Ten days - I can’t believe it. Ten whole days of doing this detox. I’ve done several detoxs of seven days, even fasted for 10 days (which isn’t a great thing for general health purposes depending on how it’s done). But this is the longest detox experience I’ve had with raw/vegan foods.
I don’t even feel like I’m on a detox except I’m being so conscious about what I eat each day. I really thought I was good at knowing how to eat both well and consciously each day. But waking up trying to figure out what new dish to prepare has been a real change, particular when it comes to eating raw.
Today I had a treat. My husband was a taster for a new dish. I was determined to make a raw veggie Phad Thai. I couldn’t get the flavor quite right from the recipe so I had to keep adding flavors. One problem with the raw recipes is that they are a bit bland for my pallet.
The basic recipe came from Living on Live Foods by Alissa Cohen. I spiraled two summer squashes to make the “noodles.” Then added in 4 cups of mung beans. The sauce was based on almond butter. I didn’t have raw almond butter but did find some roasted almond butter in the pantry so I used that. I mixed it with fresh squeezed orange juice and some ginger. I found the sauce a bit bland and realized it needed some “heat” so I put in two chili’s. That helped a lot. Plus, I added additional chopped ginger, onions, garlic, and red pepper flakes and cilantro. Well, my husband agreed to taste it and he really enjoyed it. That was fabulous. I have a feeling it will be even better tomorrow after the flavors have had a chance to marinate. Yum!