Clean Detox Day 17: Indian spices everywhere

Clean detox day 17

Breakfast: ”Peachy green” smoothie. 200g fresh peaches, 50g avocado, 20g kale, 7g almond butter, 1 tsp flaxseed, 1 date, ~1 cup ice and enough water to blend. The peaches could have been riper/sweeter – hence the date. But pretty good nevertheless!

Lunch:  Besan cheela with sambhara (Gujerati-style cabbage and carrots) and green coconut chutney . A delicious mess on the plate. But note to self: leftover besan cheela have very little structural integrity.

Dinner: A soup good enough to be blog-worthy: Indian-style pumpkin soup adapted from the ever reliable How to Cook Everything: Vegetarian by Mark Bittman. (A good use for a spare can or jar of pumpkin puree.)

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3 thoughts on “Clean Detox Day 17: Indian spices everywhere

  1. kellie@foodtoglow

    Beautiful colours and ideas, Monica. I really like the look of the link to the sambhara – delish looking in the extreme. I don’t have Mark B’s book, but I must look it out. Of the American food writers I really like Deborah Madison. Her ‘Vegetable Literacy’ is such a treat to read and use.

    Reply
    1. Monica Post author

      Thanks, Kellie – the sambhara is a total win and very easy to make, too. I HIGHLY recommend Mark B’s book – it’s good for all the “basics”. Will seek out Deborah Madison on my end!

      Reply
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