Did you really think I would just email out the 42-page tutorial and send you on your marry way to sort out a healthful and satisfying veggie dinner? You saw how much information was in that tutorial. I am leaving nothing to chance. I want all of you to succeed (and thrive) on this Green Smoothie Cleanse and so here I am, serving up dinner.
If you are following the transition, as outlined in the tutorial, today you are aiming for a diet that is just vegetables (and some fruit) with a mix of raw and cooked. For many people just going off dairy, meat and eggs is a huge transition. So coming up with a dinner that is grain-free also might seem a little daunting. And still... not too late to sign up and be a part of Team Green Smoothie Cleanse!
For the longest time I had no idea that garbanzo beans and chickpeas were the same healthful thing. What is weird is that they are neither a bean nor a pea but a legume. Either way- they are good for us. Here are some of the reasons why:
- Soluble fibre as found in chickpeas helps stabilize blood sugar levels, which one of the aims of this cleanse, by provides slow burning complex carbohydrates for steady energy supply. They are also a good source of protein.
- They are an excellent source of molybdenum (necessary for enzymatic reactions in the body- another property of the raw food smoothie)
- Excellent source of manganese which is associated with helping your body utilize several key nutrients such as biotin, thiamin, ascorbic acid, and choline, keeping your bones strong and healthy, helping your body synthesize fatty acids and cholesterol, promote optimal function of your thyroid gland, maintain the health of your nerves, and protect your cells from free-radical damage.
What I offer you is a delicious, easy one pot meal of curried chickpeas and veg on a bed of mixed greens. I have used a huge assortment of vegetables. If you have already done your shopping for the cleanse, use some of what you have. If you need to use up some veggies that you won't eat on the cleanse, throw those in. You don't have to stick with what I have here, just please... no potatoes.
- ¼ onion, chopped
- ½ sweet potato, cut into cubed
- 2 carrots, diced
- ½ zucchini, cut into cubes
- 1 cup cauliflower, chopped into small florets
- 2 leaves of cabbage, chopped
- 1 cup kale, chopped
- 2 cups (one can) chickpeas (or bean of choice)
- 1½ tsp coriander seeds, ground
- 1 tsp cumin seeds, ground
- 2 tsp turmeric, ground
- 1 Tbs ginger, finely chopped or grated
- 1 clove garlic, minced or chopped
- 1 tsp salt (or to taste)
- 1 Tbs coconut oil
- ¼ cup water (add as needed)
- To make this even simpler, if you don’t have the spices outlined, simply use 1-2 Tbs of a mild curry powder with salt and pepper
- Melt oil in pot.
- Add coriander, cumin, turmeric, ginger and garlic. Lightly sautee on low heat until become aromatic but not burnt.
- Add onion and sautee for about five minutes.
- Add other vegetables (except kale) and a little of the water. Stir veggies with spices and oil to make sure all are coated.
- Cover pot and allow to cook on low for about ten minutes, stirring occasionally and added water as needed.
- When five minutes away from being done, add the kale and salt. Stir and cover.
- When kale is bright green but not totally limp and the sweet potato is soft. It is done!
- Serve over a bed of mixed greens.