Finishing the "Master Cleanse"

Day 13. 

I don't know what else to say. I am just so happy that I finished the Master Cleanse! 

Yesterday I was able to eat a little bit. As I explained in my previous post, you must make soup on your 12th day and drink the broth and eat some of the vegetables for you evening meal. 

Wow. Did. That. Stuff. Taste. Good.

Today I ate more of the veggies in the soup and had some of the rice and lentils that were in it as well. SO amazing. 

I can't wait to dig my teeth into something tomorrow--my first OFFICIAL day back to regular healthy eating!

Don't get my wrong: I wasn't DYING on this cleanse. Far from it! I had my MOMENTS (believe me) when I wanted to quit...but I also knew that I would be taking a risk of making myself sick if I started to eat something solid to quickly. 

I decided that I am going to treat myself to TWO meals out this weekend. For lunch tomorrow, I will probably go to "The Natural Cafe," and get their veggie enchiladas (something I've been wanting throughout the cleanse), and Sunday, I will most likely go to Maral Cuisine in the evening for some great Persian food!

And, although these are healthy restaurant choices for this weekend, I will splurge ONCE or TWICE next week to reward myself...I think there may be a really nice ice cream cone in my future...and possibly some Mac and Cheese! But, after that, it's back to doing most of my own healthy cooking!!

I am determined to be more prepared by spending one afternoon each week making soup and other things I can use for quick lunches and dinners!

ANY-WHO! I am RAMBLING. Here is the great soup recipe from yesterday! I just keep adding more water to it before I put it back in the fridge, since I am drinking mostly the broth right now. :) It tastes better as the days go on!

ENJOY. :)

Feel free to play around with using different veggies...I realized that celery would have been a nice addition, but forgot to include it. I used mostly organic ingredients when making this soup.

This is a FABULOUS recipe for making at the start of the week and using for quick lunches and dinners! Just get a nice rustic loaf of bread! (Assuming you're not coming off the master cleanse... :)

Vegan Lentil Vegetable Soup

Olive Oil (1/4 cup)

Garlic (4 cloves, minced)

Yellow Onions (2 large, chopped)

Sea Salt and Fresh Ground Black Pepper (to taste)

Rosemary (about 1 tbsp, minced)

Russet Potatoes (4 large, cubed)

Carrots (4 large, thinly sliced)

Zucchini (4 medium-sized, thinly sliced)

Canned Tomatoes (if desired)

Green Lentils (16 oz: one package, or approximately 2 cups)

Brown Rice (1 cup)

Water (8-10 cups, depending on preference)

Start by prepping all your veggies, as this will make the process much easier. 

Heat olive oil over medium heat for about 1 minute. Add garlic and stir for about 15 seconds, or until the garlic starts bubbling and becomes fragrant. 

Do not let the garlic get brown or get burned!

Immediately add the onions and stir for a few minutes, or until they become translucent. 

Add 1/2 tsp of sea salt and 1/2 tsp of freshly ground black pepper (or to your taste). 

Then, add rosemary, potatoes, carrots, zucchini, and tomatoes, and stir for about 5 minutes, or until all the vegetables have become coated with the olive oil, herbs, and spices. 

Add the tomatoes (if using), lentils, brown rice, and water, and stir to combine.

Cook the soup on the highest heat until it comes to a boil. Then, bring the soup down to medium heat and let it simmer, covering it with a lid.

After 40 minutes, put the soup on the lowest heat, keeping the lid on and letting it "get happy" until it's time to eat!

The longer the soup sits, the better it will taste!

The Master Cleanse: Clean Those Pipes!

Well, it's that time of year...SPRINGTIME! Which means it's time for SPRING CLEANING! And when I say cleaning, I mean: out your body!! ;)

Most of us have heard of the so called "Master Cleanse." I've known of it for years...I think the first time I talked with someone who was on it, I was 14. 

Any-who, my uncle, who is now doing this cleanse for the 3rd time over the past few years, is on his 26th day today! He cleanses for 30 DAYS! So, I'm thinking, why can't I do it for 10 DAYS? (That is the minimum recommended time for thoroughly cleaning out your system).

Here is a little re-cap of the procedure: 

EVERY MORNING, for 10 DAYS:

2 teaspoons SEA SALT in one QUART WARM WATER (that's 4 cups)

(This is done to flush your system. It is said that when you are at sea, drinking sea water will only dehydrate you. This is because salt water is expelled from your body. After doing this, you will pass all the salt water out of your body...within an hour or so after you drink it...so ALLOW SEVERAL HOURS at home after drinking this! It is a messy process...)

6-12 servings of "SPICY LEMONADE" throughout the day (as you are hungry)

As much water as you want in between your servings of lemonade

"Spicy Lemonade" RECIPE

2 tablespoons LEMON JUICE (freshly squeezed)

2 tablespoons (or less) GRADE B MAPLE SYRUP

1/10 teaspoon (or more) CAYENNE PEPPER

8 ounces (1 cup) MOUNTAIN SPRING WATER 

DIRECTIONS: Mix together! Drink asap!

SOME TIPS!

You will need to take a pre-mix of your "lemonade" with you where you go, so you can drink it throughout the day. 

I make 2 servings of just the lemon juice and maple (4 tablespoons each) and put it in a 16 ounce water bottle. I bring some cayenne with me and two extra water bottles: one to drink in between, and one to add to my lemon mixture! 

APPARENTLY, the lemon starts losing its enzymes after it is juiced, so the sooner you drink it, the better! 

Adding the water and cayenne RIGHT BEFORE you drink it is recommended. 1) So you don't dilute the lemon and lose the more enzymes. 2) So it's not insanely SPICY!

All ingredients must be organic (although I admit that my cayenne is not). You can also use LIMES (AS YOU SEE IN THE PICTURE). 

In the evenings, you drink a laxative tea (I chose "SMOOTH MOVE" herbal tea) to keep everything...well, you know...going down in the morning. ;)

A little note: The point of this is NOT to LOSE WEIGHT.

You WILL gain most of it back unless you start eating insanely healthy afterwards, and even if you DO, you will still gain a lot of it back.

I know this because my uncle has done it twice before. He started eating mostly vegan and raw after the first time, and kept off most of the weight he lost. Now, as he is doing this a third time, it is much easier for him.

The PURPOSE of this is simply to CLEAN OUT YOUR SYSTEM. After all, how good does your plumbing work after years of use? After a while, pipes must be cleaned and rid of excess build up in order to function properly and at their best.

On days 11-13, you must phase back into food slowly. 

DAY 11: Drink fresh squeezed orange juice throughout the day (it is recommended to drink at least several 8oz glasses)

DAY 12: Drink fresh squeezed orange juice throughout the day. Sometime before dinner, make a homemade vegan vegetable soup and drink the broth and some of the vegetables as your last meal of the day.

DAY 13: Drink fresh squeezed orange juice in the morning. Have the soup from yesterday at lunch. Eat anything you desire in the way of salads, fruits, and vegetables at night (but make sure anything you put in your salad is still vegan).

DAY 14: CONGRATULATIONS! You have successfully completed the MASTER CLEANSE and can now resume regular healthy eating! 

So, I'm off to "cleanse my pipes." DAY 3 approaches...

Indulgence---Should I Eat It?

To all those who have been waiting for a post from me (for over a year now! I cannot believe it!): I do apologize. However, I am going to be much better about posting something every once-in-a-while. We all have enough to read anyways, right?

I guess part of me was embarrassed, and still is, that I have not been cooking "from the ground" or eating "from the ground" as much as I had been when I was posting more frequently. (REFER to delicious picture)

I have had a habit of eating very healthy for the MOST part, but indulging in two of my favorite food groups: MAC & CHEESE and CHOCOLATE. 

The MAC you see above was taken a few weeks ago, when I went to the Cheesecake Factory. WOW. They have got some nice Mac & Cheese! (You might be noticing that I keep capitalizing Mac & Cheese...it is so wonderful that it deserves to stand out in a sentence).

ANY-WHO, my philosophy as of late has been such that when I am in the mood for something, I simply EAT IT. WHY?

Let's explore this: Do you ever find yourself wanting something like pizza or ice cream or chocolate, and then denying yourself of it? Of course, we all do that from time to time! But what usually happens? 

In my case, I end up eating MORE in the process of trying to find something to satisfy my craving...and then I am STILL not satisfied! So, why not just eat a little something not-so-incredibly-healthy and then be done with it?

Sometimes, I find it healthy to just relax and ENJOY something that is absolutely and utterly indulgent, and NOT make a big deal about it. After all, isn't that what exercising is for?

So, I guess the KEY here is BALANCE. 

BALANCE! Imagine that? Don't blog TOO little. Don't blog TOO much. 

Don't eat TOO healthy. Don't indulge TOO much. 

Enough said. 

No Hassle Personal-Sized Salads!

To all my readers: I APOLOGIZE sincerely for not posting in SO long! Thankfully though, ideas are still brewing in my head and I HAVE been taking picutres!

This ingenious idea is actually from a friend of mine. (YOU KNOW WHO YOU ARE ;)

I tend to shy away from making salad for myself because, let’s face it: It can be a HASSLE!

Unless you’re making salad for a family or a large crowd, it can be time consuming to clean out a giant bowl to toss it in, make the dressing, cut the veggies, etc.

Here is the solution to dirtying a giant bowl: CHECK IT OUT!!

Stay tuned for more salad-making TRICKS!

Packing more Flavor into Lentil Soup

If you love lentil soup as much as I do, then you will LOVE adding three things to it that will REALLY kick up the flavor:

·         Eggplant Garlic Spread: Thickens the broth and adds wonderful tomato and garlic flavor! It makes the soup taste like you’ve been stewing it on the stove all day!

·         Ready-to-Eat Lentils: These are quick and easy! Simply open the package, break apart the lentils, and add to the soup. Since these lentils are whole, they won’t break up and get mushy in the soup.

·       Lots of FRESH veggies: Carrots, Celery, Garlic, Zucchini, Mushrooms, YOU NAME IT! All of these will add wonderful FRESH flavor, texture, and nutritional benefits to your soup. Just be sure to sauté them for a few minutes in olive oil before adding your broth, eggplant spread, and lentils.  

Of course, you can get all of these wonderful ingredients at TRADER JOE’S!

Happy soup making to you!

KALE at its BEST: with Onion, Ginger, and Lime

This may just be THE BEST way you’ll EVER eat kale! J

The flavors of caramelized onion, ginger, and lime combined with the texture and heartiness of kale and sweet potato…OUT OF THIS WORLD!

You really won’t know until you try it…believe me, I was a bit confused seeing lime and ginger together…but you WON’T be disappointed!

Now I want to (and do) squeeze lime juice on (just about) EVERYTHING!!

This recipe is adapted from Anita Sharp, as quoted in the September 2007 Bon Appetit cooking magazine, under the article, “Too Busy to Cook?”

Mustard-Crusted Tofu with Kale and Sweet Potato

1 14-ounce package firm tofu

½ cup whole grain Dijon mustard*

4 tablespoons (total) olive oil, divided

½ medium white onion, sliced

1 tablespoon minced peeled fresh ginger

1 bunch kale, chopped*

1 red-skinned sweet potato (any size), peeled, halved lengthwise, thinly sliced crosswise

2 tablespoons fresh lime juice

Cut tofu into eight ½-inch-thick slices.

Arrange on paper towels; drain 5 minutes on each side. Spread both sides of each slice with mustard.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, and lime juice.

Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.

Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu).

Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.

*You can get it at Trader Joe’s! J

*Or ½ bag of pre-washed and chopped kale from Trader Joe’s.

Warm, Moist, and Comforting: The BEST Pumpkin Bread of the Season!

YES! This recipe DOES have a TON of sugar! I have to try making it with less…

You could try using half whole wheat flour and raw sugar in place of the white…

BUT…It is the BEST pumpkin bread I’ve EVER had! The chocolate chips and walnuts blow it over the top!

This is a modified version of the MOST HIGHLY RATED pumpkin bread on allrecipes.com. It has 5 stars and 4,590 hits! Stats don’t lie!

The only reasons (excuses...) I have to add this almost-sinful recipe to my blog are:

·        It’s fall, which means you have to slightly indulge yourself ;)

·        It has NO DAIRY: the only thing that prevents it from begin vegan is the eggs.

·        A SMALL slice is ultra-satisfying. If you have company over and serve this, it will prevent you from eating the entire thing! J

·        I LOVE it! And it reminds me of my childhood…my mom used to pack extra slices in my school lunches to share with my friends.

Keep in mind too…this recipes makes THREE LOAVES!

But we always pour all the batter into one bundt cake pan and bake it for about an hour and a half, or until a toothpick comes out with moist crumbs.

These can also be baked in two 12-cup muffin tins for about 25-30 minutes.

Pumpkin Spice Bread

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

1 15-oz bag of semi-sweet chocolate chips

1 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.