I'm nearing the end of my 10 day detox - yes! I've been totally gluten-free, sugar-free, vino-free, dairy-free for 9 days! The detox was not that difficult only because I don't normally eat a lot of gluten/dairy to begin with and I never eat sugar (it makes me crazy, however I used to be an addict years ago). I did miss a glass of vino here and there and goat cheese would have been lovely on the beets I roasted.
My sweet man Walker did the detox too! He really missed his Pizza Libretto (our fave pizza joint) and Gragnano (Italian sparkly red served slightly chilled). There were a couple of nights he was craving (or dare I say "hangry" haha!), but he survived.
So last night, I decided to heat up some soup I made a few weeks back (froze it obviously): Chicken Soup with Cabbage instead of noodles and tons of veggies. Sorry -- this recipe is not on my blog, but there is an equally as delish one below. It was VERY flavourful. I made the stock from a certified organic chicken I roasted a while ago. I am always suspicious of chicken stocks because even the organic ones use yeast extract (MSG).
I wanted bread to go with it (you know, cause I'm still SANS gluten), so after doing a little twitter/google research I came across Sondi Brunner's blog for Chickpea Pancakes (Socca) and adapted her Chick Pea Bread recipe to make it joyous! Meghan Telpner also made a version too you might like. So many options!
This sunflower pesto was incredibly flavourful and it's a must if you make the bread.
I highly encourage you to enjoy this bread and spread with a warm, energizing bowl of Curry Cabbage Chick Pea Soup! I would swap the chickpeas in the soup recipe for hemp seeds. Just top your bowl of soup with 1/4 of hemp seeds. Don't actually cook the hemp seeds into the soup.