week two of the cleanse begins
Today begins Week Two of the “Detox Cuisine” Cleanse. PLUS, be sure to check out the BIG EXCITING NEWS at the end of this post!!!
The first thing you need to do is make another pot of the Cleansing Broth. It will be used in another recipe this week, and it’s a good thing to have on hand when you get a hunger pang or a craving. I fill a mug with the broth, throw it in the microwave and take time to sit down, relax, and just enjoy sipping the broth.
Now I need to share with you a fear I was having with this weeks menu. Four of the seven days this week have something called a quinoa porridge as your breakfast. As anyone in my family will tell you, I am not a fan of hot cereal for my morning meal. Actually, not for any meal. Ever!
As a child, we were served hot Quaker Oatmeal or Cream of Wheat for breakfast during the fall and winter. I hated the stuff. Hate really isn’t a strong enough word to describe my feeling for it.
I went to extreme measures to NOT eat it. I had a plethora of tricks to get rid of it before even the tip of a spoonful was ever forced to pass my lips. Oh, the stories I could tell. Who knows, maybe that experience is what made me into the resourceful person I am today.
Anyhow, a hot porridge was not something I was looking forward to making or eating. I reminded myself that I liked quinoa, that I’m a big girl now, and that I could block those negative thoughts and open my mind to something new.
I made the porridge, it smelled pretty good. It didn’t look like the clumpy oatmeal or creamy wheat goop of my tortured youth. Most importantly, neither of my parents were standing over me and forcing me to eat it! You can do this!
I loaded my first bite with a disproportionate amount of pears and almonds on top and shoved it in.
And… I like it!
I don’t love it. It’s not something I’m apt to make again after this week ends. But it will do. I can eat this three more times and not be traumatized by nightmares of my childhood breakfast drama.
Cardamom Quinoa Porridge
1/2 cup rinsed quinoa
1 3/4 cup unsweetened almond milk, divided
1/2 cup water
1/2 teaspoon vanilla extract
1/4 teaspoon coarse salt
1/4 teaspoon ground cardamom
1 sliced pear, divided
4 tablespoons toasted sliced almonds, divided
In a saucepan, bring quinoa, 3/4 cup of the almond milk, water, vanilla, salt, and cardamom to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 15 minutes.
Remove from heat and let rest five minutes, then fluff with a fork.
For each serving, place half of the quinoa in a bowl and top with 1/2 cup almond milk, 1/2 sliced pear, and 2 tablespoons almonds.
Refrigerate cooked quinoa in an airtight container. You’ll be having it again tomorrow for breakfast.
BIG EXCITING NEWS: One of my recipes is featured on BuzzFeed today! That might not mean anything to many of you, but it is a big deal if you blog. A Big Deal! Check it out HERE!!! Once you get there, scroll down and when you see my Red Velvet Waffles on the post, please click on “via lespetitesgourmettes” to link back to me.