Wow! New post of the year?!? Detox!

I can't believe I am so late with my posts!!!
Oh well! This means that I take it easy, it is good to take your time:
no pressure, no stress!

For the new year I have committed to do a detox at least once a month.
The purpose of the detox for me is to get rid of gallbladder stones,
so the detox is always followed by a liver flush.
If you want to know more about the liver flush you can check what
Andre Moritz has to say about it on YouTube
http://youtu.be/sDJF3S-Kiqk

In this post I want to share with you what I avoid during the detox and
I want to give you a nice recipe with quinoa, a tasty seed full
of protein.
During the detox I don't eat meat, dairy products (except the light ricotta
cheese)and eggs. Then I avoid to drink alchool and coffee and I eliminate
refined sugar.
I will have some light fish and I pacify my sweet tooth with dry fruits,
nuts, raw honey and sugar-free jam.
Instead of coffee I drink green tea and "orzo coffee" (very Italian) or
other kind of fake coffee.

You can all do it for a week a month! You will allow your body to regenerate!

Here is the quinoa with zucchini and shitaki recipe


Ingredients:

1 cup of white quinoa
2 cups of water
half tsp salt

1 TBS olive oil
2 scallions chopped
4 shitaki mushrooms chopped
1 zucchini (eliminate white internal part and dice it)
1 TBS chopped parsley
salt and pepper

4 calamata olives
1 tsp cappers
1 TBS vinaigrette

Cook quinoa with water and salt till all the water evaporates
(around 10 minutes).
Cool it down.
In a frying pan sauté scallion for 2 minutes, add zucchini and mushrooms,
add salt and cook for 5 minutes, stirring. When zucchini are soft add pepper.

Chop calamata olives and add them to quinoa together with cappers and parsley.

Prepare a vinaigrette beating together 2 TBS olive oil, 1 TBS vinegar
(you can use balsamic or applecider vinegar), half tsp salt, half tsp honey
or yellow mustard.

Add 1 TBS vinaigrette to quinoa.

Stir zucchini and mushrooms into the quinoa and serve it warm or cold as
a salad.
You can store it in a glass container and keep it in the fridge for 2 or 3 days.