Detox Diaries - day 5

More dreams, not eating but bringing 1 metre long vanilla pods and other spices back into the country and deciding to declare it as my bag is stuffed with food from some kind of overseas buy up. Hmm, we’ll leave that to the Jungian Psychologists.

Still feel empty versus hungry but kind of excited that new foods can be bought into my diet. I am playing it by ear for now – a raw food element, largely unprocessed, organic and vegan

Begin the day with – you guessed it - lemon juice in warm water. Today I add a small fruit salad. Simple – a kiwi, an apple and a tamarillo mixed with the juice of a mandarin. The tamarillo (aka “tree tomato”) while relatively exotic in Melbourne was a staple in my New Zealand childhood. It sat on top of the other fruit, greeting me cheerily. Though a very modest serve, it was still at least double the meal sizes from the past few days. I actually felt full before I finished it, but an hour later it’s effects had diminished.



Lunch:
Organic Salad Supreme in Cos leaves

Avocado, diced
Celery, diced
Spring onion, thinly sliced
Parsley, chopped
Carrot, grated
Alfalfa sprouts
Raw pistachio nuts, shelled
Lemon juice

Combine the above ingredients, dressing to taste with fresh lemon juice.

Place about 1 tablespoon of salad in the centre of a Cos lettuce leaves. This is a bit like an open sandwich but the sides can be closed or rolled to make a wrap if preferred.

This salad was inspired by a trip to an organic grocery store. I don’t find sprouts that interesting as a food, but they are usually an essential on all detox lists. After a few days of only fruit this combo was most delicious. The lemon brings the flavours together, the avocado gives it some softness and the pistachios lend both sweetness as well as providing a different texture to the crisp vegetables.



Sprout tip: The key to goodness is freshness. In fact a few days past their peak, I’ve been told, their good phytochemicals turn into dubious ones – so if not spouting your own make sure to get the ones with a long ‘use by’.


Dinner:
Steamed vegetables with a simple tahini/miso sauce

Tahini and miso sauce
Per person: combine the following in a bowl or jug

1 tablespoon of miso paste
1 tablespoon of tahini (preferably unhulled for extra goodness)
I small clove of garlic, crushed (optional)
A small knob of ginger, grated or finely chopped (optional)
1-3 tablespoons of hot water

Start adding a small amount of water to melt the miso paste and gradually combine the mixture with more water til you reach your desired consistency.

This is a delightful, simple dressing for steamed vegetables.