Learning From The Cleanse

Eat the rainbow of vegetables (c)2013 La Domestique

The husband and I made it through the cleanse, learning a lot in the process. It was challenging, but so rewarding. For one week we followed a meal plan inspired by the Whole Living Action Plan and Dr. Junger’s book, Clean: smoothie for breakfast, satisfying vegan meal for lunch, pureed vegetable soup for supper. We were hungry, but it wasn’t as bad as we thought it would be. I gave up caffeine, and was surprised to find that once I got through the first few days, I actually have more energy without it. I also feel more calm and focused during the day. More than just a week- long detox, the cleanse caused major upheaval in our physical and emotional lives. Planning meals and preparing all the fresh produce took a lot of time and effort. The first four days were the toughest, with us crashing into bed at 8:00 p.m. most nights and a nagging fatigue. Towards the end of the week energy returned with renewed vigor and we both felt a spring in our step. Here are five lessons I took away from cleansing:

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This Past Week at La Domestique: Pomegranates

This past week at la Domestique we opened up the winter pantry with pomegranates. The gorgeous ruby color and Christmas ball shape of these ancient fruits make them perfect for the holiday season. Throughout the week we explored cooking with pomegranate seeds, juice, and pomegranate molasses. In case you missed anything, I’ve got a recap:

Monday:  Announcing pomegranates as ingredient of the week! Learn a bit of history behind the ingredient, as well as general information on buying, storing, and cooking with pomegranates.

Tuesday:  10 Ways Tuesday! Creative ideas for cooking with pomegranates during winter.

Wednesday:  Cook in the moment with a recipe for Winter Tabbouleh, a bulgur salad made of crisp winter vegetables garnished with jeweled pomegranate seeds and pomegranate molasses vinaigrette.

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This Past Week at La Domestique: Chestnuts

Chestnut (c)2011 LaDomestique.com

This past week at la Domestique was dedicated to cooking with chestnuts. Autumn is the season when chestnuts drop from the tree in windfalls. Here at la Domestique we explored cooking with raw chestnuts, jarred roasted chestnuts, chestnut purée, candied chestnuts, and chestnut flour. The soft, starchy texture and sweat, nutty flavor make chestnuts a delicious addition to the fall pantry.

In case you missed anything, I’ve got a recap:

Monday:  Announcing chestnuts as ingredient of the week.

Tuesday:  10 Ways Tuesday! Creative ideas for cooking with all forms of chestnuts in both sweet and savory recipes.

Wednesday:  Cook in the moment with a recipe for Chestnut Stuffing with Caramelized Onions, Apples & Calvados.

Thursday:  Learn the story behind chestnuts: growing, buying, storing, peeling, cooking and flavor pairing.

Friday:  Fall recipe for Pumpkin Chestnut Soup, a whole pumpkin filled with chestnuts and cream then baked into the oven.

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This Past Week at La Domestique: Brussels Sprouts

Brussels Sprouts (c)2011 LaDomestique.com

This past week at la Domestique was dedicated to cooking with Brussels sprouts, a brassica that comes into season after the first frosts of fall. The smallest buds have the sweetest, most delicate flavor. It’s important not to overcook these tiny cabbages, or they become mushy and sulfurous. Quick cooking in a sautée pan, steamer, or under the roasting heat of an oven is the best way to treat them. Throughout the week we explored flavor pairings and cooking techniques with a lot of inspiration for your Thanksgiving table.

In case you missed anything, I’ve got a recap:

Monday:  Announcing Brussels sprouts as ingredient of the week.

Tuesday:  10 Ways Tuesday! Creative ideas for cooking with Brussels sprouts in autumn.

Wednesday:  Cook in the moment with a recipe for Whole Wheat Pasta with Brussels Sprouts, Brown Butter, and Toasted Walnuts.

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This Past Week at La Domestique: Beer

Beer (c)2011 LaDomestique.com

This past week at la Domestique was dedicated to cooking with beer, from pale lagers to black stouts. We explored all the unique flavors beer contributes to soups, braises, breads, and even cakes. Beer can be hoppy, bitter, fruity, herbal, sweet, or rich, among other flavors. It adds body and bite to autumn stews. We learned what flavors pair best with beer and found plenty of great ideas for cooking with beer.

In case you missed anything, I’ve got a recap:

 

Monday:  Announcing beer as ingredient of the week.

Tuesday: 10 Ways Tuesday! Creative ideas for cooking with beer in autumn.

Wednesday: Cook in the moment with a recipe for Shellfish in German Beer Broth.

Thursday: The story behind beer- how it’s made, cooking with beer & flavor pairing.

Friday:  Baking with beer- Anise & Guinness Bread recipe.

Thanks for reading, and have a wonderful weekend!

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