One more thing
I forgot! When you’re doing this whole cleanse thing? GET MOVING. Physical activity makes it so, so much easier. Even long walks will help keep you focused. Especially when you think you want to cheat. Shut the fridge, stand the hell up, and start moving. Last summer I was walking, biking, swimming, and doing pilates the whole time*. It felt great (of course, the nice sunny weather helped), and I need to be fitting more exercise in now. Remember, no matter how busy you are, make time for working out — it’ll help you feel good, it’ll decrease your stress, and it’ll help you actually get more done.
And now, enough of this cleansing business. There’s a lot of love here, but GO GET THE BUTTER. In a day or two, we’ll be back to yummy foods. But expect more of a balance going forward – sure, some sugary yummy, but also yummy and healthy, stuff everyone can enjoy. Not just boring-ass dietary monks. Mmm, saffron.
*That will be too much physical activity for some, because the three week cleanse can be a lot for your body to handle, but definitely walk. You’ll be glad you did.
May 9th, 2008 21:33
Hi – I just finished reading through your blog and love it – I’m so glad I found it, although that just means more time on the computer! Thx, Nan
May 29th, 2008 06:36
Wow, thank you so much for blogging about Standard Process. I did it last year and am on day 2 of the second time and am going through the oh my god do I have to take all these pills phase. (Like you, I cheat with a cup of coffee or black tea, but nothing else.) I was hoping to find some SP-compliant recipes – do you have any, or do you just make everything up as you go? Unlike you, I am not very culinar-ily creative and I will not make it on raw cauliflower. Or maybe you could point me in the direction of a site with veg recipes? Thank you!!
July 21st, 2008 17:13
Hello! It’s great to find some fellow cleansers out there!!! This is my fourth year doing the cleanse. I am in the same boat as Mary. I am also in search of SP-compliant recipes because I am not very creative!
Any help would be greatly appreciated!!
July 24th, 2008 21:27
Hi – I’m on day 3 of the Standard Process. I love to cook and am having a really hard time only eating exclusively raw veggies, so tonight I adapted two recipes i found here:
http://www.elise.com/recipes/archives/001483eggplant_dip_baba_ghanouj.php
**Please let me know if you have any other recipes. Good luck with the cleanse. It’s really great to hear from other people going through this!
Gaspacho:
INGREDIENTS
3 ripe tomatoes, peeled and chopped
1/2 cucumber, peeled, seeded, chopped
1/2 sweet red bell pepper (or green) seeded and chopped
1 stalks celery, chopped
1 Tbsp chopped fresh parsley (or other fresh herb, I used basil from my garden)
1 green onion (including greens)
1 clove garlic, minced
1/8 cup vinegar
1 tablespoon olive oil
1 Tbsp freshly squeezed lemon juice
Salt and fresh ground pepper to taste
dash of chile powder
1 cup spring water
METHOD
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Serves 4.
Eggplant Dip (Baba Ghanouj):
INGREDIENTS
1 globe eggplants (about 1 lbs)
1 1/2 Tbsp extra virgin olive oil
1 Tbsp roasted tahini (sesame paste)
1/2 garlic clove, finely chopped
1/4 teaspoon ground cumin
1 Tbsp freshly squeezed lemon juice
3/4 teaspoon kosher sea salt
Dash of Cayenne pepper
1 Tbsp chopped cilantro
METHOD
1 Cut the eggplant into thin strips and then chop. Mix together the eggplant and green onion in a bowl. Heat a wok and add enough olive oil to coat the pan. Take half of the eggplant green onion mixture and quickly stir fry until slightly translucent (4 min. or so). Put the cooked eggplant mixture into another bowl and continue cooking the second half of the eggplant/onion mixture. Cook that until translucent.
2 Combine the eggplant, remaining olive oil (about 1/2 Tbsp), tahini, garlic, cumin, lemon juice, salt, and a pinch of cayenne and water in a food processor (or blender). Pulse until the eggplant is somewhat smooth but retains some of its texture.
3 Allow the baba ghanouj to sit for an hour at room temperature, then season to taste with additional lemon juice, salt, and cayenne.
Use as a dip with carrot and celery sticks.
July 24th, 2008 21:28
Oh – I forgot to say that I did NOT peel the veggies – the vitamins are in the skins and it tastes just fine with them on!