|Breakfast: Raw brownies and tea|
Surprisingly, I am finding eating gluten-free, dairy-free, coffee-free, sugar-free(ish), prepared foods-free(ish) pretty doable. Trust me, I love my bread, but the more I do "cleanses" like this, the easier I find them to do. Each time, I pass a point of craving my former indulgent foods and actually start to crave things like purple cabbage (really!).
I did, however, have a sugar freak out, and to stay cleanse kosher, I decided to make a small batch these raw banana brownies one night. They became my breakfast the following morning with a cup of green tea. I was having smoothies for every breakfast, so this was a welcomed treat!
Here's a quick and easy recipe for raw, vegan banana brownies:
In a coffee grinder, grind 1/4 cup of raw cacoa nibs.
In a small food processor, add:
2 TB raw organic coconut oil
1/4 cup of raw nuts (I used walnut)
1 TB raw pepitas
1 TB sesame seeds
1 TB hemp hearts
4-6 raw dates (depends on their size),
1/4 cup of dried cranberries (or cherries)
dash sea salt
1/4 cup of the previously ground cacoa nibs.
Blend in food processor until well combined. It will form a ball. Keep shutting off machine, press the ball down, and turn back on to make sure everything gets fully incorporated.
Grease a small glass container (like the size a bread pan) with coconut oil and press your mixture firmly and evenly down. Sprinkle it with nuts or sesame seeds and cinnamon. Place in freezer for at least 20 minutes. Cut and enjoy! Store leftovers in the freezer.
|Lunch: Lentil soup with rice|
Tired of salads or green juices for lunch, I decided to have leftovers from the night before for lunch. Green lentil soup with a little bit of rice added and I thinned it out so it wouldn't be as heavy as it was the night before. It feels good to have warm food on cold days!
For snacks, I had blueberries, a couple of chocolate chips, nuts, and a banana.
|Dinner: Broccoli with lemon juice, salad, tofu fingers, and roasted veggies.|
Part of my cleanse is also my children's cleanse. I'm trying to wean them off prepared foods and breads and they have been very veggie heavy right along with me. For dinner, I baked potato slices, brussels sprouts, and slices of red bell pepper with spices and olive oil (425 for about 30 minutes). I also made a green salad with baby spinach, romaine, purple cabbage and topped it with roasted walnuts and Goddess Dressing. I hadn't had tofu in a couple of weeks, and felt like I needed some protein, so I fried baked, smoked tofu in "fingers" (they both loved that) and served it alongside steamed, organic broccoli topped with lemon juice; it sounds weird, but the two flavors are awesome together. Overall, everyone is feeling pretty healthy and I am enjoying being in the kitchen again. I may just stick with this for longer than I planned!