Last spring I did Dr. Jodi Larry’s 10-day Cleanse for Life program. No gluten, no sugar, no dairy, no soy, no red meat, no coffee, no peanut butter, no booze, no smoking of any kind. I’ll admit, I was nervous. I expected to feel deprived.
Well, I can’t say enough about the experience, as you can see from my testimonial below. I loved doing this group detox so much that I’m doing it again this spring—after the Gluten Free Garage! This red lentil dahl is just one of the many super-delicious recipes that Dr. Jodi shared with us.
I could go on for paragraphs about how much I got out of the 11-day group cleanse I recently did with naturopath Jodi Larry—the food was super yummy, I wasn’t hungry at all, it totally curbed my sugar cravings, I discovered some new delicious ingredients to cook and bake with, I felt so supported by Jodi and my fellow cleansers, Jodi inspired me immensely, her daily emails lifted my spirits and encouraged me to be creative in my kitchen, I loved the ritual of waking up every morning to my lemon water and green tea (and still do!), and so on. Oh, and the raw chocolate hazelnut brownies. But there are two utterly invaluable things that I am carrying forward with me from this life-changing experience. First, Jodi gave me the tools I need to keep cooking and eating so healthily and deliciously. That’s what makes this cleanse different from the others that I’ve tried. It is completely sustainable. I’ve adopted so many aspects of it that are now a part of my daily life. And, second, I now have a level of self-awareness around my cravings and habits and vices that I didn’t have before. This is thanks to Jodi and her wisdom, insight and loving-kind ways.
Dr. Jodi’s Red Lentil Dahl
2 tbsp olive oil
1½ tsp black mustard seeds
1½ tsp cumin seeds
1 large onion
3 cloves garlic
2 tsp turmeric
2 tsp ground cumin
¼ tsp cayenne pepper
2 large carrots
1 to 3 sweet potatoes
2½ cups red lentils, rinsed and drained
6 cups water
1 can coconut milk
2 tsp sea salt
In a large pot, heat olive oil over medium heat, then add black mustard seeds and cumin seeds; sauté until they begin to pop. Quickly add onions and garlic, and sauté until soft. Add turmeric, ground cumin, cayenne pepper, carrots and sweet potatoes. Sauté a few minutes more.
Add red lentils, water and coconut milk, and stir well. Bring to a boil and then let simmer for 45 minutes, covered. Add sea salt to taste. While dal is simmering, cook quinoa.
I like to add chopped lacinato kale to the dal right near the end. Serve with quinoa and garnish with dried cranberries.
I can’t stop roasting. Beets, Brussels sprouts, cauliflower, sweet potato, now butternut squash.
Roasted Butternut Squash
Peel and cube squash. Toss with a drizzle of olive oil, a few squeezes of fresh lemon juice and sprinklings of brown sugar. Spread cubes out on cookie sheet lined in parchment paper. Roast at 425°F for about 20 minutes, flipping pieces over halfway through. Add a little fresh rosemary if you’re feeling it.
Pop them in your mouth or toss them into a sweet/savoury salad, like I did last night:
Apple (something crunchy and juicy, like Fuji or Honeycrisp)
Crumbled Danish blue cheese (we like Rosenborg)
Candied walnut pieces (see recipe below)
Lovingly combine with dressing made from olive oil, balsamic vinegar, Dijon mustard and maple syrup.
Savour. Every. Bite.
Tis the season for chocolate bark! With a tweak to my mom’s famous recipe and some little helping hands, we made a chocolatey mess of the kitchen and a darn good gluten-free treat…with just 5 ingredients.
1 package semi-sweet chocolate chips
a couple of handfuls of mini marshmallows
a couple of handfuls of roasted almonds
a couple of handfuls of raisins
about 1 tsp coarse sea salt
Melt chocolate chips in a double boiler.
Pour melted chocolate onto a cookie sheet lined with wax paper and spread it out to about 1/2 inch thick.
Sprinkle marshmallows, roasted almonds and raisins on top of chocolate.
Drizzle any leftover melted chocolate over top.
Put cookie sheet in fridge to let chocolate cool.
Break up into pieces to pop in your mouth (save some for others).
Quinoa and parsley salad with currants and pine nuts
2 cups quinoa
1/2 cup fresh lemon juice
1/2 cup olive oil
2 tsp sugar
2 tsp finely grated lemon zest
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 cups curly parsley leaves, roughly chopped
1/2 cup dried currants
yellow and orange pepper, diced
1/2 cup toasted pine nuts
Cook quinoa according to package instructions.
Whisk together lemon juice, olive oil, sugar, lemon zest, salt and pepper in a bowl.
Add to cooked quinoa along with parsley, currants, bell peppers and pine nuts.
Lovingly toss to combine, then season with salt and pepper if needed.