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Nine Day Detox: Day Five


Day Five in my Natural Detox Program is where it starts to get intense. I'm drinking the shake four times a day and eating only fruits and vegetables. I've even let go of my tea for now. It all sounds pretty harsh, but it isn't for some reason. I guess partly because I know this is only for nine days or perhaps because eating fruits and vegetables for a while isn't all that bad. Summer is a great time to do this sort of thing.

For breakfast it was just a shake, which I supplemented with frozen strawberries and coconut milk. And then I had another shake later in the morning. By lunch I was ready for some food. It wasn't that I was starving, I just wanted to eat something. So I made the Cabbage Cilantro Salad pictured above, and I've included the recipe below.

You definitely don't have to be on a detox program to make this salad. It's a wonderful salad to serve alongside anything from Mexican food to Curry dishes. If I wasn't on the detox, I would probably add tamari soy sauce to the dressing and some chopped peanuts. The recipe makes a lot, so I put the dressing on just the amount I was going to eat for lunch and put the rest of the salad, undressed, in the refrigerator. It holds up pretty well. Substitutions work well with this salad, too. If you don't like avocado, leave it off. Or try adding thinly sliced green onions, radishes or shredded carrots. Things with bright, crunchy flavors work great.

After another shake in the afternoon, I wasn't feeling terribly hungry for dinner, but I knew I needed something. So I made a big pan of roasted vegetables: potatoes, parsnips, onions, zucchini and green beans. I tossed them with olive oil, and added some Salish Smoked Salt and lots of freshly ground black pepper. It was delicious and just what I needed. I may not be eating much, but I am eating well.

Cabbage Cilantro Salad
6-8 servings

1 small to medium Napa Cabbage
1 bunch minced fresh cilantro
2 thinly sliced ribs of celery
1/4 cup of mixed sprouts

Juice of 1 lime
1 teaspoon raw honey
6 tablespoons olive oil
Sea salt and freshly ground black pepper

1/2 avocado, slice, per serving
Quarter the cabbage, and remove and discard the tough central core. Shred by cutting very thin slices along the length of each quarter. In a large bowl add the shredded cabbage, minced cilantro, sliced celery and sprouts. Toss to mix.

Combine the ingredients for the dressing in a small bowl with a whisk. Pour dressing over slaw. Taste and add more salt and pepper if needed. Garnish each serving with sliced avocado if desired.

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This page contains a single entry from the blog posted on July 17, 2010 7:47 AM.

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