So, I start my cleanse tomorrow (Friday).  Today, I pretended I had already started days ago (to ease the pressure of tomorrow), and it wasn’t difficult to adhere to the plan, but I have already have a withdrawal headache.  How sad is that??  So tomorrow really is day one, and it is a tough 24 for someone who likes to chew their food: freshly made vegetable juices, smoothies, and soup only.  I know some of you do juice cleanses regularly, and my hat goes off to you.  This one measly day is so hard for me to get through that I go to bed really early just to put myself out of my misery.  The only thing that makes me feel better is knowing I can eat something the next morning.  Gosh, maybe I need to go to over-eaters anonymous…

On the first day of this cleanse, you are supposed to be kind to yourself.  It is advised that you abstain from exercise and take a day for yourself to just be introspective, relax and reflect.  Pardon my French, but who has time for that $hi+?  Naturally, I jam-packed my schedule on top of the fact that I have a 16-week-old at home with me.  It is the only way to distract myself from the hunger (dramatic, but true).

So, this is what my day looks like tomorrow, in food.

• 7:00am – Sweet Potato and Fennel Smoothie
• 12:00pm – Beet, Carrot and Ginger smoothie
• 3:00pm – Cucumber Kale Juice
• 6:00pm – Ginger Carrot Soup

| Carrot Ginger Soup |  (serves 4)

• 2 tablespoons extra virgin olive oil
• 1 leek, sliced
• 6 medium carrots
• 1 small head broccoli
• 2 tablespoons freshly grated ginger
• 1-2 teaspoons sea salt
• 2-3 cups vegetable stock
• 1/4 cup raw cashews
• 1 teaspoon white pepper
• 1/4 cup fresh dill or thyme

Slice the carrots and trim off broccoli florets.  Place the oil in large skillet or soup pot over medium heat.  When the oil is hot, add the leeks and sauté for 1 minute.  Add the carrots and broccoli florets, coat well with oil and add the salt.  Continue to sauté for a few minutes.  Add cashews.  Gently pour the stock over the vegetables, using just enough to cover the vegetables, and simmer until vegetables are tender.  Puree the contents of the pot using an immersion blender.  Salt and pepper taste.  Add fresh herbs just before serving.

Now, go have a bottle of wine for me.

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