Day 7 of the Food Lover’s Cleanse started with a delicious combination of raw yogurt, half a pear (diced), roasted pecans, chia seeds, and maple syrup. It was an incredible combination – tasted a bit like dessert, actually. Pecans and maple syrup are a winning combination, and I think that those were flavors that really made this dish.
This was the first time I’d tried chia seeds, and I really liked them. The recipe originally called for flax. Chia has a similar nutritional profile as flax, but contains a little more ALA (alpha linoleic acid, an omega-3 fatty acid).
Lunch was leftover roasted broccoli with apples and walnuts added. Not very pretty, but very tasty. I ate it with leftover bulgur pilaf.
I snacked on marcona almonds and a couple of dates in the afternoon.
Dinner consisted of a delicious curried lentil soup and some salmon cakes which contained the new-to-me kaffir lime leaves.
They have the most incredible aroma and taste. I found it was easier to work with them by soaking them in hot water for 5 minutes or so. If you don’t, they’ll just shatter and turn into a kind of dry leaf dust, but that might be something appealing in certain cases. I just couldn’t get over how amazing these leaves smelled. They really did add something different to the salmon.
The lentil soup was really good and I am going to enjoy eating it for the next few days. The resident picky eater did not like it, though. The most unusual element in it was the chickpea puree and butter added toward the end of the cooking time. It makes the soup creamy without adding cream; it adds a nice richness that I like very much. It also tastes great with extra lemon juice squeezed into it.
I rounded out the meal with a mâche salad with shallot vinaigrette. Dessert consisted of a tangerine and an ounce of dark chocolate with almonds and sea salt. Love that combination. Fruit and chocolate for dessert is much more satisfying these days.