Vegan 21-Day Sugar Detox: Day 9
The hunger level on Day 9 of the sugar detox was pretty minimal. Something I ate at my friend's birthday dinner wasn't sitting well with me so I didn't have the appetite to eat hearty meals. I think it was the freekeh grain and the black currants in the "Freekehlicious Salad". I guess that's why you're not supposed to go back to eating normal foods right after the detox because your body will go in shock. (You're supposed to gradually reintroduce foods.) Even just a week into the detox was enough to send my body into a tailspin after eating a "normal" meal.
Breakfast: Sunflower-Flax Seed and Almond Mix
Sunflower-flax seed and almond mix
Lunch: Spiralized Cucumber Lemon Salad
I forgot how much of a difference spiralized veggies taste versus just chopping them up. It could be all in my head (and the excitement of using a spiralizer), but I think this cucumber salad came out a lot tastier than when I slice them into circles. The thinness allows the cucumber to really soak up the lemon juice, which it had been marinating in overnight.
Spiralized cucumber salad with lemon and tomatoes
Ingredients:
- 1 large cucumber (I used Trader Joe's Organic English Cucumber)
- Juice of 1-2 lemons (depends on how tart you want it)
- 2 Roma tomatoes
- Himalayan salt and pepper to taste
- Garlic powder to taste
Tip: Let it marinate in the fridge overnight for more flavor.
Snack: Green Apple and Almond Butter with Cinammon
Dinner: Zucchini Avocado 'Pasta'
I'm sad to report that this meal ended up being a bit of a flop. The avocados were not ripe enough and no matter how much lemon juice I used, I couldn't prevent the avocados from turning brown. More lemon meant more tartness, so what was supposed to be a creamy garlic 'pasta' sauce ended up tasting more like guacamole ... especially because I made the mistake of adding cilantro. I wanted to use it up before it went bad, plus I had already inadvertently turned the sauce into guacamole. You just have to roll with it, right?
These were the ingredients used, but I highly recommend you play around with the measurements as I'm sure you can do a better job than me.
- 3 avocados (ripe!)
- Juice of 1-2 lemons
- 4-5 cloves of garlic
- A small handful of cilantro (you probably won't want this in your recipe)
- Onions (sautéed is better, otherwise it'll emphasize the guacamole taste)
- Himalayan salt and pepper to taste
- 1 tbsp of olive oil
- 4-5 spiralized organic zucchinis
Cut up the lemons first so that you can immediately squeeze them over the mashed avocados before they turn brown. Chop up the garlic and cilantro in a food processor (I used a Ninja). Next, add the avocados and blend into a creamy consistency. Pour the mix into a bowl and add the seasonings and olive oil. Sauté the onions and pour into the mix. Stir well and serve over spiralized zucchini.
Note: You can eat the zucchini raw or sauté it in a pan with light oil until you get the texture you want.