21 Day Junk Food Detox Recap and Creamy Roasted Cauliflower Soup

September 15, 2013 § Leave a comment

creamy vegan cualiflower soup from Cooking con Sal

Well, I did it. I survived my 21 day detox – mostly…

Two weeks in I fell really ill. I am not sure if my body was just doing a MAJOR detox or if I came in contact with some horrible virus, but the past week in a nutshell has sucked. It started with an awful sore throat which progressed into a full blown cold/flu. As my doc said, “you look like crap.” I’m not one to jump to meds but I had a lot going on at work and laying around in bed for a week wasn’t ideal – but alas, as I am exclusively nursing and couldn’t take any meds, I had to suck it up and deal. After three nights of absolutely no sleep and just when I thought I wasn’t going to make it, I started to come around. I’m not sure if it was the netti pot, loads of Vitamin C, double daily good belly shots, endless soup, or all the raw garlic, ginger, and citrus I was eating – but I finally started to come out of it and was able to return to work. Then before I knew it, I was back where I started Thursday night – I couldn’t swallow, had no voice, and was literally almost in tears I was in so much pain. I just kept pounding the lemons, ginger, garlic, parsley, coconut oil, etc. and something worked. I was able to sleep through the night and literally all of Friday and now, finally after a restful weekend, I’m on the mend. 

Whether this was part of the detox or just coincidence who knows. I really would hate to think I did this to myself! I also share this because feeling lousy and eating clean are hard to do together! When you feel bad – eating clean is the absolute last thing you want to do. But, it is the most important time and you should try and heal your body with food. 

So, what did I get out of my detox? Well for starters, I definitely felt the void of pasta, crackers, chocolate, and all sorts of processed junk I’m hooked on. I eat pretty well – but even the “healthy” processed stuff is still junk when you think about it. Sure, my spicy sweet potato chips are healthier than the traditional potato chips – but they’re still potato chips! We get into such a “but this is healthier than that” routine that we forget we’re eating junk to begin with! So in that regard – literally detoxing off this stuff was good. 

I experimented a lot more than usual. I made amazing nut bars, spiced sweet potato chips, homemade tomato sauce, and tons of fresh detoxifying blender soups – all satisfying, nourishing, and healthy! I really think if I reached for a canned salsa or tomato sauce I’d be surprised at the sugar and salt in it. Getting a clean start is a good thing. 

I dropped weight immediately. Immediately as in the first few days. Everyone kept commenting on how amazing I looked. I couldn’t believe that after just a few days I had lost some of my belly flab already – but I had. Also, my weight dropped to a record low – I don’t even remember the last time I weighed what I do today. We’re talking grad school years! Who knows if it’s the detox, the virus, or what. We’ll see if it sticks.

Moving forward I’m definitely going to do my best to stick with this and eat as many whole foods as possible. It’s hardest when eating out so I’m not going to go crazy or anything – but where I can I’m going to choose whole foods. I’m also going to try and stop buying packaged stuff for home. No more pastas, pasta sauces, crackers, chocolate bars, etc. We’ll see how long I last 😉

Now for this soup. Friday night I was feeling really lousy and needed a super quick, easy, comforting, soup. Afterall, who wants to cook when you’re sick! This creamy cauliflower soup hit the spot and was ridiculously easy to make. Plus you would never know that it is not laden with butter and cream because it is so decadently creamy!  Enjoy 🙂 

Creamy Roasted Cauliflower Soup 
Serves 4 bowls 


  • 1 head cauliflower, cut up
  • 2-3 tbsp coconut oil
  • salt, pepper, red pepper flakes
  • 3 cups filtered water
  • 1 veggie bouillon cube (I use this one


  1. Heat oven to 400 degrees. Toss chopped cauliflower with coconut oil, salt, pepper, and a sprinkle of red pepper flakes (optional). Roast for 20-30 minutes until tender and edges are slightly browned. 
  2. Add roasted cauliflower, water, and bouillon cube to blender. Blend on highest setting for about 5-7 minutes until soup is thick and steamy. If you want a thinner soup, add more water 1/2 cup at a time and another bouillon cube.

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