I feel the need to detox. I thoroughly enjoyed the holidays, winter birthdays and the marathon training “eat whatever, whenever” plan, but now the holidays and birthdays have passed, and I am no longer able to run the marathon. It took me over three weeks to finally say it, but it’s official…I’m not running the marathon. I’m still recovering after twisting my ankle while taking our new puppy out for a walk. I wish I had a really dramatic story to tell about how I did it, but I just slid on my shoes to take Ember out and one wrong step has me sidelined. It might be a blessing though — a new puppy, plus two sick kids, then I got sick made for a really long month. I’m not sure I could keep up with the training and everything else I was juggling!
So, I’m not training for the marathon anymore, and the holidays are over….it’s time to detox! I usually reach for my juicer when I decide to detox, but this time I’m reaching for raw foods. I love juicing, but eliminating everything except juice is hard work, especially when there’s a 3 and 5 year old asking for pasta or pizza for dinner. And even though I’m not training for the marathon, I’m still going through an intense eight month yoga teacher training program, so I still need plenty of fuel! I’ve decided my detox will focus on raw foods, lots of water with lemon and green tea in place of my coffee. Giving up my morning coffee is going to be the real challenge here! Here’s hoping five days goes quickly, and without me being too cranky. ;)
First thing I made myself was a giant detox salad. Don’t let the name scare you — nothing too crazy here (and it taste really good!!). Just a bunch of raw, nutrient dense, alkaline foods thrown together for my lunch and dinner. Easy to put together, colorful, and healthy!!
The salad dressing to go on top is oil-free, and just like the salad it is full of nutrient dense foods.
- 1 avocado
- juice of half a lemon
- 2 garlic cloves
- 2 tbsp fresh herbs (I used oregano since that’s what I had on hand, but green onions, basil or cilantro would work great, too!)
- 1 tbsp dijon mustard
- 3 tbsp raw apple cider vinegar
- 1/4 cup liquid (I used half water, half red wine vinegar)
- 2 tsp raw honey
- salt and pepper to taste
Blend all the ingredients together using a blender or food processor. Store in the refrigerator for up to 5 days.
My week looks like overnight oats or a green smoothie for breakfast, detox salad (or some variation) for lunch and dinner, a green smoothie or juice for afternoon snack, and lots of lemon water and green tea between meals. Now, that’s a plan I can stick to!
*I’m not a doctor or registered dietitian. This is a plan that works for me. You should consult a doctor before making any drastic changes to your diet.
- 6 cups of salad greens
- 1 cup grated carrots
- 1 cup diced celery
- 1 cup purple cabbage, sliced thin
- 1/2 medium red onion, sliced thin
- 1 green apple, diced and tossed in lemon juice to prevent browning
- 1/2 cup raw sunflower seeds
- 1/2 cup fresh parsley
- Divide evenly between 4 salads
- You could make ahead of time and store in the refrigerator for up to three days
- Add dressing before serving (recipe above)