quinoa porridge and other detox discoveries

Well, we made it through our three-week detox (just!). It is one of the toughest things I've had to do. Not because of the food we were eating, but the extreme amount of effort involved. During the detox we had to avoid dairy, wheat, gluten, processed, packaged, and canned foods. Everything had to be made from scratch. The amount of pots, pans and plates we had to wash every day was ridiculous! It was truly exhausting.

What I enjoyed, though, was discovering some new tasty meals. My husband made a heap of Zucchini Fritters for us to heat up at breakfast time. They are really simple to make and so tasty. Mix two eggs with one grated zucchini and fry in olive oil. We also added grated carrot and some sliced mushrooms, served with a bit of sea salt and ground pepper.

I loved the fritters, but didn't really want to have them every morning for three weeks. So, we cooked up some Quinoa Porridge. Quinoa (pronounced keen-wa) is a seed that is very high in protein and is quite versatile. Boil it for 10-15 minutes, then you can make a risotto-style meal with it, or substitute for rice with a stir fry, or sweeten it up to make porridge. We blended up some berries (which gave it a spectacular colour!) and mixed it through, sprinkled some crushed nuts and sunflower seeds on top, then served with soy milk. It also tasted great with an apple puree that my husband made by boiling up some green apples. It certainly hit the spot as a 'breakfast cereal' substitute.

Another highlight was San Choy Bow. We've never made it from scratch before, but were able to make it easily with this recipe from the Metagenics website as our starting point.
Since we couldn't actually use mince during the detox, we cooked up some chicken breast cut up into small pieces in the fry pan, then used our Turbo Chef to 'mince' it. I was surprised how well it worked - I've never used it for meat before. We had no water chestnuts, but added finely chopped mushrooms, carrots, onion and whatever else we had (again, using the Turbo Chef to save time - best invention ever!). I couldn't believe that using only fresh ginger and gluten free soy sauce would give such a delicious flavour.

As well as introducing new meals to our repertoir, this detox certainly made us more aware of what goes into the food that we buy and has lead us to make better day to day decisions in that regard. But, more about that later, I reckon.