You’ve reached the third and final day of this year’s clean up! Want to keep going? Refer to the last 3 years of plans here and curate your own! Day 3 begins with the go-to crunchy radish “house” smoothie. For snacks, enjoy Persian cucumber with hummus and super seedy crackers with avocado. For lunch, lean on leftovers of filling and nourishing lentil soup with spinach and lemon. For dinner, get your crunch on with brown rice with roasted purple cabbage and broccoli with tamari roasted almonds.
Blueberry Banana Spinach Smoothie aka the crunchy radish “house” smoothie
1 cup frozen or fresh blueberries
1 frozen banana
1 to 2 cups spinach or baby kale
2 cups unsweetened nut milk
2 tablespoons almond butter
1 tablespoon chia seeds
1 tablespoon flax seeds
1 teaspoon cinnamon
Blend all the ingredients together in a high speed blender until smooth.
Red Lentil Soup with Spinach and Lemon
For lunch, enjoy 2 cups of red lentil soup with spinach and lemon from Day 1.
Cucumber with Hummus
For snack, have 1 Persian cucumber with 1/4 cup hummus sprinkled with some Aleppo pepper. Feel free to make your own or purchase your preferred brand.
Dinner is a full of cruciferous vegetables, thanks to broccoli and cabbage. This special group of veggies are known for their cancer preventing properties and anti-inflammatory effects. To jazz up the roasted veggies and grounding brown rice, add a simple Asian inspired sauce of ginger, scallions, and sesame oil to close out the day.
brown Rice with Broccoli, Roasted Cabbage and Tamari Toasted Almonds
1 cup short grain brown rice
1 head of broccoli, florets chopped, stems peeled and chopped
1 small head of cabbage, thinly sliced
3 tablespoons olive oil
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup raw almonds
2 tablespoons low sodium tamari or coconut aminos
2 tablespoons coconut aminos or low sodium tamari
2 tablespoons sesame oil
1/4 cup fresh lime juice
1 tablespoon ginger, freshly grated
1 scallion, thinly sliced
3 tablespoons brown rice vinegar
*Put an egg on it for extra protein and variety.
** add some kimchi for some fermented superpower
Combine rice and one and 3/4 cups water in a pot and bring to a boil. Cover with a tight-fitting lid, reduce heat to a low-simmer, and cook for 45 minutes. Remove from heat. keep lid on, and let steam for 10 minutes.
While the rice is cooking, make the vegetables. Preheat oven to 400 degrees F. Cover two sheet trays with parchment paper. Toss broccoli with 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper, and spread out evenly on one sheet tray. Toss the cabbage slices with 2 tablespoons olive oil, 1/4 teaspoon salt, and pepper, and spread out evenly on the other sheet tray. Roast for 20 minutes until slightly crispy and tender. Transfer to separate bowls (or storage containers).
Reduce oven temperature to 350 degrees F. Toss the almonds with 2 tablespoons tamari or coconut aminos and toast for 10 minutes. Once cool, roughly chop.
To make the sauce, whisk together all of the ingredients. Taste and adjust, if needed.
For each portion, place 1/2 cup rice in a bowl, add in 2 cups of cabbage and broccoli, drizzle sauce over veggies, and top with almonds, avocado, and an egg, if desired.