This week Mike and I have been taking part in a 5 day cleanse that we stole from a good friend of ours who tried it and liked it. We figured, “heck why not, it’s a new year and what do we have to lose?” and gave it a whirl. Mike and I made quite the extensive grocery list and headed off to Stop and Shop last Sunday. We loaded up on more produce, beans and organic products then I have ever purchased in one shopping trip. Mike has also been back to the grocery store a few extra times this week for things we either A) forgot or B) decided we needed to make for additional lunches/dinners/smoothies/snacks.
The Good and the Bad List:
Bad: These items included but aren’t limited to; dairy, gluten, animal protein, alcohol, sugar or other artificial sweeteners, processed soy, caffeine, processed food and peanuts. You may ask yourself, what exactly did you eat?
Good: Leafy green vegetables, other vegetables such as carrots, cucumbers, peppers, fresh fruits, dairy substitutes (unsweetened), plant proteins, wild salmon, nuts and seeds, healthy oils, non-caffeinated- unsweetened beverages, natural sweeteners and gluten free grains.
As you are reading this we are on our last day of the cleanse. (Woot Woot!) We hope to incorporate some of the recipes we have eaten this past week into our daily lives. However, I don’t think I will ever be able to give up gluten, animal protein (bacon specifically), alcohol and caffeine for the long haul. Moderation people! I did learn this week that there are so many ways you can incorporate more leafy greens into your lives. We drank spinach and kale smoothies for breakfast. Lunches and dinners included an abundance of leafy greens. In most meals you hardly realize they are there, so why not eat them?
So here is one of the recipes we tried and liked, so I am sharing it with you! Happy and healthy eating to you all!
Ingredients: (serves 4)1 yellow onion, diced 1 green pepper, diced 3 stalks of celery, diced 3 carrots, diced 2 cloves garlic, minced 1 inch piece of fresh ginger, minced 1/2 -1 head of cauliflower 1 tbsp olive oil 1 can chick peas, rinsed and drained 1 cup vegetable broth, low sodium 1 tsp curry powder 1tsp cumin 2 pinches of cayenne pepper 1/3 cup coconut milk Juice of half a lemon fresh cilantro salt and pepper to taste
1) Dice all vegetables. Mince garlic and ginger. Pull apart cauliflower into florets . Rinse peas.
2)Heat olive oil on medium heat in medium size pan or dutch oven. Sautè peppers, onions, celery, carrots, garlic and ginger for 10 minutes or until tender. Add cauliflower, chick peas, vegetable broth and cumin, curry and cayenne. Bring to simmer and cover and cook for approx. 20 minutes until cauliflower is tender.
3) After 20 minutes add coconut milk, lemon juice and cilantro. Stir to combine. Continue cooking for 5 minutes until liquid starts to thicken.
4) Remove from heat and top with fresh cilantro and salt to taste. Enjoy. Serve over a bed of brown or wild rice for a delicious and filling meal 🙂