Purification Day 19

 Friday

When I shopped this week

I didn't get many lemons.

We have used apple cider vinegar in the past

to alkalize our systems in the mornings...

so I thought we would return

to the practice.

Blueberry Orange Smoothie

What a wonderful shake we had this morning.

It was filled with blueberries from our picking last summer,

organic oranges, spinach, celery, and parsley.

Hmm, Hmm Good!!

Lunch was had an Italian flair to it.

Big bowl of salad greens, arugula,

 radicchio, red onions, tomatoes, cucumbers,

Artichokes, and kalamata olives

then Chicken, tomato and basil meat balls.

Wonderful.

Dinner was

Spiced lentils on a bed of romaine leaves

 with onions and peppers

topped with avocados!

 While I was putting lunch on the 

chick-a-dee"s were frequenting our feeder

 I tried to get a few pictures of our visitors.

We also had a nut hatch coming back and forth to the feeder,

but he was much harder to get a picture of at the feeder.

I was able to get a good one of him on the top of the feeder pole.

 

Purification Day 9

I was inspired by a smoothie recipe 

somewhere online.

Green Pear Smoothie

celery

pear 

cucumber

parsley

kale

Flaxseed oil

Maca powder

Lunch 

Tropical Mango Salad*

Pan sauteed broccoli

Curried steamed Cauliflower

*Tropical Mango Salad

1 cucumber, peeled, seeded, diced

1 mango, peeled and diced

2 T lime juice

2 T lemon juice

1/2 teaspoon chili peppers, minced

1 small red pepper, minced

2 T dried shredded coconut

Mix everything in a bowl.  Chill for 15-20 minutes before serving. 

Goes well with Brazilian, Thai, or Indian or Caribbean dishes.

Dinner

Egyptian Red Lentil Soup 

Lots of onions and garlic

sweet potato

spices

lentils

cilantro

and a few other seasonings.

Purification Day 8

One week down and two more to go.

Today is the first day of this section on

the Purification Program.

Keziah holds her morning smoothie.

Tropical Delight

pineapple

avocado

ginger

Coconut butter

spinach

Each day we add into our smoothies:

Flax oil or coconut oil 

Standard Process Complete.

SP Complete give essential whole food nutrition in powder which is so easy to add to our morning drinks.

Provides amino acids, essential fatty acids
Supports intestinal,muscular, and immune health
Supports health liver function
Supports the normal elimination of toxins.
Provides antioxidants.

This helps aid in the cleansing during the 

Purification Process.

Lunch was 

"Use a Spoon" Chopped Salad*on Boston lettuce

Sweet potato ( lots of butter)

Pan roast asparagus in butter and fresh garlic.

Chopped Salad  came from 

Eating Well 

It is full of veggies

celery,carrots, bell pepper, cucumber, radicchio,  arugula, Savoy, 

and fruit - apple.

Afternoon snack: Strawberry,banana, coconut smoothie 

Dinner was combination of 

soups and salads

saved in the frig.

(leftovers)

Purification Day 6

These are toxins that can effect our immunity.

Processed foods

Non-organic Fruits and vegetables.

Meat and Poultry that are not free range

Genetically altered food

Artificial Sweeteners

SODA

Foods that have preservatives, additives, dyes,
 and sweeteners added

Coffee

Alcohol

Tap water

Fast foods

Besides the foods we eat there are many external toxins:

Perfumes

Cleaners

Plastics

BPA's

Pollution

and the list goes on.

It is important to detox the organs of the body 

especially the liver, kidneys, and intestines.

More tomorrow!

Our morning smoothie

Citrus Berry Splash
Blackberries, Blueberries, Strawberries, Banana, Navel Orange

Lunch for just us girls today, while Steve is out of town.
Big green Salad
Spiralized raw zucchini with raw spicy tomato avocado sauce.

Snacks are an important part of our afternoon...

Guacamole with dried tomatoes, zucchini, and squash 

from our garden this past year.

We finished our day with a big bowl of
Red Lentil Tomato Soup
Here's the recipe for you.

Red palm oil*
2 large sweet onions, diced
3 celery stalks, diced
4 large garlic cloves, minced

4 bay leaves
3tsp ground cumin
4 tsp chili powder
1 tsp ground coriander
1 tsp Hungarian paprika-- add more if desired
1/4 tsp cayenne pepper
4 cups diced tomatoes**
5-6 C vegetable broth
2 cups red lentils, rinsed and drained
Salt and pepper
4 handfuls torn kale leaves***

Substitutions
* coconut oil
** 2 cans diced tomatoes
*** can use spinach

1. In a large pot (6-8 quart), saute the onion for 5-8 minutes over medium heat.  Add celery and saute for a few more minutes.
2. Stir in the bay leaf, spices, and garlic.  
3. Stir in the tomatoes and broth.  Bring to a near boil.  Add the lentils.
4. Cover and simmer till lentils are tender...about 20-30 minutes.  
5. Stir in the kale 10- 12  minutes before serving.  If baby kale or baby spinach is used, stir in just 5 minutes before serving.  
6. Adjust spices and enjoy.