I woke up with a twinge of a sore throat, and I think I’m starting to detox. The toxins from all those soft pretzels and knishes I ate when I was home in NY (among other bad-for-you foods) are beginning to leave my body, and the raw food is starting to cleanse my system.
Detoxification symptoms are a good sign and should only last a day or two. I don’t think I’ll experience much more than a little soreness in my throat, but common symptoms can include: rashes, pimples, headaches, dizziness, diarrhea, coughing, mucus, and other similar discomforts. The good news is, when all these toxins are out, my body will look and feel much healthier. Changes typically include differences in the face, body shape, body tone, and energy levels and are noticeable after just a short period of time.
I’ll be drinking plenty of water to ease my symptoms in the meantime.
Today’s raw recipe:
4 medium portabella mushrooms or 8-10 small
1/2 cup basil, packed
1/4 cup walnuts
1 clove garlic
2 Tbsp pepitas (pumpkin seeds)
pinch salt and pepper
3 Tbsp cold pressed olive oil
1 small red bell pepper (capsicum)
1 small tomato
- Hollow out mushrooms with spoon. Reserve guts.
- Rub mushrooms with 1 Tbsp olive oil and set aside to soften.
- Blend basil, walnuts, garlic, pepitas, salt and pepper in food processor. Slowly add remaining 2 Tbsp oil scraping sides as necessary. Transfer pesto to a small bowl.
- Dice pepper, tomato, and mushroom guts. Mix into pesto.
- Spoon pesto stuffing into mushroom caps.
- Top with pepitas, salt, and pepper and serve.
Serve stuffed mushrooms as a light lunch or with a salad for a more filling meal. Mushrooms will keep in the refrigerator for up to 3 days.