Yes, we are still in summer mode. Pumpkin, squash, apples, and pears will have to wait. I promise, they will still be making their appearance soon and for a while.
Now is the perfect time to start weaning yourself away from the hot dogs and hamburgers, the spritzers and rosé, and all the ice cream. Just kidding. Not all. Not ever. Allow me to explain.
For the fall, I always recommend a little detox. The question as to which kind, I always leave up to the you guys. I could do a session and help you figure out which one is meant for you, or we can try them all! I have, and not only did that allow me to learn more about myself and body, it helped me figure out there was so much more to learn.
We have a whole new season and ball game around the corner, and even though we won't be in our bikinis and attending hella cook outs, our body needs a reset. If you live in the northern parts like myself, winter can be brutal. We need to plan, prep, and assimilate. All the why's and how's I'll go through soon enough, but here is a nice idea or start.
Personally, my go to detox is one based off clean vegan foods. Lots and lots of fruits, vegetables, and whole grains. Basically, what I offer on Detox Delivered would be my go to meals for those few days and this salad coming up will definitely make the cut. A quick way to get your veggies in, simple ingredients, and LOTS of flavor. Also, soooo adaptable. Add quinoa, garbanzos, black beans, boiled eggs, or cheese. Although, nix the cheese for detox inspiration. I know, scary.
How have you been enjoying the last of Summer produce? Although, the favorites are becoming scarce, we do have the new ones coming up. Squash, apples, and pears are what I've been peeping late this season. Yes, I peep.
These hardier grounding foods will be great to add to later detoxes and clean eating. Yes, we can still eat clean and healthy-ish during Fall. For now, I got you with a late Summer no-cook meal. Because, it's still pretty warm and I like you guys. A lot.
Tomato Corn Salad
- 2 fresh sweet corns
- 1 pint grape or heirloom tomatoes
- 1/2 bunch cilantro
- 1 tbs olive oil
- 1 lime
Remove all the kernals from your corn cob by simply running a knife through. Cut in half or quarters your tomatoes, depending how big. Remove leaves from cilantro stems and roughly chop. Mix all the ingredients in a bowl. Add the olive oil, lime juice, and a pinch of salt! Enjoy!