Clean Food = Clean Body

My Mom and I just recently finished a 12 day cleanse... the cleanse is different from a detox, in that you are getting enough nutrients and calories to sustain an active lifestyle. I feel great, and now know for sure that I have a gluten intolerance (my stomach wasn't so hot after reintroducing 2 slices of bread). It is interesting how we become so accustomed to feeling sick or "off", that we do not even notice what foods make our bodies feel both good and bad. I think cleaning out our system once in a while is important in order to truly listen to, and take care of our bodies.

So, here are the basic "guidelines" and a few of my favorite recipes from the 12 days. I am thinking I might make a recipe book for it!

For the ENTIRE 12 days, eliminate the "Big 10" from your life:
1. Alcohol
2. Caffeine (green tea is okay)
3. Dairy
4. Sugar (including honey/agave/maple syrup- but stevia is okay)
5. Flour (crackers, bread, pasta)
6. Chocolate
7. Soy Products (miso is okay)
8. Processed Fat/Oil
9. Nuts
10. Vinegar

Day 1 --> Pre-Cleanse: whole grains, lean protein, fruit, vegetables, healthy fat
Day 2 --> Pre-Cleanse: whole grains, lean protein, fruit, vegetables (eliminate fat)
Day 3 --> Protein Phase: lean protein, fruit, vegetables, supplements
Day 4 --> Protein Phase: lean protein, fruit, vegetables, supplements
Day 5 --> Fruit/Veggie Phase: fruits, vegetables, supplements
Day 6 --> Fruit/Veggie Phase: juice only (dilute 30% juice/70% water)
Day 7 --> Fruit/Veggie Phase: fruits, vegetables, supplements
Day 8 --> Reintroduction: whole grains, fruits, vegetables, supplements
Day 9 --> Reintroduction: whole grains, fruits, vegetables, supplements
Day 10 --> Reintroduction: whole grains, fruits, vegetables, protein, supplements
Day 11 --> Reintroduction: whole grains, fruits, vegetables, protein, healthy fat, supplements
Day 12 --> Reintroduction: whole grains, fruits, vegetables, protein, healthy fat, supplements
(After this, start adding in the Big 10, one at a time- you will notice any lack of tolerance this way!)

~~RECIPES~~





Spicy Mung Bean Soup with Coconut
*2 cups of mung beans (soaked overnight)
*1 tsp black mustard seeds
*1 small clove of garlic (minced)
*1 inch piece of ginger (chopped finely)
*1-2 jalapeños (minced)
*3 bay leaves
*1 tsp tumeric
*1/2 tsp ground cumin
*1 tsp ground coriander
*1/2 tsp cayenne
*1 can diced tomatoes
*3 cups water or vegetable broth
*1 cup shredded coconut
*juice from 1 lemon
*1/2 tsp garam masala
*1/2 tsp salt
--> Heat a large pot over medium heat. When hot, add the mustard seeds and cook until they begin to pop. Immediately add the garlic, jalapeño, and ginger and stir for a minute (be careful for flying jalapeño pieces!). Add 1/2 cup or water and bring to a simmer. Toss in the bay leaves, tumeric, cumin, coriander, and cayenne. Stir, then add the tomatoes and coconut. Cook for another minute, then add the remaining water, and the mung beans. Simmer over medium heat for about 15 minutes. Add water if needed. Cook about 30-45 minutes, or until mung beans are no longer hard (but they should not be mushy either!). Add lemon juice and garam masala (and more water again if needed), and cook for another few minutes before serving.



Massaged Kale with Lemon
*1 bunch of kale (any type works! mix them too!)
*1 large clove of garlic (crushed)
*1/2-1 lemon
*1/2-1 tsp sea salt
--> Wash kale and strip from stalk. Tear into small pieces. Crush garlic and mix with kale. Squeeze lemon onto kale (I suggest starting with 1/2 and adding more if needed) and add salt. Massage with hands for 3-5 minutes. Let stand for 15 minutes and serve. Similar to ceviche, the lemon "cooks" the kale down!



Quinoa and Veggie Stuffed Poblanos with Chipotle Guacamole
*6 big poblano peppers (pesillas are the same thing)
*1 cup red or black quinoa cooked in 2 cups of water
*1 small zucchini (cut into small chunks)
*1 small squash (cut into small chunks)
*6-8 white mushrooms (cut into small chunks)
*1/2 purple onion (diced)
*1 red bell pepper (diced)
*2 garlic cloves (minced)
*1/4 tsp salt
*good natural salsa
*12 toothpicks
--> Remove the tops from the poblanos (like the top of a jack-o-lantern) and remove seeds. In a big bowl combine the quinoa, all of the vegetables, salt, and as much salsa as you want (just enough to moisten the mixture without making it runny). Stuff each poblano as much as possible, using a chopstick to push some down into the bottoms and cracks. Place 2 toothpicks into the tops, and out the sides to hold the filling inside. Heat the BBQ grill, and place the poblanos on. Turn every few minutes until the skin is blackened and blistered all over.
*2 avocados
*1 garlic clive (minced)
*1 chipotle pepper in adobo sauce (diced)
*leftover salsa
*salt
*lemon juice
--> mash the avocado and combine everything until you have guacamole. Serve on top of the poblanos...






Chicken "Tacos" with Green Chile
*1 rotisserie chicken
*1 head of boston butter lettuce
*veggie toppings (tomato, onion, peppers...)
*chipotle guacamole (see recipe above)
*chopped green chile
*pinto beans, or black beans
--> Take apart the rotisserie chicken, shredding the meat. Chop all of the veggies, and make the guacamole. Heat the beans. Using the butter lettuce as a "taco shell", assemble tacos with everything you want.

(Sorry... no pics of these... but they were SO good, we had them twice!)


Let me know if you want any more info on the cleanse. The recipes are all amazing, and I will be using the all on a regular basis. :)

African Quinoa Soup with Vegetables

I made this the other day for Rachel's "day after her birthday" get-together, which she scarfed down before I ever made it home. She and everyone else said it was good so I figured I'd post it here.

Ingredients:
2 tablespoons unsalted butter
1 medium chopped onion
2 minced garlic clove
1 small minced fresh jalapeno pepper
1 diced red bell pepper
2 diced celery stalks with leaves
2 medium diced zucchini
1 medium diced sweet potato
1 teaspoon ground cumin
1 teaspoon dried oregano
6 cups chicken or vegetable stock
1/2 cup quinoa, rinsed and drained
1/2 cup peanut butter
black pepper and cayenne pepper to taste

In a large heavy-bottomed soup pot (I used a dutch oven) melt butter over medium high heat. When butter is hot and bubbly, add onion, garlic, jalapeno, bell pepper, celery, zucchini, sweet potato, cumin and oregano. Saute' 10-15 minutes or until cooked to your preference.

Add stock, quinoa, black pepper and cayenne. Bring to a boil, reduce heat and cover. Simmer until quinoa is cooked and vegetables are tender, about 10-15 minutes. Add peanut butter, using a wooden spoon to blend in completely, and simmer another 10 minutes. Taste, adjust seasonings and enjoy.

I used chunky organic peanut butter like the recipe said, but I think it'd be better with creamy. The red quinoa I used gave the soup a chunky texture, so crunchy peanut butter was really unnecessary. All in all, pretty tasty, and relatively quick to make!

Potatoe Leek Zoopa

This was very successfully tried the other day for the first time with mostly fresh veggies from the garden ('cept the taters). You will need:
several medium leeks (4 - 3/4 in. diameter leeks or equivalent. The more the merrier!)
6 yukon gold potatoes (fist size)
1 med onion
4 cups veggie/chicken broth
1-2 cup milk
2 cloves garlic
2 tbsp butter/oil
1/2 cup fresh parsley
a small pinch of thyme and rosemary(very easy on the rosemary as it is a strong spice)
salt & pepper
A food processor or blender

Finely chop onions, garlic, and leeks(I usualy go a little above where it turns green but sample it periodically while cutting to make sure it isnt too tough). Sautee for 3-4 min in 2 tbsp butter.
Skin and coarsely chop potatoes, boil for 5 min (or until soft but not to a mashable point yet). Add half cooked potatoes, broth, and saute mix to a pot and simmer for 10-15 min. Chop parsley, thyme, rosemary, and add salt & pepper in the last 5 minutes of simmer. Once cooked, add entire mixture (or in parts if you have a lower volume blender/food processor) to blender/food processor and puree. Add the milk to this mixture until it smooths out to the desired texture. Water can be added if need be to smooth it out more. This made enough for 6+ people in a 4 course meal.

Caesar a la Nueva Mexicana

One of my favorite go-to meals is Caesar Salad. After 4 years of college though, the classic Caesar gets a bit drab. So, here is my own spicy twist...

Spicy Tequila Lime Chicken Caesar Salad with Grilled Veggies

Chicken Breast
Tequila
Lime Juice
Limes
Romaine Lettuce
Red and Yellow Bell Peppers
Purple Onion
Caesar Dressing (I like Trader Joes Vegan Dressing!)
Red Chile Pepper Flakes
Parmesan Cheese


*Marinate the chicken in a mixture of lime juice, chile flakes and tequila
*Slice up the veggies and toss them with a bit of lime juice. Grill all of the veggies and set aside on a plate to cool.
*Grill the chicken, adding more tequila/lime marinade as needed. Slice up and set aside with veggies.
*Tear up the romaine lettuce and place in a giant bowl. Add the dressing, chile flakes, and cheese. Toss until coated, and pour out onto a plate.
*Top with veggies, chicken, and more cheese and chile flakes.
*Enjoy!

Aristic Response

This is part of a  project I did for class. I had to create a piece of art about who I learned to do something...I chose cooking; Cómo Aprendí Cocinar. I will put up a picture of the whole piece. I translated it into English but it doesn't sound as pretty :(

The recipes of a woman are like her, always changing and developing.

 

In the beginning, I only the know the secretes of my mom. She taught me how make my grandmother’s Ruggalach. Even though I never met her I still prepare her cookies today.

 

Since then I have many memories of time spent in the kitchen with numerous women (and a few men)

 

Thanks to them and their knowledge about cooking  and food I now cook with pleasure and pride.

 

With the sounds of pots and smells of spices in the background I have learned about similarities and diferences in ingredients, preferences and perspectives.

 

They are my mothers, my sisters and my friends and I carry all they have taught me in my recipe book and my soul

 

The truth is that one shares much more than food in the kitchen.

Who I am has formed in mnay ways becuase of the time I have spent with these people cooking and chatting.

 

I am like a recipe: those who have shared their secrets with me, not only  about the kitchen, but also about life, are the ingredients.