Sorry I didn't manage to get a post out yesterday. I worked until 11:00 and was just too tired to contemplate another 10 minutes on the computer.
Day 11 was challenging. I hadn't really eaten enough on Wednesday and we ravenous Thursday morning and indeed most of the day, although I ate a solid breakfast of scrambled tofu and kale. After teaching my daughter's school class and a Flow yoga class, I nibbled on almond butter to get me through the rest of the morning. After my lunch class, I ravenously consumed left-over lentil spread, rice crackers and left-over Winter Vegetable Soup with Buckwheat. I was feeling pretty tired of my limited diet, I can tell you. I sort of cracked and bought a bag of kettle potato chips cooked in avacado oil. While potato chips are not contra-indicated on this diet, it is plain to see that they are not healthy food and should be avoided. But I have to say, I savoured every chip!
And I had another social event to deal with yesterday evening: a neighbour's baby shower. In preparation, I made a fruit salad of mixed berries, and quacamole with a few tortilla chips to take to the party. And I'm glad I did because, as suspected, there was nothing there I could eat. I had a nice quacamole pigout :-)
This brings us to today - the last day of the cleanse! Yesterday, a neighbour called to ask to borrow a space heater or two because their furnace had died and they were going to be without central heat until the furnace could be replaced new week. I lent them 3 heaters and spontaneously invited them to dinner tonight to get out of the cold.
My husband graciously offered to cook and then asked me if I was going to eat with them, or make my own food. This is when I cracked. I was so sick of making my lonely meal and often having to ready 20 minute after the "regular" meal and so never fully enjoying the family circle at the the table. So I made the decision to end my cleanse 1 meal early. It was a great relief!
I ate a delicious dinner of Persion Rice, broccoli & cauliflower with lemon tahini sauce, and for dessert made crepes with berries and lemon cream sauce (made with yogurt).
I'm not sorry for my early exit. I have reaped the benefits of the cleanse. I feel greatly purified, and strong, nd I weigh a full 5 lb less than I did 2 weeks ago - WoW! That's 1/2 of the poulds I've gained in the last 6 years.
Instead of a recipe tonight, i'll offer a list of my favourite snack foods for the cleanse:
Almonds (I like roasted / unsalted)
Almond butter on rice cakes
Popcorn
Prepared hummous or lentil spread
Fruit (pear, appled, peach)
As I'm falling asleep at the computer, I'll say good night now and publish more tomorrow.
Good night!
Friday, December 11, 2009
Wednesday, December 9, 2009
Cleanse Day 10
The snow started early this morning and has only just stopped now. About 15 cm of beautiful white snow graces our streets and yards. School buses were canceled so I worked from home today instead of going down-town to my contract so I'd be able to pick my daughter up from school and take her to my mother's house where she generally goes on Wednesday afternoons. Thank goodness for my Subaru's all-wheel drive!
As soon as it was light out (the snow had just started), I headed outside, hoping to get my canoe into its winter home which had just been created yesterday by the handyman. We have a long front porch and now one end of it has doors. After digging some dirt out to lower the floor (I'm amazed it wan't frozen solid), I was just able to squeeze the canoe into the space on its canoe cart. Whew! glad to have that done and my new (to me!) canoe safely stored.
After driving husband and daughter to work & school respectively, I went home to eat breakfast (millet with blueberries) and then enjoyed a decaf espresso while working. Lunch was left-over pea soup with rice crackers. My afternoon snack was popcorn and dinner almost didn't happen at all. After picking my daughter up from my Mom's, I shoveled snow... and shoveled... and shoveled... until I had to stop in order to get us dinner. I ended up with no time to eat anything myself before teaching my 7:20 class so after the class, I had a bowl of oatmeal with cardamom and soy milk and a delicious bartlett pear for dinner. (A bit of a cheat as I'm only supposed to eat 1 fruit a day on this diet).
Today, the cleanse felt hard. I was craving sugar and chocolate for the first time in over a week. Only 2 days left...
Although I made it yesterday, not today, here is my recipe for lentil spread as an alternative to hummous.
Lentil Spread
Ingredients:
2 cups cooked green lentils (cooked until mushy)
2 tbsp olive oil
3 tbsp lemon juice
2 tbsp tahini
1 carrot (grated)
1 tsp ground cumin
3 cloves garlic
1 tsp salt
pepper to taste
Method:
Put everything into a food processor and blend on "High" until smooth. Refrigerate for at least 3 hours.
As soon as it was light out (the snow had just started), I headed outside, hoping to get my canoe into its winter home which had just been created yesterday by the handyman. We have a long front porch and now one end of it has doors. After digging some dirt out to lower the floor (I'm amazed it wan't frozen solid), I was just able to squeeze the canoe into the space on its canoe cart. Whew! glad to have that done and my new (to me!) canoe safely stored.
After driving husband and daughter to work & school respectively, I went home to eat breakfast (millet with blueberries) and then enjoyed a decaf espresso while working. Lunch was left-over pea soup with rice crackers. My afternoon snack was popcorn and dinner almost didn't happen at all. After picking my daughter up from my Mom's, I shoveled snow... and shoveled... and shoveled... until I had to stop in order to get us dinner. I ended up with no time to eat anything myself before teaching my 7:20 class so after the class, I had a bowl of oatmeal with cardamom and soy milk and a delicious bartlett pear for dinner. (A bit of a cheat as I'm only supposed to eat 1 fruit a day on this diet).
Today, the cleanse felt hard. I was craving sugar and chocolate for the first time in over a week. Only 2 days left...
Although I made it yesterday, not today, here is my recipe for lentil spread as an alternative to hummous.
Lentil Spread
Ingredients:
2 cups cooked green lentils (cooked until mushy)
2 tbsp olive oil
3 tbsp lemon juice
2 tbsp tahini
1 carrot (grated)
1 tsp ground cumin
3 cloves garlic
1 tsp salt
pepper to taste
Method:
Put everything into a food processor and blend on "High" until smooth. Refrigerate for at least 3 hours.
Tuesday, December 8, 2009
Cleanse Day 9
Another busy day. I had hoped to spend most of the day working on "studio stuff" while the handyman we'd hired did the jobs we'd contracted him to do. Instead, I seemed to spend too much time running errands and preparing food.
Between 7:00 and 7:30 a.m., my husband and I prepared our room to have the ceiling repaired from a roof leak years ago: moved and covered all the furniture, took down all wall hangings and curtains, moved the rugs ...
Then it was time for the first trip of the day to drop husband and daughter off for work and school respectively. Then home to meet the handyman. Then off to Home Depot to get the kitchen faucet the handyman was to install (it has a built in water filter for drinking water - woo hoo!). Then this afternoon, I discovered I didn't have any ceiling paint or outside paint left (although I have a dozen other varieties in the basement) so I went to Home Hardware for paint. On returning home, the handyman said we needed a new "faucet riser", gave me the specs and back to Home Hardware I went (good thing it's a scant 5 min drive from home). I returned promptly with the right piece but he said "we need TWO". So back to Home Hardware I went, returning in time to see daughter walking home from the bus stop and give her a lift. Whew! The final car trip was to take our two cats to the vet for their annual appointment.
Somewhere in there, I ate breakfast: Chia with chopped apple and soy milk and lunch: lentil spread (recipe tomorrow!) with rice crackers and salad with oil and lemon dressing. My afternoon snack was the ubiquitous almond butter on rice cakes. For dinner, I ate Winter Vegetable Soup with Buckwheat from the Wild Rose cookbook. It was ok once I added a few more herbs but really wanted something exciting like mustard or red wine vinegar which I can't eat on the cleanse - ah well :-) Recipe below.
This afternoon I taught my hot flow class, and as my husband's store is open later in December, we all arrived home close to 7:30 and ate a late dinner together. I put daughter to bed and then husband and I dusted and reset the furniture in the bedroom. I'm looking forward to being in my bed!
Winter Vegetable Soup with Buckwheat
(adapted from Wild Rose Herbal D-Tox cookbook)
Ingredients:
1/2 cup buckwheat
2 tbsp olive oil
1/2 tsp caraway seeds
1 small onion, diced
1 cup carrots, diced
1 cup celery, diced
1 cup turnip or parsnip, diced (I used parsnip)
1 medium potato, diced
6 cups vegetable stock* or water
1 tsp rosemary
1 tsp ground thyme
1 tsp salt
pepper to taste
2 tbsp parsley
dash Bragg's liquid aminos
Method:
1. Saute the buckwheat and caraway seeds in the oil over medium-high heat until the seeds begin to pop, approx. 3 minutes
2. Add onions, carrots, celery, parsnip / turnip and saute for 5 minutes or until the vegetables start to brown.
3. Add potato, stock, , rosemary, thyme and salt and bring to boil. Reduce heat and simmer, covered for 20-25 minutes until vegetables are cooked.
4. Garnish with parsley and liquid aminos.
Between 7:00 and 7:30 a.m., my husband and I prepared our room to have the ceiling repaired from a roof leak years ago: moved and covered all the furniture, took down all wall hangings and curtains, moved the rugs ...
Then it was time for the first trip of the day to drop husband and daughter off for work and school respectively. Then home to meet the handyman. Then off to Home Depot to get the kitchen faucet the handyman was to install (it has a built in water filter for drinking water - woo hoo!). Then this afternoon, I discovered I didn't have any ceiling paint or outside paint left (although I have a dozen other varieties in the basement) so I went to Home Hardware for paint. On returning home, the handyman said we needed a new "faucet riser", gave me the specs and back to Home Hardware I went (good thing it's a scant 5 min drive from home). I returned promptly with the right piece but he said "we need TWO". So back to Home Hardware I went, returning in time to see daughter walking home from the bus stop and give her a lift. Whew! The final car trip was to take our two cats to the vet for their annual appointment.
Somewhere in there, I ate breakfast: Chia with chopped apple and soy milk and lunch: lentil spread (recipe tomorrow!) with rice crackers and salad with oil and lemon dressing. My afternoon snack was the ubiquitous almond butter on rice cakes. For dinner, I ate Winter Vegetable Soup with Buckwheat from the Wild Rose cookbook. It was ok once I added a few more herbs but really wanted something exciting like mustard or red wine vinegar which I can't eat on the cleanse - ah well :-) Recipe below.
This afternoon I taught my hot flow class, and as my husband's store is open later in December, we all arrived home close to 7:30 and ate a late dinner together. I put daughter to bed and then husband and I dusted and reset the furniture in the bedroom. I'm looking forward to being in my bed!
Winter Vegetable Soup with Buckwheat
(adapted from Wild Rose Herbal D-Tox cookbook)
Ingredients:
1/2 cup buckwheat
2 tbsp olive oil
1/2 tsp caraway seeds
1 small onion, diced
1 cup carrots, diced
1 cup celery, diced
1 cup turnip or parsnip, diced (I used parsnip)
1 medium potato, diced
6 cups vegetable stock* or water
1 tsp rosemary
1 tsp ground thyme
1 tsp salt
pepper to taste
2 tbsp parsley
dash Bragg's liquid aminos
Method:
1. Saute the buckwheat and caraway seeds in the oil over medium-high heat until the seeds begin to pop, approx. 3 minutes
2. Add onions, carrots, celery, parsnip / turnip and saute for 5 minutes or until the vegetables start to brown.
3. Add potato, stock, , rosemary, thyme and salt and bring to boil. Reduce heat and simmer, covered for 20-25 minutes until vegetables are cooked.
4. Garnish with parsley and liquid aminos.
Monday, December 7, 2009
Cleanse Day 8
Well into the home stretch now and thank goodness! My days are so busy I'm finding it challenging to prepare food. This morning I made millet and blueberries for breakfast which I ate at work but unfortunately I forgot to bring soy milk. It was still pretty good. Lunch was left over split pea soup from yesterday. I also made salsa (recipe below) which I ate with corn chips. My afternoon snack was popcorn.
The yoga studio appears to have been hit by a pestilence today with 2 teachers calling in sick - one of whom is my manager who also works in the boutique on Monday. Since I wasn't available, we had to close the boutique today. We had to cancel the first class and I taught the other one - a 5:45 - 7:15 pm Flow class. I'm just home now glad to have left-over kitcheri to eat (with snow peas) as I am way too tired and hungry to have contemplated making anything.
Looking forward to my bed tonight!
Salsa (from the Wild Rose Herbal D-Tox Cookbook)
Ingredients:
1 1/2 cups tomatoes, finely diced
3/4 cup red onions, finely diced
3/4 cup bell peppers, finely diced
1 jalepeno pepper, seeds removed, minced
1/4 cup cilantro
2 tbsp lemon juice
2 tbsp olive oil
1 1/2 tsp ground cumin
salt & pepper to taste
Method:
In a medium bowl, mix all ingredients together. Refrigerate at least 3 hours before serving.
The yoga studio appears to have been hit by a pestilence today with 2 teachers calling in sick - one of whom is my manager who also works in the boutique on Monday. Since I wasn't available, we had to close the boutique today. We had to cancel the first class and I taught the other one - a 5:45 - 7:15 pm Flow class. I'm just home now glad to have left-over kitcheri to eat (with snow peas) as I am way too tired and hungry to have contemplated making anything.
Looking forward to my bed tonight!
Salsa (from the Wild Rose Herbal D-Tox Cookbook)
Ingredients:
1 1/2 cups tomatoes, finely diced
3/4 cup red onions, finely diced
3/4 cup bell peppers, finely diced
1 jalepeno pepper, seeds removed, minced
1/4 cup cilantro
2 tbsp lemon juice
2 tbsp olive oil
1 1/2 tsp ground cumin
salt & pepper to taste
Method:
In a medium bowl, mix all ingredients together. Refrigerate at least 3 hours before serving.
Sunday, December 6, 2009
Cleanse Day 7
For a weekend that was supposed to be without social engagements, it's turned out to be pretty busy. Last night when we got home from my brother's house, we had a message from my best friend's family inviting us to go to Cedar Hill Berry Farm with them to cut a Christmas tree on Sunday (today). This is an event we share with them most years and it generally ends with home-made pizza at their house. So of course we said "yes" although there wasn't going to be any pizza for me.
When I arose this morning, I enjoyed a short yoga and meditation session then planned some food for the day. Breakfast was scrambled tofu with kale, seasoned with mustard seeds, cumin and turmeric. Yum! I was the designated timer for meditation at Shambhala this morning. Before I left home for this, I cooked some split peas in preparation for making Split Pea Soup to have either for lunch or dinner. When I arrived home from meditation, I confirmed plans with my friend, and we were indeed invited back to their place after tree cutting for home made pizza. So, I hastily ate a lunch of hummous, rice crackers, veggies and lemon tahini dip while making the soup. Then packed dinner fixings and we set off for our Christmas tree expedition.
With the tree selected, cut and strapped to our car, we headed to Almonte to our friends' for the evening. My friend was in full cookie production mode (sadly as I got to see them and smell them but not eat them) while her husband was in pizza dough production mode. I knitted (legwarmers for me) while my husband and daughter and my friend's teenagers played with the x-box. While the others snacked on cookies, I snacked on guacamole (I'd brought the fixings) and tortilla chips (which interestingly don't appear to be contra-indicated on the Wild Rose cleanse despite not being exactly "health food"). When dinner was imminent, I warmed up the split pea soup and brown rice. It was great! See the recipe for the soup below.
It was snowing as we drove home this evening. My daughter is delighted! We're supposed to get 5 cm tomorrow. It may finally be starting to look seasonal around here.
Split Pea Soup (from "Quick Vegetarian Pleasures" by Jeanne Lemlin)
Ingredients:
2 cups dried green split peas
10 cups water
2 bay leaves
3 tbsp olive oil (divided)
3 medium onions, chopped
3 garlic cloves, minced
2 tsp ground cumin
2 celery ribs, diced
2 carrots, diced
2 tbsp Bragg's liquid aminos* (instead of soy sauce)
ground pepper to taste
salt to taste
2 tbsp unsalted butter (or ghee)
Method:
1. In a large stockpot, combine the split peas, water, bay leaves and 1 tbsp of olive oil. Cover the pot, bring to a boil, then reduce the heat to a lively simmer. Cook 1 hr, stirring occasionally.
2. Meanwhile, heat the remaining 2 tbsp olive oil in a medium skillet. Add the onions and garlic and saute 10 minutes or until tender. Stir in the cumin and cook, stirring frequently, 2 additional minutes.
3. After the peas have cooked 1 hr, stir in the onion mixture and all of the remaining ingredients except the butter. Cook, uncovered an additional 30-35 minutes, or until the soup has a somewhat smooth consistency and the vegetables are tender. Be aware that the soup will thicken in each serving bowl as it cools so don't let it get too thick. Remove the bay leaves. Just before serving, add the butter.
When I arose this morning, I enjoyed a short yoga and meditation session then planned some food for the day. Breakfast was scrambled tofu with kale, seasoned with mustard seeds, cumin and turmeric. Yum! I was the designated timer for meditation at Shambhala this morning. Before I left home for this, I cooked some split peas in preparation for making Split Pea Soup to have either for lunch or dinner. When I arrived home from meditation, I confirmed plans with my friend, and we were indeed invited back to their place after tree cutting for home made pizza. So, I hastily ate a lunch of hummous, rice crackers, veggies and lemon tahini dip while making the soup. Then packed dinner fixings and we set off for our Christmas tree expedition.
With the tree selected, cut and strapped to our car, we headed to Almonte to our friends' for the evening. My friend was in full cookie production mode (sadly as I got to see them and smell them but not eat them) while her husband was in pizza dough production mode. I knitted (legwarmers for me) while my husband and daughter and my friend's teenagers played with the x-box. While the others snacked on cookies, I snacked on guacamole (I'd brought the fixings) and tortilla chips (which interestingly don't appear to be contra-indicated on the Wild Rose cleanse despite not being exactly "health food"). When dinner was imminent, I warmed up the split pea soup and brown rice. It was great! See the recipe for the soup below.
It was snowing as we drove home this evening. My daughter is delighted! We're supposed to get 5 cm tomorrow. It may finally be starting to look seasonal around here.
Split Pea Soup (from "Quick Vegetarian Pleasures" by Jeanne Lemlin)
Ingredients:
2 cups dried green split peas
10 cups water
2 bay leaves
3 tbsp olive oil (divided)
3 medium onions, chopped
3 garlic cloves, minced
2 tsp ground cumin
2 celery ribs, diced
2 carrots, diced
2 tbsp Bragg's liquid aminos* (instead of soy sauce)
ground pepper to taste
salt to taste
2 tbsp unsalted butter (or ghee)
Method:
1. In a large stockpot, combine the split peas, water, bay leaves and 1 tbsp of olive oil. Cover the pot, bring to a boil, then reduce the heat to a lively simmer. Cook 1 hr, stirring occasionally.
2. Meanwhile, heat the remaining 2 tbsp olive oil in a medium skillet. Add the onions and garlic and saute 10 minutes or until tender. Stir in the cumin and cook, stirring frequently, 2 additional minutes.
3. After the peas have cooked 1 hr, stir in the onion mixture and all of the remaining ingredients except the butter. Cook, uncovered an additional 30-35 minutes, or until the soup has a somewhat smooth consistency and the vegetables are tender. Be aware that the soup will thicken in each serving bowl as it cools so don't let it get too thick. Remove the bay leaves. Just before serving, add the butter.
Saturday, December 5, 2009
Cleanse Day 6
Half way there! Today was busy and switched gears midway through the day meaning I wasn't able to prepare the foods I had planned today.
I woke up way to early again this morning (is this an effect of the cleanse?) and got up at 4:30 to begin my morning practice. At least getting up early meant I was able to have a lovely long one!
I normally don't eat anything before teaching a morning class, but I'm hungry in the mornings on this cleanse so this morning (especially after a 2 hour yoga practice) so I ate a couple of rice cakes with almond butter before heading to the studio.
After my class, I zipped home to make some guacamole to enhance what was otherwise going to be a pretty boring lunch - and a very late lunch (what else is new!). Leaving the guac in the fridge, I then drove my daughter to my brother's house to play with her cousins, and picked up my sister in law for our pedicure appointment.
My SIL introduced me to the delight of pedicures three years ago. Since my feet are very evident in my line of work, I figure the occasional pedicure is a business necessity :-) After our pedicure, we usually go out for lunch, but as that wasn't an option for me, she picked up a bagelsub at the Bagelshop and we ate at my place. My lunch was a scrounged assortment of brown rice, chopped veggies, hummous and guacamole. Not the most brilliant meal but it's what I could assemble given my lack of time and since it was 2:30 by the time we ate, I wasn't complaining. I was glad to have the guacamole for something new. See my guac recipe below.
My brother and SIL had invited us to dinner. Obviously this wasn't the best week for a dinner engagement for me but since this is the FIRST dinner invitation we've had from them in the six years they've been together, I wasn't going to say no. They've recently moved from a "fixer upper" that never really got fixed to a brand new house in the suburbs and finally felt comfortable enough with their home to invite people over. We were their first invited dinner guests! So we went. I deferred my planned dinner until tomorrow and threw together a Basic Oil and Lemon Dressing from the Wild Rose cookbook, a salad and the ingredients to make kitcheri with broccoli, which I cooked at their house. While the others ate pasta and salad with ranch dressing, I enjoyed my kitcheri and salad with oil and lemon dressing.
After a fun evening playing Cranium, family vs family, we arrived home and, feeling a tiny bit hungry, I ate a delicious ripe bartlett pear.
Tomorrow I hope to have a bit more leisure for cooking but I may not as we've just been invited to join my best friend's family for the annual visit to a Christmas tree farm. This may turn into a dinner outing as well. Guess I'd better be prepared for the possibility!
Guacamole
Ingredients:
1 avocado
1/4 cup tomato, diced (I used tinned tomatoes)
1 garlic clove
1/2 tsp cumin (ground)
1/2 tsp lime or lemon juice
1 tsp cilantro
pinch salt
pinch petter
Method:
I woke up way to early again this morning (is this an effect of the cleanse?) and got up at 4:30 to begin my morning practice. At least getting up early meant I was able to have a lovely long one!
I normally don't eat anything before teaching a morning class, but I'm hungry in the mornings on this cleanse so this morning (especially after a 2 hour yoga practice) so I ate a couple of rice cakes with almond butter before heading to the studio.
After my class, I zipped home to make some guacamole to enhance what was otherwise going to be a pretty boring lunch - and a very late lunch (what else is new!). Leaving the guac in the fridge, I then drove my daughter to my brother's house to play with her cousins, and picked up my sister in law for our pedicure appointment.
My SIL introduced me to the delight of pedicures three years ago. Since my feet are very evident in my line of work, I figure the occasional pedicure is a business necessity :-) After our pedicure, we usually go out for lunch, but as that wasn't an option for me, she picked up a bagelsub at the Bagelshop and we ate at my place. My lunch was a scrounged assortment of brown rice, chopped veggies, hummous and guacamole. Not the most brilliant meal but it's what I could assemble given my lack of time and since it was 2:30 by the time we ate, I wasn't complaining. I was glad to have the guacamole for something new. See my guac recipe below.
My brother and SIL had invited us to dinner. Obviously this wasn't the best week for a dinner engagement for me but since this is the FIRST dinner invitation we've had from them in the six years they've been together, I wasn't going to say no. They've recently moved from a "fixer upper" that never really got fixed to a brand new house in the suburbs and finally felt comfortable enough with their home to invite people over. We were their first invited dinner guests! So we went. I deferred my planned dinner until tomorrow and threw together a Basic Oil and Lemon Dressing from the Wild Rose cookbook, a salad and the ingredients to make kitcheri with broccoli, which I cooked at their house. While the others ate pasta and salad with ranch dressing, I enjoyed my kitcheri and salad with oil and lemon dressing.
After a fun evening playing Cranium, family vs family, we arrived home and, feeling a tiny bit hungry, I ate a delicious ripe bartlett pear.
Tomorrow I hope to have a bit more leisure for cooking but I may not as we've just been invited to join my best friend's family for the annual visit to a Christmas tree farm. This may turn into a dinner outing as well. Guess I'd better be prepared for the possibility!
Guacamole
Ingredients:
1 avocado
1/4 cup tomato, diced (I used tinned tomatoes)
1 garlic clove
1/2 tsp cumin (ground)
1/2 tsp lime or lemon juice
1 tsp cilantro
pinch salt
pinch petter
Method:
- Mash avocado pulp in medium-sized bowl.
- Add reminaing ingredients and mix with fork until smooth.
- Season to taste.
Friday, December 4, 2009
Cleanse Day 5
Today was a whirlwind. It started with some serenity as I awoke before 5:00 (and 30 minutes before my alarm was to go off) and therefore had plenty of time for a yoga practice and meditation before the day really got going. Breakfast at 8:00 was oatmeal with blueberries, almonds and soy milk. I'm glad I ate a fairly large meal because it turned out to be the last food to pass my lips until 4:00.
My day was consumed by teaching two yoga classes and conducting three job interviews for a position at the studio. At 4:00, I got home, ate a quick "lunch" of rice crackers, hommous and baby carrots, then got changed and ready to take my daughter Christmas shopping. My stomach decided I hadn't fed it enough so I scarfed a rice cake with almond butter, my usual standby snack, before we set off (the only thing worse than being at a mall at Christmas time is being at a mall at Christmas time when you are faint with hunger and can't eat anything there!). We got home too late for me to cook, but fortunately I had enough kitcheree left to make a meal with asparagus and ghee. Being Friday night, I decided to treat myself to dessert tonight: a baked stuffed apple. Quite yummy - recipe below.
My energy continues to stay high and my intestines calmed down considerably today. I'm beginning to think that this cleanse is going to be pretty easy. I remember how achy, tired and grumpy I was through a few days of my first cleanse. There sure is a difference between clearing out 40 years worth of toxins and clearing out 6 months worth.
Baked Stuffed Apple
(from the Wild Rose Herbal D-Tox Cookbook for Cleansing)
Ingredients:
1 apple
1/8 cup tahini
1 tbsp roasted nuts, chopped (I used cashews)
1/2 tsp lemon juice
1/2 tsp lemon rind, grated (I left this out, not having a lemon and it was still nice)
1/4 tsp vanilla
1/4 tsp cinnamon
pinch cardamom
Method:
1. Pre-heat oven t 325 F.
2. Cut a cone-shaped top off the apple and set aside.
3. Remove the core from the apple being careful not to pierce the bottom.
4. In a small bowl, stir togther tahini, nuts, lemon juice, lemon rind, vanilla, cinnomon and cardamom.
5. Fill the apple cavity almost to the top with tahini mixture. Replace apple top.
6. Set apple on baking tray and bake for 15-20 minutes or until apple is soft when pierced with toothpick.
My day was consumed by teaching two yoga classes and conducting three job interviews for a position at the studio. At 4:00, I got home, ate a quick "lunch" of rice crackers, hommous and baby carrots, then got changed and ready to take my daughter Christmas shopping. My stomach decided I hadn't fed it enough so I scarfed a rice cake with almond butter, my usual standby snack, before we set off (the only thing worse than being at a mall at Christmas time is being at a mall at Christmas time when you are faint with hunger and can't eat anything there!). We got home too late for me to cook, but fortunately I had enough kitcheree left to make a meal with asparagus and ghee. Being Friday night, I decided to treat myself to dessert tonight: a baked stuffed apple. Quite yummy - recipe below.
My energy continues to stay high and my intestines calmed down considerably today. I'm beginning to think that this cleanse is going to be pretty easy. I remember how achy, tired and grumpy I was through a few days of my first cleanse. There sure is a difference between clearing out 40 years worth of toxins and clearing out 6 months worth.
Baked Stuffed Apple
(from the Wild Rose Herbal D-Tox Cookbook for Cleansing)
Ingredients:
1 apple
1/8 cup tahini
1 tbsp roasted nuts, chopped (I used cashews)
1/2 tsp lemon juice
1/2 tsp lemon rind, grated (I left this out, not having a lemon and it was still nice)
1/4 tsp vanilla
1/4 tsp cinnamon
pinch cardamom
Method:
1. Pre-heat oven t 325 F.
2. Cut a cone-shaped top off the apple and set aside.
3. Remove the core from the apple being careful not to pierce the bottom.
4. In a small bowl, stir togther tahini, nuts, lemon juice, lemon rind, vanilla, cinnomon and cardamom.
5. Fill the apple cavity almost to the top with tahini mixture. Replace apple top.
6. Set apple on baking tray and bake for 15-20 minutes or until apple is soft when pierced with toothpick.
Subscribe to:
Posts (Atom)
