Detox day 4: Indian detox date night

After a relatively uneventful day 3, meal wise (oatmeal AGAIN, plus leftovers) I have only to report back that I was CRAVING. Man, I went into Starbucks on my break and surrounded by all these smells of coffee and holiday themed drinks, alas I ordered my green tea. I wanted every sweet in the shop too, especially because its the time of year they have those irresistible cranberry bliss bars out. Anyway I digress, thought I'd just skip ahead to day four and let you know about the feast my fellow detoxer friend and I cooked on a very healthy Friday night.






When Catharine and I get together, it usually involves wine. So we needed to plan a night that would be almost as fun as drinking wine. We figured we'd make as much food as we possibly could, and a really good way to do that is Indian. On a cleanse, there is enough there, since the base is largely vegetarian, to sub and play around with ingredients. We also made smoothies and cleanse friendly mocktails.

We made eggplant bharta, butter chickpea, and saag. Main alterations here you might imagine were chickpeas instead of chicken and no paneer in the saag. And, of course naan, sigh.

Note: the food truly was delicious and this photo may not do it justice.

For eggplant bharta:


*if you're cooking all three start with this because it takes longest.

2 eggplants
1 onion, minced
3 cloves garlic, minced
1 tsp ginger, minced
3 whole tomatoes, diced
1 tsp cayenne
1 tsp cumin
2 tsp garam masala
1/2 tsp smoked salt (or regular if you don't have smoked)

1) Turn oven on to 450. Cut two eggplants in half lengthwise, score the faces and place in oven face up. Cook about 45 minutes until inside is brown and soft.

2) While that's cooking chop onion, ginger, garlic and tomatoes.  Take eggplant out and let cool.

3) Put about 1/3 cup water in wok, add veggies. Let cook for 5 minutes then add spices.

4) Scoop out inside of eggplant using a spoon, and cut into chunks, when it looks like this.

5) Add eggplant into other ingredients and let simmer, about 20 minutes. Stir to reduce eggplant and tomato.

6) Serve with brown basmati (I used organic)

For saag:

1 bunch chard, roughly chopped
1 bunch spinach, roughly chopped
1 chopped onion
6 cloves garlic, minced
1 tbsp grated ginger
2 tbsp + 3/4 cup water
1 tsp salt (optional)
1tsp cayenne

1) Chop all veggies.

2) Put 2 tbsp water in large frying pan. Add onions and cook until translucent. Add garlic, ginger and spices and sautee for about three minutes.

3) Stir in spinach, chard, rest of water and salt and bring to a boil. Reduce heat to low and let simmer another 10-15 minutes.

4) Remove from heat and allow to cool. Use a blender or food processor to puree in batches. If you like it a little chunky, leave some from being pureed. Simmer another 5-10 minutes.

5) Serve with brown basmati.

For butter chickpea:

2 tbsp butter (it's allowed, but if avoiding, use water, but I don't recommend it)
1 onion, chopped
2 tbsp grated ginger
2 tsp chili powder
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cinnamon
1 tsp ground cumin
1 can well-rinsed and drained chick peas (or dried if you're really on the ball)
1 1/2 cups yeast-free vegetable broth
4 large tomatoes, diced
1 tbsp cashew/almond butter

1) Melt butter in large sauce pan. Add onions and garlic. Cook until onions tender, about five minutes. Add spices and cook one more minute.

2) Add tomatoes and broth. Cover and simmer about 15 minutes, stirring occasionally.

3) Remove in batches and puree in food processor or blender until smooth, reserving about 2 cups to leave chunky.

4) Stir in cashew or almond butter until spread thoroughly. Add in chick peas and cook ten more minutes on low.

5) Serve with basmati.

For one refreshing mocktail:

1/2 bottle Perrier
4 slices cucumber
3 leaves basil
Ice cubes if desired