Detox Redux


If you have been following, I decided to do a 2-day Detox on Friday and yesterday. Day 1 (Friday) went pretty well. My only slip-up was a small glass of white wine before bed… which proved to be a bad thing — bringing on a nasty headache.

Day 2 went well (until the end of the day), but I didn’t follow the plan exactly. I tried to eat food that I thought would be helpful and this is how I wrapped up the day…

Dinner:

Another Large Salad (mesclun, Chinese cabbage, cilantro, flat leaf parsley, 1/2 avocado, small handful of raw pine nuts, 2 clementines, lemon juice, avocado oil and S & P)

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After-dinner Snack:
This is when things got REALLY BAD…

— 5 Trader Joe’s Joe-Joe’s Cookies

I broke down… bad. I figured I was done and just wanted a little bite of something sweet. It started with 2 cookies… and then I added 3 more.

*******************************
Detox Day 3 — FAT FLUSH

I decided to do a bit more cleansing to make up for my slips. In the book I’m reading, Slim for Life, the author suggests doing her “Fat Flush” after the 2-day Detox. I’m giving it a try… at least until dinner, when I will probably have a normal (but gentle) dinner. As usual, since I am not one to follow directions exactly, I am making a few substitutions.

Breakfast:

— Yogi Fasting & Detox Tea (combined)
— Fruit Juice (1 large ruby red grapefruit, the seeds of 1 pomegranate)

The actual flush called for 2 whole grapefruit. That’s it.


Lunch:

Lunch called for two separate dishes… Mung Bean Casserole and Special Brown Rice. I tried to buy Mung Beans, but they are hard to find. I did find them at an Indian Grocery store in Brookline Village, but I didn’t feel like buying a huge bag just for this one meal. So once again, I decided to improvise. I looked at all the ingredients and made one combined dish. I had some canned Eden Organic Rice & Lentils on hand and the vegetables required for the two dishes, so I did the following….

— Lentils and Rice with Carrots, Onion and Garlic (sauteed 1/4 onion, 2 sliced carrots, 1 clove garlic in non-stick pan… added 1/2 c fresh parsley, 1/2 tsp cumin, 1/2 tsp turmeric and the can of rice and beans… plus a splash of vegetable stock)
— 1/2 cup organic alfalfa and radish sprouts

The end result:


It was pretty good. I topped the rice dish with the sprouts. If you want the original recipes, they are at the bottom of the post.

Dinner is supposed to be Chilled Cucumber Soup and Coleslaw Salad… and then 7/8 cup of pink grapefruit juice mixed with 2 tbsp of olive oil that you are supposed to drink before bed.

Like I said earlier… I’ll probably be having a normal dinner… especially since it’s only 1:30pm and I’m already hungry!

Mung Bean Casserole
serves 2
4 1/2 oz mung beans
2 1/2 c water or vegetable stock, plus water to soak
1 tsp fennel seeds
1 onion, finely chopped
2 carrots, peeled and diced
2 tbsp flat leaf parsley, chopped
1 endive
Handful clover sprouts

Soak mung beans in 1 quart cold water for 6 hours. Drain and rinse well. Bring water or stock to boil. Add beans and simmer 10 minutes. Skim away any white scum. Add the fennel seeds and simmer for 10 minutes. Add onion, carrots and simmer another 10 mins. Remove from heat, add parsley. Arrange endive leaves on a plate, top with casserole, sprinkle clover sprouts and serve with Special Brown Rice.

Special Brown Rice
3 1/2 oz brown rice
1 onion, peeled and chopped
7/8 c water
1/2 tsp turmeric
1/2 tsp cumin

Place the rice, spices and onion in saucepan. Add water. Bring to a boil, lower heat and simmer for 20 minutes. Turn off heat and allow to stand for 10 min before serving.

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