Post Christmas Mini Detox

My thoughtful husband bought me a juicer for Christmas this year. Something I've wanted for 10 years, but couldn't justify spending that much money.
For the entire week before I had pigging out on cookies, artichoke and spinach dip loaded with cheeses, bacon, cream, butter, and all the other rich foods that Christmas wouldn't be the same without. I also felt very tired, but just chalked it up to all the demanding activities that holiday entails.

The day after Christmas, I decided to put it to good use by embarking on a week long mini detox.
I bundled up and drove over to Nature's Pantry before the storm hit. I wanted to buy organic vegetables and fruit just for this week even if they were more expensive, the benefits would outweigh the cost.
I was surprised and delighted to find that the majority of the produce was the same price or cheaper than the pesticide laden stuff from the supermarket. Some local, some not, but definitely a thriftier alternative to Shoprite or Price Chopper organics whose prices are nearly doubled. They have a small variety, mostly root vegetables, mushrooms, kale, cabbage. Nick and I have already made a resolution for the new year to strive to eat more local produce even if that means sacrificing our favorites because they're out of season.
I was also amazed at how many people were shopping there, and during a snowstorm! I met two women from South Africa (with beautiful accents if I may add) that were organic vegans, shopping in the bulk section. We had a chat about how much cheaper the organic bulk grains were here than any packaged non-organic version in the supermarket. Who knew this little oasis existed right here in Newburgh?

So I stocked up on quinoa, millet, beans, farro, barley, and a little of everything from the produce section.
I try to make my juices part green, part purple, part fruit for this week. This one has wheat grass, kale, golden beet (ran out of the regular ones), pear and a bit of ginger. Then I stir in some probiotics for good measure. MaryJane and Nick prefer just the beet and apple/pear juice, a bit sweeter and more palatable, but they follow our home's golden rule, "That you must try everything, if you like it have more, if not, you try it again some other time."

Then I made us a millet bowl with black beans and vegetables . Very hearty and very satisfying.

 Most meals have been meat free this week (we did have an amazing spaghetti squash and meatballs Sunday night for dinner, still counts right?) and loaded with whole grains and fresh/raw produce.

MILLET

3/4 cup millet

1 1/2 cups black beans soaked and already prepared

2 tablespoons minced fresh ginger

Kosher salt

3 cups water

VEGETABLES

4 shiitake mushrooms (2 ounces), sliced 1/4 inch thick

1/2 bunch red kale

1 cup shredded red cabbage

2 scallion, thinly sliced

Freshly ground black pepper

 Pinch of salt

3 TBSP extra virgin olive oil

3 TBSP cider vinegar

Directions

1. Place millet, black beans, and ginger in a small saucepan. Add 1/2 teaspoon salt and water. Bring to a boil, stir once, then reduce heat and simmer, covered, for 25 minutes. Allow to rest for 10 minutes, then fluff with a fork.
2. Saute shiitakes in a wok for 3 minutes. Add kale and scallions and cook for 4 to 6 minutes more. Remove from heat.
3. Add 3 TBSP cider vinegar. Season with a dash of salt.
4. Transfer millet to bowls and garnish with sauteed and crunchy raw red cabbage. Season to taste with salt and pepper. (SERVES 5)