Sometimes I have these days where I wake up and am just off, my mind is so bogged down from working and running nonstop and so is my body. Days like this are good to listen to your body and nourish it before you become ill, allow it to recharge by pumping it with delicious detoxifying foods! Here is a days worth of some of the go to meals that I've had in my journal, I've used them so often that the pages are beginning to fall out! EEP!
These recipes are ones that I've found and altered a bit to my taste over the years.
If this smoothie just doesn't sound appetizing to you try one of the detox smoothies from my previous posts!
Eliminate the Egg if you're vegan and toss in some tofu or tempeh :)
Smoothie:
• 6oz water
• 1T flax seed oil
• 1-2 large kale leaves
• 1-2 large swiss chard leaves
• 1 stalk celery
• 1/4 persian cucumber
• 1-2 pieces fennel (from the bulb)
• 1/4 granny smith apple
• 1/2 frozen banana
• 4-5 chunks of frozen pineapple
• pinch of stevia (few drops if liquid)
• 2 scoops SP Complete (my choice of mineral/vitamin supplement) or your favorite supplement/protein powder
Blend all ingredients until smooth. Don’t be intimidated by the color. It’s delicious.
Lunch: This salad is best served in the spring/ summer time. A big bowl of fresh greens and herbs with this tart dressing is so cooling for the system on a hot day. If you need more energy, double up on the hard boiled eggs or add your protein of choice.
Green Salad and an Egg:
• Red leaf lettuce
• cilantro (handful chopped. skip if you think cilantro tastes like soap)
• 2 green onions (both ends finely diced)
• 1/2 avocado, diced
• 1 hard boiled egg, diced
• 1/2 persian cucumber, chopped
Dressing:
• 1/4 cup extra virgin olive oil
• 1/2 lime, juiced
• 1/2 T mayo
• 1/2 dijon mustard
• 1 t dried oregano
• salt and pepper to taste
• Toss salad with dressing until evenly coated and dig in!
Dinner: This soup is so easy to make and incredibly homey and satisfying. Great food to eat when you need to reboot your system.
Asparagus Soup:
• 1 bunch asparagus, bottom ends trimmed*
• 1 leek
• 3 cloves garlic
• 1 carrot
• 1 carton vegetable or organic free range chicken broth
• 1/4 cup extra virgin olive oil
• dried red pepper flakes to taste
• salt and pepper to taste
*optional to drizzle at end with truffle oil and top with romano cheese, I highly recommend the truffle oil though! Yumm!
In a large sauce pan or dutch oven, saute your garlic, leek and carrot for 2-3 minutes. Add asparagus*(trick to know how much to cut off at the end: hold the asparagus and simple bend until snaps. that’s the appropriate amount that needs to come off!) and saute for another 2 minutes. Season with salt, pepper and red pepper. Add broth until everything is just covered and let simmer for about 10 minutes. Transfer contents to blender and blend until smooth. (Careful, it’s hot! Move in small batches to prevent accidents) Ladle into bowl to serve and garnish with fresh pepper, truffle oil and grated romano cheese.
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