Yam, Kale, and Orange Stew

For the thirty first and final day of the cleanse, I started with a fruit smoothie (blueberries, blackberries, strawberries, and banana) for breakfast and then finished up the hummus that was made on Friday night for lunch. For supper, I started with a red leaf lettuce, dandelion greens, and arugula salad and then had Yam, Kale, and Orange Stew.

Here is the recipe for Yam, Kale, and Orange Stew (see picture to the left):

2 tbsp olive oil, 1 onion, chopped, 5 garlic cloves, minced, 1 tbsp ginger, freshly grated, 1 leek, chopped, 1/2 cup celery, chopped, 2 medium yams, peeled and chopped, 2 additional cups of vegetables, chopped (I used zucchini and shitake mushrooms), 1 tsp sea salt, 5 cups water, 1/2 cup red lentils, 2 green onions, chopped, 2 cups black kale, chopped, 1 cup cooked chickpeas, 1/3 cup orange juice, freshly squeezed

Heat olive oil in a soup pot over low heat and add onion, garlic, ginger, leek, celery, and yams and saute for 5 minutes. Add additional 2 cups of vegetables and saute for another 3 minutes. Add sea salt, water, and red lentils, bring to boil, and reduce to simmer for 20 minutes (or until yams and lentils are tender). Remove from heat and blend soup to a chunky texture (using a hand blender is easiest, but it is also fine to use a regular blender). Add green onions, black kale, chickpeas (I used chickpeas that were cooked on Friday for the hummus), and orange juice.

Because of the orange juice in this recipe, people with eczema may want to either skip making this recipe or switch the orange juice for lemon or lime juice which tends to be less aggravating for eczema.

Once the stew was dished up, it was seasoned with flax oil and sea salt. This was a very delicious and filling supper to have on the last night of the cleanse!