Last night I was pondering which way to go re: the obligatory post New Year “detox”. When I was reorganizing all the stuff I moved out of my apartment a few weeks ago, I was feeling ambitious and went ahead and unpacked my juicer, so 3 day Juice Cleanse was option 1. Back in May, I embarked on a week of raw eating that was actually really successful, and an easy transition since my diet is primarily plant-based anyway, so last night that became option 2. Last January, I went an ayurvedic, macrobiotic route… option 3.
But I’m opting for option 4: to make small, positive choices in all areas of my life that will contribute to overall mental and physical health. I believe that a slow and steady approach will do so much more to foster lasting good habits. Plus, I haven’t really gone overboard with unhealthiness in a while, so small adjustments are really all I need.
What I do want to do this week, just for myself, is keep a little journal of what I’m doing well, plus tasks I need to get done each day. I get scattered in this crazy brain of mine- you should see all the “stickies” on my computer desktop- so it’s better for me to keep things visually organized.
A few highlights of my goals, big and small:
– keep track of my sleep, and aim for 7 hours at least with no interruptions
– take time for meditation each day
– start doing yoga again on a regular basis
– keep coffee down to 2 cups max
– cut sodium consumption
– drink more tea and water
The next couple of weeks have the potential to be a bit overwhelming as I get everything in order to, ahem, move out of the country. It is all the more important, therefore, to remain as calm as possible. I opted not to really share my resolutions for 2013, but I will say that one of the big ones is to remain positive and zen, even in the face of stress. Good healthy habits will help to keep me centered.
Eating well is always a part of that. This salad is a staple, both when I hit the Whole Foods prepared foods bar and at home. It’s easy to make, sweet, zesty, and adaptable… I made some changes to the original posted at Oh She Glows.
adapted from Oh She Glows and Whole Foods
- 1 head broccoli
- 1 head cauliflower, stems removed
- 1 cup shredded carrots
- 1/4 cup sunflower seeds
- 1 cup currants
- 1 tbsp dried parsley
- juice of 1/2 lemon
- kosher salt, pepper to taste (1/4-1/2 tsp salt and lots of pepper)
- 1 tbsp garlic dulse flakes (optional)
- 1 tbsp kelp granules
- salt free seasoning to taste (I used Trader Joe’s 21 Seasoning Salute)
- Process cauliflower, broccoli, and carrots in the food processor separately until each is shredded and mix together in a medium bowl.
- Mix in the remaining ingredients, and stir until well-combined. Feel free to adjust seasonings and lemon juice to personal taste.
Angela also suggests adding a bit of maple syrup if you would prefer some more sweetness, but I think the currants do the trick.
Also, the recipe normally calls for 1/2 cup raisins as well- I omitted because I only had currants on hand.