"French Women Don't Get Fat" 2 Day Reboot Plan:

Dear Margaret,

I'm back from Paris! It was such an awesome experience...not only did we find such amazing one-of-a-kind pieces and great new French lines for Pink Lagoon, we also ate delicious foods, walked what felt like the whole city, leisurely sipped tea, and just enjoyed their more relaxed culture. I absolutely loved the style..the women there are so effortlessly chic and not to mention, svelte... which brings me to my latest blog topic: on the 11 hour plane ride over there, I found it very fitting to read "French Women Don't Get Fat" by Mireille Guiliano.. if you haven't read it yet, order it now! 

In short, she grew up in France, moved to America to study abroad, got fat, then saw her doctor when she got back who introduced her to a reboot plan in order to bring her back to the French way of eating/savoring food. He recommends making a batch of "magical leek soup" to eat for two days in order to recast your body/mind and help rid of your bad habits. "Leeks are a mild diuretic and low in calories but highly nutritional. Forty-eight hours of leek soup plus all the water you want would provide immediate results to jump-start the recasting". I'm definitely going to do this asap after all the traveling/airplane food/salty meals/desserts in my life lately:) He also gives a "mimosa soup" recipe alternative for those that don't like leeks. Here they are (recommended doing over a weekend):

xoxo,

Kara

Magical Leek Soup (Broth)-serves 1 for the weekend:

-2 pounds of leeks

1.) Clean the leeks an rinse well to get rid of the sand and soil. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.)

2.) Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat, and simmer uncovered for 20-30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.

The juice is to be drunk (reheated or at room temperature to taste) every 2-3 hours, 1 cup at a time. 

For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Sprinkle with chopped parsley if you wish. 

This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or dish (4-6 ounces) with two vegetables, steamed with a bit of butter or olive oil, and a piece of fruit. 

or...

Mimosa Soup-serves 1 for the weekend: (revised version)

-1 head lettuce

-1/2 pound carrots (several handfuls)

-1 broccoli crown (original recipes calls for 1/2 pound celeriac instead)

-1/2 pound turnips

-1 pound leeks

-1/2 pound cauliflower (1 small head)

-1/2 cup chopped parsley

-2 hard-boiled eggs, chopped

-optional flavor builders (1 cup chicken broth, sea salt and pepper)

1.) Clean and chop all veggies in rough pieces and put them in a pot, except for the cauliflower an parsley. Cover with water (and chicken broth, if using), bring to a boil, and simmer, uncovered, for 35 minutes. Add the cauliflower and parsley and cook for another 10 minutes.

2.) Pass all the cooked veggies through a food processor, blender, or use hand immersion tool to puree. 

3.) Serve the soup in a bowl, drizzle with a little olive oil, and add pieces of chopped hard-boiled eggs.

Eat 1 cup (at room temp or reheated) every 3 hours or so all day Saturday and Sunday until Sunday dinner when you can have a small piece of meat or dish (4-6 ounces) with two vegetables, steamed with a bit of butter or olive oil, and a piece of fruit. Somewhat less liquidy than leek soup but is an effective and tasty alternative.