|Jackson watching it snow.|
The rain from yesterday turned to snow today, but we didn't get much. I want a few feet, please, so I can ski and snowshoe, and I want a white Christmas, please.
I had a great last day of the cleanse, totally my easiest day of the week.
Breakfast: 2 eggs and coffee with coconut milk.
Lunch: We went to the Bagel Shop for lunch with my friend April and her kids, and I did not have a bagel! I had oatmeal with cinnamon, raisins, and some maple syrup. It was really good and filling.
Afternoon snack: dried pineapple
Dinner: Salad with Japanese Peanut Dressing, roasted buttercup squash stuffed with "Tangy Basmati" and sweet potato fries.
This is buttercup squash, which looks like a pumpkin before it's cut. Look at that color.
The "Tangy Basmati" recipe came from my friend Josie (the vegan poet!) and it is AWESOME (recipe below). The key is the toasted spices and toasted coconut. Thank you so much for this, Josie. Totally going to keep this in the rotation.
My plan for tomorrow is to eat as I've been eating except that I'll start to introduce wheat back in slowly. I'm going to stay dairy free for one more week because I am curious about something. I've gotten stomach aches a few times a week for my whole adult life and I've always just dealt with it, but I'm wondering if it's gluten or dairy. I have felt so good this week, so "sparkly" to borrow a word from Kirsten, that I would like to know if I can maintain this feeling without such a strict diet.
Sarah took a 3-day break from the cleanse while on her vacation in Asheville and plans to start back up tomorrow. She said she was doing great until she went on a 4-hour trail run through the NC mountains and needed to really EAT when she finished. I'd say that's a pretty good reason.
Thank you again to all of you who did this with me or sent supportive notes. I absolutely loved sharing ideas and reactions with everyone else. I was daydreaming today about how amazing it would be to do a cleanse every year all together in some beautiful place where we took turns cooking for each other, and went for long runs every morning and did yoga every afternoon and had writing workshops and painted and meditated and... whoa.
I'm really proud of myself for staying on plan so completely. I loved the structure of my week and the way I was so careful and deliberate and proactive about my health. It was kind of all-consuming so I'll be glad to take a break from the intensity. All in all, a smashing success. Oh, and I lost 5 pounds.
Final thoughts on the CFC:
Brooke in Arizona at Action Mama
Kirsten in Wisconsin at From Inside to Outside
Laura in Japan at Ichigone
Jodi in Connecticut at Live Free and Run
Stephani in Colorado, at limbo.
Okay, I will no longer tell you everything I eat! Thanks for being patient through all of this.
REGULAR BLOGGING RESUMES TOMORROW!
Tangy Basmati from Josie
1 cup basmati rice
1 3/4 cups water
1 Tbsp oil or ghee
1 tsp mustard seeds
1/2 tsp turmeric
1/2 tsp crushed coriander seeds
3 Tbsp grated coconut
1/4 cup chopped almonds or raw cashews
3 Tbsp lemon juice
1/4 cup chopped fresh cilantro
In a small pan, heat up oil and add mustard seeds, turmeric, coriander seeds and nuts. When
seeds begin to pop, add coconut and stir well to toast and blend spices. Set aside until rice is
ready, at which point stir into rice with lemon juice and chopped cilantro.