I went down to Pike Place on Sunday and bought the MOST DELICIOUS smoked king salmon from City Fish. If you're eating meat/poultry/fish on your cleanse, go for organic, grass-fed, free-range, etc (avoid the factory-farmed meats that have been fed hormones and antibiotics). Wild-caught Alaskan salmon is the best fish.
This week I'm making two delicious dishes to munch on for lunches and dinners:
Green Noodles and Chickpea Tagine. Recipes below.
Green Noodles (Adapted from Chocolate Covered Katie)
Makes 4 servings
1 T minced garlic
1 1/2 T fresh ginger, grated
1 cup fresh cilantro, loosely packed
1 t turmeric
1/2 t salt
1 t vegetable or coconut oil
15oz can coconut milk
1/4 cup water
2 T honey
2 T lime juice
Sauce: Puree ingredients above in a blender, then transfer to a small saucepan. Bring to a boil, then lower heat and simmer 15 minutes.
1 box spinach or 1 bunch kale
1 T minced garlic
1-2 T olive or coconut oil
3 T Braggs liquid aminos (or other gluten-free soy sauce alternative)
2 T water
6 cups broccoli, cut small
4-6 servings brown rice noodles (not the pad thai kind, but a spaghetti-size noodle)
avocado, for garnish
Chickpea Tagine (Yoga Journal) Makes 4 servings
2 T olive oil
1 small onion, thinly sliced
3 cloves garlic, minced (1 T)
2 14.5-oz. cans chickpeas, rinsed and drained
3 medium carrots, peeled and sliced into thin rounds
¼ cup dried currants or raisins
1 t each ground turmeric, cinnamon, cumin
¼ t cayenne pepper
2 t honey
finely chopped parsley, for garnish
I serve mine over a brown rice, mung bean mix. To prepare this, soak about 1/4 cup mung beans (4 hrs - overnight). Rinse soaked beans and add enough brown rice to equal 1 cup. Put rice/mung beans into a small sauce pan and cover with 2 cups vegetable broth. Bring to a boil, reduce to simmer, and cook 45-50 minutes.
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