Detox Days 7-8: Fruits, Vegetables and vegetarian protein (+ What to do with leftover Orange Peels and No Bake sweet)

The best part is feeling warm again with solid foods!

Below is my menu to help give ideas. Just waiting until after the detox to add back in grains, nuts and lean meats/fish. Just a scant amount of legumes...trying not to give the body too much fiber after 3 days of relaxing!

Day 7:
Breakfast: 4 oz of Naked Juice

Snack: 2 Hard-boiled egg whites and 1/4 avocado slices

Lunch: CSA Box Veggie Detox Soup

• 3 cups homemade broth, 0.5 cup shiitake mushroom water from Days 1-3.
•  two round green squash (were about lacrosse ball sized), 3 swiss chard leaves, 3 shiitake mushrooms sliced
• 1/4 cup dried lentils

Begin your lentils first in the boiling stock since they take at least 20 minutes (don't make my mistake adding it with only 10 minutes to cook with your added veggies), add tougher stalks, and last 4-6 minutes add leaves, squash and mushroom so they don't get too mushy. Looks like enough for 3-4 small soup bowl servings.

Palm full of strawberries for dessert.

Snack: 4 oz Naked juice blenderized with brown rice protein powder.

Dinner: Salad with roast beets/celery mix, avocado, clover sprouts. Vinegar, oil, salt and pepper.
Note: this was too much fiber for the first day, my stomach was knotty later in the night. So I recommend you have another serving of soup or make a juice/smoothie instead.

Delicious but I paid for it.

Day 8:
Breakfast-2 Hard Boiled Egg whites and 1 cup cantalope

Snack-4 oz naked juice

Post-work out-4 oz naked juice with brown rice protein powder

Snack-1 large carrot cut into sticks and 1/4 avocado mashed

Lunch-bowl of soup (leftover from yesterday)
5 pieces candied orange (not detox material, waaaaagh! but recipe below) and no-bake protein-powder "cookies" modified from this recipe at Purely Twins. I'm embarrassed to say how many I ate. My mind has been feeling really irritated this week, like I need to do something (or eat something..maybe both). So started doing some housekeeping on my inbox and around the house. But now back to what you care about, my modifications to both sweet recipes are included below the happy picture.

Snack-1 cup cantalope & two protein-powder cookies

Dinner-Salad take 2. No problems this time!

Kind of look like mini-spicy fries.

WHAT TO DO WITH LEFTOVER ORANGE PEELS? TWO GREAT PRODUCTS!

After all that juicing, I had a good 3-4 cups (or more since I accidentally threw some away) of orange peels with the pith still on. I had been trying to cut the peel and leave some pith on my Valencias, but the skin was not very thick and it was difficult for me to leave pith, let alone cut even strips with our best paring knife. I followed a Foodnetwork.com recipe since it said you could have pith on the peel (didn't want to try scraping them off the hundred assorted size pieces).  I probably spent half an hour draining the oranges and making the sugar water (making the veggie soup while waiting for water to boil)

Ingredients: 3-4 cups of orange peel; 2.5 cups regular sugar;  about 0.5 cup coconut sugar for coating

You'll also need: small saucepan, small tongs to grab sticky oranges, drying racks/newspaper (to catch crumbs/small orange pieces), spatula

1. After cutting the orange peels into 1/4" strips, bring them to boil 3x (with cold water each time) 
2. Put oranges into a heat-tolerating (non-plastic) bowl and use your saucepan for heating the white sugar (I reduced to 2.5 cups) and water (1.5 cups).
3. Stir and dissolve sugar. Bring the white sugar and water to a simmer for 8-9 minutes.
4. Add orange peels. Allow mixture to come to simmer again. Leave it alone for 45 minutes. Don't stir or else the crystals invade!
5. Drain off the liquid sugar into a jar or other heat-tolerating vessel...save for mixing in tea, oatmeal, or whatever else you want to sweeten with a little orange splash. 
6. Put some sugar in a bowl, I probably ended up using 1/2 cup coconut sugar. Pull out 1/2 cup of orange slices at a time and turn to coat in the coconut sugar. Work quickly as the oranges start to harden and stick together. Put onto the drying rack.
7. Let the pieces dry for 4-5 hours

shape and lump-both taste the same.

CRAVING PROTEIN & NON-FRUIT SWEETNESS?  No bake Cocoa-Coconut Oil Protein Truffles (that's what the texture reminds me of, kind of airy and a soft velvety crumble in your mouth)

Notes: If using dates, you should have a blender/food processor to make date paste. I looked on Vegan Yack Attack to find substitutions for agave since I didn't have liquid stevia. I had not heard of caramelizing sucanat nor do I know what that is. I have heard of brown rice syrup. There's some controversy about agave, that the over-proccessing is harmful to our health, but I haven't looked into it. Another day.

 If your coconut oil is solid, I measured out 4 tbsp and it yielded about 6 tbsp after being melted. The authors suggested additional coconut oil if you want thinner cookies/rounds.

The dough will be somewhat crumbly, just press firmly into your tablespoon and remove from the side with a spoon or your finger and reshape/pack if needed. If you happen to have an ice cream scooper that can push or wipe the dough out it will help (my mom has one that comes in a TBSP size but I have yet to find one) The dough will hold up better once it's chilled.

Ingredients: (changes after strike out)

• 1/4 cup hemp protein powder Sunwarrior brand "Blend" protein (cranberry, hemp, pea)
• 1/2 cup Sunwarrior brand Brown Rice Protein Powder
• 1/4 cup lucuma  cocoa powder (the authors have even more substitutions listed)
• 2 teaspoons vanilla (omitted as I didn't want to add alcohol to my detox menu)
• 1/2 teaspoons stevia, liquid 5 dates (made about 5.5 tbsp of paste)
• 8 6 tablespoons coconut oil, liquid
• 1 1/2 teaspoons cinnamon

1. In a mug or small bowl soak your dates in hot water for at least 1/2 an hour. Then use same water with dates in blender to make a paste.

2. Mix the other ingredients in a small mixing bowl.

3. Melt your coconut oil if necessary. Then add to mixing bowl.

4. Add date paste to mixture and stir to have an even dough.

5. Press into the tablespoon or scoop and make the truffles.

6. Put them into the fridge for 15 minutes. Authors say you can freeze them, I know mine won't last long enough to do that!

What's your favorite snack to bring on an outdoor trip?