S.C. 2.7-9 and Beyond: Final Stats, Miso Fennel Bowl, and A Look Ahead

I DID IT!  I finished my self-appointed two week cleanse period.  If you took any part of this endeavor with me (whether a cleanse day to some level or a detoxifying yoga practice), congratulations to you, and I hope that you may be encouraged to do more of this kind of seasonal "body"keeping in the future.

Final Cleanse Stats:

1. I lost 3 pounds in total.
2. I continue daily practice on my mat.
3. I've started running again.
4. The minimal distractions have only increased the mindfulness of what I consume.
5. Keeping a food journal, like being on my mat, has become a daily practice.
6. Despite understandable muscle fatigue from putting up fencing in the snow (Monday at the farm), challenging power yoga, or running, my body feels great and unstressed by consumed toxins, and I feel more focused and alert.

As I look ahead, I know that some of the cleanse eliminations will become standard daily practice, as yoga and the food journal will continue to be.  I'm not saying that I will never have cane sugar, wheat, processed soy products, etc. again, but these ingredients too easily become a habitual part of one's diet.  Avoiding this less beneficial tendency may mean a bit more cooking on a long day or a later dinner than I would like, but to have a healthier meal that is better for my body -- that's worth the effort, as I realized on S.C. Day 8, i.e. yesterday. ( I decided to add days 8-9 to make up for the two days where I chose a distraction.  Plus, Day 2.7 went out with a fizzle, since I was so tired from fencing I could barely stay awake long enough to eat the broccoli and rice pasta that hub so kindly prepared.)

On that note, I enjoyed finishing a book, a run on a cool spring day, time in the yard with doggies, and fun with my friend, Colleen, and her daughter, G, instead of trying to get the remaining food for the week organized.  By the time Colleen and G left at 5:45, I immediately thought...uh oh.  Though the hub kindly offered a quick bite stop-off on the way to some errands, I realized that I would rather have a healthier, better quality dinner at home, even if that meant acknowledging that little vegan kitchen elves wouldn't be working their magic, so I would have to get moving on dinner.  What followed was a totally random bowl of yum with various refrigerator goods that were nearing the end of the usage time.

Miso Fennel Bowl

Had to take this pic on my phone, so it doesn't rank up there in food photography, but it does show the bright, colorful delights that await you!  This dish is kind of like an amped up miso soup with the broth singing back-up for the veggies, instead of the other way around.

Servings 4-6

1/2 c. millet
1.5 T sesame oil
3 garlic cloves minced
1 c. red onion diced (I used about 1/3 of a larger red onion)
1 large fennel bulb, end and top removed, bulb quartered, then thinly sliced
1 head of kale, center rib removed, thinly sliced
1 container of mushrooms, de-stemmed and roughly diced
    (I used white button, but any kind should work!)
1 T grated fresh ginger (used the microplaner to grate); add more for stronger ginger flavor
1.5 T miso paste (I think mine is sweet yellow -- a mellow miso; I'd use less of a stronger miso)
2 carrots, top layer peeled and discarded, remainder peeled  (like carrot noodles!)
3 scallions, ends and tops trimmed, thinly sliced
1/4 c. cashews, roughly chopped
water

1. Prepare millet according to package directions.  When finished, put millet in large bowl (I used my biggest glass mixing bowl).  If your batch clumps and dries out a bit like mine did, do not worry!  The broth from the dish will help separate and moisten the millet.  You can prep the veggies and cook the rest of this dish while the millet is cooking!

2. Heat oil in large saute pan or soup pot over med. heat, then add garlic, red onion, and fennel.  Saute for about 4-5 min. until pieces are starting to soften.

3. Add kale and 1.5 c. water.  Mix ingredients and cook for 2 min, then add mushrooms, ginger, and miso paste.  Stir to combine/dissolve ginger and miso paste, add carrots, and then cook for 3-5 additional min.  Add up to 1/2 c. more water so that there is some broth with the vegetables.  (My veggies weren't drowning in it, but if you like a bit more broth, add full 1/2 c. or even 3/4 c., as the millet will soak up some of it.)

4. Flash with black pepper, give an additional stir to mix, and then pour on top of millet.  Mix millet in with the veggie mix.  Top with scallions and cashews, then serve.

Hannibal often says "I love it when a plan comes together," and I couldn't agree more, especially when that plan starts off as a random assortment of goods and results in a speedy and delicious kitchen compilation.