Today is the official first day of the “detox” portion of Sakara’s two week program. I’ve dry brushed and had my morning “beauty” water, but more on that later.
The last days of the Sakara’s signature program were full of delicious flavors and interesting ingredients.
These were my favorites:
Superseed Muesli with Blue Majik Mylk: This was by far my favorite breakfast. I liked that the milk and muesli came separately, so you could eat it like cereal or soak it overnight to have it more like a bircher muesli. I did the latter. It was very filling and so flavorful. I would eat this every morning and it kept me full until a late lunch.
The granola contained quinoa flake, wildflower honey, GF rolled oats, sunflower seeds, coconut oil, dried blackberries, dried apples, chia seeds, vanilla, hemp seeds, flaxseed, pepita, black sesame seeds, poppy seeds, himalayan sea salt, and sea buckthorn. The milk was made of almond milk, honey, E3 live (which gives it the blue color), lavender.
Goldenberry Couscous with Fresh Herbs (right) and Mama Earth’s Harvest Bowl with Brussel Sprouts + Sauerkraut (left): The salad was lunch and the bowl for dinner. The bowl was okay- I don’t like cold brussel sprouts, but I wouldn’t have heated it up since it has sauerkraut. It was a little too cruciferous for my taste. This salad though was so much more than what it looks like.
The “couscous” was actually quinoa, which has a greater protein and fiber content than couscous. Couscous is essentially pasta. There were chopped brazil nuts in the quinoa, which might become my new nut-addition to salads. Brazil nuts contain selenium, which is a trace mineral that is important for your thyroid hormone, cognitive function, immune system, and fertility. The tahini, apple cider, honey dressing was spectacular. I am going to try and replicate a lot of Sakara’s dressings in my own cooking.
Rose Petal Pancake w/Peach Butter Cream: This was an absolute treat for my last breakfast. They don’t look like much from this photo, but once heated and slathered with the peach butter cream they tasted better than your average pancakes. Of course, there is no dairy or gluten in the pancakes or “cream.” The pancakes were made out of almond flour, almond milk , unsweetened apple sauce, potato starch, coconut sugar, coconut oil, baking powder, and sea salt. And the cream was composed of peaches, coconut oil, and honey.
Sakara Earth Bowl (left) and Jungle Curry Noodles with Coconut Rice (right): The Sakara earth bowl was my favorite salad of the program. It contained tricolor quinoa, beluga lentils, lotus root, hep seeds, avocado, watermelon radishes, and dulse with a tahini, maple syrup, brown rice vinegar, sesame oil, cayenne pepper dressing. This salad was incredibly filling. I was barely hungry for dinner! And whoever said, salads weren’t substantial enough for meals….
Sweet Pea Soup and Carrot Tea Sandwich: I don’t have a photo of the soup, because it wasn’t very photogenic. This combination was very tasty. The soup was made out of green peas, filtered water, coconut milk, coconut oil, mint leaves, and sea salt. This recipe could be easily replicated in a blender. Once heated, the soup became creamy because of the coconut milk and oil. I ate the carrot sandwich cold with the soup. The carrots were roasted and full of flavor. I tried to eat so slowly, because it was so good and I wanted to savor every bite.
Concluding thoughts on Days 3-5 of Detox II:
- I became less hungry as the week went on and my stomach became adjusted to smaller portions.
- I stopped thinking about food as much and felt calmer when it came to meal time.
- My digestion was amazing and my stomach was very flat when I woke up each morning.
- Fats are so important to keeping you full and satisfied after a meal. Sakara’s program is fat-heavy with the good kind of fats from nuts, seeds, coconuts, and olive oil.
- I didn’t feel tired or like I couldn’t complete workouts without animal protein. This is a big takeaway, because I continued to do HIIT and strength training on Sakara and noticed that my energy levels actually improved!
- Many of Sakara’s meals have too many ingredients to easily replicate, however I am going to use some of their ingredients combinations in my own cooking:
- Millet and quinoa are great additions to salads as a protein and fiber source.
- Brazil nuts! …in salads, instead of the typical pine nuts or walnuts.
- Hemp seeds and avocado combination to get high quality fat, fiber, and protein.
- Mint + carrot + peas is an amazing combination for soups or purees on top of toast!