by Christina Hatgis
Our spring juice cleanse kicked off at Mala last night! We partner with Heartbeet Juicery to spend three days detoxing, going inward, and taking time for ourselves. One of the great things about a cleanse is that for three days, you don’t have to spend any time thinking about grocery lists or what you’re going to have for dinner – everything you need has been prepared for you. While cleanses can be challenging for other reasons, thinking about whether you have enough eggs for your gluten-free muffins is not one of them.
The flip side is that breaking a cleanse and reintroducing real food can be nerve-racking. Here are three of my favorite (easy!) clean-eating recipes to help you gently break a juice cleanse, or just introduce as fun additions to your healthy eating repertoire. Enjoy!
Cream of Squash/Pumpkin Soup
1 cup squash/pumpkin
¼ cup white onion
½ clove garlic
1 tbsp butter or olive oil
½ cup coconut milk
1 cup vegetable stock
pumpkin seeds for garnish
1. Cut the onion and the pumpkin or squash into medium size chunks.
2. Chop the garlic.
3. In a heavy pot, add the oil/butter and sauté the onion and garlic on med-high until they are translucent.
3. Add the pumpkin chunks and sauté for a couple more minutes.
4. Add the stock and let it cook until the pumpkin is soft.
5. Once the pumpkin is soft, blend either with a hand held blender, or in a regular blender blender and pour back into the pot. (Be careful if using a countertop blender – seal and secure the cover with a dishtowel so as not to get burned!)
6. Add the coconut milk, let it boil just once, and season with salt and pepper.
Serve really hot and drizzle with olive oil and sprinkle with pumpkin seeds.
EASY QUINOA SALAD
I make this with leftover cooked quinoa and whatever vegetables I have on hand, so experiment with the veggies you have in the fridge. There is lots of flexibility in the proportions and make sure you gauge how it’s coming together before adding more of anything. I like a fair number of veggies in mine.
Cherry tomatoes, quartered or halved depending on size
One or two scallions (depending on how much quinoa you have and how much you like scallions), chopped small
1 or 2 carrots, peeled and chopped small
A handful of haricot vert, chopped small
Celery stick, chopped small
½ avocado, chopped
Season with extra virgin olive oil, lemon, salt and pepper – or your favorite vinaigrette – and mix well. Serve on a bed of greens. Baby spinach, arugula, baby kale are all great options!
1+ cups pineapple chunks (frozen or fresh)
1 inch peeled ginger
2 cups coconut water
Squeeze or 2 of lime
Blend up well. Enjoy!
If you try any of these recipes, we’d love to hear what you think! Do you have another favorite post-cleanse idea? Let me know here!