Just before Christmas I posted news about my plans for #DetoxDecember – Cold Turkey Christmas. The idea was to give up booze, meat and foods high in saturated fats and sugars in a bid to feel healthier, to avoid extreme dieting in January and a way to restore balance. Recently a few fellow bloggers and followers have asked how I got on. Did I manage to go cold turkey? Well, the booze was the easy part. Due to a busy December, I came down with two back-to-back cold viruses so it’s always much easier to refrain from alcohol when you’re poorly, but then on the flip side your appetite changes and all I felt like eating were slices of sourdough toast thick with salted butter, cough sweets, fresh fruit and err… chips from the chippie.
I did manage to eat lots of fruit and a good amount of vegetables and nuts. But 7 pieces a day was a little ambitious. My biggest downfall was meat. It was tricky to avoid at parties and family get-togethers. And although I’m veggie most of the time, I was craving comfort food. So on Christmas day I couldn’t resist my Mum’s idea of an alternative Christmas dinner: fillet steak and lobster tails cooked on an open fire with garlic butter, homemade chips and salads – it just felt too good to miss.
However. I don’t feel as though I’ve pilled on the pounds and I’ve kept a clear head throughout. The biggest difference this year is I don’t feel compelled to kick start an extreme healthy eating regime. This January, I’ll be simply continuing as I’ve been eating – in moderation.
Roots and Toots’ TOP FIVE Healthy Recipes for January
You might like to see a couple of my detox recipes I created over December as well as some other healthy meals I’ve made in the past – to super-charge your January.
1) One is for a healthy breakfast smoothie, Fig, Cranberry & Hazelnut Crunch – which uses seasonal cranberries, fresh figs and organic and dairy-free hazelnut chocolate truffles. Uses 75% local produce.
2) Another healthy breakfast is my Cherry Bakewell Bircher, made with almond milk and cherries.
3) Superfood Spud. Sweet potato with cannelloni beans, hemp seeds and feta. Uses 25% local produce.
4) We had this again the other evening. Leftovers of this dish are incredible – the fragrant flavours really mature after a day in the fridge. It’s a Vietnamese tofu dish – Dau Phu Sot Ca Chua – a subtly sweet and spicy, fruity sauce with crispy fried tofu. Delicious served with Thai sticky rice. Uses 20% local produce.
5) The second recipe – Fine de Champagne Hot Chocolate – is for an indulgent detox hot chocolate made with unsweetened almond milk and organic dairy-free chocolate truffles. Uses 50% local produce.
Here’s to a happy and healthy 2015, folks. One with balance.