Posts Tagged smoothie

What I Ate Wednesday

Breakfast:  sludge-colored pumpkin pie smoothie (canned pumpkin, almond milk, banana, rolled oats, blackstrap molasses, maple syrup, vanilla, cinnamon, ginger, cloves, baby kale)

Morning snack:  Arkansas Black apple, roasted almonds, multivitamin, papaya complex tablets, (unpictured) coffee with hazelnut soy creamer

Lunch:  quinoa & black bean salad over romaine (shredded red cabbage, red bell pepper, green onion, cilantro, mint, dressing of orange segments blended with peanut butter, garlic, ginger & sriracha)

Afternoon snack:  Persian cucumber with curry hummus (one can of chickpeas, drained, 1 Tablespoon tahini, juice of half a lemon, pinch of salt, heaping teaspoon of curry powder).  I ate about a third of the hummus pictured, I like to take a container to work and eat a portion, and bring fresh cut veggies every day until it’s gone.

Pre-workout snack:  two prunes

Dinner:  Two-bean chili over a baked sweet potato with roasted cauliflower.  The chili was made up as I went, and turned out pretty well – onion, carrot, celery, red and yellow bell pepper, garlic, and mushroom (all water sauteed), chili powder (both regular and chipotle), smoked paprika, cumin, fire-roasted diced tomatoes, no-chicken broth, kidney beans, pinto beans, corn, salt, pepper.

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VeganMoFo: What I Ate Wednesday

Since I missed blogging yesterday, you get a twofer today!  I follow many blogs that participate in What I Ate Wednesday but have never done it myself, and since most of my MoFo posts are reaching into the past as far back as a year ago, here is something current!

I got up at 5:30 this morning to do 30 Day Shred, a routine I began recently.  I am not a fan of getting up that early, nor of working out first thing in the morning, but I’m already feeling positive changes after one week so hopefully it’s worth it.

After a quick shower, I had a post-workout snack (first breakfast, if you will) – an Oat Snackle.  Snackle is a very cute word I think.  The recipe is from Let Them Eat Vegan, but I found it online here.  It’s kind of a mix between a cookie and a muffin, and it feels very healthy but not too healthy.  It sits in your tummy all happy, giving you nutrients from all the wholesome ingredients.  I’ve been struggling with finding a good post-workout snack since starting the workout program, and these are a great solution – just slightly sweet from the applesauce and raisins, and easy to grab and eat in three or four bites.

My “real” breakfast was enjoyed in the car on the way to work.  This smoothie had almond milk, canned pumpkin, banana, Vega One natural flavor, kale, blackstrap molasses (for the calcium and iron), cinnamon, and ginger.  I’m not ready for the “everything pumpkin” bandwagon yet since it’s been hot around here lately, but I ran out of frozen fruit and resorted to the pantry.

Mid-morning snack of strawberries (I ate half the container) and a few walnuts.  Yes, I am like a baby and have to eat every few hours.  I find that it’s better for me to eat smaller amounts of good foods throughout the day in order to maintain energy levels.  I also tuck my vitamins in the small container, which has backfired on me once.  A small iron pill got caught in the crevices of a walnut half and I bit into it.  In case you are ever wondering, iron pills do not taste good!

packed up for lunch

looking a little prettier for dinner last night

Lunch!  I found the recipe for this Limnian Style Imam Bayildi (eggplant and zucchini stew) on pinterest.  Mine wasn’t quite as nice; I skipped the steps of salting and sauteing the veggies first, and while they were cooked through and tasted good, there was a lot of liquid on the bottom of the pan and not nearly enough sauce.  It was delicious though, so I would definitely try the recipe again when I have time to follow all the steps and double the sauce.  Also shown is whole wheat spaghetti and chickpeas with lemon and red pepper flakes.

Afternoon snack of Trader Joe’s Eggplant Hummus and Persian cucumbers.  I have veggies and dip almost every afternoon, and I particularly like this hummus.  It’s lower in calories than other hummi (plural for hummus), and tastes great.  I take the container to work to eat straight out of it and just cut fresh vegetables every morning.

After work I went for a run, and after that run I ate a banana.  No picture, you know what a banana looks like.  I wasn’t planning to have another snack but I was famished after running and it was going to be a while before dinner.

And what a dinner it was!  Buffalo soy curl wraps with sauteed onion, Daiya swiss, a salad of shredded cabbage, celery, carrot, tomato and dill pickle, and Sanctuary Dressing from Appetite for Reduction.  Sauteed mushrooms with soy sauce in the back.  I’ve had buffalo on the mind since seeing SpaBettie’s Buffalo Jack Sliders earlier this week and this was a great way to satisfy the craving while keeping it light.  Frank’s RedHot Sauce is pretty awesome and I plan to henceforth use it on as many things as possible.

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VeganMoFo: Vegan Dyspepsia Diet Stage I

Stage I of my vegan dyspepsia diet was all about foods that were easy to digest, in order to give my stomach a break as much as possible.  This included soups, porridges, smoothies, juices, cooked veggies, soft fruits, and carbs such as white bread and mashed potatoes.  Think baby food, but for adults.  In addition to the things to avoid for the whole plan (spicy, fatty, caffeine, alcohol & chocolate), in this stage I avoided high fiber foods, cruciferous vegetables, nuts & seeds, and beans & legumes.  If you look at my regular diet it’s pretty much founded on those four categories, so it was not easy!  Luckily, this stage only lasted two days.

(Click here for the full plan.)

For breakfasts I cooked up a big crockpot full of porridge.  The mucousy nature of porridge is supposed to be good for the stomach lining.

I don’t remember the exact grains that went in to this, but I’m sure it contained at least amaranth and quinoa.

I topped a small serving with unsweetened applesauce, almond milk, and cinnamon.

I had to really brainstorm for smoothie ideas, since the berries, mango, and pineapple I usually use were too acidic for this stage.

Yogurt is pretty much always good for digestion due to the probiotics, so I started with Trader Joe’s cultured coconut milk, which was a new product at the time.  To the yogurt I added pumpkin puree, banana, hemp protein powder, and stevia.  This was very tasty, filling, and easy on my stomach.

For snacks, I bought a jar of pear halves.  I actually really like canned pears but never buy them, so this was a good excuse to have them.  I rinsed them off before eating, since grape juice was off limits.

For the first night’s dinner, I made a big pot of vegetable soup including potatoes, green beans, zucchini, carrots, and swiss chard, being sure to cook the veggies well.  Although I was supposed to avoid onion and garlic, I figured using vegetable broth would be okay since the solids were strained out.  I knew the soup alone wouldn’t be enough to keep me full, so I got a loaf of white Pugliese bread from Trader Joe’s.  I don’t have white bread very often, so this was kind of a treat.  The bread was soft and fluffy and soaked up the soup perfectly.

To avoid eating soup every meal for two days, and to have something to actually chew on, I made this meal of white rice, dry-fried tofu, and steamed carrots.  It was weird to not add any seasonings, but despite the plainness it was a tasty meal!  Much like the white bread above, the white rice was kind of a treat since I usually only eat brown, and the carrots were a nice sweet contrast to the tofu.

For beverages in this stage, I stuck to water and chamomile and ginger teas.

Now, let’s talk about the real issue with this plan:  caffeine withdrawal.  When the doctor told me I needed to avoid caffeine in order to get better, I knew I was in trouble.  I was addicted to caffeine and honestly didn’t have a problem with that since I only have about two cups of coffee or tea per day, but I knew I was going to go through withdrawal.  The first day wasn’t too bad, I got a headache, but nothing that put me out of commission.  Second day was the same.  The third day, it hit me like a ton of bricks.  It was a Monday and I was at work.  I got a headache in the morning, and as the day went by I became cranky and irritable to the point where I couldn’t stand being around anyone or anything.  It was probably the worst mood I’ve ever been in in my life.  I left work early, went home, and just laid down for the rest of the day.  On the fourth day I was really un-energetic but better, and it improved from there.  Truthfully, even after a month my energy levels never recovered. I never felt like I had a good level of natural energy upon waking, and I always knew that I’d go back to caffeine as soon as I could, and I was okay with that.  I have great admiration for people who quit caffeine for good!

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VeganMoFo: Vegan in Reno, Take Three

We’ve gotten in the habit of going to Reno every few months or so, for better or for worse.  (For the record, I do really enjoy going…but my wallet doesn’t always agree!)  We usually hunker down at Silver Legacy and don’t really leave, but during this weekend trip in July I ventured out into Reno to see what I could see.

(My first trip to Reno is documented here, and during our second trip I was on a cleanse.)

For breakfasts, I took a tip from my cleanse in March and brought smoothies, keeping them in the cooler.

The “Great International Chicken Wing Society Cookoff” happened to be going on right outside the hotel while we were there.

While I wasn’t interested in any wings for obvious reasons, I did find this roasted corn, which I sprinkled with Cajun seasoning and lime juice and ate while I walked to my next destination.

Freeman’s Natural Hot Dogs!!!  This cute little restaurant was recommended to me after my first trip to Reno, and I was finally able to make the 15 minute walk to the shop.

I ordered a regular veggie dog with chili and cheese on a sprouted wheat bun, and a Boont Amber Ale.  The hot dog was fantastic, and so worth the extra effort of leaving the casino.  They serve both veggie and regular options, so it’s a great place for mixed company.  Next time I can make it to Freeman’s I want to try one of their specialties, perhaps the Bun Burner?

On a side note, I was impressed with downtown Reno.  The casino area is kind of run down and sad, so this view was welcomed.

A weird/cute fish-shaped bike rack.

And a whitewater park right in the middle of the city!

That night, I may have played my favorite nickel slots game, Kitty Glitter!  I love how the cat on top looks at you with disdain while you play.

Also, we gave each other A’s tattoos while watching the baseball game.  This is Dave’s arm, because nobody needs to see a close-up of my pale, white shoulder!

I started the next morning with another smoothie.

And a soy latte.  Actually, I start every morning in Reno with this soy latte from the coffee shop in the hotel.

And then we decided to go to the brunch buffet before leaving town.  Luckily for me, there were more than just brunch foods available.

Plate 1:  salad, marinated mushrooms, corn salad, broccoli and fruit

Plate 2:  nopales salad, pinto beans and rice, spring rolls, stir fry and tots.  Can’t resist the tots.

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When Life Gives You Lemons…

When I finished classes at the beginning of March I had grand plans – plans to complete my required externship hours as soon as possible, plans to get back to creating new recipes and use my CSA deliveries creatively, and then…life happened, as it tends to do.  I woke up last Sunday and thought that my face felt a little funny.  At first I chalked it up to sleeping in a weird position or something, but after a few hours when I noticed that it was difficult to eat and one of my eyes wasn’t blinking properly, I really started to freak out.  Dave took me to the ER and I was diagnosed with Bell’s Palsy, a condition where the nerve that motors one side of your face becomes inflamed.  The visible symptom is that the right side of my face is mostly paralysed – it looks like I’m winking at everyone!  It is certainly no fun, but Bell’s Palsy usually cures itself after a few weeks to a few months, so I’m trying to take it easy and hoping for a speedy recovery.

How this relates to food is that I’ve found it a little difficult to eat, what with half of my mouth not really opening or chewing very well!  So, I have been making foods that I can eat with a spoon or through a straw that don’t require too much chewing, while still trying to take in a good amount of nutrition.  I have been able to eat some solid foods by cutting them into small pieces, but it’s really much easier to just slurp something up.

Mushy is easy for breakfast…

Good ol’ grits with nutritional yeast.

Amaranth with strawberries and coconut kefir.

Super smoothie – First I juiced some red cabbage, celery, ginger and swiss chard, then I blended the juice with a banana, kiwi, frozen strawberries and mango, hemp protein powder and coconut kefir.  Odd maybe, but good!

A coworker mentioned that when her mother had Bell’s Palsy she ate a lot of applesauce, so I took applesauce to the next level.  This is store bought applesauce, warmed up, topped with peanut butter, ground flax and maple syrup.  It was like a warm pb & apple butter sandwich without the bread.

Luckily, I’ve been able to work from home since my diagnosis, so my lunches have been quick and simple.

Broccoli-Avocado-Lemon Soup.  I steamed a bunch of broccoli well then processed it with three small avocados, the juice of one large lemon, dried thyme, garlic powder, salt, white pepper and nutritional yeast.  Yeah, perhaps it looks like something from The Exorcist, but it tasted nice and simple.  I wanted to bulk up the soup, so I toasted a piece of Ezekiel bread, tore it into small pieces, and soaked it in the soup until soft.

Purposely overcooked brown rice pasta with jarred sauce and nutritional yeast.  Appetizing, no?

Dahl for dinner.  I’d never made dahl before (and I was out of curry powder – doh!), so this was my thrown together version with garlic, ginger, fenugreek seed, mustard seed, turmeric, cumin, coriander and cilantro.

With the dahl, I had some of the best mashed potatoes I have ever made.  I cooked baby red potatoes until very soft, then mashed them with a few spoonfuls of Cheddar-Style We Can’t Say It’s Cheese.  So good!  Now I understand why people put cream cheese or sour cream in their potatoes.

And for dinner tonight, to use up some sweet potatoes, I made Sweet Potato-Lentil-Wild Rice Stew, seasoned with ginger, garlic, turmeric, cumin and coriander.  Ginger and turmeric have anti-inflammatory properties, so I’m telling myself that eating them will help my swollen nerve calm down!

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Homework #5

Even though I already finished the Natural Chef program at Bauman College,  I still want to catch you guys up on the rest of what I did there.

For our fifth homework assignment, we had to go to a farmer’s market, pick out an organic farm, find out some information about them, and design a day’s worth of recipes using what they had available – two recipes each for breakfast, lunch and dinner.  Additionally, two of the recipes had to be raw.

I chose Lopez Farms at the San Leandro Bayfair farmers market.  They’re not certified organic, but they are pesticide-free which is good enough for me.  Here is what they had in mid-December.

(Their lettuce was only $1 a head last weekend – score!)

It was tougher for me to come up with breakfast recipes than lunch or dinner.  I didn’t want to resort to a tofu scramble, so it was difficult to find a way to use multiple vegetables in breakfast dishes.  Here is what I came up with.

Savory Amaranth Porridge

To make a thinner porridge, just add more broth or some water.  I love adding fennel seed to breakfast recipes because it’s reminiscent of a sausage-ey flavor.

8 oz tempeh, cubed
2 Tbs virgin coconut oil
1/2 medium red onion, minced
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp fennel seed
1/4 tsp celery seed
1/2 lb brussels sprouts, trimmed and shredded
2 carrots, shredded
1/2 lb cremini mushrooms, diced
1 cup amaranth
3 1/2 cups vegetable broth
2 Tbs nutritional yeast
sea salt
freshly ground black pepper
1/4 cup pine nuts, toasted

1. Bring a medium pot of water to a boil.  Add the tempeh and simmer 20 minutes.  Drain and allow to cool.  When cool enough to handle, crumble the tempeh and set aside.

2. Place the coconut oil in a large pan over medium high heat.  Add the onion and saute 1 minute.  Add the cumin, paprika, fennel seed and celery seed and cook for 30 seconds, stirring constantly.  Add the brussels sprouts, carrots and a large pinch of salt and saute for 4 minutes, stirring frequently.  Add the mushrooms and continue to cook for 6 minutes, stirring frequently.  Add the tempeh, mix and remove from heat.

3. Meanwhile, place the amaranth and broth in a medium pot and bring to a boil.  Turn the heat down to medium and simmer for 20 minutes.

4. Add the vegetable mixture to the amaranth, stir well and continue to simmer for 10 minutes, until most of the water is absorbed.  Remove from the heat and stir in nutritional yeast and salt and pepper to taste.

5. Serve hot, topped with toasted pine nuts.

Servings: 4

Amount Per Serving
Calories 487.93
Calories From Fat (40%) 195.13
% Daily Value
Total Fat 23.17g 36%
Saturated Fat 8.6g 43%
Cholesterol 0mg 0%
Sodium 430.23mg 18%
Potassium 976.63mg 28%
Total Carbohydrates 52.86g 18%
Fiber 10g 40%
Sugar 4.18g
Protein 25.33g 51%

Ginger Beet Smoothie

Beets for breakfast?  Why not?

3 medium beets
1 tsp grated fresh ginger
2 prunes, chopped
1 cup freshly squeezed orange juice
2-3 tsp agave nectar
1 cup ice

1. The night before, preheat the oven to 400.  Wrap each beet in foil and bake for 1 hour.  Allow to cool and refrigerate overnight.

2. Unwrap the beets, use a spoon to scrape the skin off and cut into pieces.

3. Place the beets and all remaining ingredients in the blender, starting with 2 tsp agave nectar.  Blend until smooth.  Taste and add more agave nectar if needed.  Serve cold.

Servings: 2

Amount Per Serving
Calories 159.65
Calories From Fat (3%) 4.18
% Daily Value
Total Fat 0.5g <1%
Saturated Fat 0.07g <1%
Cholesterol 0mg 0%
Sodium 97.48mg 4%
Potassium 713.39mg 20%
Total Carbohydrates 38.2g 13%
Fiber 4.31g 17%
Sugar 29.95g
Protein 3.05g 6%

For lunch, a little soup ‘n’ salad…

Creamy Cauliflower & Chickpea Soup with Parsley Coulis

1 head cauliflower, cut into florets
1 Tbs virgin coconut oil
1/2 tsp garam masala
1/4 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp turmeric
1 dash cayenne pepper
1 medium yellow onion, diced
1 cloves garlic, chopped
1 1/2 cups cooked chickpeas
1 1/2 cups non-dairy milk
2-2 1/2 cups vegetable broth
1 Tbs fresh lemon juice
1 Tbs nutritional yeast
1 tsp sea salt
1/4 tsp white pepper

Parsley Coulis
1 cup loosely packed fresh parsley
2 tsp fresh lemon juice
1 tsp extra virgin olive oil
2 Tbs water

1. Steam the cauliflower florets for 20 minutes, or until very soft.

2. Meanwhile, heat a large pot over medium heat and add the coconut oil.  Add the garam masala, coriander, cardamom, turmeric and cayenne and cook for 1 minute, stirring and swirling the oil almost constantly.  Add the onion and garlic and cook for 10 minutes or until the onions are soft, stirring frequently and being careful not to let it burn.

3. Transfer the onion mixture to a blender and add the chickpeas and milk.  Blend until smooth and pour back in the pot.

4. Place the cauliflower and 2 cups of broth in the blender and blend until smooth.  If your blender is small you may need to do this in batches.  Pour into the pot with the onion mixture.

5. Add the lemon juice, nutritional yeast, salt and white pepper to the soup and whisk to combine.  If the soup is too thick, add 1/2 cup broth.  Heat the soup, whisking occasionally, until heated through.  Taste the soup and add more salt, pepper or cayenne if needed.

6. Meanwhile, rinse the blender.  Place the coulis ingredients (parsley through water) in the blender and blend until as smooth as possible, stopping to scrape down the sides.

7. To serve, ladle the soup into four bowl and drizzle the coulis over each serving.

Servings: 4
Yield: 4 servings

Amount Per Serving
Calories 321.49
Calories From Fat (22%) 69.56
% Daily Value
Total Fat 8.05g 12%
Saturated Fat 3.55g 18%
Cholesterol 0mg 0%
Sodium 907.59mg 38%
Potassium 1529.58mg 44%
Total Carbohydrates 51.85g 17%
Fiber 15.63g 63%
Sugar 14.08g
Protein 17.02g 34%

Poppy Seed Coleslaw

This stuff is like coleslaw crack.  I easily could have eaten all four servings at once.  So good!

1 small head cabbage, shredded
1 red bell pepper, julienned
1 carrot, shredded
1 celery stalk, shredded
1/2 cup cashews, soaked overnight
1/4 cup water
2 Tbs fresh orange juice
1 Tbs extra virgin olive oil
1 Tbs white wine vinegar
1 tsp agave nectar
1/8 tsp dry mustard
1 dash onion powder
1 dash garlic powder
3/4 tsp sea salt
freshly ground black pepper
1 tsp poppy seeds

1. Place cabbage, red pepper, carrot and celery in a large bowl.

2. Drain the cashews and place them in a blender.  Add the remaining ingredients except poppy seeds to the blender (water through black pepper).  Blend until smooth, stopping to scrape down sides if needed.  Taste and adjust seasonings.

3. Pour the dressing over the vegetables and add the poppy seeds.  Mix thoroughly and serve immediately.

Servings: 4

Amount Per Serving
Calories 227.33
Calories From Fat (50%) 113.69
% Daily Value
Total Fat 13.4g 21%
Saturated Fat 2.24g 11%
Cholesterol 0mg 0%
Sodium 412.5mg 17%
Potassium 643.03mg 18%
Total Carbohydrates 24.01g 8%
Fiber 6.82g 27%
Sugar 11.78g
Protein 7.02g 14%

For my dinner recipes, I tried to be a little more fancy.

Lemony Raw Swiss Chard Salad

This tasty raw salad is best the day it is made.

1 bunch chard, stems removed, torn into bite-size pieces
3 Tbs extra virgin olive oil
5 tsp fresh lemon juice
2 pinches sea salt
freshly ground black pepper
1 small shallot, thinly sliced
1/4 cup raisins
1 tsp lemon zest

1. Place the swiss chard in a large bowl.  Place the olive oil, lemon juice, salt and a few grinds of black pepper in a small jar, close the lid and shake until well combined.  Taste the dressing and add more salt or pepper if needed.  Pour the dressing over the chard.  With clean hands, massage and squeeze the chard until it reduces in size and feels more tender, a few minutes.  Refrigerate for 1 hour.

2. Place the shallots in a small bowl and cover with water.  Set aside for 1 hour.

3. After an hour, drain the shallots.  Add the shallots to the chard and mix well.  Transfer the chard to a serving bowl.  Sprinkle the raisins, lemon zest and more freshly ground black pepper over the salad.  Serve cold.

Servings: 4

Amount Per Serving
Calories 217.26
Calories From Fat (43%) 92.81
% Daily Value
Total Fat 10.53g 16%
Saturated Fat 1.46g 7%
Cholesterol 0mg 0%
Sodium 410.09mg 17%
Potassium 876.52mg 25%
Total Carbohydrates 30.17g 10%
Fiber 2.49g 10%
Sugar 7.6g
Protein 5.03g 10%

Tofu & Potatoes En Papillote with Leeks & Parsley Pesto

En Papillote is just a fancy term for “in paper”.  The red wine marinade gives the tofu a really pretty rosy color and great flavor.  And, the parsley pesto is good with everything – especially pasta!

1 lb extra-firm tofu
2 cups red wine
2 Tbs balsamic vinegar
2 Tbs tamari
2 Tbs fresh lemon juice
2 cloves garlic, smashed
1 1/2 lb yukon gold potatoes, sliced 1/4-inch thick
1 leek, halved, rinsed and thinly sliced
Parsley Pesto
1/4 cup walnuts, lightly toasted
1 1/2 tsp white miso
1 Tbs nutritional yeast
1 clove garlic, chopped
1/4 tsp sea salt
1 1/2 cups packed fresh parsley
1/4 cup extra virgin olive oil
lemon slices, for garnish

1. Pat excess water off of the tofu.  Place the tofu on a plate and place another plate on top.  Balance a few heavy objects such as canned food on the top plate and press the tofu for 30 minutes.  Drain the excess water.  Place the tofu on its side and carefully slice the tofu into eight thin pieces.

2. Combine the red wine, balsamic vinegar, tamari, lemon juice and smashed garlic in a container large enough to hold the tofu slices.  Submerge the tofu and marinate for at least 1 hour.  Drain.

3. Preheat the oven to 375F.

4. Cut four pieces of parchment paper into 15″ x 15″ squares.  Fold each square in half.  Draw a large half heart shape on each rectangle and cut out.  Open each piece flat.

5. Place one piece of tofu on one side of a parchment heart.  Place two to three potato slices on top, then layer another piece of tofu and a few more potato slices.  Top with one fourth of the leeks.

6. Fold the paper over the ingredients so that the edges meet.  Starting from the top of the heart, fold and crimp both edges of the paper so that the packet is sealed, overlapping the folds and twisting the bottom corner.  Repeat with the remaining paper and ingredients.

7. Place the packets on a baking sheet and bake for 40 minutes.

8. Meanwhile, prepare the pesto.  Place the walnuts in a food processor and process until they are the size of breadcrumbs.  Add the miso, nutritional yeast, garlic and salt and pulse until combined.  Add the parsley and process until finely chopped.  With the processor running, drizzle in the olive oil slowly.  You may not need to use all of the oil.

9. To serve, open the packets and top with pesto and a lemon slice.

Servings: 4

Amount Per Serving
Calories 431.98
Calories From Fat (49%) 210.98
% Daily Value
Total Fat 24.1g 37%
Saturated Fat 3.11g 16%
Cholesterol 0mg 0%
Sodium 230.15mg 10%
Potassium 920.72mg 26%
Total Carbohydrates 40.04g 13%
Fiber 7.46g 30%
Sugar 3.11g
Protein 17.16g 34%

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March Cleanse: Days 8 – 14

I’m more than halfway through my cleanse, and so far I’ve done pretty well.  I slipped up one time, but other than that my self-control and preparation have been good.  And, I’ve lost a few pounds!

Day 8:

water with lemon and chia seeds
breakfast juice:  sweet potato, celery, apple, chard and cinnamon
snack smoothie:  banana, pear, kiwi, udo’s oil, almond milk, hemp protein powder and Amazing Grass
lunch salad:  romaine leaves with broccoli-tahini pate from Raw Food Revolution Diet and buckwheat sprouts, two clementines


snack:  carrot sticks and hummus
dinner:  citrus-braised butternut squash and red cabbage with quinoa, chamamile tea

The broccoli-tahini was tasty, although it just kinda tasted like…broccoli and tahini.  I like the technique of pouring hot water over broccoli to “cook” it.  However, Dave said the pate smelled “like farts”, so I may or may not make it again!

Day 9:

water with lemon and chia seeds
breakfast juice:  sweet potato, celery, apple, swiss chard and ginger.  This juice combo was extremely tasty!  Also had earl grey tea.
snack smoothie:  same as day 8
lunch:  same as day 8, but with tangerines instead of clementines
snack:  same as day 8
dinner:  same as day 8, detox tea

Lots of repetition that day…Makes it easier to follow such a strict plan.

Day 10:

water with lemon and chia seeds
breakfast juice:  carrot, celery, apple and ginger, lemon tea
snack smoothie:  banana, kiwi, almond butter, almond milk and flax seed.  This was a surprisingly good combination.
lunch:  chef salad from Smart Alec’s (lettuce, cabbage, chickpeas, corn, carrot, tomato, sprouts, tofu and sesame dressing)
The salad kept me full for a while, so no afternoon snack.
For dinner, I met up with some PPK compatriots at Gracias Madre, a new vegan organic Mexican restaurant in San Francisco.  I had tangerine agua fresca (which tasted like tangerine juice without any agua), and the enchiladas mole rojo, which came with mushrooms, cashew cheese sauce, kale and refried beans.  Muy delicioso!

I got home from the restaurant pretty late, so I didn’t have time to prep much food for the next day.

Day 11:

water with lemon and chia seeds
breakfast:  I was out of good juicing ingredients, so I had fruit salad with apple, pear, oranges and flax seed
smoothie:  Mango Cogo by Columbia Gorge Organic.  There was no added sugar, but it was almost too sweet.

lunch:  raw red pepper soup with avocado and the raw sampler from Cafe Muse.  For the sampler I chose the raw sushi, miso-coconut caesar salad and pad thai,which turned out to be a salad.  The dressing was really delicious on the pad thai salad, and the whole meal was under $12 with tax, so I will definitely go back and try more next time I don’t have a lunch to bring.

snack:  romaine leaves with broccoli-tahini pate
dinner:  same as day 9, wild sweet orange tea

Day 12:

water with lemon and chia seeds
juice:  carrot, celery, romaine, red apple, green apple
snack:  two tangerines, peanut butter, lemon green tea
lunch:  massaged kale salad with balsamic vinaigrette, dried cranberries and flax seed

I sorely underestimated how much food I would need that day, so I was still hungry after this salad and I ate some tortilla chips that were in the office.  They were soooo salty!
snack:  cranberry trail mix, sweet & spicy herbal tea
dinner:  white chili with potatoes.  This soup was really good, but I want to make it again to make it even better before I post a recipe.  I also had some hibiscus flavored kombucha.

Day 13:

water with lemon and chia seeds
breakfast juice:  cucumber, carrot, apple and ginger, mango black tea
smoothie:  banana, strawberries, hemp protein, amazing grass, udo’s oil, almond milk
lunch:  massaged kale salad with balsamic vinaigrette, cranberry trail mix and nutritional yeast, two pickles

snack:  popcorn, apple juice with sparkling water
Then, I caved in and had a few beers.  I was trying really hard to exercise self-control, but we were playing music and I caved!  Alcohol does aid the creative process…just sayin’…
dinner:  white chili with potatoes

Day 14:

I woke up late this morning, plus it was the start of daylight savings, so I skipped right to my smoothie.
smoothie:  same as day 13, lemon ginger green tea
lunch:  raw sprouted chickpea hummus, carrot sticks, broccoli, asian pear, cranberry kombucha.  In case you’re wondering, asian pear and hummus go together really well.

snack:  apple with peanut butter, mango black tea
dinner:  I was planning to have more chili, but Dave came home and wanted to go out, so we had Mexican.  I ordered veggie fajitas with corn tortillas, which wasn’t too bad, but I ate too many chips and salsa, as I always do.  I can’t help myself around chips and salsa.

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