I have been cleansing since last Saturday and have been keeping a daily journal about it on Facebook. I’ve enjoyed some lovely meals, including a Tofu Paella and Stuffed Green Pepper and a killer vegetarian chili.
Wednesday evening we had white beans and greens for dinner. I placed a cup of navy beans in the rice cooker with 3 cups of water, one cup of low-sodium vegetable stock, 2 cloves of garlic (diced) and salt and pepper. The beans soaked in the rice cooker all day. I set the rice cooker to start cooking at 5:00 p.m. and at 7:00 p.m. they were done.
Look at those pretty beans!
My husband sauteed some greens with tomatoes, garlic and onion and tossed in the beans.
Thursday we had our last meal. Well, our last meal until breakfast Monday morning. The cleanse plan (from Jill at Hera Wellness) called for a “Large salad with greens, nuts and seeds.” First, I made a nut salad dressing: 1 cup of cashews (soaked for one hour), 1/2 cup of sunflower seeds, 3T apple cider vinegar, juice of one lemon. Blend and add water until desired consistency. I tossed green leaf lettuce and baby spinach into a big bowl with the cashew-sunflower seed dressing. I chopped up tomato, green beans, red onion and an avocado and added that to the salad and topped it off with crumbled dehydrated flax seed crackers, pecans, sunflower seeds and almond slivers.
Such a great salad! There was lots of leftover salad dressing, which I have in a mason jar in the refrigerator because the cleanse plan calls for this salad again Monday night.
Now, I’m drinking “lemonade” (8 oz water + 2T fresh lemon juice + 1T maple syrup + a dash of cayenne pepper).
I’ll be drinking 6 – 8 glasses of lemonade a day for the next three days (if I can handle it…one day at a time…) instead of eating. And drinking lots of water and tea. I’ll continue to journal about it here.
Have a great weekend!