The Cabbage Celebration Diet

A couple times a year--usually late autumn and then in early spring, I spend a week on a “cabbage soup”-like diet. The Cabbage Soup diet is a very specific 7-day diet revolving around a cabbage soup, which you can eat as much as you want of during the week. Other than that the days’ food choices are limited:

Day One: Fruit (except bananas).

Day Two: Vegetables (except potatoes)

Day Three: Fruits and vegetables you want. (No bananas or potatoes)

Day Four: Bananas and Skim Milk

Day Five: Beef And Tomatoes

Day Six: Beef and Vegetables (except potatoes)

Day Seven: Brown rice, unsweetened fruit juices and vegetables

 

One time, the first time, I followed the above (except for the beef, I substitute other plant-based high-protein food like bean-grain combos), and was light-headed and dizzy by the end of day two.  Not a good state of being when trying to parent 2 energetic boys and teach College Algebra. Since then I’ve eaten high-protein foods each day and a mix of fruit and vegetables. (And dairy).  But always I eat lots of the cabbage soup. Beverages include no wine but lots of herbal tea and water after my morning cup of strong coffee with a splash of whole raw milk.

 

I'd like to always eat so simply and thoughtfully.  But I think it would get boring (even thought the soup is really really delicious).

 

My CSA share speaks to me about what we will eat each week as I greet it and then find a resting place for each vegetable in the crisper or on the counter or in the root “cellar” (aka closet at the bottom of the stairs that doesn’t get much heat).  This week, it whispered to me, “cabbage soup”. Funny it’s called cabbage soup though, because it is so much more that than cabbage. Lowly cabbage.  Hearty and long-suffering cabbage. I can neglect it in my fridge for a couple weeks and it still holds up. It holds up when I move it out of the crisper to the bigger open world of the fridge when I make way for the new kale, carrots and salad mix. It holds up under the slicing off of chunks for my son Daniel who likes to eat it raw as a snack, because he, “is a bunny rabbit”. 

 

It is more than cabbage, but cabbage is the motivation, the instigator, the party planner for the event of, “the soup”.  The party celebrates the earth’s harvest at particular seasons.  I’ve come across various recipes and then modified them. Some with an ethnic twist.  They’ve been good or okay.  This evening amidst soccer practice drop offs and pick ups, phone calls, homework supervision, a library visit I came across a recipe that will inspire me to make cabbage soup week more frequent. 

 

The original recipe is here, from Savvy Vegetarian. It starts out with, “We don't recommend the cabbage soup diet - but if you want a low cal, filling, nourishing vegan meal, here it is.” I couldn't agree more.

My current BEST Cabbage Soup Recipe

Total Prep And Cook Time: about 5 hours with breaks for errands, phone calls, dropping off and picking up kids--but could probably could be done in an hour including hands-on and simmering time.

I don’t currently have any vegetable broth or fresh vegetable bouillon made so my first thought was to make a mirepoix for a flavorful liquid to cook the vegetables in.  

1 (or 2) Tbsp olive oil

2 small or 1 large onion minced or chopped

2 Tbsp minced fresh ginger, (or frozen)

1 1/2 tsp ground cumin

½ tsp ground cayenne pepper

1 tsp smoked paprika

2 tsp dried basil

1 tsp dried thyme leaf

2 cups diced unpeeled potato

1/2  head green cabbage, cut in half lengthwise, cored and cut in small pieces

2 medium unpeeled carrots, chopped small

¾ cup chopped red bell pepper

1-1 ½ cups chopped fresh tomatoes

1 ½ - 2 cups chopped small chard or kale

1 Tbsp Bragg's Liquid Aminos

1 Tbsp Balsamic vinegar

Salt and Fresh ground black pepper to taste

Directions

1. Prep the mirepoix. (only if you don’t have veggie broth)
2. Prep the veggies. (chop, chop, chop)
3. Heat the oil on medium in a big pot.
4. Add the onion and ginger to the oil, sauté for a minute or so
5. Add the other veggies and sauté 5 minutes on med/high heat
6. Add the herbs and spices, sauté.
7. Add potatoes and saute a bit.
8. Add enough water to cover.  
9. Cook at a good simmer (partially covered) for about 7 minutes.
10. Add broth or liquid from the mirepox.
11. Add the rest of the veggies except for tomatoes and chard/kale.
12. Add more water as necessary, (I boil water in my electric tea kettle so it is boiling when I add it)
13. Bring to boil and then simmer for 13 minutes, (or so).
14. Add the tomatoes and chard/kale
15. Bring back to boil and simmer 20 min - 1/2 hour, until veggies are tender.
16. Add salt, pepper, Braggs , balsamic to taste.
17. Enjoy! You can add some nutritional yeast or even cheese if you want.

My version is vegetables only but beans and/or grains are other great options.

Rebel Salad

Yesterday was the last day of baseball for my Angel and my Rebel in  2011.  Both boys thoroughly enjoyed themselves and became better ball-players. It is a joy to see them enjoying themselves. My older son's team had a end-of-the-season picnic. I made a salad with quinoa, garbanzos, lime and cilantro. It is mostly my creation with help from an online Lime Vinaigrette. A couple people asked for the recipe so I thought maybe this one's a keeper.  Here it is:

1 ½ cups quinoa, rinsed well

2-3 garlic cloves, minced. (I used garlic scapes from my CSA share)

2-3 tablespoons butter (olive oil would work too)

3 cups water (can be boiling)

Sauté the garlic in the melted butter (or heated oil) for a minute or too. Add the Quinoa and sauté for a bit until smells toasty, be careful to not overdo this. Add 3 cups of water. Bring to a boil, cover quinoa and simmer on low for 20 minutes. Remove from heat and let sit until needed. (I did this the night before and refrigerated).

2 cans garbanzo beans, drained and rinsed (of course home-cooked beans would work)

2 carrots, shredded

About ½ cup raisins (not sure how much I used, I just wanted a good amount of sweet ingredient distributed through out the salad, could also use golden raisins or currents)

2-3 Spring onions, chopped smallish (this was from my CSA share, red onion or green onion would work well too)

Combine all the above ingredients with the cooled quinoa.  If making ahead, add about 2/3 of the Lime Vinaigrette (below) and chill.

Before serving add:

The rest of the dressing

One bunch of cilantro, leaves only, chopped

About ¾ cup crumbled Feta cheese,  (more or less per your preference)

Optional ingredients I would have added if I had them or thought of it:

Something crunchy like: celery, red pepper added right before serving

A nut/seed like: sunflower seeds or pine nuts also added right before serving

Lime Vinaigrette

9 tablespoons olive oil or vegetable oil
6 tablespoons freshly squeezed lime juice, (3 limes)

3 tablespoons red wine vinegar  (Add this last if you think it is needed, I added it first then had to add extra other ingredients b/c it was too vinegary)
2 teaspoons garlic-hot pepper sauce
1 tablespoon Dijon mustard
1 tablespoon honey
freshly ground black pepper to taste
1 teaspoon ground cumin

Combine all ingredients—shake in a jar or whisk in a bowl. Taste and make adjustments.

Mommmm, can I have a snack?

Peanut Butter Granola Bars With Chocolate
I am not sure if it was the cost, excessive and flashy packaging, high-fructose corn syrup or “grams of sugars” of store-bought granola bars that finally pushed me into making my own. My goals were 1) protein, 2) lower than average “sugars” (and no corn syrup) and 3) my kids need to like them! (But not too much or they’d “go” too fast)! There are many, many recipes online. I tried several and then tried these with many modifications and then quit trying other recipes. It doesn’t actually have granola in it. But it does have oats that have been toasted…which is close. The original recipe had “easy” in the title but that is relative…there are bowls, pans and dishes to wash afterwards. And lots of cutting at the end…and wrapping. It’s a once a week endeavor and it’s always worth it to have something sweet and healthy to toss into the lunch box and have handy after school.

5 cups puffed rice cereal or cups Cheerios/Joe’s O’s (I used Joe's O's)
3 c of quick cooking oats.
2/3 c ground flax
½ c flax seeds
½ wheat germ
2/3 c sunflower seeds
2/3 c pumpkin seeds or sliced/chopped almonds1/2 cup chocolate chips
1+ c honey
¼+ c agave nectar  (Maple syrup would be a good alternative)
1 ¼ c crunchy or creamy peanut butter

Measure the cereal into  a large mixing bowl.

Toast oats, flax, wheat germ, seeds and nuts 12 min at 400°. Stir every 3-4 minutes. The ground flax and the wheat germ can burn easily so it is important to “watch” this. Combine with the cereal in the bowl.

Line a buttered 9x13 dish with wax paper—the wax paper should overhang at least one of the sides enough to cover the contents of the dish. Butter the wax paper on the bottom of the pan and the overhanging sides—these will be put on top of the granola bars. If they are not “greased” in some way the wax paper will stick, stick stick. (The first time I made these my boys ate their life-share of wax paper). Sprinkle in chocolate chip.

In a small saucepan, combine the honey and agave and bring just to a boil over medium heat. Turn off the heat and stir in the peanut butter until mixture is smooth. Pour over the cereal mixture and stir well with a big spoon, making sure to coat every bit.  I add extra honey or agave if the mixture seems too dry.

Pour into the prepared pan and press down with the back of a spoon (or your fingers) to evenly distribute. Cover with the overhanging wax paper and then use another pan and press down. I stand (or if my boys are around they stand) and jump up and down in the top pan to press the mixture down into the chocolate chips and to compress it all.

Allow to cool several hours before cutting into bars. Wrap each in plastic wrap

Makes 24 bars.

Back at a Beginning

When I first agreed to become a vegetarian, I felt lost. My carefully collected recipe repertoire and tested and refined ways of shopping and cooking went...POOF! As I crossed beef, chicken and pork off my menus and shopping lists, big holes appeared in the grocery cart, many meals and our nutrition. It has been a (mostly) fun-filled adventure filling in those holes. AND to my complete surprise and delight they're now full and overflowing with many extra, unexpected blessings, only made possible by stepping into the unknown of vegetarianism.

I have deep heart and mind memories of those early no-more-meat times four years ago and will draw from those imprinted cycles of frustration and breakthrough as I begin this new adventure of blogging. It occurs to me (as a runner) that if "blogging" is to "running" there should be a term to fill in the blank of "_______" is to "jogging" for newbies learning how to really blog. Whatever that blank is, that is what I am doing right now. What would that be? Plogging? Slugging? Blagging?

Many times my running has been replaced with jogging and even walking (due to injury and having babies) and each time the walking and jogging has given way to running again. So I take heart and have hope that some day my plogging or slugging will break into blogging! I have to start somewhere, so I'll start from where I am--here. It's a good place and I look forward to discovering where the plogging will take me!

Here I am

I once was a new vegetarian and plodded through the early stages of new ways of eating and cooking; today am a new blogger--a "plogger"I call myself. There's one place to start new things-- at a place called "here". That's where I am and where my food is when I transform it into snacks, breakfast, lunch or dinner--with mixed results. I am a CSA-member and a baby gardener and produce preserver. I've learned to and like to cook what's in season in my garden, in my CSA share or at the farmer's market. But it hasn't always been easy or fun. My most successful approach is to transform a recipe lifted from the internet or a cookbook into my transcendent vision for it to fit the ingredients I have at my disposal. Some times I create a new and amazing dish. Some times I create something new...and maybe "interesting".  Other times the vision just crashes and burns, (yes sometimes literally). I'll share some of my "food from here" in this space.  I hope my journey will encourage fun and learning in the 'here' of your life.  Enjoy!