Clean

I have been feeling a bit tired lately and I am sure it is due to too much "tasting" (eating all) sweets while at work. Sugar will do that do you, next thing you know you hooked. So, I decided to give sugar a rest and cleanse my body using Dr. Junger's book Clean as a guide. His cleanse is a 21 day cleanse that is really doable because you still eat and have enough energy to keep going about your daily routine. What this cleanse does is essentially cut out all the foods and substances (i.e. dairy, gluten, meat, , processed foods, sugar, alcohol or caffeine) that interfere with the detoxification process. I am on day four )17 to go)of my cleanse wohoooo! Last night I had the most delicious miso soup with shitake mushrooms and watercress, I thought I'd share with you. Enjoy!



You can eat this as is or add extra vegetables if you would like (zucchini, carrots)
Miso Soup with Watercress
adapted from Goop

SERVES: 4
TIME: 30 minutes

Ingredients
6 cups of water
30 grams of dried bonito flakes
3 or more dried shitake mushrooms (you can buy them pre-sliced)
6 Tbsp of miso paste, whatever kind you like—sweet white miso makes a nice, light soup while aged barley gives a full, robust flavor (i like to use both)
2 cups watercress leaves

Heat the water in a small soup pot and when bubbles form around the edge, add the bonito. Turn the heat down and simmer for two minutes. Turn off the heat and let the broth sit for five minutes. Strain the broth into a clean pot, discarding the bonito. Add the shitakes and wakame to the broth and simmer over low heat for 20 minutes. Remove the mushrooms (you don't have to do this is they are already pre-sliced). Discard the thick stems from the mushrooms, thinly slice the caps and slip them back into the soup.
In a small bowl, combine the miso paste with a bit of the broth and whisk to combine. Pour the mixture back into the pot and let the soup simmer, being careful not to let it boil. Add the watercress at the last minute, just to wilt it, and serve.

Image via Goop