So in my infinite wisdom, I felt like the first full-week of my time back in Chicago should be spent detoxing from the previous summer. Opera camp, while being an amazing experience, is not exactly a time that promotes the healthiest eating habits: stress eating at night after long days of rehearsals, celebratory snacks/drinks after a performance, rushed breaks scattered throughout the day where you can barely inhale food before getting back to work. Yeah. Detox was needed.
While there were certainly many options available that were scary (Master Cleanse Detox?!), I read that doing a week or two of strictly raw foods would detox you while not being quite so hard on your body. The first few days were easy- it got rough by day 4. I wasn't missing the meat and various carbohydrates as much as I was missing things like dairy... and the plethora of vegetables that you just can't eat in raw form. Anyway, on a raw food diet, your sources of protein are understandably limited. Smoked salmon is delicious in all kinds of forms but can only be tolerated for so long. Hummus, on the other hand, is magical. So are things like tapenade. I have two recipes that I LOVE right here for your enjoyment!
Hummus
1 (16-oz.) can garbanzo beans, drained
1/3 cup olive oil
3 Tablespoons lemon juice (maybe some lemon zest if you are feeling wild!)
3 teaspoons minced garlic
1 teaspoon ground cumin
1 Tablespoon onion flakes/granules
1 teaspoon ground red pepper
Little bit of salt and pepper to taste
*place all into a food processor and wait for it to become creamy and delicious.
Tapenade
5 anchovy fillets that have been soaked in milk about 10 minutes (rinse/drain after)
1 cup pitted kalamata olives
2 garlic cloves
rind of 1 lemon
2 Tablespoons lemon juice
1/4 cup sundried tomatoes
2 Tablespoons olive oil
2 Tablespoons capers (optional)- I prefer without
*put into food processor for a minute or two until all parts have been chopped finely and mixed well
delicious!
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