Happy Wednesday everyone! I’m happy so many of you enjoyed my post yesterday on dry skin brushing! I hope I got a couple new converts out of it ;)
I had a day off yesterday which was really nice, even though it was raining. It seems like we always have completely gorgeous weather right up until my days off. But that’s ok. I enjoyed listening to the pitter-patter of the rain, read my book, drank tea and cooked up a storm :). I even tried my hand at making coconut yogurt which was an adventure! I’ll let you all know how it turns out.
So today is another What I Ate Wednesday, the last one of my cleanse. In case you don’t remember, last week I started incorporating grains again (although to be honest I only ate them once) as well as tea and chocolate (or more specifically cacao powder, no actual chocolate) and this week unrefined sweeteners such as agave. I think I missed agave most of all! I’m so glad to have it back, although in sparing amounts. I am still in a cleanse after all!
You’ll probably notice (or maybe you won’t) that yesterday had more cooked foods than other cleanse days but I’m okay with that. I was craving really warming foods yesterday with the weather and just decided to go with it. They were still really nourishing meals that I feel good about. There are raw components in every meal and snack though so that’s something!
I’ll finish up this post with a recipe for kitchari, an Indian staple that I have found to be really helpful and nourishing during the cleanse. It makes a lot of food so it was great for leftovers on evenings I didn’t want to cook anything up!
Once again, thank you to Jenn over at Peas and Crayons for hosting this blog party! Head over to her blog for even more delicious eats!
First up was my usual warm water with lemon that I sipped on. About an hour later I made breakfast which was amazingly delicious. My first time having oats since I started the cleanse!
Banana and Coconut Creamed Pie Oats to be exact! I tried something new with them- I soaked the oats overnight to help the phytic acid be released. Many grains and legumes contain this compound which blocks our absorption of many of the nutrients and can make us feel bloated. I actually found this to work really well and will be doing this from now on. This breakfast was the perfect way to reintroduce oats back into to my life :)
Followed this with some Dandy Blend as per usual (recycled photo). Enjoyed it every bit as much as usual too!
Lunch was a recipe I got from Ricki over at Diet, Desserts and Dogs. Her Quick and Easy, High Protein, Single-Serve Breakfast Pancakes were awesome! I used buckwheat, some unflavoured hemp, pea and brown rice protein powder, almond butter, almond milk and 5 drops stevia. These were grain-free and sugar-free! I topped them with Artisana Cacao Bliss, which has a little agave in it and some coconut flakes. It was amazing. I suggest you all try these pancakes out!
I found this little baby at the grocery store last week on sale! Since it’s all the rage on the blogosphere I decided to pick some up and try it, but since it has agave in it, I had to wait till this week. But oh boy is it good. Tastes so tasty, not too sweet and perfectly crunchy. Now I know why everyone is obsessed. I will have to keep my eyes peeled for more sales on the other flavours!
Today I had my Love Grown granola with some leftover whipped topping from breakfast and some berries. Mmmmmm
Some Pu-Er tea in my new mug. I haven’t had Pu-Er in ages but it’s really one of my favourites. Very earthy.
Thought this picture was cool- you can see the tea all swirly around my robot as it infuses. Not sure if you can see it on the blog here, hopefully it translates!
At dinner I was feeling pretty guilty about my lack of vegetables from the rest of the day. I guess that’s what happens when you have pancakes for lunch. Ah well. I loaded up with them for dinner to make up for it! Had some kitchari with kale (massaged with hemp oil, nutritional yeast and lemon juice. Simple but good). Snack was a repeat of berries, granola and whip so no photo.
And now for the recipe!
Red Lentil and Quinoa Kitchari (Vegan, Gluten-Free, Nut-Free, Sugar-Free, Corn-Free)
Kitchari is a staple comfort food in India that is considered to be very easy to digest and acts to detoxify the body of toxins. Thus, it is often used in fasts where plain kitchari is the only food consumed for a few days. Traditionally is is prepared with brown basmati rice and mung beans but I decided to mix it up with quinoa and red lentils. Quinoa is a psuedograin thus is fit in with my cleanse principles from the beginning (I ate this a lot in the first 2 weeks) and I happened to have red lentils around the house. They are still both very digestible so I don’t think it was a huge issue. This is also full of cleansing herbs and spices to really get you detoxified! It’s is a filling, hearty and warming dish, great for cooler evenings. It’s also delicious cold, making it a great leftover for warmer days or to bring to work (no microwave needed!).
The ingredients list looks long, but it’s mainly basic spices that most pantries would have. Feel free to substitute for anything you don’t like. These spices and herbs all have healing properties though so do try and include as many as possible.
Makes 6-8 servings, depending on how hungry you are or if you serve with a side.
1 tbsp coconut oil
1 inch piece fresh ginger
1.5 tsp mustard seeds
1.5 tsp cumin seeds
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne
1 cup red lentils, soaked for a couple hours to help with digestion, rinsed
1 3/4 cups quinoa, rinsed
3 cups chopped vegetables (choose your favourite- I used zucchini, carrots and green beans)
7 1/2 cups water
1 tbsp agave (1 omitted this in the first few weeks of my cleanse, but if it’s not an issue for you, definitely add it! Honey can be substituted)
1/3 cup fresh cilantro, chopped
lemon juice and coconut aminos (or Bragg’s or soy sauce) for topping
First prepare all your spices, veggies, quinoa, lentils and water. This will make things a lot easier!
Preheat a large pot over medium heat and add the coconut oil. When melted and the pan is hot, add the ginger, mustard and cumin seeds and the turmeric and cook until lightly brown and fragrant. Add the rest of the spices and cook for 1 more minute. Add the red lentils and quinoa, toss with the spice mixture and cook another minute. Add the water and stir. Turn up the heat to bring to a simmer then reduce heat, cover and simmer for 10 min. Add the vegetables, put the lid back on and let simmer until all the liquid is absorbed (20-30 min).
When the liquid is absorbed stir in the agave. Then stir in the cilantro. Serve with a squeeze of lemon and a little coconut aminos.
Woo, sorry for the long post there! So many pictures- I guess that’s what happens when I have the day off…
Have a good one!