Detox day 1: "Sorry, I'm on a no fermentation cleanse."

I was a little afraid of how this cleanse would affect my social life. Living in downtown Toronto, there are always friends wanting to go out for dinner or drinks or both. I tried to plan to do this at a time when I could sit some things out, right before the hustle of the holidays.

So when friends wanted to go out for dinner on the first day, I groaned at myself for being "that girl" you know the one that says: "um, so can I ask what's in this dressing?" "...tamari, oh I can't have it, I'm on a no fermentation cleanse." No. Really.  I said that. Thank god it was at Fresh, the vegetarian, whole foods--and thus detox-friendliest restaurant I could possibly think of. My suggestion of course. (review to follow in next post).

I had the oatmeal detox breakfast (recipe already posted here) for breakfast, after a glass of warmish water with lemon, which is supposed to stimulate your digestion if had first thing in the morning.

That filled me up really well. When it was time for lunch, I ate a pretty tasty kitchen sink cleanse bowl I had made the night before, on top of my favourite super food, quinoa. It had lots of onion, ginger and garlic because those foods are most recommended for the cleanse. And tumeric, good for cleansing.

Followed by dinner at Fresh, all and all, day one was pretty easy. Oh yes, lots of green tea was consumed as well.

Here's a recipe for a filling and detox friendly bowl filled with greens, enjoy. It makes enough for four servings.

Kitchen Sink Cleanse Bowl:

1 onion, diced

4 cloves garlic, diced

2 tbsp. ginger (approx.), diced

1 bunch collard greens, chopped roughly

1 bunch spinach, chopped roughly 

1 can chick peas

2 cups bean sprouts

2 tsp tumeric

2 tsp garam masala

3 tbsp Bragg's liquid soy seasoning

2 cups quinoa, for serving base

Directions: 

1. Chop up onion, garlic, ginger, along with spices and add to wok with about 1 tbsp. water. let it cook for about five minutes, until soft.

2. Add chickpeas, collard greens, spinach and Braggs and let simmer 20 minutes, until chickpeas soft.

3. Throw in bean spouts and cook about three minutes.

4. Scoop quinoa into bowl and spoon mixture on top.