For the thirteenth day of the cleanse, I started with a fruit smoothie for breakfast and had the simple supper with tahini sauce from last night's supper for lunch. For supper, I started with a red leaf lettuce and dandelion greens salad and then had sweet potato and black eyed bean stew. While I was preparing the stew, I also cooked short grain brown rice (1/2 cup rice, 1 cup water, bring to boil, reduce to simmer for 40 minutes) and black eyed beans (1 cup beans soaked for 4 hours, drained and rinsed, refill pot with enough water to fill pot, bring to boil, reduce to slightly lower heat for 40 minutes).
Here is the recipe for the sweet potato and black eyed bean stew (see picture to the left):
1 tbsp olive oil, 1 medium onion, chopped, 2 garlic cloves, minced, 2 sweet potatoes, peeled and chopped, 1 cup celery, chopped, 2 medium carrots, chopped, 1/2 medium zucchini, chopped, 5 cups water, 1/2 tsp red chili flakes, 1 tsp sea salt, 1 cup bok choy, chopped, 1 cup green kale, chopped, 1 green onion, chopped, 2 tbsp almond butter, 1/2 lemon, freshly squeezed, 1/4 cup cashews (preferably raw and unsalted), 1 cup cooked short grain brown rice, 2 cups cooked black eyed beans
Place and heat olive oil in large soup pot, and add onion, garlic, sweet potatoes and celery and saute for 5 minutes. Add carrots and zucchini and saute for another 3 minutes. Add water, red chili flakes, and sea salt, bring to boil, and reduce to simmer for 20 minutes or until sweet potatoes are tender. Place 1/2 cup of broth from stew into small bowl and mix in almond butter and lemon juice until smooth, then add liquid back to soup pot and mix into stew. Add bok choy, green kale, green onions, cashews, rice and black eyed beans (for a thicker stew, partially blend stew after adding almond butter and lemon juice mixture and before adding remaining ingredients).
The stew was dished up and seasoned with flax oil and sea salt and was another hearty and tasty meal!
Here is the recipe for the sweet potato and black eyed bean stew (see picture to the left):
1 tbsp olive oil, 1 medium onion, chopped, 2 garlic cloves, minced, 2 sweet potatoes, peeled and chopped, 1 cup celery, chopped, 2 medium carrots, chopped, 1/2 medium zucchini, chopped, 5 cups water, 1/2 tsp red chili flakes, 1 tsp sea salt, 1 cup bok choy, chopped, 1 cup green kale, chopped, 1 green onion, chopped, 2 tbsp almond butter, 1/2 lemon, freshly squeezed, 1/4 cup cashews (preferably raw and unsalted), 1 cup cooked short grain brown rice, 2 cups cooked black eyed beans
Place and heat olive oil in large soup pot, and add onion, garlic, sweet potatoes and celery and saute for 5 minutes. Add carrots and zucchini and saute for another 3 minutes. Add water, red chili flakes, and sea salt, bring to boil, and reduce to simmer for 20 minutes or until sweet potatoes are tender. Place 1/2 cup of broth from stew into small bowl and mix in almond butter and lemon juice until smooth, then add liquid back to soup pot and mix into stew. Add bok choy, green kale, green onions, cashews, rice and black eyed beans (for a thicker stew, partially blend stew after adding almond butter and lemon juice mixture and before adding remaining ingredients).
The stew was dished up and seasoned with flax oil and sea salt and was another hearty and tasty meal!
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