A great day today. I felt completely satisfied and not hungry in between meals. Those raw cookies are a LIFESAVER! Especially when dessert time rolls around. I don’t think dates and nuts blended together is cheating. When I make them again I’ll measure everything out so I can figure out how many ounces of nuts are in each. I think we are only supposed to have 1 oz of nuts per day according to Dr. Furhmann. Then I’ll post the recipe after I do the calculations.
Meditated…12 minutes. Walked for 30 minutes.
Upon waking had my big glass of cayenne lemon water, followed by green tea about an hour later. Around 10:30am I drank a big green smoothie.
At noon, I had to pick up my son from daycare then go grocery shopping. I took along 2 raw cookies and ate them during the journey when I got a bit hungry.
Lunch: leftover quinoa from last night. By the time I ate lunch it was after 1:30. I stayed full until supper
Supper: soup and salad (recipes follow). The soup was a big hit with husband! He had 2 giant bowls. I only used water rather than premade broth. The trick to so much flavor was caramelizing the onions and deglazing with sherry (the alcohol burns off so it is okay for our cleanse, I figure). The salad was my standby, the best salad ever…in my opinion.
Dessert: 2 raw cookies, cup of herbal tea
Caramelized onion soup with chickpeas grains and greens.
4-5 medium sized white onions, sliced thin
2 carrots, sliced
2 celery stalks, sliced
4 cloves garlic, sliced
1Tablespoon dry thyme (fresh if you have it)
2 teaspoons dry savoury
2 leaves fresh sage, or 1 teaspoon dry
½ cup sherry
½ cup dry barley
½ cup brown and wild rice mix
salt and pepper to taste
8 cups water
2 leaves swiss chard, chopped
2 cups of cooked chickpeas or 1 can
fresh parsley and thyme, garnish
In a heavy bottom soup pot, heat oil on medium high heat and add the sliced onions. Cook for about 30 minutes stirring occasionally so they don’t burn, but stirring too often will prevent them from browning. About 20 minutes in, add the carrots and celery and stir. Continue caramelizing until onions are translucent and brown, about 30-35 minutes total. Stir in garlic and cook for another minute or 2. Deglaze with the sherry, stir in the grains and salt and pepper. Add water. At this point the broth should already taste great thanks to the long caramelization, spices and sherry. Add more of the herbs/salt/pepper to your taste. The broth 30 more minutes and it will continue to develop even more. At this point, you can take it off the heat if you are not ready to serve immediately. When you are ready to eat, heat up the soup, throw in the chard and beans and cook another 5 minutes. Serve garnished with fresh minced parsley and thyme leaves.
Avocado Salad Dressing:
1 Tablespoon olive oil
1 Tablespoon cider vinegar
1 Tablespoon balsamic
1 teaspoon French-style mustard (Maille, Grey Poupon, etc)
1 clove minced garlic
pinch stevia or dribble agave (for touch of sweetness) can omit
fresh herbs, chopped
1 avocado, sliced
water as needed to thin to desired consistency
Whisk everything together, except avocado, directly in your salad bowl. Stir in avocado, smooshing some to thicken dressing, leaving some pieces whole. Add water until you reach your desired consistency. Top with lettuce, veggies, and whatever else you want. Toss it up! If you think there is too much dressing, take some out and refrigerate it before you add you lettuce.