of the nasty
stuff that’s been building up since this past fall.
This soup recipe is just as delicious as it is nutritious. It combines sweet and savory flavors that are anything but dull. You can prep it in the morning before a busy day, and by the time you come back your whole house will smell amazing.
Lentils are an inexpensive and amazing super-food consisting mostly of protein, fiber and iron. The butternut squash and other vegetables will provide tons of key vitamins and nutrients, including high levels of vitamin A and vitamin C. Finally, adding the kale near the end of the cooking process will ensure that the nutrients inside the tasty green don’t cook out completely.
This recipe is gluten-free and vegan, which makes it a delicious, protein-packed detox meal for anyone! It’ll help you feel full, pump your body full of vitamins and minerals and get rid of the nasty stuff that’s been building up since this past fall.
Store the leftovers in the fridge for a week or in the freezer for up to two months. Trust me, you’ll want these leftovers on hand for your next snow day!