Posts made in September 22nd, 2011
I’m not a big fan of ginger.
I hear all the talk about how good it is for you and how many things it can cure (stomach aches! colds! brain fog!) and while that sounds all fine-and-dandy, I have a hard time working myself up to eating a lot of the silly looking root.
I’m slowly coming around though. I’m beginning to realize that ginger works really well when used as a background note to other flavors. So often things that are flavored ginger are so incredibly overwhelming, but ginger can be used subtly. And when it is, the flavor adds a hint of sharpness without burning your tongue off.
The word “bisque” is one of those trigger words that you are supposed to avoid if you are watching your calories. That’s because most bisques use a crapton (technical term) of cream to give them a smooth, silky texture. Not the case with this pretty orange lady. This one uses light coconut milk, which adds sweetness, flavor and creaminess, with only a portion of the calories. In fact, for one serving of this (and it’s a HUGE serving) it comes in at under 300 calories. That’s a lot of bang for caloric buck.
The coconut milk also helps make this vegan, soy-free and gluten-free. But not taste-free. Oh no. I promise.
Gingered Coconut and Carrot Bisque
Inspired by the UltraMetabolism Cookbook
The joy of this soup is the balanced flavors. Try adding more garlic or ginger if you want to take the bisque in a different direction. A touch more ginger and it feels Asian-inspired, a little more garlic and you have a more American/Italian influence. Cater it to your own tastes.
Serves four (generously)
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 2 pounds carrots, chopped roughly
- 4 cups vegetable broth
- 1-13 ounce can light coconut milk
- 1-2 chili peppers, seeded and chopped
- 1 teaspoon lime juice
- Salt and pepper, to taste
- Heat olive oil in a soup pot over medium-high heat. Add onion, garlic, and ginger and cook until just soft and translucent, about 5 minutes.
- Add carrots, vegetable broth, coconut milk and chili peppers. Bring to a boil, reduce heat and simmer for 20-25 minutes or until carrots are fork tender.
- Remove from heat. Puree soup in batches in a blender or use an immersion blender until perfectly smooth.
- Just before serving, stir in lime juice, salt and pepper.
Do you like ginger?
Yesterday, I felt really, incredibly normal. I have to admit, I’m a little bit disappointed by this. I was expecting by three days in I’d start to feel more changes. More energy, more gusto, more somethin’. I guess there is a reason you are supposed to do the elimination part for weeks at a time. It must take a while for all that stuff to get out of my system. The one thing I have noticed is that I am rarely ever hungry, if at all. I’m actually surprised when mealtimes come along because it feels like I just ate.
I do have to say, I will be excited when this week is over and I’ve moved on from the daily eats format. Some bloggers are awesome at it, but I am not made to photograph and post everything I eat. But for now, we continue…
- Smoothie made with frozen strawberries, almond milk, pineapple juice, flax seed, chia seed and bananas.
Recycled photo from a similar looking smoothie because all of our Mason jars are currently holding bulk gluten-free grains and you guys certainly don’t want a photo of a stainless steel bottle holding a smoothie. So you get DAS BOOOOOT instead. Smoothie held me over for hours and hours and hours.
- Avocado tuna salad
- Corn, black bean and fire-roasted tomato salad
I’m loving these hodge-podge mixed salads. And adding a nice gluten-free grain like quinoa to it was a great way to add a little umph. The verdict is still out on how I feel about figs. The taste is delicious, but the texture is…strange.
- Detox tea
- Raw cashews
- Bell pepper strips
Didn’t actually eat the pear because it was entirely too hard. Really wished I had some hummus to go with my bell pepper strips. Must remember that for this weekend’s grocery trip. And if you are trying to read it, yes that white board says “tequila” under the scribble.
- Ginger, Carrot and Coconut Bisque
- Rosemary and Onion Socca (chickpea pancake)
Both of these were delicious. The soup is coming your way this evening. We have a bit of tweaking on the Socca (Babyface made it!) but that’ll be coming your way shortly, as well. This photo is funny, because later today you’ll see the beautified photos of the soup. This is the behind-the-scenes view. What food looks like when I actually eat it versus style it.
Digest: Day Three
- This list of things “to buy” at the grocery store this weekend continues to expand. Add coconut milk yogurt and hummus.
- I feel like we are starting to find our groove. I’m actually having fun creating food that fits within the diet instead of feeling restricted.
- Still thinking about the fruit question from yesterday. I’m hesitant to cut out all sugar, just because I don’t feel like that is realistic. But I’m worried there is no way to accurately “detox” from sugar if I’m still eating natural sugars. Anyone have any experience/recommendations?
- I craved dessert something fierce after dinner. We’re out of pudding, so there was nothing for us to really have. Just having this craving alone makes me think maybe I should cut back on the sugar.
By the Numbers: Day Three
- 2060 calories
- 322 g carbs
- 77 g fat
- 60 g protein
- 100 ounces of water
- Chickpea pancakes eaten: 1/2 of one
- Chickpea pancakes I wanted to eat: 4-5
- Episodes of the Biggest Loser watched: 1/3
- Level of soreness thanks to the crazy group ex instructor (on a scale of 1-10): 6