As an end our “food apocalypse” (as the boyfriend called our cleanse), we got together to cook up some delicious dishes. Considering our total progress: M and I decided we felt healthier, but had cooked so much that we had too many leftovers to handle. M decided beet soup was not a recipe to repeat. I decided that that I need to put more vegetables on a plate when I’m putting stuff together for myself. And I decided that I can go back to some unhealthy recipes now. Especially since my skinny boyfriend is the only one of us who lost any weight. : )
But, we finished this cleanse out with a wonderfully health recipe that was delicious enough to make again.
Makes 4 to 6 servings (it served 7 when we also served some not-so-cleanse-oriented biscuits)
1 2- to 2 1/2-pound butternut squash, peeled, seeded and cut into 2-inch chunks [this will take a while; do when you feel aggressive]
1 small to medium onion, diced
1 tablespoon canola oil
10 ounces light coconut milk
2 1/2 cups chicken or vegetable broth [we didn’t have vegetable broth, so used water and more spices than recommended–we like spicy]
1 cup lentils
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
Dash of cayenne pepper
2 dried red chilies
3/4 teaspoon salt
Fresh ground black pepper to taste
1 cup diced apple
Extra apple for garnish, finely diced
In a large pot, add the oil and saute the squash and onion about 10 minutes over medium-high heat until lightly browned and semi-soft.
Add in the coconut milk, broth as well as the lentils, spices, chilies, salt and pepper.
Lower heat and simmer for about 30-35 minutes, depending on how quickly your vegetables soften, stirring occasionally. Add in apples with 10 minutes cooking time left.
Garnish with extra diced apple.
347 Calories per serving: 133 Calories from fat, 451 g carbohydrates, 14.8 g dietary fiber, 13.1 g protein
Hurrah! Look for more recipes from our everyday life starting soon.