As human beings we strive for happiness and freedom. Our lives are basically a search to find that which will make us happy, and we want the freedom to make our own decisions about how to find our happiness. It is well known that money doesn't buy you happiness, but what about a really cool and fun job? Or a happy relationship? Having children? Not having children? Having lots of friends?
It is well documented through various religions and beliefs, that instead of searching outside of ourselves for our happiness, all that we need to do is look inside. Throughout the cleanse, I felt happy. I would wake up in a good mood, and for the most part, stay happy throughout the day. When it came time to go to sleep, I would be looking forward to sinking into my bed and having a deep sleep. My body was healthy, and that resulted in my mind being joyful. Of course, we know that our minds and bodies are intimately linked. But many times we separate our minds from our bodies. We get consumed by our busy lives, and almost become annoyed with having to take care of ourselves. We get frustrated because we don't have time to exercise, or we don't have time to sit down for a meal so have to eat on the run, or we feel tired when we wish we had more energy so we consume caffeine and sugar in hopes that it will give us a boost. At those times we need to be reminded of the obvious fact that if you treat yourself well, it is easier to find the happiness that we desire. If you eat well, your body will pay you back tenfold. You are what you eat, and that applies to your body, your mind and your spirit.
If you have cheated on the cleanse, or if you have finished the cleanse and fallen back into bad habits, try to find your way back to the right track. Just start right now, this instant. Make a good decision the next time you feel an urge to eat. Are you really hungry? If so, what does your body want you to eat? I'll bet making that good decision will immediately put a smile on your face.
Here are some delicious, good decisions that I have made lately:
CINNAMON AND PECAN CRUSTED SALMON
Ingredients:
• 3/4 pound of salmon
• 1/4 cup raw pecans
• 1 tsp cinnamon
• 1 tsp paprika
• 1 tbsp whole grain mustard
• 2 tbsp olive oil
Preheat the oven to 400 degrees F.
In a food processor, pulse the pecans until the they are finely chopped and crumbly. Pour them onto a plate and add the cinnamon and paprika. Mix the spices into the pecans with a fork. In a cast iron pan, I use Le Creuset's 10" fry pan and love it, heat your oil on medium-high heat. Spread the mustard evenly over the flesh of the salmon. This will give you a nice "sticky" layer to bind with the pecans. Coat the top of the salmon with the crust by placing the filet skin side up in the pecan crumbs. Make sure to crust all sides of the fish (except the skin) to get the full flavor of the crust.
Place the crusted side down in the hot oil. Let it sizzle for 3 minutes, careful not to let it burn. When there's a nice brown coloring to the pecan mixture, flip it over (skin side down) and place the skillet in the oven. Bake it in the center of the warm oven for 8 - 10 minutes depending on the thickness, until the fish flakes easily.
Relish in the sweet smokiness of this fabulous recipe.
MUSHROOM SOUP
6T olive oil (adjust to preference)
2c onions, finely chopped (I used red onions)
6 oz* crimini (baby bella) mushrooms, chopped
6 oz* shiitake mushrooms, de-stemmed, chopped
6 oz enoki mushrooms, bottoms cut off ( these are like long thin stalks)
1T thyme, fresh, chopped
3T wine, white, (optional- or substitute frozen apple juice concentrate, or balsamic vinegar to taste)
2T brown rice flour
4 c veg broth (or whatever flavor organic broth you prefer)
Add olive oil and onions to a large pot, med-high heat. Sauté until golden ~ 5 min. Add all of the mushrooms and thyme. Sauté until mushrooms begin to brown ~ 8min. Add wine or apple juice concentrate or balsamic.
Stir ~30 sec. Mix in flour Slowly stir in broth while mixing. Bring soup to boil. Reduce heat. Simmer uncovered ~10 min. Season with sea salt and freshly ground peppercorns.
Ladle into bowls.
Can be served 'as is' or with a dollop of almond milk (etc.), and/ or with a few drops of truffle oil. The presence of the Enoki mushrooms mimics thin pasta and adds to the complexity of the dish.
For a thicker soup* (although the soup is fairly thickened), buy 2-3 ounces extra, each, of thE crimini and shiitake mushrooms, finely chop them and let them cook them in enough broth to cover them (use a saucepan), while you are preparing the soup.
Then after you 'slowly stir in broth while mixing', place the additional hot broth and chopped mushrooms from the saucepan in a blender and blend until liquified. Add this 'pureed add back in' to the large pot before you 'bring soup to a boil'. yum. Enjoy!
GLUTEN FREE CHICKEN PESTO PIZZA
Bob's Red Mill's Guten Free Pizza Crust (Post Cleanse -due to a few ingredients, but may
also be made with Clean Pizza crust)
Sauce: Clean Pesto (in Clean Book)
Toppings:
Sautéed Chicken Breast
Sautéed Shitake Mushrooms
Tomatoes (post cleanse option)
Kalamata Black olives (optional)
Once pizza is out of oven top with Arugula + fresh black pepper (optional)
GRILLED HALIBUT FILLET WITH GINGER, SESAME OIL AND CHOPPED GREEN ONIONS
Note to fish lovers: The fish worked wonderfully under the broiler.
Brush a mixture of Sesame Oil, freshly grated Ginger, Tamari Soy Sauce on the fish (free-hand this. I did a big splash, ginger and another big splash) and grill the fish for about 5 minutes (depending on thickness - mine was 1 1/2 inches thick) Check for doneness. Properly cooked fish breaks easily with a fork. You want it at the point where it only needs another minute of cooking.
Sprinkle chopped green onion on top and grill for about 1 minute more.
Enjoy!
Very nice with Quinoa Tabouleh and Grilled Asparagus or Steamed Green Beans
ARTICHOKE DIP
1 14 oz. can artichoke hearts (try to find in glass if possible)
1 15.5 oz. can great northern beans (buy dry beans, soak and cook if possible)
2 tbs. olive oil
3 tbs. lemon juice
2 cloves garlic
6 pitted Kalamata olives
1 tsp. dried thyme
Sea salt and pepper
Place all ingredients except for salt and pepper in food processor. Puree until only very
small pieces of artichoke are visible. Add salt and pepper to taste. Top with a drizzle of
olive oil and kalamata olives. Serve with cut vegetables and brown rice crackers.
CLEAN AND RAW CHOCOLATE TRUFFLES
1 1/2 C of walnuts or pecans
Dash of salt
1/3 C of Raw Cacao powder
12 medjool dates
1/2tsp of vanilla
In the food processor, process walnuts with the dash of salt until the walnut mixture
resembles a flour-type mixture. Add the dates, cocao powder and vanilla and process
until the mixture becomes crumbly and sticks when pressed between your fingers.
Roll into balls for truffles and roll in finely shredded raw coconut or cacao powder. I am
sure you could use carob also.
Keeps in Refrigerator 5 days or freezer 2 months - but they won't last this long. What a treat.
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