Day 5

Normally I let myself wake up naturally on Saturday (no alarm), but I wanted to catch the 7:30am Yoga Strength class at my studio. I really love the teacher – she’s empowering, inspirational, and calm all at the same time (isn’t that a true yogi?). I woke up feeling great, ready to tackle the day. Got so much done in the morning before even hitting her class that I already felt motivated and productive.

Made it to yoga and she kicked my @$$!!! Her sequences are challenging, strength building, and amazing! I was literally dripping in sweat, so much so that I was slipping by the end of class (which I hate!). I grew up playing sports – soccer, crew; and always sweat quite a bit and got a VERY red face (hard to do when you’re brown). I’m not sure if the Detox helped me sweat more, but it felt so good knowing I was cleansing my body.

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the face of a happy, sweaty yogi

Got home, but wasn’t feeling hungry so I showered and started working on the computer. By 10:30 am, I was ready to eat. If you follow the intermittent fasting trend that is now happening, this is intermittent fasting – my last meal was 6:30pm, so I “fasted” from then until 10:30 am (16 hours). For something that is really so natural as letting your body tell you when it’s hungry, it’s funny that “wellness experts” feel the need to label it. I guess I’m an avid intermittent faster…lol. However, I know if I actually set out to try to do it, I’d be miserable and starving just because the focus is on what I CAN’T do. Funny how that works, huh? So for those of you that have read about it, but been too scared to do it, just think about it in a different way – instead of fasting think of it as waiting until your body tells you it’s hungry (a tummy growl is a good sign).

20180908_144354
all the veggies!

I ate again at 3 pm…a delicious full kale salad with some leftover sweet potato salad from Labor Day. I loaded it up with what I had in the fridge, which I love to do. I’ve created some of the most delicious salads that way. It’s amazing how things just come together when you use flavorful, fresh ingredients. I’ve given you the recipe below. I hope you enjoy it! I love it because it has so much flavor, but isn’t loaded with mayo (I actually use vegan mayo too). It’s a great side for a BBQ or to put on greens as I did. After, we took a family trip to a fun park for the boys to skate, then headed over to Steelcraft. It’s a fun communal dining space featuring Smog City Brewing, Steelhead Coffee, and other eateries. They have a great space of turf grass for kids to run around and play and often have live music. I usually have beers, but it was water only for me. Not even 1 option of healthy food, though. The healthiest option is probably the Vegan Ramen with gluten-free noodles; the garlic edamame are soaked in soy sauce (gluten); the shaved ice does have fruit, but it is loaded with sugar; and all the salads offered were composed of lettuce with cheese (take away the cheese and you are severely overpaying for lettuce). While I know that if you are coming to grab a beer, health probably isn’t the first thing on your mind, but I really wish there were better options. This is actually the reason I started Pure Salivation food…I want to bring healthy food to the masses; so I notice these things and make mental notes.

Which brings me to one of the areas I’m focusing on. Remember in a previous post how I mentioned that Detoxing is not just about the body, but also the mind? One of the things I’ve become aware of on this detox is that I really like to eat. Not that I’m actually hungry, but that I just want to eat – as an activity. I’ve kind of always known this, but never really thought about it too much. Instead I’ve been critical of my weight, but that’s another post for another day. When you think about it, our society has trained us to be this way – we brunch with friends, dinner date, and pizza party…they are events, not meals. I mean we went to Steelcraft not because we were hungry, but to listen to music; then it’s like an obligation to order food. My goal for the remainder of this detox is to keep this in my focus so that I can try to be more intentional with my eating habits – eating more at home and doing an activity out.

xo, Jessica

Roasted Sweet Potato Salad

20180908_144354
all the veggies!
  • Difficulty: easy
  • Print
Produce:
  • 3 large sweet potatoes, cubed
  • 1/2 red onion, diced
  • 1 ear corn, roasted
  • 1 bell pepper, roasted
  • 1/2 cup parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1 Tbsp capers
Pantry:
  • 3 Tbsp vegan mayo (I like Just For All brand)
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Coconut Aminos
  • 1/4 tsp dried kelp (in place of salt) – Note: if you prefer to use salt, adjust measurement to your taste
  • 1/8 tsp pepper
  • 1 Tbsp Grapeseed Oil
  • My Spice Blend – 1 Tbsp nutritional yeast, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp garlic powder, 1 tsp dried dill, salt & peps – to taste; stir together well
Equipment:
  • oven
  • baking sheet
  • spatula
  • tongs
  • large serving bowl

Directions:

Pre-heat oven to 450 degrees. Put diced sweet potatoes on baking sheet and drizzle oil over. Sprinkle with spice blend to your taste. I usually use about 2-3 Tbsp. Use your hands to mix the potatoes in the oil and spice blend to make sure they are evenly coated. Put in oven and set a timer for 20 minutes. Place the bell pepper whole in the oven directly on the racks while the potatoes are cooking, turning occasionally so they don’t burn. Once they have some char marks on the outside, remove and let cool. When timer goes off, flip the potatoes with a spatula and put back into oven for another 15-20 minutes. While waiting for the potatoes, roast the corn over an open flame (I use the burner on my stovetop). Place directly over open flame and use tongs to turn once you start to see some char. When complete ear is roasted, remove from flame and let cool. You will know the sweet potatoes are done when they are soft on the inside and a bit crispy on the outside. Remove from oven and let cool. Tip: if you want to cool them faster, pop the baking sheet in the freezer for about 10 minutes. VoilĂ ! Once sweet potatoes are cooled, add sweet potatoes, red onion, corn, bell pepper, parsley, dill, capers, vegan mayo, apple cider vinegar, coconut aminos, kelp, and pepper to large serving bowl. Mix together and serve. Enjoy!
NOTE: For my salad in the picture, I started with a bowl of torn kale and diced cucumber, drizzled some Avocado Oil and a sprinkle of Everyday Seasoning from Trader Joe’s. I then added the Sweet Potato Salad and topped with microgreens, hemp hearts, and flax seeds.
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