Happy New Year everybody!! I thought I would start off 2014 with a detox of sorts (I really don’t like to use the word diet, so I’m avoiding that). I had read about the elimination diet, where you take out all things that are commonly allergenic: soy, citrus, dairy, eggs, corn, gluten, red meat, and nightshades (which are apparently tomatoes, potatoes, peppers, and eggplants — I really like the idea of a little tomato hiding in the darkness outside a bar or something, as a “nightshade”).
So I decided I would try the elimination diet out for a week and see if I feel better. If so, I will probably do another week on the detox and then slowly add back in the possible culprits to figure out what foods I should avoid in the future. I like this plan because I didn’t want to limit how much I ate, just what I ate.
I pulled together recipes from both Gweneth Paltrow’s GOOP (good ol’ Gwen) and Dr. Oz, and added a few that I had found around the internet. I took some time to find a variety of food options and plan out my meals and what I needed to buy from the grocery store. The prep work was totally worth it, though! I now have a list for this week:
Yesterday I made two recipes for my detox that I thought I would share: a great homemade coconut granola recipe from Refinery29, and a slightly altered version of a carrot and ginger dressing from GOOP herself. Both were easy and delicious! I’ll start with the granola:
Coconut Granola (from Refinery29)
Ingredients (makes about 5 cups of granola):
- 3 cups oats (I went for the gluten-free variety, but you can go either way!)
- 3/4 cup shredded coconut
- 1/2 cup slivered almonds
- 1/3 cup honey
- 2 Tbsp coconut oil
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp cardamom or nutmeg (I didn’t have cardamom so I threw in some nutmeg, which came out great!)
- 1 tsp sea salt
- 1 cup dried fruit of your choice (I chose blueberries)
Preheat the oven to 325 degrees Fahrenheit.
Put all the dry ingredients together in a bowl (including the spices).
Put the coconut oil and honey in a saucepan, and melt them together, stirring with a whisk.
Pour the honey-coconut oil mixture over the dry ingredients, and stir them up until it is all coated.
Carrot and Ginger Dressing (from Goop)
Ingredients (makes approx. 3 servings):
- 1 large carrot
- 1 large shallot
- 2 Tbsp fresh ginger
- 1 Tbsp red miso (I actually just bought a red miso soup packet and used that)
- 2 Tbsp rice vinegar
- 1.3 cup olive oil
- 2 Tbsp water
Slice up the carrot, shallot, and ginger, then throw them in the blender. Blend until everything is fairly chopped up (which is tricky, since the blades seem to just push everything away. Don’t worry, though, the mixture will blend more when you add in the wet ingredients!)
Add the miso, vinegar, olive oil, and water. Blend until pureed.
It’s a great dressing for a heartier salad – I used it on a kale salad (with rice, avocado, and chicken), and although the picture might not look that appetizing, it was awesome!