We are now offering our spring detox at Acupuncture of Iowa. This year we are using the Purification Program from the fine company, Standard Process of Elmira, Wisconsin. This company focuses on the benefits of real, whole food to empower the body to do what it does best, in every area of function.
I started my detox this weekend to prepare for offering it to clients, and decided to post my first few recipes for the food I am eating. These are all simple and really yummy. If you are not used to the taste of real food, they will introduce you gently.
East Indian Gentle Lentils–good stuff
1 c lentils, 2 c water or broth, 1/2 tsp whole cumin seeds, 3 cloves garlic, minced, 1 tsp oil (olive preferred), salt to taste
In a heavy small pot, heat the oil, add the cumin seeds and stir 30 seconds till aromatic, add the minced garlic and stir 30 seconds till aromatic. Add the lentils and water, bring to a boil, add salt, and lower the heat to very low. Place a lid on the pot and simmer for 1 hour and 15 minutes. Check a couple of times to stir and make sure it is not burning.
Savory Shredded Sprouts–Really Yummy!
1-2 lb brussels sprouts, bottoms trimmed and tops run through the slicing blade on a food processor (or sliced by hand) till in fine shreds, 1 T butter, 1 T olive oil, salt and pepper to taste
Heat the oil in a heavy bottomed skillet or wok. Melt the butter into the oil and wait for it to stop foaming. Throw in the shredded sprouts and stir around every couple of minutes. Cook until all the shreds are softened and bright green or yellowish. I like to get them a little browned in areas. If you want, you can add more oil or butter so all the shreds are coated. You can also throw in toasted pecan bits if you are allowed them. This is a great recipe for Thanksgiving or any other nice dinner. Also great just to have around.
Green Beans, East Indian Style–simple, healthy and good eating
1 lb green beans, washed, ends trimmed, and cut into 1 inch sections; 2 tsp olive oil; 1 tsp black mustard seeds; 4 cloves garlic, minced; pinch red pepper flakes; salt and pepper to taste
Blanch green beans for 3-4 minutes and throw into ice cold water to stop the cooking. Drain beans in a colander. Heat the oil in a skillet or wok. Toss in the mustard seeds and heat till they begin to pop. Throw in the garlic and stir and cook for 30 seconds till aromatic. Then put in the red pepper flakes and stir for a few seconds. Put all the beans into the hot oil and spices, salt them, and stir and cook the whole bunch for about 8 minutes over medium heat or till done to your liking.
I hope these three recipes will be helpful during your detox. I’ll be posting more as the next few days and weeks go by.