L U N A T A L K with Eva Moon

Week 2: A Keeper Recipe

October 3, 2009 on 8:00 am | | In Food, General Musing

It’s the start of week two of my two-week liver cleanse and I feel like feel like I’m developing a close personal relationship with my liver. I name her “Livinia.” I’ve survived the weekend and emerged victorious. Weigh in: SN -1! (My scream number minus 1) I’ve lost four pounds in a week. One week to go and I’m definitely on a roll. (Well probably not a roll.)

I’m even starting to notice some of those other non-weight-related health benefits that were promised. I’m sleeping well, I feel good, systems that were balky have started to perk up. Some of the cravings have started to fade a little. I really want to drink something besides cranberry water. And while I’ve learned I can tolerate no salt, a little would be nice. But I feel less resentful this week.

The biggest headache is that it’s a pain to eat anything. I spend more time chopping than eating.

Eva’s On-Plan Chicken and Cabbage Paprikash

Chicken, cut into bite size pieces (I used 6 skinless thighs, but use whatever you like)
3-5 garlic cloves, minced
1 large onion, big dice
1/2 pound mushrooms, quartered
1/2 head cabbage, chunked
1 can diced tomatoes
Sweet AND hot paprika - lots
Herbs of your choice
a splash of lemon juice or vinegar

Saute the garlic and chicken in some olive oil and then add the onions and mushrooms and saute those too. When everything is good and sizzly on the edges, add the cabbage and the paprika. Don’t skimp on the paprika. Go buy a tin of good Hungarian sweet paprika and hot paprika. Use at least several tablespoons of each. I don’t measure, of course, but the dish is seriously red. If you really want to treat yourself get some smoked paprika too but don’t use too much as it will easily dominate the other flavors. Stir up the pan and then toss in the tomatoes, herbs and lemon juice. You don’t need much lemon juice. It’s there to balance the sweetness of the cabbage. Stir, cover and simmer. Check it every now and then. I didn’t find that more liquid was necessary. In fact, partway through I took the lid off so that the juice would cook down and get really thick.

If you’re not an insane liver cleanser like me, add a little salt and serve over rice. But it was seriously scrumptious all by itself. This is definitely a keeper.

Livinia is a happy little camper. I almost hate to burden her with the crap I used to eat after this week. But hey, no one gets to stay on vacation forever.

See more like that one:

• Chopping List
• The Magi had it easy...
• Day 15: Which Way to the Egress?
• Day 13: Juice of Affliction, Chili of Salvation
• Day 11: The Wall