Body+Soul Staff Detox: Day 1!
Man, am I hungry! The Body+Soul edit team started the Action Plan detox today--we wanted to do all 4 days while in the office for camaraderie and moral support, and also so our assistant editor Ana could help us juice up batches of breakfast. Unfortunately today the produce delivery didn't arrive 'til 11, so those of us who came to work without having had our regular coffee, muffin, or other bad a.m. habit were fading fast! We finally got the almond butter/peach/cardamom smoothie underway (poor Ana had to sit under a desk with the blender due to lack of another accessible outlet), and found it to be watery and overpowered by the cardamom (sipping the concoction out of red wine glasses, the only vessels we could locate, didn't help the feeling of deprivation). So senior editor Terri Trespicio (fresh from her appearance this morning on the Martha Show) took matters in hand and poured all of the frozen peaches into the blender with some ice water, proclaiming that we needed to get more creative with everything on the "okay" list (where was the almond milk when we needed it?). We all sucked down what was essentially a melted peach Froz-Fruit, toasted our new endeavor, and prayed for lunch (solid food!). So glad you'll all be doing the Action Plan with us! We want to hear from you throughout the month--and if you have any questions don't hesitate to ask one of our on-call experts.
--Alex, editor-in-chief, Body-and-Soul
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--Alex, editor-in-chief, Body-and-Soul
Find more photos like this on Whole Living Community
Comment
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Comment by Alex Postman on January 6, 2010 at 10:01am -
Hi Nila. Crunchy drinkable kale? Mmmm. Sarah Carey, our contributing food editor, has the following recommendation on the fennel: "I would suggest coring the fennel, then when you steam it, make sure you do it until tender, you can check in the thickest part with the tip of a paring knife.
Another great way to cook fennel is to roast it. Drizzle with a little oil season with salt and pepper. Roast at 425 degrees until tender, turn once for even cooking." Hope that makes it more palatable!
Alex
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Comment by Nila Rinehart on January 5, 2010 at 8:45pm -
Ok, glad to know that I'm not the only one stumbling about with blender in hand! I woke up this morning excited about getting started on day 1 (and convinced hubby to come along too), and got my ingredients out for the mango smoothie and realized my great Vita Mix blender had blown a gasket (or something). . . so I made our smoothy in my Cuisinart! Needless to say, after much pulsing my husband and I downed our smoothies and crunched on the kale leaves (which hadn't blended very well). . . I'm ready for dinner tonight to use my new juicer! :) So far so good. . . I made the salmon and fennel bulb for lunch and have a question about preparing the fennel bulbs. . . the steamed bulb pieces were pretty tough. . . any suggestions?
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Comment by Terri Trespicio on January 5, 2010 at 5:15pm -
Indeed--that first take on the smoothie left me feeling deprived. So, if I could make a suggestion for folks doing the peach-cardamom smoothie, I'd say, MORE peaches, and replace the water/ice with almond milk (since the fruit's already frozen, you don't need ice). In fact, if you need more liquid, add some coconut water--love that stuff! Skip the almond butter and instead, toss in a half tsp or so of milled flaxseed (great source of omega 3 fatty acids, and a healthy dose of fiber). I might also add in frozen blueberries and strawberries and some fresh lemon juice for taste. But that's just me.
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