Day 19

Gingered Sweet Potato and Coconut Soup

• 1c red onion, diced
• 2T toasted sesame or walnut oil
• 2 sweet potatoes, cubed
• 2c broth
• 2T minced ginger
• 2 cloves minced garlic
• 1 13.5oz can of coconut milk
• Cashews, for garnish

Cooking Directions

1. Saute the onions in the oil until they start to brown, then add the potatoes, broth, garlic, and ginger. Bring to a boil, stirring well, then cover and simmer until the potatoes are tender (about 20 minutes).
2. Add the coconut milk, then either transfer the soup to a blender or use your immersion blender to puree.
3. Simmer for 5 more minutes, and serve topped with a handful of cashews.

Day 18, the end is in sight!

Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast: corn flakes with oat milk
Snack: oat bran muffin with honey
Lunch: green salad leaves with garlic chicken from last night, pecan butter (recipe to follow), fresh herbs, with honey lemon dressing. Followed by a yogurt with 1/2 banana and some almond slivers
Snack: cut up carrots and corn cakes with avocado.
Dinner: omelet made with fresh herbs, spinach, garlic and onions, and snippets of smoked salmon. A little oat milk to make it more moist, use olive oil in the pan. Cutup cooked/steamed beets.

Day 12, 13, 14, 15, 16 and 17

I have not been feeling well and finally came down with an infection in my throat. The whole family got sick so luckily it wasn't a detox reaction.
I will give a global outline of my diet as it was kind of disorganized. We also ate out before I got really sick. I will show you how that was possible as well being on the detox.


Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast were repeats from previous days: oatmeal, Indian millet or corn flakes with rice milk.
Snacks: rice cakes with a bit of almond butter, or cut up veggies or oat bran muffin
Lunch and Dinner: Leftover coconut chicken soup, soup made with onion, garlic and all leftover fresh vegetables and home made chicken broth. Rice cakes with smoked salmon, cod fish in olive oil with fresh herbs, green salad with honey lemon dressing (recipe to follow), lots of cut up veggies!
On our night out we ate from the salad bar, there was sushi (without soy sauce is best), lettuce, tuna with veggies salad, eggs, beets and corn. I just used the olive oil and got lemon from the tea buffet to squeeze a dressing. Skipped the lovely dessert buffet table too! That was a bit hard...

Day 11

Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast: oatmeal with cinnamon and rice milk
Snack: 
Lunch: cut up carrots, carrot soup and smoked salmon with dill and a squeeze of lemon
Snack: oat bran muffin with a bit of honey
Dinner: Thai Chicken Coconut Soup (recipe to follow)

Day 10, almost half way!

Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast: cooked oatmeal with cinnamon, banana and coconut flakes with rice milk
Snack: cut up carrots, radish and snap peas
Lunch: leftovers of leek soup, garlic chicken and fennel salad. You're not supposed to eat leftovers on the Joshi detox but I can't throw all this good food out!
Dinner: carrot soup (recipe below), felafel made with chickpea flour (didn't taste so good so I am not posting the recipe) with a tahini sauce (really good!, recipe below)and grilled asparagus. An oat-bran muffin with honey as dessert and a dandelion coffee.
I have noticed before that your belly seems to expand first with all the fiber food so it seems that you don't loose the belly at first but then towards the end of 2nd week stuff gets released, so to speak!


Carrot Soup
(Joshi recipe)
1 med. onion, thinly sliced
2 T olive oil
8 med. carrots, sliced
2 cups chicken stock
1 T fresh ginger, minced
1 T fresh thyme leaves


Cook the onion in the oil until translucent.Add the carrots and stock and simmer. Puree the carrot mixture in batches in a blender or food processor. Transfer puree back to the pan, add the ginger and thyme and simmer, stirring, for 10 minutes. 
4 servings


Tahini Sauce
8 T tahini
juice of 1/4 lemon
1 cup yogurt
1 t ground cumin
1-2 garlic, optional, in mortal and pestle with salt so it turns into a paste, or just through the garlic press
salt to taste


Mix tahini, lemon juice and olive oil until smooth, add garlic.
Add yogurt until blended. Keeps 3 days.

Day 9

Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast:
Organic Honey Sweetened Corn Flakes (Nature's Path, available at Jason/Marketplace) with soy milk
Snack: banana, yogurt and dried coconut flakes
Lunch: went out for lunch at Life Cafe; the Life salad without flax crackers and nutritional yeast is Joshi-friendly! With a rasta juice: carrot, beet and celery. Followed by a Dandy Latte (Dandy Blend dandelion 'coffee' with soy milk).
Dinner: 
Leek soup made by sauteing onion, garlic and leeks, add veggie broth (see brand previous posts, make sure there is no yeast on your broth)
Indian-Style Saute of Cauliflower and Greens (recipe below) with leftover garlic chicken and red radishes.


Indian-Style Saute of Cauliflower and Greens
3 sweet potatoes (yes, they are not from the night shade family so they are fine but with moderation)
olive oil
1 large onion, thinly sliced
1 small cauliflower, quartered and thinly sliced, stem included
salt
2 t chopped garlic
1/2 t turmeric (I would use more next time, it's a liver cleanser)
1 t EACH of ground cumin and coriander
1 t mustard seeds (Taste sells this in organic herbs/spices section, or at Indian store)
1 bunch spinach, stems removed
1 bunch watercress, large stems removed
1 small carrot, grated
Juice of 1 lime
Garam Masala (if you have it)
Cilantro sprigs


Steam sweet potatoes until ready
Heat 2 T of oil in a wide saute pan on medium high heat. Add onion and saute till browned, about 12 minutes. Remove. Put a little more oil in the pan, on high heat, add cauliflower, salt and saute till it begins to color in places. Return onion to pan, add garlic, spices, and potatoes. Lower heat, cook 4 minutes. Add greens, carrot and 1/2 cup water. Cook for about 1 minute or until greens are wilted. Season with lime juice, garam masala and garnish with cilantro.

Day 8

Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast: Indian spiced millet
Lunch: a banana, carrot soup (recipe to follow), cut up veggies (carrot, cauliflower and baby corn), guacamole, can of sardines, leftover quinoa taboule.
Snack: oat muffins with a teaspoon of honey
Dinner: Roast chicken with garlic (recipe below), fennel salad (recipe below) and a dish of steamed pumpkin topped with wheat free bread crumbles, goats cheese and fresh herbs, put in the oven to create a nice crusty topping.


Roast chicken with garlic
1 large chicken
10 large garlic cloves
1 T dried oregano
2 T olive oil
3 T chicken stock


Preheat oven to 450 degree Fahrenheit, 230 Celsius. Rinse chicken and pat dry. Place breast side up on a foil lined roasting pan. Slit 8 garlic cloves and add, with 1/2 T of oregano, to chicken cavity. Mince remaining garlic and mix with the remaining oregano, oil and the stock. Carefully separate skin from breast area of chicken and spoon half of garlic mixture under skin. Smear remaining mixture over surface of chicken. Roast until juices from the thigh run clear. Let rest for 10 minutes, then carve.
Serves 4. This is one of Joshi's recipes.


Fennel Salad
2 small fennel bulbs
1 T yogurt
2 T olive oil
2-3 t lemon juice
1 1/2 t minced lemon zest
2 t chopped tarragon or fennel greens
1 T chopped parsley
salt and pepper
2 cups watercress or mixed small salad greens


Peel the outer layer of the fennel, remove stalks and cut out core if the bulbs are bigger.  Slice it paper thin. Whisk together yogurt, oil, and 2 t lemon juice. Add lemon zest, herbs, salt and pepper. Toss with fennel. Taste and add more lemon juice if needed. Serve mounded on a bed of greens.

Day 7; two more weeks to go!

Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast: Indian Millet Porridge (recipe below), with 1/2 banana
Snack: skipped
Lunch: tortilla bean soup (yep, again, so much for not eating leftovers), raw cauliflower, leftover steamed pumpkin and Brussels sprouts.
Snack: wheat free bread with 1 teaspoon of honey
Dinner: Spinach soup (recipe below). Egg salad made with a little bit of my homemade mayo (keeps one week) and pepper on a bed of steamed green beans. Quinoa Taboule (recipe below), steamed beets, raw radishes.


Indian Millet Porridge
1/2 cup millet (or oatmeal if you prefer, the variety is good for you though)
1 cup water
1 cup rice/soy milk
2 pods cardamom
1/2 t cinnamon
1/4 t ginger powder
1/4 t vanilla (or use vanilla soy/rice milk)
a few chopped nuts (almonds, hazelnuts)


Boil water and milk and add all other ingredients. Cook for about 20 minutes. If the water evaporates too fast add more hot water. 
Serve with cold soy/rice milk. It's really good!
Serves 1-2 people. 


Spinach Soup
1 red onion
3 cloves garlic
1 bunch/package spinach leaves (young)
vegetable bouillon
Saute onion and garlic in olive oil until caramelized. Add 1 liter bouillon. Boil for a few minutes, until spinach is soft. Puree with a hand blender. Serve with a dollop of yogurt. 


Quinoa Taboule
2 cups cooked and cooled quinoa
1 cup chopped parsley
1/2 cup chopped scallions
2 T chopped fresh mint
1 garlic clove, pressed or minced
1 T minced fresh basil
1/2 cup fresh lemon juice (its quite tangy, you can start with less lemon and add more to your liking
1/4 cup extra virgin olive oil
1/4 t sea salt
freshly ground pepper


Toss all ingredients together and chill for at least one hour. 
Serves 6

Day 6

Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast: oatmeal with cinnamon and rice milk

Snack: none, I am starting to feel full from all the fiber we've been eating

Lunch: smoked salmon with dill and squeeze of lemon on Finn Crisps (rye crackers) from Jason/Marketplace. A salad of romaine, red radishes (sliced), chives, toasted sun flower seeds and a lemon & olive oil dressing with a bit of salt.

Snack: banana muffins with a teaspoon of almond butter and a teaspoon of honey, a treat!

Dinner: Leftover Spicy Tortilla Soup with corn tortilla strips (oven), dollop of yogurt, shredded soy cheese (Jason?Marketplace). Cut up veggies: carrots and celery. Steamed Brussles Sprouts.

Day 5

Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast: cooked oatmeal with cinnamon and rice milk
Snack: wheat free bread with green tea and cut up carrots, celery and baby corn.
Lunch: a cup of veggie broth from a cube (Marigold Organic Swiss, yeast free Vegetable Bouillon), mixed lettuce leafs with curry chicken salad (still had some left, we are eating smaller quantities of meat without making the effort, maybe because the vegetables are providing so many nutrients)
Snack: Oat bran banana muffin with a teaspoon of honey (recipe below). Also good with a little bit of nut butter.
Dinner: spicy tortilla kidney bean soup (see below) with a side of steamed broccoli and a salad of lettuce leaves, sliced radishes, oil, lemon and a bit of salt.


Oat Bran Banana Muffin
2 cups oat bran (or 4 cups rolled oats)
1 t sea salt
2 t baking powder
1/2 t cinnamon
1/4 t ground cloves
1/8 t dry ginger powder
2 cups soy/rice milk
1 cup mashed banana
1/4 cup (light) olive oil
1 egg or 2 egg whites
1 T Poppy seeds, optional


Preheat oven 425 degrees Fahrenheit, grease muffin tin.
Grind oats if not using the oat bran to a crumbly texture. 
Mix oats with salt, baking powder, spices (I would double them, I didn't taste them enough) and poppy seeds if using, in a large mixing bowl. In small saucepan bring milk to a boil. Pour it and all wet ingredients except banana into the blender until egg is blended.  Pour liquid into dry ingredients and stir quickly, using a minimum amount of strokes to avoid making them tough. Stir in banana. Fill muffin tin cups 2/3 to 3/4 full. Bake for 20 to 25 minutes or until knife comes out clean when tested.


Spicy vegetarian Kidney bean Tortilla soup
2 T olive oil
1 large red onion
6 garlic cloves
1 jalapeno pepper, seeded and chopped, or cayenne pepper (about 2-3 shakes) to taste 
1 T cumin seed
1-2 cups frozen corn kernels
7 cups vegetable broth
4 cups kidney beans (if cooked from scratch keep cooking water and add bouillon cubes to this for an even better flavor)
1/3 cup chopped fresh cilantro
1 cup soy cheese, optional
corn chips or corn tortillas
1/4 cup yogurt
lime wedges


Heat olive oil in large pot over medium heat, add onion, garlic, jalapeno/cayenne, and cumin seeds. Stir constantly for 5 minutes. Add vegetable broth and beans, reduce heat, cover and simmer for 5 minutes. Puree the soup (or part of it) by hand blender or regular blender. Add frozen corn and cook another 5 minutes. 
Take off the heat. Serve with the fresh cilantro, corn chips/toasted corn tortillas (see below), cheese, yogurt and lime juice in the soup.


Corn tortillas: preheat oven 350 degrees Fahrenheit, cut into strips, lightly oil both sides, bake in oven for 12-15 minutes. 


Tasty!

Day 4

Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast: yogurt with 1/2 banana, sprinkled with a little dried coconut (sugar free).
Snack: 1/2 banana
Lunch: wheat free bread, cut up carrots, baby corn, cauliflower and celery, can of sardines
Snack: corn chips with guacamole (Jason/Market place sells Fressure Foods All Natural Guacamole, it contains 2 vacuum packets, easy for taking with you, doesn't discolor)
Dinner: chicken salad made with leftover curry chicken and homemade mayonnaise (lemon, light olive oil, mustard powder and egg, recipe http://paleofood.com/dressing.htm#mayo). You are supposed to eat fresh every day but that is not always feasible, I try as much as I can.
A Dandelion 'coffee' with rice milk and Indian spices (cinnamon, cardamom and ginger). It's hard to find this 'coffee', I had bought it at CitySuper a while back and at 360 but they seem not to have it now. It's a liver cleanser and tastes pretty good (if you are on a diet!).
PS. does it seem like I promote Taste?! :). It's just that I shop a lot in Stanley. I am sure you can get a lot at other stores. Jason/Market place has the best plain natural yogurt by the way: Yeo Valley.

Day 3

Cup of hot water with lemon, drink cooled before breakfast. Drink 2 liters of water during the day and also herbal teas.
Breakfast was raw oats with rice milk (can use soy milk). 
Snack was a collection of raw vegetables: carrots, celery, cauliflower and baby corn. Followed by rice cakes (Kallo brand). All from Taste.
Lunch:
Soup made with homemade chicken broth, brown rice pasta, carrots, celery, onion and garlic (sauteed in olive oil) a little bit of chicken.
Salad of greens, fresh parsley and oregano, small amount of little cubes of goat cheese (hard variety from Jason/Marketplace) and a dressing made of olive oil, lemon, sea salt and garlic.


(The broth was made from chicken legs and frozen bones from previous meals, I used a bit of the chicken meat in the soup. If you collect all chicken bones from roasted chicken etc and cook a whole batch at once for a few hours and add a bit of lemon (to draw out minerals into the soup) and enough salt you will end up with a beautiful broth. You can freeze small portions and store it in zip locks in the freezer for easy use).


Snack: piece of wheat-free bread (see recipe) with herbal tea and teaspoon honey.
Dinner: brown rice with curry chicken (grill chicken breast sprinkled with curry powder, salt and a bit of oil, I cooked a lot so I also have some for tomorrow). With Indian cabbage.
Lots of water (2 liters)!


Indian Cabbage
1 medium cabbage
1 tablespoon (T) light olive oil 
1/2 teaspoon (t) mustard seeds
1/2 teaspoon whole cumin seeds
1/8 t asafoetida, if you have it
1/2 t turmeric
salt
1 1/2 t coriander powder
1 T lemon juice
1 t honey, optional
Garnish: fresh cilantro


Cut cabbage in 1/2 inch shreds
Heat oil, add mustard seeds, cumin and asafoetida. When mustard seeds pop add turmeric, cabbage and remaining ingredients, except honey if using. Cook 5 minutes. Take cabbage of heat, add honey.


Quick wheat-free bread
1 1/2 cup oat bran
3/4 cup cornmeal (Taste has good one from Queenswood)
1 t sea salt
2 t baking powder
2 cups soy milk(creamier)/ricemilk(more dry)
1 T honey
1 large egg
1 T oil (light olive)
1/4 cup sunflower seeds (optional)


Oven 425 degrees F.
Mix dry ingredients on one bowl. In another bowl beat the egg, beat in the milk, honey and oil. Add wet to dry ingredients, with a minimum of strokes. Will be soupy. Pour into greased 8 inch square baking pan, cake tin or muffin pan. Bake 20-25 minutes (knife inserted comes out clean).
You can also mash banana and use it instead of part of the liquid.

First recipe

I am into day 2 of my Joshi Health Detox and feeling good already, normally I get headaches and other detox symptoms. Well, I am only 2 days into it. I better keep quiet before I jinx it! I am collecting my recipes and will start posting more soon.

Beet salad
5-6 cooked/steamed/roasted beets, diced or sliced
2 tablespoons of olive oil
2 tablespoons of lemon/lime juice
1 tablespoon of coriander powder (optional)
Mix all ingredients in a bowl, let sit for a few minutes.

We ate this with corn on the cob and turkey meat balls. The meatballs were made with 1 lb ground turkey (freezer section, better quality ground turkey can be found at 360, ask the butcher section to grind up turkey for you) one egg, a bit of oat flour (can use other non-wheat flours), pepper and salt, onions and garlic.
As a starter we had leek soup, made with sauteed leeks, homemade chicken broth, fresh parsley and oregano added at the end of cooking.
All ingredients came from Taste supermarket.