HOW I’M DETOXING FROM THANKSGIVING
Wanna know how my Thanksgiving detox plan? It’s to not have a plan. Yes…REALLY. Unlike years prior instead of indulging for a few days and then implementing extreme ‘healthy’ eating habits to ‘undo’, I just reverted back to my normal, every day eating habits. And guess what, the world didn’t end! By focusing on food that is nutritious, nourishing, and healing, you can avoid the holiday eating/virtuous eating pendulum that cause many people to feel like they are ‘failing’ at their diets.
A far better technique is to eat the special holiday foods that really matter to you, and then go back to eating exactly how you would on any other day - keeping nutrition, wellness and balance in mind.
One of the first things I made after a week of indulging on the East Coast was this amazing ROASTED SALMON WITH ARUGULA AND VEGAN LEMON ALFREDO SPAGHETTI SQUASH.
Wild-caught salmon is a lean clean protein high in healthy fats like Omega 3s to keep you full, satisfied, and focused. Eliminating dairy and grain from the meal makes it easy to digest for quick energy, and won’t make you sluggish. And arugula and lemon support cleansing and detox without deprivation.
Also, the holidays are nuts! I save my sanity by ordering all of my local organic produce, meats, fish, breads, cheeses, and non-dairy milks from Milk & Eggs! Milk & Eggs delivers any order over $35 for FREE to your doorstep while you sleep. If you live in SoCal and want to try their amazing grocery delivery service. Click this link, then use the code ‘RH20’ at checkout for $20 off orders $40 or more.
WHAT YOU’LL NEED:
- 2 to 4 pieces of wild-caught salmon
- 1 medium spaghetti squash
- 2 large handfuls of organic arugula
- 1/2C raw whole cashews
- grated zest of 1 organic lemon
- juice of 1/2 of an organic lemon
- 1 garlic clove
- 1T nutritional yeast
- olive oil
- sea salt
RECIPE & TECHNIQUE:
Preheat oven to 275.
Roast 2-4 pieces of #wildcaughtsalmon for 20 minutes at 275 and set aside. Then increase the oven temperature to 375.
Soak 1/2 cashews in boiling water for an 1.5 hours (or during the day if you’re at work), then blend with 1/3C water + 1 garlic clove + grated rind from 1 lemon + juice from 1/2 lemon + 1T nutritional yeast + sea salt to taste. Add more water as needed to get a saucy consistency like Alfredo.
While cashews soak, roast a whole fork-pierced spaghetti squash at 375 for 1.5 hours, turning halfway through. Pull out with oven mitts, split in half lengthwise, and shred with a fork.
Put the spaghetti squash strands in a bowl and toss with 2 large handfuls of organic arugula to slightly wilt the leaves.
Reheat the salmon in a skillet with a splash of olive oil, and the sauce in a small saucepan on low.
Toss the spaghetti squash + arugula in the warmed lemon Alfredo sauce until well combined. Salt as needed, then serve with the roasted salmon.