6-7 large pristine collard leaves
Cooked quinoa and lentils*
Half a bundle asparagus
2 spring onions
1/2 large red bell pepper
1/2 sweet red chile
Olive oil spray
Tahini mustard sauce (recipe follows)
Cut off the stem of your collards so that they're close to being round. Lightly steam them (2-3 mins max). I leave in the stalk, cause I tried it once cutting out the stalk and overlapping and it was a messy nightmare. Having done it both ways, for me this is superior. Set aside to drain and cool.
Preheat oven to 400°. Line a baking sheet with parchment paper and lightly spray with oil. Cut up your carrots, onions, and peppers into 2-3" sticks. Spread out on pan, lightly oil surface, easy salt, pepper, sprinkling of balsamic then into the oven for 20 minutes. While they're cooking, break off the bottom tough parts of asparagus stalks. Cut down to 2-3" pieces if necessary. When veg are done with round one, remove from oven, turn, add asparagus, and return to oven for 10/15/20 mins depending on size of your veg. You want them roasted to your liking. Remove and set aside.
Cut a peeled avocado into 8-12 wedges.
To assemble: it's like a burrito or more like a sushi hand roll! Spoon some quinoa/lentils, spoonful of sauce, arrange a bit of each type of veg + some avo and roll. I secured with toothpicks. I also left the top open for prettiness and also cause it was easier.
Tahini Mustard sauce
Half a cup of tahini
Half a cup of water
2T clean (sugar free) mustard
2T lemon juice (or more to taste)
Crushed garlic clove
Pinch o salt
Blitz it up in a mini food processor or that contraption that came with your immersion blender (if you're me). Makes a TON, so I'll be figuring out what to make with it over the next week I guess.
*quinoa lentils - in my fuzzy logic rice cooker, I put in one cup washed and drained quinoa, one cup green french lentils, 1 piece kombu, 4 cups water. Set to cook for 'regular'. Made a giant batch. Again with the figuring out....
What did I listen to?
This American Life.
I'm on a podcast bender. Sorry records, I'll be back soon.
Still with me? I will blab.
Number one: what's with me being so descriptive with the cooking instructions? Who do I think I am, Julia Child? Get over yourself, me!
Number two: doing a lot of it. Hello, I'm on a cleanse!
So this is what I made for dinner day three of our Standard Process Cleanse. My observations at this point were UGH! So much food! I felt like I was constantly making food or eating food or making shakes or drinking shakes or taking pills. And I felt crazy bloated but had surprisingly lost weight, because honestly, the bloating, jeez. Also felt a bit spaced out and for the first time had a kind of detox-y pseudo-headache weird brain feeling. Not bad, just like when you were a kid and wore a headband that was too tight. So due to the I'M TOO GODDAMNED FULL feeling, I went down to one shake a day. I make a triple batch in the morning. Pour one for Evan's breakfast, one for his lunch, and split the third in half for me: one for mid morning and one for mid afternoon. What a difference!