Apr 2, 2012

Making stew

I don't cook. Not really. I mean, I can make grilled cheese sandwiches and scrambled eggs and turkey burgers. I usually never attempt anything drastic or too extensive. Until now...

In an effort to improve my eating habits (which is part of a larger Getting-My-Act-Together protocol) I looked up a recipe online for "detox soup." My plan was to make the soup, eat it for about three days, kinda priming the pump for good nutrition, then switch to Tim Ferriss's Slow-Carb concept, which I have tried in the past.

The soup came out really well. I'm calling it stew since it reminds me of my mom's beef vegetable stew, sans the beef ('cause now I'm married to a vegetarian, so things are even a bit more healthy)...

Here's what I did:

- 4 quarts of filtered water
- 1/2 a head of cabbage
- 4 chopped carrots
- 4 chopped celery
- a bunch of chopped green onions
- 1/3 bunch of parsley
- 1/2 clove of garlic
- 1/4 pound of spinach
- 1/2 cup of mushrooms
- 4 Massel brand imitation Chicken bouillion cubes
- 2 15 oz. cans of chopped tomatoes
- salt and pepper to taste

1. Chop up everything.
2. Add cabbage and water into a big pot. Bring to a boil then simmer for one hour.
3. Add everything but the chopped tomato. Simmer one more hour.
4. Add tomatoes and let simmer one more hour.

Eat for days.

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