On my Day Zero list is a challenge to complete a juice cleanse. I’m not sure why I put it on my list, seeing as how I’m not terribly excited by the idea, but I think it was to challenge myself to do something I didn’t want to do and didn’t think I could do successfully. So on Monday morning, I made a pit-stop at the local Whole Foods and picked up juices for a one day cleanse. I chose these, but there are lots of options and you can even make the juices yourself. Day one of the cleanse cost me $44.01 (tax included) from my local Whole Foods. This is cheaper than if I had ordered from the brand’s website, where it would have cost $54. The local store didn’t have the Fiji in stock, so I purchased the Master Cleanse instead and will just make that its substitution. It is worth noting that on my way out the door, my cashier Andrew wished me luck on the cleanse. Is that good or bad? I don’t know.
I stood in front of a fridge packed full like a kid’s closet. A couple of times I opened the door and a bottle of sparkling cider, wine or a boursin would fall out and hit me in the shin. I cursed this fridge, full of leftovers from Thanksgiving. Pies, mashed potatoes, stuffing, gravy, casserole, vegetables, strudels, and a hundred different types of cheese. I couldn’t find anything, I couldn’t put anything new in there and damnit, I was sick of the same leftovers and I wasn’t going to eat it anymore!
So I decided to make a dish out of my leftovers that didn’t taste like giving thanks. As someone who doesn’t eat turkey, google searches for leftovers were a wash, so I had to get creative.
I decided on soup. And o.m.g. I’m glad I did. It was delicious…thankfully.
Thanksgiving Leftovers Soup
No recipe, but here’s what I did. I heated some frozen celery leaves I had saved from a stalk a few weeks ago with “no-chicken” broth in a pot and added some Sunny Paris seasoning from Penzey’s and let that heat up. Tossed in some rustic truffled mashed potatoes (chunky, with skins) and some cheesy corn casserole. Added black pepper, crushed red pepper and salt. And boom! Soup!
We had this soup as a side last night with a vegetarian Reuben and it was amazing. What a hearty, winter meal!