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| via Lovely Morning |
I'm not usually one for New Year's resolutions. January first is really just another, ordinary day as far as I'm concerned, and I like the idea of letting my resolutions come forth organically, not just because of some silly date. However, this year I find myself mentally composing my list. So I'm coming clean and admitting the most trite of my resolutions: to eat better.
Maybe it's just post holiday guilt, but I feel like I am losing some of my formerly healthy ways. I've never been one to watch what I eat too much, but lately things are getting out of hand. It might have something to do with my new partner in crime. Any girl reading this, who lives with a boy, can probably sympathize. Gone are the days of cooking vegan stir-fry with my old roommates. Now there is someone giving voice to my secret, gluttonous desires. All my husband has to do is say, "Let's get pizza" and that's it. I need pizza. I eat pizza.
To kick start my new year, I am beginning with a detox. I've done this one before and it's not very intense. I'm mainly avoiding meat, dairy, eggs, wheat, sugar, soy, caffeine, and alcohol. In general I'm cutting out processed foods. I'm eating a lot of whole grains, nuts, fruits, and vegetables.
I think that detoxing seems daunting to many people because they aren't sure what to eat besides salad. Here are a couple of my favorite detox recipes, to give you some inspiration.
Sweet Potato Salad
4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeno
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro.
1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Carrot Ginger Bisque
1/2 tablespoon olive oil
1/2 large onion, diced
5 carrots, diced
2 stalks celery, diced
1 teaspoons garlic cloves, minced
2 tablespoons ginger, peeled and grated
1 tablespoons agave nectar
6 cups water
1/2 cup coconut milk
1/8 teaspoon cayenne
salt & white pepper to taste
Melt the olive oil in a large pot and saute the onions, carrots, celery & garlic until soft. Add the grated ginger and cook until fragrant. Add the water & agave nectar and bring to a boil. Reduce heat to a simmer and cook until carrots are thoroughly cooked.
Remove pot from heat and let soup cool slightly. Using your food processor or blender, puree soup until smooth. Return soup to the pot and bring to a simmer. Add coconut milk (feel free to add more if you want a creamier soup), cayenne pepper, salt & pepper to taste.
