It's hard to believe that I'm already almost two weeks into the vegan 21-day sugar detox. Since this was by far the most challenging of the three other sugar detoxes I've done, I thought it would be painfully slow. Thankfully, it hasn't been, and things keep getting easier as I go along.
Today started out very unusually. I didn't eat until around 1:30 pm today (so nothing in my stomach for almost 14 hours) because of some unnecessary drama at work.
Lunch: Vegetable Coconut Milk Curry
When I did finally eat, it tasted twice as good because I was extra hungry. I think this dish is my favorite one on the detox because there are so many ways to modify it to make the flavors fresh and exciting. You can add lime and basil or cilantro, radishes, or use different sweet potatoes. It's also great as leftovers because the flavors become more prominent the next day and it's easy to reheat.
Dinner: Roasted Broccoli and Japanese Sweet Potatoes
It was tapas night tonight ... mainly because it was much easier to create small, simple dishes. I just didn't have the energy to cook.
Ingredients for Roasted Broccoli:
- 1 bag of organic broccoli florets
- Himalayan salt and pepper to taste
- Paprika to taste
Line a cookie sheet with aluminum foil and lightly grease it with oil (I used coconut oil). Preheat the oven at 350 degrees. Evenly spread out a layer of broccoli over the cookie sheet and season with salt, pepper and paprika to taste. I like to make sure every floret has equal amount of seasoning. Roast in oven for about 15 minutes. Mix the broccoli around on the sheet, and roast it for another 10 minutes.
Ingredients for Japanese sweet potato fries:
- 3 baked sweet potatoes
- Himalayan salt
- 3 tbsp coconut oil
To bake sweet potato: Preheat oven at 400 degrees. Wash the potatoes, dry, and prick them all over with a fork. Place on foil-lined cookie sheet and bake for about an hour. Flip the potatoes after 30 minutes. Check again after 15 minutes to see if they need to be baked for the full hour. Place in fridge to cool.
To fry sweet potatoes: Once the potatoes are cool, cut them into thick fries. Using 3 tbsp of coconut oil, lightly fry small batches of the sweet potatoes on medium heat. Season with Himalayan salt immediately after frying.