Cleanse Eve

Is anyone else getting excited for the upcoming week? I know I am. I spent the morning at the market stocking up on vegetables, rice, fruit, and juice for the week. My refrigerator is completely stuffed. I’ve assembled recipes, steamed up a batch of rice, organized the pantry….and cooked myself an appropriate final brunch.

It’s funny how the last day before you begin something can feel so final. There’s a beautiful suspense to eves of big days. It’s a pretty effective way of dealing with getting through life, actually. Make up as many holidays and celebrations as possible and there will always be something to look forward to. That’s pretty cheesy but I think there must be some wisdom in it. The point is to celebrate things that matter. Which, well, should be every day of your life, right? So this morning, I raise my delicious, steaming mug of homemade latte (with rich, creamy cow’s milk) alongside a forkful of cheesy, buttery eggs and contemplate how grateful I am that I have today to indulge….and tomorrow to look forward to.

And on that note, here are some recipes I’m planning to use during the next seven days. I found and adjusted them from this website. Happy Cleansing!!

Kale Slaw with Red Cabbage & Carrot

1-2 tablespoons fresh lemon juice
3-4 tablespoons extra-virgin olive oil
salt & pepper to taste
3 cups chopped kale & red cabbage
1 carrot, peeled & julienned
¼ cup chopped fresh parsley
2 tablespoons diced red onion
pinch of cayenne pepper (optional)

Pour the lemon juice into a bowl and whisk in the olive in a steady stream. Add salt & pepper to taste. Toss the chopped vegetables in the dressing and finish with a dash of cayenne, if you wish.

Steamed Squash & Broccoli with Lemon Dressing

½ head broccoli florets
1 sliced & seeded delicata squash
1 cup mixed tender greens
1 cup thinly sliced red cabbage
2 tablespoons diced red onion
Lemon dressing (see previous recipe)

Steam broccoli until bright green and tender, about 4 minutes. Steam the squash until tender, about 10 minutes. Mix the greens, onion, and cabbage in a bowl and add the hot vegetables, Drizzle dressing over top and season with salt & pepper to taste.

Avocado with Bell Pepper & Tomatoes

juice of ½ a lime
pinch cayenne
1 clove garlic, minced
extra virgin olive oil
salt to taste
1 avocado
½ yellow bell pepper
6 cherry tomatoes
1 scallion, chopped
1 tablespoon chopped cilantro, plus a few leaves for garnish

In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt. Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro. Drizzle with dressing, and gently stir to combine. Spoon mixture into avocado shells. Garnish with cilantro leaves.