September Cleanse!

So, September is when I like to celebrate the new year ... It feels like a new start. So, this year I'm cleaning out my closets and my insides!

I read CLEAN by Alejandro Junger and his thoughts about healthy eating seem to, for the most part, gel with mine. Part of the cleanse is to do a shake for breakfast, whole foods for lunch, and a shake for dinner. I'm eating whole foods for lunch and dinner, but I'm following the cleanse otherwise; that is, no caffeine, no diary, no processed foods, no alcohol, no soy, no sugar, no corn, no nightshade veggies (potatoes, peppers, tomatoes, etc.), no wheat ... did I forget anything? LOL And, I'm drinking 2 litres of purified water a day.

The withdrawal symptoms following giving up caffeine were rough! I had my last coffee on Thursday, August 27th, and I had a dull headache from that Friday until Wednesday 9/2! I was achy and lethargic ... ugh. I'd been wanting to give up caffeine for a while, so this was a welcome detox in any event.

Now that the caffeine detox is over, I feel great! I've been doing lots of cooking and cleaning. I filled 4 giant bags with clothes to donate to the thrift store and my closets and drawers are still stuffed. haha! Fashionista issues ... I also bought the CLEAN EATS cookbook. It's got some great recipes for super healthy smoothies, salad and dressings, and dips - just ignore the non-vegan recipes.

Here are my favorite things I made this week:

Raw Berry Cream Brownies! These are really, really good and super easy to make! The hardest part is shopping for all the ingredients. The recipe is from Kris Carr's website and you can click HERE to find it. :) My advice is to double the recipe as the original recipe seems to make a teensie tiny bit.

 

Thanks to this week's CSA bounty, I cooked up some delicata squash and beet and collard greens with some pesto noodles for dinner last night. 

And ... OMG! These brown rice wakame noodles are SO FRIGGIN' GOOD! Gluten free, vegan, and delicious. I used Isa Chandra's Bestest Pesto recipe from p.140 of Isa Does It and mixed it with the noodles and some cannellini beans. Delightful.

Lemon-Herb Orzo

Lemon-Herb Orzo
Ingredients:
1 box orzo pasta
3 tablespoons vegan butter (such as earth balance)
1/3 cup each chopped fresh chives, dill, and parsley
zest of 1 lemon
1/3 cup fresh lemon juice (or more to taste)
salt and pepper (to taste)
Method: Cook orzo according to package directions, drain, and toss in a large bowl with the remaining ingredients.

This was so yummy! I served it with some roasted carrots. Mmmmmmm ...

(Recipe adapted from one found in Food Network Magazine, July 2013.)

Garlic Scape Pesto with Orecchiette, Roasted Tomatoes, and Roasted Eggplant (one of those rare recipes that are not vegan)

Garlic Scape Pesto with Orecchiette, Roasted Tomatoes, and Roasted Eggplant

Garlic scapes are usually only available in June from your local farmer's market, so take advantage and enjoy these summer treats!

Ingredients:
1/2 cup fresh lemon juice
11 garlic scapes, green parts chopped into 1" pieces
2.5oz (70 grams) of fresh basil leaves
1/2 cup toasted pine nuts
1/2 to 3/4 cup freshly grated parmesan or parmigiano-reggiano cheese (grana padano would also work nicely)
1/3 cup extra virgin olive oil
1/4 cup water
3/4 pound cherry tomatoes, cut in half and roasted at 400F for about 20 mins
1 large eggplant, roasted at 400F for about 1 hour (i'd say this is optional ...)
1 pound orecchiette pasta

Method:
1. Roast eggplant: Coat eggplant in olive oil and prick with a knife on all sides. Roast at 400F for about an hour.
2. While the eggplant is roasting, make the pesto. Place pine nuts, chopped garlic scapes, basil leaves, lemon juice, and grated cheese in food processor and add olive oil as you are processing and then add water if you want the pesto to be a little thinner.
3. After the eggplant is done roasting, remove from oven and scoop out the flesh and place in a separate bowl. Discard the skin.
4. Roast the tomato halves: Place cut side up on the same pan that you roasted the eggplant on. Spray with a coating of olive oil spray. Sprinkle with fresh black pepper. Roast at 400F for about 20 minutes - until withered and slightly brown on underside.
5. While the tomatoes are roasting, cook the pasta. Boil orecchiette for about 10-12 minutes (until al dente).
6. When pasta is done, drain and combine in a large bowl with pesto, eggplant flesh, and roasted tomatoes.

Salad with Chevre and Fettuccine Margherita

Yes, I've been in the mood for pasta. Mmm.

Fettuccine Margherita

1 lb fettuccine
2 tablespoons olive oil
4 garlic cloves, minced
1/4 tsp red pepper flakes
28 oz can plum tomatoes chopped (I used one 28oz can crushed tomatoes)
1/4 cup white wine
1/2 cup heavy cream
1/2 tsp salt
1/3 cup grated parmesan cheese

cook fettuccine until al dente
heat olive oil in pan ... add garlic and red pepper flakes ... cook 2 mins
add tomatoes and wine and boil 2 mins
add cream and salt and boil 1 min
drain fettuccine and pour sauce over it ... sprinkle on the parmesan cheese
toss quickly and serve

Mmm mmm good.

Source for fettuccine recipe: Quick Vegetarian Pleasures by Jeanne Lemlin.

The Chevre Salad is simple ... I just thought I'd include it 'cause it was yummy.
Spring mix of greens tossed with a little fresh baby spinach
Red Onion
Cherry tomatoes, halved
Some sliced beets

Fettuccine with Asparagus in Lemon Cream Sauce

This was quite yum, but I think I'll add some onion and red pepper flakes for hotness next time. My personal preference is just for spicier sauces.

Ingredients:
3/4 lb fettuccine (I used spinach)
1 tablespoon olive oil
2 garlic cloves, minced
3/4 lb asparagus, trimmed and cut into 1 inch pieces
1/2 cup heavy cream
1/2 cup milk
zest of 1 lemon
1/4 tsp grated nutmeg
1/2 tsp salt
freshly ground black pepper to taste
1/3 cup grated parmesan cheese

Cook the fettuccine until al dente in a large pot of boiling water.
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and asparagus and saute, tossing constantly, for 2 mins. Pour in 2 tablespoons of water, cover, and cook for 5 mins. Combine the milk, cream, lemon zest, nutmeg, salt, and pepper. Pour over the asparagus and bring to a boil. Drain the fettuccine and return to pot with the cream sauce. Stir in the parmesan cheese. Serve immediately.

I served this with a salad. Mmm mmm mmm. Lucas was too sick to really taste it, but I liked it so I'll definitely be making this again. :)
Source: Quick Vegetarian Pleasures by Jeanne Lemlin.