I’m eating steamed fish for breakfast and it feels wonderful. It’s what most Japanese people do everyday so why shouldn’t I? In actually, it’s because I’m afraid the fish I took out of the freezer yesterday is going to go bad. It’s now Day 4 and I couldn’t be happier. Day 3 went pretty well, but there were several adjustments to the plan because I actually never made it home for dinner.
7:30 am Glass of hot water with 1 Tbs lemon juice
9:00 am Veggie juice from cart with carrots, spinach, lemon, apple, kale + lemon (seriously, the lemon makes all the difference)
10:00 am Green tea
12:00pm Cucumber and avocado soup
1:30 pm small bag of almonds
3:30 pm detox hummus and carrots and green tea
5:30 pm Seaweed salad
9:00 pm Miso soup with wakame
10:00 pm peppermint tea
Now it’s the weekend which throws things a bit out of whack. No juice cart in the morning and rising times are usually a little bit past 7 am. Thankfully Trader Joe’s came out with a Beet and Carrot juice blend that is quite delicious and promises no added sugar. Here’s what’s in store for the first half of Day 4…who knows what the day will bring, but there’s talk of Angelica Kitchen.
10:00 am Glass of hot water with 1 Tbs lemon juice
10:30 am Beet and purple carrot juice from Trader Joe’s
11:30 am Steamed kale and shallots with fish and pesto
1:00pm Coconut water
Steamed Kale and Shallots
You will need:
1-2 cups chopped Kale (Whole Foods now sells it already chopped in salad boxes)
1 small shallot, chopped across the middle into ribbons
1 Tbs lemon juice
1. Bring 1-2 cups of water to boil in a large pot with a steamer basket. When there is signifigant steam rising, add the kale and shallots and cover. Cook for 2-3 minutes until tender. Remove the kale and shallot with tongs. You can keep using the pot and water to steam other things like the fish in the following recipe.
Steamed white fish with Detox Pesto
For 2 servings
You will need:
1/2 pound of white fish (halibut, doc, tillapia, sea bass, it doesn’t really matter)
2 Tbs Detox Pesto (recipe here)
1. Coat the fish in half of the pesto and let it marinate for 5-10 minutes. You might want to cut your fish into two manageable portions at this stage.
2.. Following the steaming directions from the kale recipe, place the fish pieces onto the steamer basket and cover the pot (water should already be steaming) and cook for five minutes.