Ladies of the Lettuce and Gentlemen of the Greens! Ah, it’s Day 2.
How did you sleep last night with less caffeine and more delicious water during the day? Better, I hope. And your willpower and “groovin’ it” mentality are improving, right? Hurrah.
For a fun read, check out last year’s Day 2 post on Why Detox, and Why SO MUCH Raw.
So here was my Day 1. I veer from the exact plan and make meals based on the guidelines. You can too!:
Water with cayenne
Green juice (kale, celery, green apple)
Cucumber white tea (mild caffeine)
LUNCH (STARVING!!! Didn’t have time for morning fruit)
Dried green beans
Organic mixed green salad
1/4 cup raw almonds
1/2 block tempeh
rice vinegar, salt, olive oil dressing
Lots of water
Juice pulp crackers (recipe below)
More green juice (in hopes of arresting the mild headache)
Lots and lots of sauteed Brussels sprouts
(olive oil, garlic powder, sea salt)
1/2 cup cooked lentils
Rice cake with raw almond butter
2 large glasses water
Crashed out at 10pm.
Now, if you juiced yesterday, chances are you had a whole lot of weird vegetable waste. Nothing pains me more than throwing out anything even remotely resembling vegetables. In the past, I’ve tossed that into the garden, saved it in the freezer (and later tossed it in the garden), and one time I had a tremendously horrible experience turning it into crackers.
Yesterday, however, because one of the Detox benefits is that you develop a superhuman chef sense, I SUCCESSFULLY made juice pulp crackers. The recipe:
1 cup juice pulp, stems & other large chunks discarded
1/4 cup flaxseed meal
1/2 teaspoon sea salt
1 Tablespoon raw sesame seeds
1/2 cup water
Combine all ingredients and then smoosh out onto a cookie sheet lined with parchment paper. Bake at 200 degrees for 4-6 hours with oven door opened a crack. (Or put in your food dehydrator for 4-6 hours).
Surprisingly good! Surprisingly UNBELIEVABLY good dipped in hummus.
Keep up the fun and enthusiasm, and let me know how you’re doing! xoxo