Fat Burning Detox Soup

November is here. That means the pressure is mounting to eat foods that may not be too good for you. It's going to be this way until the end of the year. How do I handle it this year? Why not start with a big pot of detox soup? This detox soup became popular in Japan awhile ago, claiming that it helps you burn body fat. I cannot attest to that, but when it's cold outside, I crave a warm cup of soup that's delicious and makes me feel good after eating it. Weight loss is a pleasant bonus!

I forgot to include a green bell pepper in the picture.

Cooking away...

Fat Burning Detox Soup

1/2 head cabbage
3 onions
1 can whole tomatoes, crushed by hand
1 stalk celery
1 green pepper
4 cups water
2 cubes chicken bullion 
1/2 inch block fresh ginger, grated
1 tsp salt
2 bay leaves


Cut all the veges in bite-size chunks. In a big pot, toss in cut veges and a can of tomatoes and start cooking. Add water, chicken bullion, ginger, bay leaves and salt and bring it to boil. Turn the heat down to medium and continue cooking for 30-40 minutes. 

For detoxing, eat a bowl of soup for every meal for a week. You can have a small meal in addition to a bowl of soup, and you can have as much soup as you like throughout the day when you get hungry. You can add to this some hot sauce, miso paste, curry powder or Korean gochujang paste to change up the flavor as long as you don't add any sugar, oil or alcohol. I like mine with lots of hot sauce! 

Nutrients are in the liquid. Drink up every drop!

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Birthday Weekend

Japanese maple in our backyard

It has been a beautiful fall weekend with good temperatures to stroll around the town or lounging on the couch watching silly weekend movies and celebrate my birthday. Thank you for thinking of me. I love y'all!

At the best sushi restaurant in town; only on special occasions.
Fatty tuna was the best!

They like hanging around this tree.

The peak of its color...

Mums

A gag gift from my hubby, I mean the hat.

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Quinoa Stuffed Tomatoes

Just one of these will make you feel good after eating.

By now, people know what quinoa (pronounced KEEN-wah) is. This wonder food contains all 9 amino acids that body needs to thrive. What other plant-based food has all 9 amino acids? I really can't think of another food. Having all of the amino acids is so important from maintaing your energy level to promoting good sleep to losing weight. Just one cup of this grain packs 20% of the recommended daily protein intake as well as trace minerals and vitamins that are essential to our well-being. I love cooking this as a side dish to substitute rice or potatoes, or stuffing something with it.

I like Ken's red wine vinegar & olive oil dressing.

Quinoa mixture, good enough to eat by itself....

Cut the top off and scoop out the tomatoes.

Quinoa Stuffed Tomatoes

1 1/2 cup cooked quinoa
3-4 tomatoes 
2 Tbsp crumbled feta cheese
1 sprig mint
2 Tbsp red wine vinegar & olive oil dressing
Dash cumin
Salt and pepper



Cook quinoa according to the package instructions. I usually cook it with chicken broth. In a bowl, toss cooked quinoa, feta cheese, chopped mint, salad dressing, cumin, salt and pepper and mix well. Salt and pepper to taste. Scoop out the tomatoes with a spoon and stuff with the quinoa mixture. Sprinkle freshly cracked black pepper on top. You can eat them like this, but they are also delicious baked for 15-20 minutes in 350 degree oven.

They look good enough for a dinner party, if I may say so myself....

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Baked Salmon with Tajin Seasoning

We found this seasoning at the local farmer's market. I don't know what's really in it, except that it has lime and some kind of spicy seasonings. It makes me think of the Old Bay seasoning, but with some kick and a burst of tangy flavor. Ever since my hubby found this little bottle, it's been the staple seasoning for my seafood dishes.

Tangy with lime, spicy and salty. Can't live without this seasoning!

Splash some sake on salmon to rid of fishiness.

Broil them or bake them.

Baked Salmon With Tajin Seasoning

1 lb. salmon
2 Tbsp olive oil
2 tsp Tajin seasoning, or enough to coat all sides
2 tsp honey or agave nectar
2 Tbsp sake
1/2 lemeon
Salt and pepper

Preheat oven to 400. Splash sake on salmon and set aside for 5 minutes. Pat dry with paper towels. Salt and pepper the salmon. Coat the filet with generous amount of Tajin seasoning on all sides. Drizzle olive oil and coat. Spread honey or agave nectar on the top of the salmon filets. Bake for 20 minutes. Squeeze fresh lemon before serving.


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