This morning I woke with the intent to drink my variation of the Master Cleanse– I do warm water, the juice of half a lemon, and two dashes of cayenne. Basically, I leave out the maple syrup. An hour later, I go and enjoy breakfast. The cleansing properties of the lemon, cayenne, and warm water are often enough to help me feel energized, and give myself a little reboot if I ate anything I shouldn’t have. I decided to convert this into a green smoothie, and I’m sharing because it was absolutely delicious! It’s always awesome when you choose function over flavor, but end up with good flavor anyway. Imagine that same drink cold, with fruit and a little greens. I hope you try it!
It has taken some time, but I am finally to the point where I miss seafood at times. Although nothing will be changing in the near future about my diet, I have gotten creative. For many reasons people are unable to to eat ahi salad, whether it be a fear or uncooked meat, or a seafood allergy. I made this recipe as a refreshing snack, but also it’s fun that it is reminiscent of the decadent salad I once enjoyed.
*Makes 2 servings
1 well-peeled (supremed) grapefruit, cubed
1 tsp white miso paste
1 tsp minced ginger
1 tbsp rice vinegar
1 tbsp sesame oil
Red pepper flakes to taste, depending on spice tolerance
1 tsp soy sauce
1/2 tbsp lime juice
1 tsp agave nectar
2 tbsp chopped seaweed (nori)
1 to 2 tsp sesame seeds
Crispy dried jalapenos (optional)
Whisk together dressing, but do not top until ready to serve. It is not as good if it sits for more than 30 minutes or so, I find.Top with seaweed and sesame seeds and serve.
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