Today was Black Friday. I’ve never been excited about rushing to stores to chase down deals. I figure that if something is there for me, it will be there at an even better price when it’s my time to have it. With that said, I did go shopping today, mainly out of boredom. What I wanted wasn’t on sale anyway. I did get a pair of ski pants because I’m expecting to take trip to a very cold area in January. I didn’t find a jacket but intend to order that and boots online in a few weeks.
Eating wise, it was a light day. I started with my smoothie but used an apply and orange and some blueberries as I was out of bananas. It was very good and let me know that I’ve gotten into a rut drinking the same type of smoothie each morning. I think I’ll do a bit more experimenting in these last few detox days.
I also ate a piece of the carrot cake I was able to salvage (cake #2 from yesterday that was supposed to be the raw cake but got baked after all). It wasn’t too bad today and by warming it the flavors really came out. One thing about raw foods is that you actually get to taste the essence of whatever food you are eating.
For lunch I ate some of the left-over black-eyed pea and collard greens that I made for dinner yesterday. That is a great meal that I’m going to keep as a favorite. I decided to use some beautiful leeks and white potatoes in a soup today. Because I wanted to go out for a while I putt he ingredients into the crock pot set on low. It’s so nice to walk into a home and smell fresh food all ready to eat. The soup was delicious. Another benefit of the detox is learning how great it is to have simple flavors in the foods instead of so many flavors that none are distinguishable.
In my shopping I went to the equivalent of our Whole Foods Market. I want to try making flax seed crackers on my dehydrator as soon as I find the sheets that are used to lay out the ingredients on for drying. So I bought some bulk flax seeds. I also found a bulk hemp protein flour. I want to start adding this to my smoothies and soups to increase the natural protein content. I also took the opportunity to speak to the bakers in the deli area and ask about xanthan gum. This is a natural thickener used when backing with gluten free flours. It provides the necessary binding agent needed to create a cake or bread with this flour. So that’s another experiment I intend to do very soon.