Every spring I do a 4-week cleanse and I wanted to share with you what I eat on a typical day during this time of the year.
1. Chia Seed Lemon Water
As you might know, I’m a big fan of starting your day with a warm glass of lemon water. Lately, I’ve been trying different variations of preparing lemon water and this one, made with chia seeds, is one of my favourites.
2. Breakfast Green Smoothie
While on the cleanse, I have a green juice or a green smoothie for breakfast every day. I usually change up the ingredients depending on what I have in the fridge. This time I decided to add a couple tangerines to my smoothie for a rich and tart flavour.
A handful of nuts or seeds is my go-to snack when there isn’t anything else at home or when I’m in a hurry. I usually rotate between almonds, walnuts, pumpkin seeds and sunflower seeds.
4. Homemade Miso Soup
Ever since I’ve tried making this soup for the first time, I’ve been having it at least twice a week. It takes less than 10 minutes to make, is so incredibly simple, yet flavourful and satisfying. Definitely my new obsession.
5. Cabbage Hemp Salad
If you’ve seen my previous What I Eat In a Day videos, you would know that I have a habit of making a side salad for lunch and dinner (when I’m not eating a giant salad as a meal of course). This cabbage salad is a perfect example of a salad that is quick to put together and requires just a few simple ingredients. Do not skip the cayenne pepper. It makes a huge difference!
6. Eggplant and Sweet Potato Stew
I’ve been making this stew for years and it’s always been a hit with my family. It’s yummy and comforting and makes a great meal prep dish.
7. Shirazi Salad
The Shirazi salad is a popular Persian dish and is definitely one of my favourites due to the wonderfully aromatic combination of herbs. It’s a perfect dish for spring and summer.
- 1½ tbsp chia seeds
- ½ cup hot water
- ½ cup room temperature water
- juice of half of a lemon
- 1¼ cup water
- 2 frozen banana
- 2 tangerines
- ⅓ English cucumber
- 2 cups spinach
- 2 tbsp brown rice miso
- handful of shiitake and oyster mushrooms
- 1 baby bok choy
- 2 cups shredded red cabbage
- 2 tbsp hemp seeds
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp cilantro
- ¼ tsp salt
- pinch cayenne pepper
- 2 large eggplants
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 1 bunch of asparagus, diced
- ½ cup water
- 2 garlic cloves, minced
- 3-4 tomatoes, diced
- 2 large sweet potatoes, diced
- dash of paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper
- 1 English cucumber
- 2 tomatoes
- ¼ red onion
- 2 celery stalks
- 2 tbsp parsley
- 2 tbsp mint
- 2 tbsp cilantro
- 2 tsp lime juice
- 1 garlic clove, minced
- ½ tbsp olive oil
- salt and pepper
- Place chia seeds in a glass. Add water and mix well.
- Add freshly squeezed lemon juice and let stand for 1-2 minutes to allow the chia seeds form a gel like consistency.
- Combine all ingredients in a blender and blend until smooth.
- Cut mushrooms into small pieces
- Pour ¼ cup of water into a large pan and bring to a simmer over medium/high heat. Add the chopped mushrooms and cook for 2-3 minutes.
- Chop bok choy and add to the pan. Continue cooking for another 2 minutes until all of the water evaporates.
- Meanwhile, place 2 tbsp of miso in a small bowl and add a few splashes of water. Mix to create a thinner consistency.
- In a small saucepan, warm 2 cups of water over medium/low heat.
- When the water has reached the desired temperature, add the miso mixture and cook for about 2 minutes.
- When the mushrooms and bok choy are ready, transfer to a bowl and pour the miso soup on top.
- Combine all of the ingredients in a bowl and mix well.
- Peel and cut the eggplants into 1-inch cubes.
- Pour water into a large pot and bring to a simmer. Add eggplants and cook over med/high heat for about 10 minutes.
- Season eggplant with salt and pepper and cook covered for another 5 minutes.
- Add onion, garlic, pepper and asparagus and cook uncovered for 5 minutes.
- Add tomatoes and the spices and continue cooking for 5 more minutes.
- Finally, add the sweet potatoes, lower the heat, cover and cook for about 1 hour until the sweet potatoes are soft.
- Dice cucumber, tomato, celery and red onion and place into a medium bowl.
- Chop the herbs and combine with garlic, olive oil, lime juice, salt and pepper in a small bowl.
- Add the herb mixture to the salad and mix well.