At some point, you honestly just don’t want it anymore.
The cookies. The cakes. Pie for breakfast. You’re starting to naturally say “No thank you!” and reach for the good-for-you stuff again.
It’s a new year! And we all want to feel great in our bodies again.
The unfortunate part?
Your cravings haven’t caught up with your brain.
How can you hit the reset button when you’ve eaten nothing but sugar, bread, and baked goods for a week (or weeks!) straight?
Give yourself a reboot with my own personal Reboot Soup recipe!
The sweet root veggies will calm the cravings and the greens will give your body the nourishment it’s really been craving. Have some for or with lunch and dinner for a couple days and you’ll wake up less bloated, re-charged and ready for 2014.
Reboot Soup (Click to share this recipe on Twitter!)
3 inches of a daikon radish (looks like a giant white carrot)
2 garlic cloves
1 cup each peppers (any but green), spinach and tomatoes
1 box vegetable stock
Juice of half a lemon
2 sage leaves
1 tsp thyme
1 tsp cardamom
1/2 tsp coriander
Sprinkle of dried basil, ginger, and cayenne
Salt and pepper to taste
Olive oil to coat pan
- Drizzle bottom of large soup pot with olive oil, just enough to coat.
- Chop all your veggies – carrots, daikon, onions, garlic, peppers, spinach, and tomatoes.
- Add garlic and onions to pot and allow to cook for 5 minutes. Add remaining veggies, along with the vegetable stock, sage, thyme, basil, ginger, cayenne, lemon juice, cardamom, coriander, salt, and pepper, and bring to a boil. Add water if necessary to make sure vegetables are covered with liquid.
- Once all your veggies are soft (you can easily pierce with a fork), blend the soup. I recommend an immersion blender right in the pot but you can also use a blender and puree in batches.
- Taste and add additional seasoning if necessary. Enjoy!
What do you do to get back on track? I’d love to hear what you think of the Reboot Soup recipe. Give me all the delicious details in the comments below!