Fifth in a series of blogs written by Josslyn Streett of Rain Shadow Reiki for her series on nutritional healing and juicing.
First blog in the series if you want to get caught up, “A Sensitive System.”
Day 2 of my Reboot
So, day 2 went much smoother although just as busy. I added a slightly bit more protein, black beans on my salad, and didn’t stress so much about preparing and eating EVERYTHING on their list, and it went well. I’ve been having some slight cold symptoms, runny nose and sore throat, but it feels more like detox symptoms than an actual cold coming on. I’ve had it before when I was detoxifing from having the mercury out of my teeth, so I’m just watching it and doing some preventative stuff just in case. I had a slight headache last night but they say that is normal too. Other than that I’m feeling pretty darn good and my attitude is very positive.
Today I wanted to share two of the recipes from day 2 because they were so outstanding that I felt they were worth a shout out. If you like vegetables and salads then you will do great on this cleanse.
I have to say I do LOVE salad. When people ask my favorite food, I say “salad!” and have said that since I was in college. My mom always made fresh salad for dinners and I grew to love them and it stayed with me. However, with the business of having kids, working on healing myself, moving, now working part-time and blogging, I think I’ve gotten in a bit of a busy rut with my salads. I tend to do the same thing over and over again. I still love them because the most important ingredient to a salad is really fresh (locally grown if you’ve got them) vegetables and we have plenty of that here in Sequim, Washington. So, I am thrilled to be doing this 10 day reboot of my life from ‘Join the Reboot’ with great new salad recipes to try. And, day 2 has this wonderful carrot-dill salad that I truly enjoyed. Enough that I wanted to share it here with you.
These recipes complimentary of ‘Join the Reboot‘ on the ten-day Reboot.
- 3 cups greens (spinach, arugula, romaine, red leaf, etc.)
- Shredded carrot, fennel, radish, cabbage, celery (don’t be afraid to try fennel, it’s quite subtle. I will put more next time. It tastes a bit like black licorice which I don’t care for, but like fennel anyway.)
- chopped fresh dill
- 1/2 avocado
- I also added some jicama and cucumber I had leftover from another salad, and black beans for added protein.
- 1/3 cup Apple Cider Vinegar
- 1 1/2 T Grain Mustard
- 2/3 cups Cold Pressed Olive Oil
- Sea salt and pepper to taste
Salad and 2 Tbsp. Dressing: 278 calories, 3.5 g protein, 9 g fiber (stays fresh in the refrigerator for one week in a glass jar)
- 1 medium Acorn Squash (I used two for four servings)
- 3/4 tsp. plus 1/4 tsp Sea Salt
- 1/2 tsp. fresh ground Black Pepper
- 6 Tbsp. Olive Oil, plus extra for brushing on the squash
- 2 Garlic cloves, minced
- 1 large Portobello Mushroom, chopped
- 1 small Onion, chopped
- 2 tsp. Fresh Sage, finely chopped (I’d add a bit more sage next time. Not quite enough)
- Pinch Red Pepper Flakes, optional
Preheat oven to 450 degrees. Trim off each end of the squash. Stand the squash upright and halve lengthwise. Scoop out the pulp and the seeds and discard. Brush each squash half with olive oil, and then sprinkle with 3/4 tsp. sea salt and black pepper. Arrange cut sides down on a baking sheet lined with parchment paper. Roast the squash until the flesh is tender and the edges are golden brown, approximately 25 – 35 minutes. Remove from the oven, flip the squash halves over and set aside.
While the squash roasts, heat the live oil in a medium saucepan over medium high heat. Add the onions and garlic and saute 2 minutes, or until the onions begin to turn translucent. Add the mushrooms, sage, 1/4 tsp. sea salt and the red pepper flakes if using, and saute until the mushrooms begin to soften, about 5 minutes. Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes. Devour.
Makes 4 servings
Per serving: 254 calories, 2 g protein, 2.5 g fiber
I hope some of you try these recipes even if you don’t do the full Reboot. It is fun to try new things and get more variety in your life, even if the process is sometimes slightly anxiety ridden. Smiling. Enjoy.
And don’t forget to do Reiki on your food, or pray at your meals to help your food’s vibration be raised up to meet yours. Another blog on that later.
Josslyn Streett, Reiki Master/Teacher/Reader
firstname.lastname@example.org or 360-460-7829