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Like Mother, Like Daughter?

I spent last weekend at my mom’s house. She was also doing a cleanse and let me tell you – she put my cleanse to shame. Shame I tell you. She exhibited more willpower and determination than I thought possible. The takeout containers and processed foods were all replaced with tons of fresh fruits and veggies, green tea and fish. Yes, my mother made fish (and not the frozen fish stick variety) for the first time ever. And it was good. Very good.

I returned home with a renewed vigor for my own journey.

With root vegetables in season, I bought some carrots, squash and sweet potatoes and got started on a couple of dishes. This curried carrot soup is pretty darn good. The curry gives it the little kick it needs and the squash adds a nice texture to the carrots and ginger. Plus if you have an  immersion blender (best purchase ever) , the whole process is quick and easy. The sweet potato chips and guacamole were also a good combination – one that satisfied my craving for a salty treat. Of course I could eat homemade guacamole with practically anything – eggs, rice, fish etc. I make it with two avocados, one plum tomato, ½ red onion, a little garlic powder, juice of one lime, a splash of olive oil, cilantro and a little sea salt. So good. One tip on those sweet potato chips – don’t undercook the chips like I did this time or the consistency just won’t work.

Curried Carrot & Butternut Squash Soup


  • 2 teaspoons canola oil
  • 1/2 cup chopped shallots or white onion
  • 2 cups (1/2-inch) cubed peeled butternut squash (can use frozen in a pinch)
  • 1 1/2 cups (1/4-inch) sliced peeled carrots
  • 1 tablespoon grated ginger
  • 2 teaspoons curry powder
  • 3 cups low sodium vegetable broth
  • 1/2 teaspoon salt


Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add squash, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.

Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup. Of course if you have an immersion blender  (highly recommended) simply blend in the pot after you have removed from heat.

Sweet Potato Chips and Guacamole

  • 2 sweet potatoes
  • 2 avocados
  • ½ red onion
  • 1 lime
  • Bunch of cilantro
  • Garlic powder
  • Olive oil
  • ½ plum tomato

You can use either a food processor or a sharp knife to slice the sweet potatoes into chip sized slices  (it takes just seconds to do in a food processor).   Lay potato slices out on a baking sheet, lightly coat with organic extra virgin olive oil, sprinkle with sea salt and bake at 450 degrees for 10 mins – take out and flip – and then do 8 to ten mins on the other side.

For the guacamole, just mix all the ingredients together (adapt amounts to your liking) and serve.


A Time to Cleanse

It’s been a while. And for those of you who know me (which is probably everyone since I doubt my readership extends far beyond my inner circle!), it has been a difficult few weeks at Not My Mother’s Kitchen. Well, I’m trying to rebound and what better way to do that than a new year’s cleanse. If your body has been through a lot or you just want to kick off the new year with more greens, fruits and other veggies, some of these recipes will do the trick.

While I would love to say that I could stick to the strictest of cleanses for a week or two (because it really isn’t healthy to stay on something like that long term), it is simply not true. Instead, I’m doing my best to steer clear of sugar, processed foods and white flour and incorporate more fruits, vegetables and fish into my diet.

I’ve never been able to stick to a morning smoothie routine, but I think I finally found something that works for me. The berry almond smoothie below is my favorite. Goop shares a great, albeit strict, cleanse regimen for die hard followers here. While I couldn’t follow this to the letter, I did incorporate some of the recipes (like the smoothie and some of the soups) into my weekly diet.  Goop promotes the Clean detox program by Dr. Alejandro Junger who shares a great set of clean eating, detox type recipes in Clean Recipes.

After a week, I can honestly say I feel more energetic and my skin looks better. I spent the weekend in New York where I went off the cleanse and I instantly recognized the old digestive sensitives and sluggishness that have plagued me in the past. Today, I’m back on track and feel good. Below are some of the recipes I’ve enjoyed along the way. Note: I usually tweak these a bit to accommodate for 1.) personal taste and 2.) what I have in the kitchen.

Happy Cleansing!

Berry Almond Smoothie

  • ½ cup frozen berries (I prefer raspberries)
  • ½ cup coconut water
  • 1 cup almond milk
  • 1 scoop ProGreens (with probiotics)

Mix ingredients in blender. Serve. Note: It never heards to throw in some fresh spinach or kale for some extra greens too!

Cucumber & Avocado Soup

  • Zest of ½ lime
  • Juice of entire lime
  • ½ tsp salt
  • 1 cucumber, peeled and seeded, roughly chopped
  • ½ avocado, peeled and roughly chopped

Blend everything together until totally creamy and smooth.

Millet Risotto with Artichoke Hearts

  •  3 tablespoons coconut oil or olive oil
  • 1/2 red onion, finely chopped
  • 1 cup coarsely chopped fresh mushrooms (any kind)
  • 1 cup millet
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 1/2 cups artichoke hearts, make sure they’re sugar and additive free if you’re buying them in a can or jar
  • Sea salt and fresh pepper
  • 4-6 cups french onion soup or organic vegetable broth

In a large pot over medium-high heat, heat the oil with the shallots and mushrooms, and cook, stirring frequently until softened (about 5 minutes).  Add cup of water, bring the heat to high, and add the millet. Then lower heat to medium and start to add the stock 1/2 cup at a time, stirring after each addition, every few minutes. When the stock has been almost completely absorbed after each addition, keep adding more, so the mixture isn’t quite soup but stays very moist. Keep doing this until millet is tender and has at least doubled in size (about 20 minutes). Add herbs and artichoke hearts at the last few minutes of cooking and taste for texture. Season with salt and pepper and serve warm.

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