"Happiness rarely keeps company with an empty stomach" - Japaneese Proverb

Each day is a new beginning. .. Really, each moment is . . . but it doesn’t always feel that way. We get stuck in our routines, ruts or bad habits that seem difficult to change and sometimes as if we are no longer in control. What better way to truly feel you are starting over, recharging yourself, than a cleanse.

A co-worker and I decided to do the Blue Print Cleanse for one day at the most intense “excavation” level. It involves 3 days of prepping, phasing out meats and eating mostly only fruits and vegetables. On the day of the actual cleanse, you only drink the 6 juices that are delivered the day before:

Green Lemon-romaine, celery, cucumber, green apple, spinach, kale, parsley, lemon
Green Ginger-romaine, celery, cucumber, green apple, spinach, kale, parsley, lemon, ginger
Green apple- romaine, celery, cucumber, green apple, spinach, kale, parsley, lemon
Tart and Spicy Lemonade-filtered water, lemon, agave nectar, cayenne
Green Parsley- romaine, celery, cucumber, green apple, spinach, kale, parsley, lemon
Cashew Nut Milk with vanilla bean, cinnamon, and a touch of agave nectar

It is definitely not easy, and I will most likely never do this again, but it’s been an interesting journey (I guess). It’s a good test of will power and feeling of regaining control. My intention is not to lose weight but rather lose the unhealthy and negativity.

This cleanse is more symbolic and has caused me to reflect more upon what I want to cleanse in my life and what I want to focus on more from now on. Time to re-strategize and re-energize, to make change and create a more fulfilling and meaningful life. I want to bring back challenging myself and the excitement of exploring, learning and growing.

My cleanse ended with a lunch at Cookshop that was the perfect combination of delicious food, great company and conversation and warm, sunny summer weather. While sipping on a crisp glass of pinot grigio at 2P on the last summer Friday of the year, I enjoyed a delectable Cookshop Mezze plater. It was a beautiful rustic presentation of marinated beets on a bed of thick yogurt, farro salad with cherry tomatoes, sautéed greens and a crispy flatbread with fennel seeds and flakes of sea salt. My co-worker ordered a spicy bloody mary paired with swordfish tacos. It was a picturesque plate of three open face tacos, topped with cubed swordfish and green tomatillo sauce spilling over. For over two hours, we toasted to the end of the work week and basked in the summer warmth.

There really isn’t anything much more enjoyable than cooking for a dinner party. That evening, with the red wine flowing, my friend and I prepared dinner for what turned in to couples and one-single-lady (me!). My friend was in charge of her pasta with almond sauce and peas. I threw together a salad of arugula, artichokes, tomatoes and olives in lemon vinaigrette. During the day of cleansing, my mind was consumed of food fantasies that were satisfied by browsing food blogs and reading about what new delicious recipes I would soon try once I could eat solid foods again. I was inspired by Smitten Kitchen’s eggplant salad toasts and Tasting Table’s crispy cauliflower recipes. Everything was easy, healthy and delicious. There were no leftovers . . .just how it should be!

Crispy Cauliflower
1 medium head cauliflower (about 1 pound), trimmed and cut into small florets
4 tablespoons extra-virgin olive oil, divided
Salt
1½ tablespoons fresh lemon juice
⅓ teaspoon red-pepper flakes
4 mint leaves, torn
1 clove garlic, pressed

Preheat the oven to 400˚. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of the olive oil and a pinch of salt. Transfer the cauliflower to a rimmed baking sheet and roast, rotating the baking sheet and stirring the cauliflower halfway through, until the edges are golden brown, about 15 minutes. Remove from the oven and let cool completely.

In a medium skillet, heat the remaining 2 tablespoons of olive oil and garlic. Add the cauliflower and cook over medium-high heat, stirring, until crispy and warmed through, about 4 minutes.

In a large bowl, toss the cauliflower with the lemon juice, pepper flakes and mint. Season with salt and serve immediately.