. . . I can see it now, my stomach, large and small intestines, chillin’ somewhere on a Thai beach, with very little to do but drink up shakes and juice concoctions . . . .
It’s detox time again! After coming back from India, not only was my belly was in a questionable state, I also seemed to have a persistent (and rather unsightly) skin issue goin’ on in the jawline area. From what I’ve read, this can be pretty common, coming back from developing nations where who knows what’s lurking in the water and food.
It’s been over a year since the last “digestion holiday” in Abu Dhabi . . . time to give all those bits that make gustatory enjoyment possible a little rest – and clear out whatever India nasty is lurking in there . . .
Already 9 days into the 14-day stint, I have a few choice recipes to share, whether you’re detoxing or not. If you read the previous posts, you might recall we’re working with a relatively limited selection of foods for the palette. But limitation breeds creativity! I’ve kept it simple, due to time constraints, and always being running from one class to another, but hopefully there’ll be a gem in there you might want to recreate at home.
If you have any suggestions, feel free to add them in the comments. I still have 5 days to go (not that I’m counting … sweet Godiva! ;))
Lawd Have Mercay Taro!
- Taro (mouth-watering purple root found in most tropical climates. The best starch – ever.)
- Southern greens
- Chilli pepper
- Crushed nuts of your choice
- Nut oil for drizzling
- Optional: Oregano, cumin
Boil the taro with the skins already removed. In a separate pan, cook the southern greens on low with garlic, chilli and your choice of oregano, cumin or both. Drain both thoroughly when done. Once they’ve cooled a bit, combine the ingredients, sprinkling your choice of ground nuts and a drizzling of oil on top. Mmmhmmm…!
Salad a la Summer
- 1 bag of arugula (rocket, if you’re British)
- 1 orange, peeled, fruity bits removed from white bits
- 1 fig, raw, sliced
- 1 fig, dried, sliced
- Fennel (preparation directions here)
- A handful of crushed walnuts
- Dressing: Balsamic vinegar, olive oil, maple syrup (chives & garlic optional)
Toss ‘n serve – a flavah sensation.
- 1 plantain, sliced thin
- Agave nectar (or something sweet and unrefined)
- Garam masala
Massage the sweet of choice into your plantains and put them on a baking sheet. Sprinkle garam masala on top to taste and place under the broiler for 20 min or until they reach your preferred crispiness. This recipe calls for no oil because it’s a detox version, but if you’d like to cook it in coconut oil or some other oil of choice, that’s also a nice/naughty option!
Salad for the Homesick
- Fresh green mix (Waimanalo if you’ve got ‘em!)
- ½ of a super juicy ripe mango, preferably from Hawaii
- Garden/farm-grown cherry tomatoes
- 1 carrot
- 1 peeled cucumber
- Black sesame seeds
After peeling the carrot and cucumber, use the peeler to shave them down into a pile of long thin pieces. Cut the cherry tomatoes in half, and the mango into cubes. On a bed of greens, layer each ingredient, saving the sesame seeds for last. As a dressing, I used a ginger-molasses-apple cider vinegar-sesame oil-olive oil mix. Beauty in simplicity.
- Almond milk, unsweetened
- One ripe banana
- ¼ avocado
- Molasses to taste
- Finely shredded fresh ginger
- Optional: 1 tsp of coconut oil
Throw it all together in a blender and, voila! Super healthy cookie-like deliciousness. I also added a few ice cubes because it was a pretty hot day and this is a warming drink with all the ginger and spice. A shake to savor, but it’s damn hard not to guzzle down.
Decadent Fruit Salad
- Strawberries, quartered
- Avocado (either slivered or whipped in a blender to make a pudding)
- Figs, slivered
- A smidge of raw honey
And yes, that is Richard Simmons in the main photograph! Fabulous!
That’s all for now! I’m off to nibble on some kabocha steamed in the micro. No recipe required, just kabocha, cubed and amazing. :oP