Hello 2018!!! Is today National Everybody Start Your Diet Day? Actually, I think that was January 2.
Oh no, wait… let’s just STOP right there.
This is not going to be another “it’s January so let’s all go on a diet” post. Ugh, enough! Instead, let’s focus on getting healthy no matter how many Christmas kringles we’ve got stored behind our navels. A special thank you to Bob (our architect) for introducing us the the O&H Kringle. Major Wow. Let’s detox our bodies, our kitchens, and our minds. So while you’re putting away all your holiday tchotch,* put a pot of this cabbage detox soup on to keep you warm, healthy, and toasty.
Detox your brain
Until we can get back to unbiased new reporting, I will continue to be obsessed with podcasts. My top 3 favorite right now are Lewis Howes’ The School of Greatness , Alexis Teichmiller’s The Laptop Lifestyle, and Food Blogger Pro. Last week at the gym, I plugged into Howes’ episode with James Altucher on reinventing yourself. It was excellent and highly motivating! It got me thinking about one of the things I loved most when I was a kid; I got to change schools every 2-3 years. Now, for some of you that doesn’t sound like a good time, but for me it was a blast. Every time I started a new school I got to meet new people, explore new buildings, and I got to reinvent myself.
That got me thinking about Lakeside Table and the direction I want to take it. 2017 was a HUGE year for Lakeside Table! So many new subscribers (Thank you guys so much!) and I got in a bit of a hurry and launched my YouTube channel in August. I was going to wait until November 1, 2017 but… well, I couldn’t wait. 🙂 This year Lakeside Table is all about deep diving into recipes inspired from our travels, more YouTube videos, and lots of tasty good for you recipes. I’m also crazy excited about being on board with the Firefly Grill Ezine as one of their writers. So cool!
For me, blogging has given me the inspiration to learn from others about cooking, health, and travel. Then I get the honor of sharing those insights with you. Thank you, by the way! I really appreciate you reading this, sharing it with your friends, leaving your comments, or even when you email me privately. You are such a big deal to me!!! Thank you!
But I digress, back to the Detox Cabbage Soup…
Out of the Archives
Personally, I like this soup because it reminds me of when I was a kid. Mom always had some kind of soup going on the stove. This hardy vegetable soup makes the whole house smell good and if the kids are lucky enough to get a snow day, they can dip into it to take off the winter chill.
This fat burning detox Cabbage Soup made a resurgence in the 1980s, but I suspect Cabbage Soup dates much farther back. There are records of it dating back to World War I. The army served it to troops to ward off scurvy, not for fighting belly bulge. Cabbage is high in both vitamin C and fiber; it’s cheap, portable, and tasty. Need I say more?
Is this Recipe New and Improved?
Uh, no… sorry, it’s not. This recipe is about as original as chocolate chip cookies, but that doesn’t make it any less effective or delicious. Actually, I did tweak it a little bit. The most dramatic thing I added was turmeric and ground back pepper to the recipe. Surprisingly, this dynamic duo is excellent for decreasing inflammation when used together. Turmeric doesn’t taste like much, but it will stain anything dark yellow. So watch out!
This is a great way to kick off a healthier diet than what most of us had during the holidays. I also like it because there’s something incredibly comforting about having a pot of soup on the stove I can dip into through out the day, guilt-free. Enjoy and Happy New Years! Here’s to an amazing and joyful 2018!!!
*tchotch: excellent Scrabble word!
Detox Cabbage Soup Recipe
- 12 cups vegetable broth
- 28 oz can of diced organic tomatoes
- 1/2 head of cabbage chopped
- 2 onion chopped
- 3 carrots chopped
- 3 celery stalks chopped
- 1 tablespoon turmeric powder
- 1/2 tablespoon ground pepper
- 1 tablespoon sweet paprika
- 1/2 cup chopped fresh herbs mix suggested: parsley, oregano, thyme
- 1/2 lemon cut into wedges
- salt to taste
- large soup pot
- knife and cutting board
- measuring cups and spoons
- Put all the ingredients into the soup pot except for the fresh herbs and lemon.
- simmer on low for 2-3 hours.
- Add salt to taste.
- add the fresh herbs, a squeeze of lemon, and enjoy!