Enjoying the benefits of the Group Spring Cleanse
Apr 26, 2021
The past two weeks have been a delightful celebration of spring. The weather is warming, I've been outside pulling weeds, planting seeds, and rejoicing over the appearance of the start of each perennial that's pushed it's first leaves out of the ground. Pairing that with the Spring Cleanse has been so much fun, because it has felt like I have been emerging back into the world bit by bit as well.
The first few days of the cleanse always feel challenging. We were craving our usual treats (that had turned into habits). Caffeine withdrawal is for real and we all had to keep our wits about us and make an extra effort to be nice to our loved ones. But after these first humps we were able to get into the rhythm of intentional eating, sleeping a bit more than usual, stretching before bed, and remembering to do the things that we love. I even brought my guitar up from the basement and we spent a couple evenings singing and playing music together.
Physically, we have noticed (and I've heard from participants) a few really positive changes over the past few weeks:
- Better sleep
- Increased endurance and decreased soreness following exercise
- Improved digestion
- Lost a few extra pounds
- Improved energy (and less reliance upon caffeine)
The bowl above is the recipe I created for our last night of the cleanse. It was so lovely and colorful (and delicious!) I just have to share.
Roasted Veggie Tofu Bowl with Green Goddess Dressing
(Dressing Inspired by The Splendid Table)
- 1/2 large red cabbage, chopped into 1 inch pieces
- 2 large carrots, sliced into 1/8 inch slices
- olive oil
- salt and pepper to taste
- 1 cube tofu, sliced into 1/4 inch slices
- gluten free Tamari (soy sauce)
- 2 steamed beets, sliced into 1/4 inch slices (optional)
- 2 cups cooked short grain brown rice
- Green Goddess dressing (recipe below)
Preheat oven to 400 degrees. Drizzle olive oil onto a sheet pan. Spread cabbage and carrots evenly over the pan. Drizzle more olive oil on top of the vegetables, then salt and pepper the veggies. Place in the oven on the middle rack--check every 8-10 minutes and shake the pan to move the veggies around. In the meantime, drizzle olive oil onto another sheet pan. Place tofu slices on the pan, then drizzle with Tamari to coat each piece. Drizzle a bit more olive oil on top. Place in the pan with the veggies. When cabbage starts to brown on the edges, remove from the oven. When tofu looks dry and browned, remove this from the oven. For the bowl--put a layer of brown rice on the bottom, then the veggies and tofu, then drizzle with dressing.
Green Goddess Dressing
- 1 medium avocado
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 2 garlic cloves
- 1 tsp kosher salt
- 2 green onions (whole), roughly chopped
- 1/2 cup parsley, roughly chopped
- 1/2 cup cilantro, roughly. chopped
Add all ingredients to a blender or food processor, and blend until smooth.
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