After a nice week off (on a family vacation in the Dominican Republic), I’m back to welcome you all to Week 4 of the Summer Mind-Body Cleanse! It’s a whole month that you’ve been cleansing with me - I’m so proud of you and psyched for what’s ahead in August. I’ve got plenty more recipes to share, plus articles about yoga, meditation, sleep and other goodies. By the end of the summer, you will feel so good, you’ll be practically levitating ;)
After being away for a week, I really needed to do some shopping to re-stock my fridge and pantry. Here’s the bounty that I came home with yesterday (how gorgeous is that??). I’m in veggie-lover’s heaven right now. Which brings me to this week’s Action Step...
Fresh vegetables (especially raw ones) are naturally detoxifying and full of nutrients, so let’s get even more of them into your diet this week. Summer is the perfect time to do this because so many wonderful veggies are in season now. To make it fun, let’s turn it into a bit of a game:
How many raw veggies did you eat yesterday? See if you can top that number today.
Action Step: Challenge yourself to keep increasing the amount of raw veggies that you eat. Get creative with this step. I really want you to have a sense of fun and adventure in the kitchen and open yourself up to new things/foods during this cleanse. Try veggies that you’ve never had before or prepare the ones you like in a new way. For some of you, this week’s recipe, a Raw Beet and Carrot Slaw, might be outside of your culinary comfort zone. Give it a shot anyway. I promise, you will not be disappointed.
I’ve always loved beets, but I had never eaten them raw until I tried this dish last summer. It’s incredibly easy (the food processor does most of the work) and the citrus dressing makes it very refreshing. Beets and carrots are both full of antioxidants, so if you’re looking for a new raw recipe, this is a great addition to your cleansing repertoire.
I’ve listed some of my other faves at the bottom of this post.
Enjoy and Happy Cleansing!
Raw Beet and Carrot Slaw
1 large beet
1 scallion, sliced thinly
2 Tbsp. extra virgin olive oil
Juice of 1 orange (approx. 3 Tbsp.)
Juice of 1 lemon (approx 2 Tbsp.)
Salt and pepper, to taste
Peel the beet and the carrots, and cut the beet into quarters. Using the grating blade of a food processor, grate the beet and the carrots and then toss together in a large mixing bowl. Add the scallion, olive oil, orange juice and lemon juice. Add salt and pepper, to taste, and toss to combine.
Some of my raw vegetable favorites:
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