Waiting for my turn in the checkout line, I found this little gem: The Turbo Cabbage Soup Diet. Lose 8 pounds a week! With the changes Gray and I have made to our diet in the past 2 months, I have lost 6 pounds, and all while eating delicious food. Food that we look forward to eating. A diet should not be primarily focused on what not to eat, but instead, the great plethora of foods that God has given us to enjoy! Simply transitioning into a real food diet has already, in only two short months, been proven worthwhile. It dawned on me today that I have had no stomach problems for the past two months. I used to experience stomach pain every few weeks, lasting for about a week. As well, Grayson was taking supplements to aid his joint pain from roofing. His knees were being destroyed by his hard work. He has not taken a supplement in at least a month, as his joint pain has greatly subsided. I praise God for that, because at the outset of this all, seeing Gray relieved of his joint pain was one of my greatest desires and motivation, but it was also daunting. We realize that these claims are not solid proof that real food has healed us. However, we feel better. We have more energy and focus. We have lost weight. We are really enjoying what we are eating. Let’s see a cabbage soup diet do that!

The first time (and last time, until yesterday) I made kale, it was in a meager attempt at health. You see, this is not the first time Grayson and I have tried to be healthy. The difference is stark, however, between prior attempts, and the journey we find ourselves on now. Before it was nothing but rules created by improper understanding and motive. Eat vegetables. Ok. What in the world is kale? 

• 1.5 lb organic yellow potatoes (skins on)
• 12oz frozen corn
• 3/4 lb organic curly kale 
• 1 medium onion
• salt, pepper, and additional seasonings of your choice
• 3 cups stock (vegetable or chicken) home made is always preferred
• 1 and 1/2 tbs real butter
• 1/2 cup milk
• 1/2 lb white fish (I used 2 tilapia filets) cut into chunks 

1. Wash, chop, and boil potatoes until fork tender.
2. Wash your kale, and pull the leaves off of the stem. Chop. Place into a casserole dish, add about an inch of water, and steam in the microwave for 2 minutes. Cool and then drain the liquid. (Don’t attempt to cook the kale with the potatoes, I hear the kale flavor is too strong, so it is best to cook separately.)
3.  Saute onion (no oil needed) over medium heat until tender, then add your boiled potatoes. Saute about 5 minutes, adding a little of your stock if the mixture gets too dry.
4. Add your corn and butter. Add 1/2 cup of your stock, salt, pepper, and any other seasonings you desire (I used a Tuscan seasoning blend). Cook over medium high heat for about 10 minutes, stirring occasionally. Add more stock if the mixture gets too dry
5. Remove from heat. Puree half of your mixture, along with your remaining stock and the milk, in a food processor (or blender) until smooth. Add liquid slowly, adjusting the amounts to your desired consistency.
6. Note: You really do not need to add dairy to this recipe. Omit the butter and milk if you desire. Simply replace the milk with additional stock. The potatoes are what gives this chowder its creamy texture, the milk simply adds a little richness.
7. Add the rest of your potato mixture to the food processor, and pulse once or twice, until you have your desired, chunky chowder consistency.
8. Pour your mixture into a pot. Taste, and add more seasoning if desired. You may need to add some more salt at this point. The potatoes make for a starchy taste and salt compliments it well–just don’t go sodium crazy. 
9. Add your steamed kale and raw chunks of white fish. Cook over medium heat for about 10 minutes, until fish is thoroughly cooked.
10. Always, always, always enjoy soup with fresh bread!

I just walked into the kitchen and Grayson told me, “There are two tests to whether or not a food is good. The primary test:  if it is eaten. The secondary test:  if the leftovers are eaten.” He told me this as he polished off a bowl of leftover chowder. It’s amazing to think that diet crazes in our society tell us we can lose 8 pounds a week by eating cabbage soup everyday. I have lost 6 pounds, have more energy and focus, and clearer skin, just to name a few benefits of our new way of eating. All while eating foods like this recipe, with some fresh bread and real butter! I’ll opt for real food, and variety, thank you!