I discovered this amazing montage of movie insults about a week ago. The editor, Harry Hanrahan, has created some brilliant lists over the past year. Enjoy.
Tuesday, January 18, 2011
Monday, January 17, 2011
Vamps
Winter Cleanse, Y'all!
It's that time of year when my pants are too tight and my energy level is extremely low. What better than a juicing cleanse?! Now, instead of the ubiquitous Master Cleanse (which totally worked for me a couple years ago), I've chosen to make a huge pot of vegetable soup for sustenance this week. I can only drink water, tea, the occasional coffee and, of course, fresh juice! Tomorrow I will start the first of many one-on-one yoga sessions with my instructor friend. I'm quite excited!
Here's what I included to provide myself with a carb-free, nutrition heavy soup. Feel free to use whatever vegetables/ spices you like.
Chop garlic, jalapenos, leeks, and a red onion and throw them in a pot. Add a little extra virgin olive oil and red wine vinegar, cover and let cook down for about 5 minutes. Throw in chopped celery (stalks and leaves), carrots, cabbage & parsley. Pour a 32 oz. container of vegetable stock and approximately 5 cups of water into the pot, as well. Bring to a boil, then add chopped shiitake mushrooms, artichoke hearts, and 2 cans of whole, peeled plum tomatoes. Add more water as you add ingredients. Generously add spoonfuls of miso paste and then add spices: basil, thyme, paprika, black pepper, cayenne, turmeric, a few bay leaves & honey. Let simmer for 10 minutes. Add a bag of lentils, simmer for one hour, then wham-bam-thank-you-ma'am! Eat as much as you'd like. Add a dash of soy sauce to each serving if you prefer a little more sodium.
Today I made my first of many juice- a fantastic mood-booster! I added 2 mackintosh apples, 1 small beet, 1 lemon half, 1 kirby cucumber & a small bunch of fresh parsley. Awesome.
Here's what I included to provide myself with a carb-free, nutrition heavy soup. Feel free to use whatever vegetables/ spices you like.
Chop garlic, jalapenos, leeks, and a red onion and throw them in a pot. Add a little extra virgin olive oil and red wine vinegar, cover and let cook down for about 5 minutes. Throw in chopped celery (stalks and leaves), carrots, cabbage & parsley. Pour a 32 oz. container of vegetable stock and approximately 5 cups of water into the pot, as well. Bring to a boil, then add chopped shiitake mushrooms, artichoke hearts, and 2 cans of whole, peeled plum tomatoes. Add more water as you add ingredients. Generously add spoonfuls of miso paste and then add spices: basil, thyme, paprika, black pepper, cayenne, turmeric, a few bay leaves & honey. Let simmer for 10 minutes. Add a bag of lentils, simmer for one hour, then wham-bam-thank-you-ma'am! Eat as much as you'd like. Add a dash of soy sauce to each serving if you prefer a little more sodium.
Today I made my first of many juice- a fantastic mood-booster! I added 2 mackintosh apples, 1 small beet, 1 lemon half, 1 kirby cucumber & a small bunch of fresh parsley. Awesome.
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