A Time to Cleanse

It’s been a while. And for those of you who know me (which is probably everyone since I doubt my readership extends far beyond my inner circle!), it has been a difficult few weeks at Not My Mother’s Kitchen. Well, I’m trying to rebound and what better way to do that than a new year’s cleanse. If your body has been through a lot or you just want to kick off the new year with more greens, fruits and other veggies, some of these recipes will do the trick.

While I would love to say that I could stick to the strictest of cleanses for a week or two (because it really isn’t healthy to stay on something like that long term), it is simply not true. Instead, I’m doing my best to steer clear of sugar, processed foods and white flour and incorporate more fruits, vegetables and fish into my diet.

I’ve never been able to stick to a morning smoothie routine, but I think I finally found something that works for me. The berry almond smoothie below is my favorite. Goop shares a great, albeit strict, cleanse regimen for die hard followers here. While I couldn’t follow this to the letter, I did incorporate some of the recipes (like the smoothie and some of the soups) into my weekly diet.  Goop promotes the Clean detox program by Dr. Alejandro Junger who shares a great set of clean eating, detox type recipes in Clean Recipes.

After a week, I can honestly say I feel more energetic and my skin looks better. I spent the weekend in New York where I went off the cleanse and I instantly recognized the old digestive sensitives and sluggishness that have plagued me in the past. Today, I’m back on track and feel good. Below are some of the recipes I’ve enjoyed along the way. Note: I usually tweak these a bit to accommodate for 1.) personal taste and 2.) what I have in the kitchen.

Happy Cleansing!

Berry Almond Smoothie

• ½ cup frozen berries (I prefer raspberries)
• ½ cup coconut water
• 1 cup almond milk
• 1 scoop ProGreens (with probiotics)

Mix ingredients in blender. Serve. Note: It never heards to throw in some fresh spinach or kale for some extra greens too!

Cucumber & Avocado Soup

• Zest of ½ lime
• Juice of entire lime
• ½ tsp salt
• 1 cucumber, peeled and seeded, roughly chopped
• ½ avocado, peeled and roughly chopped

Blend everything together until totally creamy and smooth.

Millet Risotto with Artichoke Hearts

•  3 tablespoons coconut oil or olive oil
• 1/2 red onion, finely chopped
• 1 cup coarsely chopped fresh mushrooms (any kind)
• 1 cup millet
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 1/2 cups artichoke hearts, make sure they’re sugar and additive free if you’re buying them in a can or jar
• Sea salt and fresh pepper
• 4-6 cups french onion soup or organic vegetable broth

In a large pot over medium-high heat, heat the oil with the shallots and mushrooms, and cook, stirring frequently until softened (about 5 minutes).  Add cup of water, bring the heat to high, and add the millet. Then lower heat to medium and start to add the stock 1/2 cup at a time, stirring after each addition, every few minutes. When the stock has been almost completely absorbed after each addition, keep adding more, so the mixture isn’t quite soup but stays very moist. Keep doing this until millet is tender and has at least doubled in size (about 20 minutes). Add herbs and artichoke hearts at the last few minutes of cooking and taste for texture. Season with salt and pepper and serve warm.