The Post Where I Talk About Doing A Detox...And Then Doing It.

Okay folks, here it is.
I've started a detox.
Now...before you all start laughing (you KNOW I love my chocolate, butter and salt), I did do the 100 Mile Diet two summers ago and found it really difficult.  This detox is actually easier, and although I am only on Day 3, I may just actually continue to eat this way! *Shocking I know!*  Maybe because I get more kitchen time this way, maybe because I am enjoying eating things that the rest of my family could care less about eating.  Totally possible in both regards.

I do find I need to sort out my portion control still (Joshi's book doesn't mention portions, but just eating healthier overall).  Now I have to be honest.  There are certain foods that definitely don't sit well with me..digestively speaking.  That said, I never have any idea as to how certain foods make me feel long term.  I am not one of those people who really know how their body works...everything just sort of does (and for that I'm thankful as I know there are many people who their bodies just don't work properly).

Lately however, I've been breaking out and feeling rather lethargic midday, so I decided to try out this detox and see what happens at the end of 21 days.

The basis of the detox is this:

• No red meat
• No dairy produce
• No fruit - except for bananas
• No wheat, gluten or yeast
• No alcohol
• No biscuits, cakes, doughnuts
• No jams or spreads -except for honey
• No coffee, decaf coffee or tea - except for herbal teas
• No sugar, chocolate or sweets
• No artificially produced condiments - ketchup, mustard, vinegar

Sounds like there is a lot that I can't eat, I know...but surprisingly, I've been enjoying exploring what I can eat. I'll give you a sample of my first grocery list:

3 lemons
4 bananas
2 large containers of plain bio yogurt
2 rice milk (I did cheat and buy 1 chocolate rice milk for smoothies)
3 heads of organic romaine lettuce
2 bags of spinach
1 head of cauliflower
1 head of broccoli
1 lb of green beans
1 large piece of ginger
large bunch of cilantro
2 packages of herbal caffeine free teas
1 container of hummous (I will be making it going forward, but wanted something on hand immediately)
1 pkg of rice crackers
organic pumpkin seed butter
salmon strips
tilapia
halibut
turkey

Dr. Joshi Foods I already had in the fridge to use: carrots, homemade chicken stock, garlic, onion, brown rice, spaghetti squash, extra virgin olive oil

I'm currently on Day 3 of this detox and I'm looking forward to seeing what sort of meals I can cook up!  The hardest part for me will be when I go to a photoshoot next weekend and will be staying overnight.  I plan on taking food with me, but it will still be hard. 

Thus far, my actual meals have been really great and I will blog about some of them.  I have even looks through some of Jamie's recipes and can easily adapt them to Joshi-approved recipes!  This weirdly excites me.

Stay tuned!  (I will defo be making some sweet treats once the detox is over too...I have plans!) :)

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Easy Artichoke Pasta Salad & Paper Cranes

 Bowtie pasta & origami paper cranes.  Sometimes, when your mind is in overdrive, you need something to keep your hands occupied.  In my case, pasta salad and a project called 1000 Paper Cranes for Japan on Flickr in order to show support to the people of Japan after the earthquake & tsunami.

The week following the tragedy, I taught ESL classes and Canadian Culture to a group of 15 year old boys who came from Japan 2 days after the tsunami.  The experience was phenomenal and the boys definitely uhheld the stoicism of Japan everyday in their classes and in everything they did.  They taught me how to fold origami paper cranes and we enjoyed laughing and learning about each other.  It was an experience that was unlike anything I`ve ever done and by the end of the classes, it was hard not to cry when saying goodbye.

I still have paper cranes that they made for me that sit on my desk and looking at them bring me back to the simplicity that we all yearn for in life.  As the weather gets warmer, pasta salad is that basic classicality of eating. It's that simplicity that we all crave in an otherwise hectic and frustrating world when nothing seems to be going right and you'd much rather wait it out under the covers until spring finally leaks in through the window.

It`s fast, easy, tasty and comfort food all in one.  This one, with added artichoke and sun dried tomatoes just gives you that boost of salty, pickled deliciousness.   Yep. I'm in love with a pasta salad.  Which is good, because my love life is not as exciting.

So I give you pasta salad and paper cranes.
Learn how to fold a paper crane here.

Easy Artichoke Pasta Salad

(Adapted from Sunny Anderson's Food Network Quick Artichoke Salad recipe)

• 2 cans drained and quartered artichoke hearts
• 1/2 pound cooked wholewheat bowtie pasta
• 1/2 cup pitted and thinly sliced black olives
• 6 finely roughly chopped sun dried tomatoes
• 3 pieces roasted red peppers, finely chopped
• 1 small red onion (finely chopped) 
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 2 1/2 tablespoon balsalmic vinegar 
• 2 tablespoons olive oil
• 1/4 cup freshly chopped parsley leaves
• cilantro sprigs to garnish
• pinch of salt & pepper

Add all to bowl, toss and refridgerate for approx 1 hr until ready to eat!

**Following day, add a little more balsalmic vinegar to taste.  Your salad will taste even better after marinating.

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