Today we had our post-detox workshop plus i consulted with many of you on the phone and i know how many amazing changes you all made!! congrats! now its time to incorporate them into daily life. Here are 3 important tips:
1- continue to keep your daily food / wellness journal. this will help you be accountable to yourself for your daily food/wellness choices.
2- always have a plan. in your journal write down exactly what you plan on eating the next day. if you can prepare some foods in advance- do it.
3- allow yourself to splurge. never do negative self-talk or put yourself down for eating a "wrong" food. if there is something that you enjoy but it is not a "perfect" food, write it into your plan, eat it and enjoy every bite. maybe you can plan on eating less or detoxing the next day.
Today at the Post-7-Day Detox Workshop I brought zucchini hummus, my crackers that i highlighted on yesterday's blog post and kale chips. here is the zucchini hummus recipe:
Zucchini Hummus
1 c peeled and chopped zucchini, firmly packed
3 ½ tbsp lemon juice
1 tbsp flaxseed oil
4 cloves garlic
1 tsp paprika
1 tsp salt
¼ tsp cumin
Pinch of cayenne
½ c raw tahini
1/3 cup sesame seeds, soaked for 4 hours, rinsed and drained.
-combine everything but the tahini and sesame seeds and process
-add tahini and sesame seeds and process again
-keeps in refrigerator for 4 days
use this to spread on my green crackers or on lydia's organic crackers. use as spread on sandwiches and wraps. use as thick dressing on salads too.
here is a fabulous soup i made this afternoon. today i added avocado (no nuts/seeds).
GARDEN BLEND SOUP
¾ cup purified water
¼ cup freshly squeezed orange juice, or ½ orange, coarsely chopped
3-4 cups chopped kale leaves, packed (or any dark leafy greens)
½ apple, chopped, or ½ small cucumber, peeled and chopped
¼ cup fresh cilantro or basil leaves. Or fresh dill weed, packed
1 ½ tbsp light miso
1 ½ tsp freshly squeezed lemon juice
½ clove garlic
Pinch of cayenne pepper
½ green onion (optional)
¼ cup sunflower seeds, soaked for 1 hour, rinsed, and drained or ½ ripe avocado, coarsely chopped
¼ cup mung bean sprouts or sprouts of choice
Sprinkle of pumpkin seeds
Preparation:
Combine water, orange juice, kale, apple, cilantro, miso, lemon juice, garlic, cayenne, green onion (in this order) in a blender and process until smooth.
Add the sunflower seeds or avocado and process until smooth.
Garnish each serving with some sprouts and pumpkin seeds.
Variations:
Use a variety of vegetables: bell peppers, celery, cucumber, tomato, romaine lettuce, spinach, zucchini.
In cool weather to warm the soup you can use hot water, blend the soup longer or place in dehydrator.
here's a pic of my little helper in the kitchen today. he's chowing on some fresh cantaloupe!!
ENJOY!!
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