Spring has sprung here in Ontario, finally! Everyone in our neighborhood was outside enjoying the sunny weather, as were we. The detox gets easier and easier as the weather gets nicer. What’s interesting is that I did a lot of work around the house today and usually I would have a drink while doing it, but I was ok with just water & lemon. It’s amazing how sometimes our habits are so ingrained that we don’t even realize that we can go without, and that we’ll still enjoy what we’re doing.
My new smoothie from yesterday was requested again today for breakfast. No green juice today but I will make one tomorrow for sure. Veggies certainly disappear more quickly when you are juicing. I managed to recreate my amazing salad from yesterday and take a photo.
- Baby organic spinach
- Cooked quinoa (approx. ½ cup)
- Chopped celery
- Snap peas, snapped in half
- Ripe avocado, ¼
- 1 hard-boiled egg, mixed with Veganaise & Dijon mustard
- Hemp hearts
- Sunflower seeds
- Balsamic vinegar
Combine first 6 ingredients in a bowl. Top with hemp hearts & sunflower seeds. Sprinkle with Optomega and balsamic vinegar.
For dinner I tried one of the new recipes from the book, Linda’s Savory Cabbage Salad. I made a few little changes. I couldn’t find ground fennel, so I used a mortar and pestle to crush fennel seeds. Seemed to have worked out just fine! I omitted the onion (cannot digest it raw) and used a beautiful green, organic cabbage that my daughter picked out. This salad turned out to be amazing! So delicious and a great combo of flavours. Hubby even asked for seconds. And he said it would be ok to make it again, which is a good thing because I have a lot of left over cabbage. I served it with chicken for him and a Sol Cuisine veggie burger for me. Totally delicious. My daughter had also asked me to buy a papaya, so I did. It was perfectly ripe tonight when we cut it, thankfully. Delicious and juicy dessert!