Tag Archives: cleanse

Who doesn’t love curry? Indian curry? Thai curry? Burmese? The beauty of curry lies not in its intoxicating aroma, its vibrant color or its satiating, silky texture. The true elegance resides in its rejuvenating properties from the number of healing spices used to create the bold and deep flavor.

Short of eating spices like turmeric, curry, cardamom, cumin, ginger and holy basil every day, I highly recommend taking a supplement like Boswellia or Vitanox from MediHerbs. Fantastic supplement for an active, independent lifestyle. 💪  (Call me to order some for yourself or your family members (UPS 8.50)).

This recipe makes 8 servings (& is 100% Paleo consistent.) We ate two soup bowls of it (each) — and there is enough for at least four more bowls! So flavorful. So nourishing. (It’s even better reheated, so make the full recipe below and you’ll thank me as you’re enjoying the leftovers…)

Chicken Curry
Ingredients:
3 green zucchinis
2 crookneck squash
4 carrots
40 green beans (2 handfuls)
2 chicken breasts cubed
16 oz chicken broth or chicken bone broth
homemade coconut milk (double the recipe below)
zest of half a lime
2 tbsp olive oil

Spices:
1 table spoon of Sumac
2 dry leaves of green lime
1 stick of cinnamon
3 cloves
1 stalk of lemon grass slightly prechopped
1 large piece of ginger (peeled)
2 pieces fresh tumeric (peeled)
1 clove of garlic
1 small shallot
a handful of basil

  • Chop veggies in 2 inch cubes and cut green beans in thirds.
  • Saute in olive oil and salt to taste. Be careful not to overcook.
  • Pour into the coconut milk and add two large tablespoons of curry powder (for fresh spices in bulk, I highly recommend the @rainbow_grocery bulk section). Make a paste in a small food processor with the remaining spices listed above, lime zest and olive oil.
  • Add the paste to the coconut milk mixture, simmer for ten minutes.
  • Add the veggies and bring to simmer.
  • At last add two breasts of cubed chicken and simmer for 5 minutes. (Careful not to overcook/dry out the chicken.)

Top with lime juice and cilantro. Voila! Bon apetit!

Homemade Coconut Milk

  • Add 1c unsweetened @coconut flakes to 2c water in your blender.
  • Turn on high for 3 minutes.
  • Pour liquid into a cheesecloth or strainer bag and squeeze the pulp.
  • Discard the pulp (or make coconut flour with it) and you’re done. (Use a 1.5c coconut to 3c water ratio for a creamier result.)
To everyone who is about to ‘finish’ (or has finished) the Standard Process 21 Day Cleanse or the Whole 30 Program, I want to first and foremost congratulate you. Well done!

These congratulations are not, however, for merely doing the program. Instead, they are compliments for making a commitment to your health. Fortunately for all of us, the journey begins with the Standard Process Cleanse, or any other program you might have completed, but extends beyond these three weeks.

The next steps are important to continuing this commitment to your health. Many call this phase the ‘reintroduction phase’. During the next few weeks, you will begin to add back the foods that you eliminated during your cleanse. You might have even added a few back already! Maybe you celebrated this morning with a bacon and pancake brunch extravaganza! But a word of caution about this…

By doing the cleanse program, we tried to create a situation in which we can observe how the foods we eat might contribute to some of our symptoms. Some foods might simply be preventing us from feeling our best. Eliminating foods to ‘restart’ our system, gives us the perfect opportunity to make these observations.

When you’re reintroducing food groups back into your diet, it’s critical to add each food back, one at a time, in small amounts, so that you may observe how they make you feel. You may find that foods you have eaten for years cause bloating, pimples or even headaches. You may also find that food combinations are bothersome to your digestive system. By introducing each food or food group one by one, you can easily identify which foods are causing duress. If you introduce too many at once, you may find yourself feeling unwell – and you will be unable to pinpoint which food caused the issue.

I would love my clients to share with me how their experience has been thus far, via email. With these insights, I can make a recommendation for a more personalized program for the next step in their wellness journey. First and foremost, it’s most important to make note what has improved, or not. Maintaining a food journal during the reintroduction phase will be helpful in keeping track of what foods cause symptoms, and which do not. It’s best to make note of: difference in digestion (subtle or dramatic), sleep, mood, skin, join pain, etc.

In the link below Melissa Hartwig from the Whole30 Program, writes a detailed description of what she coins “Reintro 101”. There is a fast-track plan and a Slow-Roll plan, each outlined with Pros and Cons. I encourage you all to take a look, so that you can feel empowered to reintroduce foods back into your diet, while still maintaining optimal health – for your physical and mental well-being.

Whole 30 Reintroduction

Most of the food we cook in our home are “belly friendly”, designed for people who have some digestive challenges.

For many of our recipes, one can add garlic and onions (for example in the recipes listed below). It will be more tasty and these two ingredients are good for your health.
I find in my practice that people might eat onion and garlic because they are regarded as very healthy, which is true, but they might not work for everyone. If you have chronic discomfort like bloating in your gut, try to avoid them, or compromise by using in very small amounts: one clove of garlic for the entire rack of lamb, for example (at least until we figure out how to strengthen your digestive system).

Instead, we try to use a variety of spices to enrich flavor and compliment ingredients. Some might think that without garlic and onions, our options are somewhat reduced. However, there are a plethora of herbs and spices, when used in combinations, can give the same satisfying flavors that garlic and onions can impart in recipes. Last night we used plenty of rosemary. This was not only a good marriage of flavor with the lamb, but also rosemary is an excellent source of anti-inflammatory and anti-fungal properties.

We had two white veggies tonight, which did not yield the greatest color combo for a visually and aesthetically appealing meal. We added our leftover carrot soup to the white cauliflower soup for two reasons: (1) for a zing! of orange and (2) to finish the leftovers. It’s important to have a variety of colors in your plate, both for visual enjoyment and for meridian balancing (more on that soon!)

 

Cauliflower Soup

Wash and cut cauliflower in to small pieces
Place in pot and cover with chicken stock
Boil until cauliflower is soft
Using an immersion blender, blend until smooth
Add 1 Tablespoon of butter
Season with salt and pepper
For added flavor you can also saute onion and garlic and add it to the pot before cooking the cauliflower

Sauteed Celery Root

Peel celery root and clean thoroughly
Cut into pieces about the size of French fries
Boil in salted water until semi soft, about 10 minutes
Drain and sauce in butter or olive oil

Crown Lamb Chops

Preheat oven to 350 degrees
Pat meat dry
Season with salt and pepper
Place meat fat side down in frying pan and brown (about 10 minutes)
Mince one clove of garlic and spread over fat side of meat
chop 2 tablespoons of rosemary and sprinkle over meat
Place in oven and cook 20 minutes for rare, 135 degrees, 25 minutes medium rare, 140 degrees etc.

Cauliflower SoupRoasted Lamb with Celery Root

Dinner Day 19 on cleanse