Sign Ups Now Up and Running for Spring Cleanse!

April 16th, 2014


Hi Everyone,

There has been a thought that has come to me a few times in the last week or so,  it is "be light of heart".  It has been good to keep this in mind as I go through my day.

I am excited to let you know that sign ups are now up and running for the 10 day online Spring Cleanse.
To register, and find out all the details of the spring cleanse, you can visit my website,
www.bodyandsoulnutrition.com.   I have been gathering a wonderful variety of recipes for the cleanse, the menu plan is looking quite inviting!  

I hope you will join me on April 28th- May 7th for the cleanse! We will reconnect with our inner spring by clearing out what our body no longer needs and make way for more vitality and a renewed sense of focus and well being.  If you have any questions, please email me at Lysa.Ingalsbe@gmail.com 

Below is a recipe from FoodBabe.com that we will use for a meal during the cleanse.

Lemon Asparagus Quinoa 
Serves: 2

Ingredients

• ½ head cauliflower, chopped into pieces
• 2 tablespoons coconut oil or olive oil, divided
• salt and pepper to taste
• ½ pound asparagus, trimmed and chopped into 1” pieces
• ½ small onion, diced
• 2 garlic cloves, diced
• ½ cup quinoa
• ¼ teaspoon salt
• 2 to 2½ cups vegetable stock
• ½ teaspoon curry powder
• zest of 1 lemon
• parsley to garnish
• cashew cream for top:
• ½ cup cashews, ¼ cup water and pinch of salt (if making cashew cream)- optional

Instructions

1. Heat your oven to 400 degrees. On a baking sheet toss the cauliflower with 1 tablespoon of oil. Season with salt and pepper. Bake for 20-25 minutes or until tender and slightly browned.
2. While the cauliflower is cooking, bring a pot of water to boil and blanch the asparagus for 1 minute. Drain under cold water and set aside.
3. In a large saute pan, heat 1 tablespoon of oil until hot. Add the onion and saute for 3-5 minutes. Add in the garlic and saute 1 minute.
4. Add in the quinoa and salt and saute for 2 minutes.
5. Add in 1 cup of stock at a time, stirring after each addition until the liquid is absorbed and the quinoa is cooked.
6. When the cauliflower is done, toss with ½ teaspoon curry powder and place in a food processor and pulse until it looks like the size of rice.
7. Add the cauliflower to the quinoa mix and fold in the lemon zest, cashew cream or sour cream and asparagus and continue to cook 2-3 minutes.
8. Top with fresh chopped parsley and serve.
9. To make cashew cream: Place cashews, water and salt in a blender and mix until a thick consistency is formed. *There will be some cream leftover if you wish to add more to the recipe or use for leftovers.

Here is a quote from Rumi that I came across today: 

"There are a thousand ways to kneel and kiss the earth." 

Be well!

Lysa