Are you clutching your stomachs in pain?
Breaking wind like New York cabdrivers: shamelessly and with abandon?
How's your digestive system doing today?
Are you still laboring under the delusion that you could digest that third plate of turkey and mashed potatoes with half a cup of gravy?
Or are you appreciating the cool tile of the bathroom floor as it ingrains itself permanently into your cheek?
Do your jaws ache from chewing?
Does your heart ache from that hideous Bears loss to the Lions (or is that just me)?
Does the thought of having to eat leftovers today cause a not-altogether-enjoyable tingle to run up your spine?
Has anyone noticed my not-so-subtle tribute to Pete Wells' legendary dismantling of Guy Fieri's abortion of a restaurant in New York City?
Would you like to know where I'm going with this?
To offset Thursday's gluttony and then Friday's leftovers orgy, I present to you a quick and simple detox soup with carrots and ginger, a natural digestive aid.
It's inexpensive, incredibly healthy and doesn't require a $400 juicer or an idiotic cleanse.
By the way--juicing is not good for you. Juicing takes all the fiber and most of the nutrients out of whatever you are eating. If you want to lose weight, eat more vegetables and protein and fewer refined carbohydrates. There is no miracle cure for weight loss, and your body naturally rids itself of ingested toxins with the help of your liver (REMEMBER THAT VITAL ORGAN?). So stop throwing money away on overpriced "superjuices" when you could eat a salad (no croutons, no cheese, homemade vinaigrette) and go for a 30-minute walk with better results. Okay, rant over.
Anyway, Doctor Suss says eat a nice bowl of this bright and spicy carrot-ginger detox soup, go for a light workout, get a solid 8 hours of sleep tonight and call me in the morning.
This recipe was lightly adapted from POPSugar Fitness and makes about 6 larger servings.
NOTE: Tommy wasn't a huge fan of the thyme in the yogurt topping and said he would leave it out. I personally didn't mind it but the flavor combination was certainly interesting. Your call.
2 tbs. EVOO
1 c. chopped white onion
2 tbs. minced garlic
4 tbs. minced peeled ginger (or to taste--I like mine spicy)
2 lbs. carrots, peeled and chopped into coins
1 medium russet potato, peeled and chopped
6 c. low-sodium chicken or vegetable stock
1 1/3 c. plain low-fat Greek yogurt
1 tsp. honey
1/4 c. pine nuts, toasted
1 tsp. finely minced thyme
Kosher salt and freshly ground black pepper to taste
1. Heat EVOO over medium-high heat in a heavy pot or Dutch oven and add the onion. Sprinkle with freshly ground black pepper and 1/2 tsp. of salt and cook, stirring constantly, for about 10 minutes or until the onion just starts to brown and caramelize.
3. While the soup is simmering, combine the greek yogurt, thyme and honey. Whisk to combine and set aside.
4. When the soup has finished simmering, CAREFULLY puree with an immersion blender or in small batches in a regular blender until very smooth.