Liver Cleansing Medley

There’s a lot not to like about Sunday nights. Lazy Sunday morning spent lingering over the breakfast table has disappeared. Spontaneous Sunday afternoon adventures have come and gone. And before you’ve gotten anything productive done, it’s 7 pm on a Sunday evening, and Monday morning feels way too close for comfort.

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There is one thing I like about Sunday evenings, though. There’s the feeling of a fresh start, the setting of good intentions, and a hushed hope that this week won’t kick your butt quite as much as last week did.

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I managed an hour in the kitchen tonight, prepping food for the week. This salad took 20 minutes to make, and although it’s not really the food I want to be eating (Smitten Kitchen’s cinnamon toast french toast stole my heart this weekend) I know this salad will help me feel healthy all week long. medley1.jpg

As I’ve learned before, change begets change. Something as small as a few cucumbers and radishes could propel you to get out for a run, do a few yoga stretches before bed, or ditch scanning your morning emails in bed for a few minutes of meditation instead.

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A book I’m reading, The Woman Code, describes this recipe as a “liver cleansing medley”, which sounds a lot more appealing than just “salad.” Author Alisa Vitta writes: “The liver is responsible for removing toxins from your body, and it does this by turning fat-soluble toxins into water-soluble ones so they can be excreted through your large intestine, kidneys, and skin.” If you have a hormonal imbalance, as many people do, your liver can’t operate optimally. Choosing certain foods, like lemon and cruciferous vegetables, give your liver a break. medley2.jpg

I hope you can find some time this Sunday evening to just sit quietly, and enjoy your last few hours of calm before Monday’s rush of deadlines and demands. If you have an extra 20 minutes on your hands, give this medley a try.

Liver Cleansing

Spring Mix Medley

From Alisa Vitti’s The Woman Code

Servings: 6-8

Ingredients:

  • 1 head celery, chopped
  • 1 bunch radishes, chopped finely with mandolin
  • 2 cucumbers, sliced
  • 6 carrots, peeled and chopped
  • 1 jar artichoke hearts, drained and chopped
  • Dress with apple cider vinegar and olive oil

Mix ingredients in a big jar and store in the fridge, store dressing separately. OR, store medley in individual containers with the dressing on the bottom (see pic above). Medley will last up to 1 week.

 

Foraged Summer Feast

mushroom harvestWe’re into August already, but this weekend was the first one that really felt like summer. Our good friends Jill and Joe came up for a visit, and reminded us of the pure joy that can only be found in a full day with absolutely nothing to do.

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We took a long nature walk, talked about our dreams for the future, and ate really, really good food.
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During our walk in the woods, they showed us how to look for coral and oyster mushrooms. We harvested them and added them to our CSA chanterelles and black trumpets. We then paired them with our new favorite pasta recipe, good Pecorino Romano, fresh heirloom tomatoes and basil.

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Oh, and big goblets of Wild Sumac Margaritas!

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This dinner was the perfect nod to summer’s bounty. I insist you find some good mushrooms, good friends, good tequila, and make this immediately before summer starts to disappear.

 

Foraged Summer Feast

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“After the 12th one they get good” Salt & Vinegar Chickpeas

FULL DISCLOSURE: These will not magically make chickpeas taste like salt and vinegar chips. Unfortunately, I went into this baking project assuming just that. They will, however, make chickpeas taste a lot better than just chickpeas. And they’re much healthier than chips. But they’re not for everyone.

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As Trevor put it: “Make sure people know how weird these are. [5 minutes later] I can’t stop eating these. After the 12th one they get really good.” You’ve been warned.Read More »

Allergy Testing 101 (or, GIVE ME ALL THE CHEESE)

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At the Institute for Integrative Nutrition (IIN), I learned that a lot of body pain is linked to food allergies. The most common allergies are to gluten, dairy, citrus, and/or soy. One of our lecturers recommended testing yourself or your clients for these allergies by eliminating them from your diet altogether for a week, and slowly adding them in one at a time to see if you notice any changes.

Trevor has always known he is slightly allergic to dairy, and has some reactions to gluten- not enough to cause him issues if eaten in moderation, but bad enough that we found it best to share a kiddie ice cream cone this summer, lest he demolish one on his own and feel its wrath.

10433945_10202629278832657_4594114856409764443_n(OK- this was also because we decided to eat about a million ice cream cones this summer. Sharing cut our guilt in half.)

This week, I decided to allergy test us- we’d go for a week without the four dangerous elements of gluten, dairy, soy, and citrus. We’re also eating a LOT less meat recently, so we decided to try going vegetarian while we were at it- you know, just for kicks.

Easier said than done.Read More »