Some of you who have followed my healthy living adventures in the past know that I aspire to eat as healthy as I can. Aspire being the keyword. I am human. I falter. When I’m feeling good I tend to worry less about what I put into my body. And the domino effect goes spiraling out of control. So, every now and then I need a personal challenge to get back on track.
My lovely friend, Fern, gave me Clean Slate Healthy Living Guide and Cookbook as a birthday present and asked me if I would join her on the 21-day action plan. Why 21 days? Because it takes 21 days to form a habit. So, without knowing what I was getting myself into, I said, YES!
“Clean Slate” emphasizes the value of whole, unprocessed foods as part of a primarily plant–based diet. What does this mean? It means eating foods in its most natural state with nothing having a longer shelf life of more than a week. Basically, no nacho cheese dip or Swedish marshmallow candy. Aw, nuts.
My paltry pantry and fridge consisted of junk food snacks and convenient comfort food: chips, popcorn, beef jerky, ice-cream, candy and easy frozen gluten-free pepperoni pizza and stove-top mac n’ cheese. But, nestled in between the junk were cacao powder, chia seeds, colloidal minerals, aloe vera juice, acai puree, apple cider vinegar and blackstrap molasses. So, I wasn’t completely lost. I just needed a guide to get back on track.
Fern was already two days ahead of me. So, off to Trader Joe’s I went and I found almost every ingredient that I needed for the first week of the plan. They didn’t have turnips, fresh ginger or frozen chopped mangoes so I stopped by another market on the way home.
Week 1 base diet includes legumes, fruits and vegetables, nuts and seeds and oils and seasoning. Breakfasts are juices and smoothies, lunches and dinners include lots of live-boosting vegetables and legumes. Most of the recipes called for a handful of ingredients. Nothing took too long to prepare.
I have to admit that eating raw Brussels sprouts as a salad took some getting used to but it wasn’t bad once I stopped missing the caramelized butter and bacon. But, the pureed cauliflower soup was delicious and so easy to make.
Pureed Cauliflower Recipe:
Chop 1 head of cauliflower into florets. Add 2 1/2 cups your choice of stock to florets into a saucepan. Season with salt and pepper. Bring to a boil and simmer covered for 20 minutes. Then puree in a blender and serve.
The first couple days were okay but today I was feeling a little run down. A couple more days to go to wrap up Week 1 and then I’ll be able to add gluten-free whole grain, like quinoa and brown rice, and fatty fish, such as salmon and sardines to the mix in Week 2.
Wish me luck!