Ok, I admit it, I was wrong. Upcoming Spring Detox

I was going to write about a recipe but I am not inspired in the least. There just no way to make this dish look exciting or interesting.  Boring.  I was talking with a guy at work tonight about oxtails and other dishes and it made me really want to cook something. I am just in the middle of nine-day marathon at work and simple easy dishes were on the menu. Thing I know the recipe to without thinking. Things that can be reheated easily as I cook before going to work since I am working an odd late shift and am eating at work.

I sat looking at the screen.  I know what I really want to write about but going to be one of things I hate to  admit.  I hate when I put my thoughts down and felt like yeah that was awesome and then something happens to make me go and change the way I think.

So here it goes,   I was wrong. I was slightly closed-minded.

I’ve had a moment of clarity and reasoning and well I am officially changing my stance on something.

What is that thing?  Detoxes and a few other things.  I’ll get to the other things another time. I am really enjoying those changes to be honest.

Now to be fair, I still believe my original stance that the best way to detox is to eat a  diet of whole foods that are in season and drink plenty of water. I wont budge from that. Thing is, how many of us are really eating whole foods all the time? In a perfect world I’d love to say I am doing my 90/10 thing. Meaning doing 90% whole foods and 10% packaged.  Two years ago I was on the money for those numbers. Two years ago I was a full-time stay at home mom with not alot of stress in my life beyond going to school and having a couple of teenagers in the house.  I was cool with doing 80/20 a few months ago. It’s still what I shoot for but to be honest and realistic. I am most likely more like 70/30 maybe even 60/40 if I am rushed on my way to work.  Not bad. I mean I am still eating way more whole foods than processed crap. Right?  Minus the trip to Five Guys  Burgers and Fries that came on me like a tidal wave craving that needed to be obeyed. Oh my gosh that was good.

So why the change of heart? Let me take you back a little bit in my life.

I’ve had a love for all things India since I was a little girl.  Food, music, smells, tastes and colors. It all seems way to familiar and home like to me.  I learned about Ayurveda back the mid 1900′s on sheer accident. I have always wanted to learn to draw botanical drawings and sent away for a catalog from the NY Botanical Garden in the mid 90′s  to see what it would take to get into the botanical illustrator course. Who knew I was going to stumble across Dr. Scott Gearson teaching a workshop/intro on Ayrurveda.  Who knew his course and book and talk  with me after class was going to get me more intersted. I signed up for a cooking course and tasting tour of Little India in NYC next.  That was heaven.

Of course Deepok Chopra and the Chopra Center have seemed to dance in and out of my life. I admit that when I heard Deepok was one of the teachers/speakers at IIN I didn’t hesitate to sign up for school. I mean if he and Dr. Weil were behind it how could I go wrong?  Being able to hear Deepok at an IIN conference was one of those lifetime happy moments in my book. I am currently working toward a goal to go to the Chopra Center and I would love to take the Vedic Master program.

Months ago I was looking around after having several people ask what weight loss supplements I suggest/offer in my health coaching biz. I had looked at several before but there was always a gut feeling something wasn’t right. Not bad but just not the fit for me.  I thought to myself, well darn it why doesn’t the Chopra Center have anything?  A few days later I stumbled on a line of products but there wasn’t a way for me to find out too much more info. Then I lost the link to the page when I had more time to investigate and went looking for it again.  I told myself if it’s meant to be I’ll find it and let it go.

So there I am, months later,  looking at Craigslist when I stumble on an ad looking for holistic minded people. I click, I sign up for a webinar and watch as I am cooking dinner.  My jaw drops.  There are the Chopra Center endorsed products I lost the link for.  I only take two things daily, Tumeric and Ashwagandha but I am familiar with a few others and one was Amalaki but I had not taken it yet as I had not found where to get it at a local store. The products not only had those but other ancient Ayurvedic herbs I am familiar with.  I was thrilled with I got a call from distributor and heard more about how I could get involved.  Being me I took some time, compared to things I had looked at, researched and researched  some more and well I am proud to say I know am enjoying all of the products, minus one.

The cleanse.

Yep, on my desk sits a box of Purify.  I cringed at that one. I admit it. I put that box on my desk and sort of ignored it.  I mean I am queen of saying “you don’t need a cleanse, especially one that comes in a box or bottles”.   I opened the box and saw a nice booklet,  AM & PM detox capsules, a bottle of fiber and a bottle of detox oil. The oil gave me a flash back to something Dr. Scott Gearson shared at the workshop all those years ago that must have been lodged in my mind somehow. I then flashed back to the cleanse I did for Candida as a teen. I shuddered.  I packed everything back in the box.  I’d find someone to do the cleanse I thought. I don’t need that.

Inside the box

The booklet called to me. Along with reading and hearing  more from some of my fellow Zrii fans.  While I don’t need any weight loss at this time, I do need to detox from the stress I have going on in my life, some crappy food choices I sometimes make at work, I could use some more energy and Goddess knows I could use some clarity of thinking. I am not feeling as glowing as I was a few months ago. I read on in the book and agreed that my digestion really could use a boost and while I am an avid tongue cleaner, I’d love to see my tongue change and get a healthy spring cleaning too.

I decide I’ll do it. I actually need it. It will be a really wonderful self care gift to myself.  I am cleaning out things in my life and so why not a cleanse for the body too.

The woman who was not even going to look at or try a cleanse, is now really excited to start my cleanse. Who knew?  I joined a facebook group and am already thinking happily about what meals I will cook during the cleanse to support it.

I will share here how it is going. What I am cooking and all that fun stuff.

If you think you want to join me in this feel free to email me (Shelly@Lucidwellness.com)  or contact me through my website  or facebook/twitter and I’ll share how you can get your own kit and how to join the facebook group. The cleanse only lasts one week and the facebook group is open from May 15 till June 30 and you just pick your own seven days to do the cleanse. If I can do it and your on the fence about doing it, come on and join me. We can do it together.

Well the tea-cup is empty and I want to go flip through a few cookbooks to pick out some recipes to make during my cleanse.

Namaste,

Shelly

Life changes. (Salmon Tostada)

It’s funny and wonderful how life evolves. I was talking to a friend who was making her own bread and cooking all these wonderful dishes and I got a little envious. I really haven’t had a long day in the kitchen in a while. I mean I cook some meals that take time, like tossing some things in the crockpot or braising something. But really that’s cooking on its own and I am off doing something else. I haven’t done something that really requires my full attention in a while.

Life is different for me now though. I no longer have a bunch of little kids under foot, I am not home all day like I use to be and with spring here, the thought of being in the kitchen vs being out in the sun is much more tempting. I am also working on a bunch of different projects so cooking like I use to just isn’t on the menu at the moment. I know it all sounds like excuses. Maybe they are.

I went from having a full table of 7 , sometimes more, depending on if we had kids couch surfing at our house or not or we just had a group of kids show up for dinner. Now I  only having 2 maybe 3 people at that table.  It’s definitely different cooking for me these days.

I still love cooking even though it is changing for me.  I know I keep saying this but it is true, there is nothing like coming home and whipping up a quick fresh dinner. Recently I came home from work to find a totally empty house. I actually debated not cooking. Then it hit me, I could crank up my favorite music, sing out loud and just enjoy. Really have my own sensual dinner.  I made some gnocchi, got out my good china and even ate by candle light. It was date night with myself.  It was wonderful.  I smelled the foods and tasted it like never before. I ate slower than I normally did and I think I might have had a smile on the whole time. I was in my own little paradise. If you have the opportunity to eat alone I really suggest making an event out of it. Don’t just rush through it. It’s fine to take care of yourself and give yourself some pleasure and enjoyment. Treat yourself well. If you don’t who will?

So in the hunt for something quick and easy to cook after work I found the following recipe. The original is at Eat Well but I changed it up. I felt like mixing certain things together wasn’t going to work for some folks in my house and this made it easier for folks coming in later to fix their own plate just the way they wanted.

Salmon Tostadas

• • • 8 6-inch corn tortillas
    • cooking spray
    • 1 6- to 7-ounce can  Alaskan salmon, drained
    • 1 avocado, diced ,  squeeze lime juice over to keep from browning
    • diced green chilies
    • 2 cups coleslaw mix or shredded cabbage
    • 2 tablespoons chopped cilantro
    • 1 15-ounce can refried beans
    • salsa
    • 2 scallions, chopped
    • Lime wedges
  • 1. Position racks in upper and lower thirds of the oven; preheat to 375°F.
    2. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
    3. Place avocado, green chilies, cabbage and salsa in serving bowls.
    4. Warm refried beans. I also warmed up the salmon for just a few mins.
    5. To assemble tostadas, spread each tortilla with some of the refried beans. Then top with the other toppings that are out, squeeze a wedge of lime over and enjoy!

    Serves 4.   Two tostadas per person.

The Good Green Stuff – Pappardelle w/Kale Pesto

I had such a great visit with my son while he was on leave after his deployment. It had been just over a year since I had last seen him. I have to say he has changed but it’s all good. The Marines can take a boy and turn them into a man and teach him many lessons. To say I am proud of him would be an understatement. But I am proud of all my kids.

Having a Marine in the house who is a very much a meat eater and who had the cravings for some of his favorite dishes had me cooking more meat than I have in months. I am sure the other guys were happy too. I noticed the difference in how I felt that is for sure. It was one reason I decided to have the grilled portabella mushroom in my last post. I admit that now that he is back on his base doing his job, I am happily looking at lighter fare. Though we did talk about how he should try some of the Engine 2 recipes that were pretty darn hearty. You know, just for a change.

Kale is one of my favorite foods. I love growing it in my yard and finding all kinds of way to use it. When I saw an article by my favorite IIN teacher Dr. Andrew Weil on Anti-Aging diet I had to read it. I’ve always loved the foods he cooks. This beautiful kale dish caught my eye and my mouth started to water.  It the fit the bill for no meat after a meat fest of sorts.  When I read on that is takes no time to cook I knew it was a perfect “After Work Therapy” dish. My term for meals I cook after work that are from scratch but take next to no time and nourishing my need to be in the kitchen creating and my body’s need to be nourished nutritionally.

The great thing about this pesto, it stays bright green. Yummy!   It also has more micronutrients and protective phytonutrients. Do you need phytonutrients? Nope but they are the things that help protect you from disease and keep your body working well. I’ll consider that an extra bonus to eating them.

When I posted this on my personal Facebook page I was asked if you can use frozen. Yep, I did.  Yeah, yeah I know fresh is best but if your store is out and you have no time to drive to another store grab the frozen. Anyhow I almost always have a bag or two of kale in my freezer to toss into all kinds of things for a quick dinner.

How fast was this? How long does it take to boil water and cook pappardelle? That’s how fast it  took to make this. No really. I came home from work, did a few things, got dinner started and my son and I were done, dishes washed and put away and laughing over the thoughts of what happens to vegans when they become zombies while enjoying a brownie all in less than an hour. Yep, that’s fast.

Now this does call for cheese. I think I recently shared that I found out that parmigiano reggiano is made from sheep’s milk and I can have that. Cow dairy is what does me in. If you’re wanting a dairy free parm I’m posting an alternative at the bottom of the page.

Pappardelle W/Kale Pesto-serves 4

• • Pesto
  • 4 c stemmed chopped kale (about 1 bunch) or frozen defrosted
  • 1/2 c grated Parmigiano-Reggiano
  • 6 Tbsp extra virgin olive oil
  • 1/4 c pine nuts
  • 2 cloves garlic, chopped
  • 1/4 tsp red-pepper flakes
  • Pasta
  • 1 lb fettuccine or pappardelle
  • 1 c grated Parmigiano-Reggiano + more for serving
  • toss with pesto. Serve with extra cheese, if desired.
  1. MAKE pesto: Bring large pot of water to a boil. Fill large bowl with ice cubes and cold water. Plunge kale into boiling water and cook 3 minutes. Using tongs, transfer kale to ice bath. (The cold water allows the kale to keep its bright-green color.) After 3 minutes, drain kale in colander, then squeeze it firmly to press out excess water.
  2. If using frozen kale just defrost and pat dry on paper towels to remove any excess water.
  3. PUT kale, remaining pesto ingredients, and 1 tsp salt in food processor and puree until smooth. (Makes 1 cup.) Transfer to a container, cover, and refrigerate until ready to use. (Keeps up to 3 days.)
  4. PREPARE pasta: Bring large pot of salted water to a boil. Add fettuccine and cook until al dente, per package directions. Just before the pasta is done, remove 2 tbsp of the pasta cooking water and add it to the pesto. Add cheese and mix well.
  5. DRAIN pasta and toss with pesto. Serve with extra cheese, if desired.

Walnut Parmesan Sprinkles

Ingredients:

1/2 cup walnut pieces

1/2 cup nutritional yeast

1/2 cup panko bread crumbs

1/2 tsp. dried basil

1/4 tsp. salt (optional)

Add all ingredients to a blender or food processor and pulse to combine until walnut pieces are ground into a powder. Store in an airtight container in the fridge.