As of today, it's been a week and 2 days since we've been detoxing. We're detoxing not by counting calories or cutting out all sugar, but by eating, whole foods, organic (as much as is humanly possible without breaking the bank!), and working on eliminating gluten, dairy and processed, preserved, and refined products (think: white sugar, stuff out of a can or jar with unknown ingredients, cooking beans and whole grains instead of using canned versions, etc.)... and the kicker... coffee. We cheated on the coffee part a little bit and didn't give that up until week 2, but so far so good. I've been able to fully replace coffee with this masala chai recipe!
Since starting this detox, the My New Roots blog has surprisingly become my new friend! I was always slightly scared by Sarah B's recipes, they were a bit 'hippie' and awfully healthy sounding ... I always figured I wouldn't like the taste of any of her vegan friendly foods. Much to my surprise (and pleasantly so), since starting this detox I have found a lot of week night friendly and tasty meals that are not only great for this detox, but will be great for general week night meals well after this detox is over. Take a peak and don't be too scared... ease your way into the more 'hippie' ingredients if you're not into that stuff yet and you'll find Sarah B's blog quite useful!
Since this detox is 3 weeks long and we're doing it with friends (whose idea it was in the first place :D) who live nearby, I wanted to have a Saturday evening that was detox friendly, but still encouraged the spirit of sitting down together and having a meal. Browsing through this blog I found Sarah B's recipe for Butternut Squash Lasagna (no, it does not use pasta noodles, tomato sauce, or an alfredo sauce) that I thought would be perfect for a Saturday night.
Ingredients:
For the butternut squash sauce:
2 butternut squash (about 2 kilos in total)
3-4 cloves of garlic
1 tablespoon of olive oil
1 teaspoon of lemon juice
sea salt to taste
For the Celeriac 'Noodles':
600 g celeriac (yes, I weighed it out)
vegetable broth
Bean 'Bechamel'
2 cups of white beans (I used cannellini)
nutmeg grated to taste
1 tablespoon olive oil
1 teaspoon lemon juice
pince of salt
1/4 cup of water (recipe indicates you could use up to 1/2 cup)
spinach
Directions:
Prepare each the Butternut Squash Sauce, Celeriac Noodles and Bean Bechamel separately.
Layer the lasagna starting with the celeriac noodles, followed by a thick layer of butternut squash sauce, followed by a thick layer of spinach, followed by a topping of the bean béchamel (this will be a little difficult to spread, drizzle it over the spinach), and repeat. Have the last layer consist of the celeriac noodles and butternut squash sauce with a sprinkling of freshly ground black pepper.
Butternut Squash Sauce Directions:
1. Cut the squash in half and place on baking sheet.
2. Warm some coconut oil in the oven and bring to liquid form. Once liquid, brush over the squash and sprinkle with sea salt.
3. Cook in the oven at 400F (200C) until soft, about 40 minutes.
4. Remove from oven and let cool.
5. Scoop out the the flesh and add to food processor or mixing bowl with remaining ingredients. Process or mash (I used a potato masher) until a mixed thoroughly. Season to taste.
Celeriac Noodles Directions:
1. Peel the celeriac root with a peeler. Trim off the bottom roots.
2. Cut the noodles into think sheets, about 1cm thick. You can either keep the natural shape of the vegetable or shape it so that it makes square/rectangular sheets.
3. Braise sheets in vegetable broth for 3-5 minutes. Cook until al dente, not mushy. Drain and set aside for use (save that vegetable broth for something else, you've just enhanced the flavor!)
Bean Bechamel Directions:
1. Drain and rinse the beans (if canned, if cooking from dry beans cook to taste)
2. Put all ingredients and 1/8 cup of water in the food processor and blend. Add more water up to 1/4 cup until desired consistency is reached. It should be creamy, smooth and spreadable.
Once assembled, bake at 350F until all vegetables are warmed through and cooked to desired consistency. All it to cool slightly and serve.
Here are some photos to share from our experience.
Since starting this detox, the My New Roots blog has surprisingly become my new friend! I was always slightly scared by Sarah B's recipes, they were a bit 'hippie' and awfully healthy sounding ... I always figured I wouldn't like the taste of any of her vegan friendly foods. Much to my surprise (and pleasantly so), since starting this detox I have found a lot of week night friendly and tasty meals that are not only great for this detox, but will be great for general week night meals well after this detox is over. Take a peak and don't be too scared... ease your way into the more 'hippie' ingredients if you're not into that stuff yet and you'll find Sarah B's blog quite useful!
Since this detox is 3 weeks long and we're doing it with friends (whose idea it was in the first place :D) who live nearby, I wanted to have a Saturday evening that was detox friendly, but still encouraged the spirit of sitting down together and having a meal. Browsing through this blog I found Sarah B's recipe for Butternut Squash Lasagna (no, it does not use pasta noodles, tomato sauce, or an alfredo sauce) that I thought would be perfect for a Saturday night.
Ingredients:
For the butternut squash sauce:
2 butternut squash (about 2 kilos in total)
3-4 cloves of garlic
1 tablespoon of olive oil
1 teaspoon of lemon juice
sea salt to taste
For the Celeriac 'Noodles':
600 g celeriac (yes, I weighed it out)
vegetable broth
Bean 'Bechamel'
2 cups of white beans (I used cannellini)
nutmeg grated to taste
1 tablespoon olive oil
1 teaspoon lemon juice
pince of salt
1/4 cup of water (recipe indicates you could use up to 1/2 cup)
spinach
Directions:
Prepare each the Butternut Squash Sauce, Celeriac Noodles and Bean Bechamel separately.
Layer the lasagna starting with the celeriac noodles, followed by a thick layer of butternut squash sauce, followed by a thick layer of spinach, followed by a topping of the bean béchamel (this will be a little difficult to spread, drizzle it over the spinach), and repeat. Have the last layer consist of the celeriac noodles and butternut squash sauce with a sprinkling of freshly ground black pepper.
Butternut Squash Sauce Directions:
1. Cut the squash in half and place on baking sheet.
2. Warm some coconut oil in the oven and bring to liquid form. Once liquid, brush over the squash and sprinkle with sea salt.
3. Cook in the oven at 400F (200C) until soft, about 40 minutes.
4. Remove from oven and let cool.
5. Scoop out the the flesh and add to food processor or mixing bowl with remaining ingredients. Process or mash (I used a potato masher) until a mixed thoroughly. Season to taste.
Celeriac Noodles Directions:
1. Peel the celeriac root with a peeler. Trim off the bottom roots.
2. Cut the noodles into think sheets, about 1cm thick. You can either keep the natural shape of the vegetable or shape it so that it makes square/rectangular sheets.
3. Braise sheets in vegetable broth for 3-5 minutes. Cook until al dente, not mushy. Drain and set aside for use (save that vegetable broth for something else, you've just enhanced the flavor!)
Bean Bechamel Directions:
1. Drain and rinse the beans (if canned, if cooking from dry beans cook to taste)
2. Put all ingredients and 1/8 cup of water in the food processor and blend. Add more water up to 1/4 cup until desired consistency is reached. It should be creamy, smooth and spreadable.
Once assembled, bake at 350F until all vegetables are warmed through and cooked to desired consistency. All it to cool slightly and serve.
Here are some photos to share from our experience.
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| The full pan of 'lasagna' |
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| My portion of dinner, it sort of fell apart, but it was yummy! |
Anybody else out there on a diet after the holidays? How's it going? Are you trying anything you think you'll be able to maintain long term?
Happy Eating!
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