Modified Recipe from Key Ingredient | Serves: 2 bowls | Time: ~30 min
Ingredients
1 onion, chopped
1 large #SweetPotato, chopped in small cubes
1 cup #corn (1-2 ears of corn)
4 cups vegetable broth
2 #carrots
1 small chili
1 lime, juice
¼ tsp ground clove or more to taste
½ tsp dried thyme
1 tsp sea salt
Serve with avocado crema (just blend an avocado with some almond milk and lime juice)
Instructions
Peel and chop onion and sweet potato into small cubes. Place in a saucepan, add corn and vegetable broth. Bring to boil, lower the heat and let simmer for 10 minutes until the sweet potatoes cubes are tender. Add to blender and puree completely smooth.
Peel the carrots and slice into 1 inch slices. Cut the cabbage into the same size. Add carrots, chili (whole), lime juice and the spices. Let simmer for 10 minutes. Remove the chili from the soup and add the cabbage, let simmer for 2 more minutes.
Taste and adjust salt and ground clove. Serve in bowls with a dollop of yogurt and some fresh thyme.
What I ate and drank today (6/21/2018)
72 oz of water
Plantain black bean bowl
Bowl of Life cereal with almond milk
Bowl of Haitian soup with avocado crema
Exercise
1 hr of kayaking
What I ate and drank today (6/20/2018)
2 iced decaf Americanos from Cafe Kindred
Mushroom and egg white sandwich from Cafe Kindred
56 oz of water
A failed kale-lentil crepe with mushroom sauce experiment
Beer
Veggie burger
Fries
Exercise
Some walking
What I ate and drank today (6/19/2018)
1 cup of half caf coffee
1 iced decaf Americano from Cafe Kindred
Rose
Not nearly enough water
Bagel flat with avocado
Citrus avocado salad from Cafe Kindred
Cup of Life cereal with unsweetened almond milk
1/2 swiss cheese and mustard sandwich
Cheese and tomato quesadilla
Exercise
None, because you can apparently ruin your foot while sleeping. At least I can.