Like several other posts, I started this one well over a month ago. But December was….I have to say, a write off. Both husband and I were sick (chest infections to some degree hit everyone in our house over the course of 5 weeks) and we had a hard time shaking the sick. His progressed to laryngitis, mine to a 3 week and still fighting off head cold. We did our best to channel the Christmas spirit for the sake of the kids, but it was tough. So out with the old, in with the new…we were happy to welcome a new year and get back to our chipper healthier selves.
Long before the start of 2015, I was hearing people talking about detoxing and the New Year. I am one of those who like to get a clean fresh start following a holiday season that is typically full of lots of goodies and over indulging, giving my body some maintenance (yes just like a car). It’s a habit I’ve come quite accustomed to and while it’s not for everyone, 10 years later it’s still working for me.
I do the Wild Rose Detox and it’s 12 days long. It’s not an easy plan to stay with, especially if you have never done it before. Detoxes are different and it’s important you do not attempt one without consent from your doctor. If you are considering the Wild Rose Detox here are a few things to remember.
1. Advance shopping, meal planning and some simple prep.
2. Change up your eating weeks in advance to help you cope with the amount of things you have to eliminate from your diet. IE drink more water and green tea.
3. Add more fruit, veggies or even roasted chick peas into your diet for snacks but make sure you know which fruits you can eat on this detox and which ones you can not. This will help when the actual detox starts. There is much you can do with vegetables to help fill you up during the detox, just remember to keep fresh herbs and a good selection of spices on hand as flavour is key to success.
I love roasted vegetables and certainly eat my share of them. Upon slicing into the sweet potato, I learned it was yellow – what a surprise! Sweet potatoes are a powerhouse vegetable. They contain vitamins B6, C, D, iron, magnesium, potassium plus more, so really an excellent vegetable to include in your diet. This recipe makes enough for a couple of smaller meals or is lovely as a side dish to a main meal, Sunday supper or holiday dinner. When I am on the detox, I like to serve it over top a simply seasoned & cooked pork chop, slices of pork tenderloin, salmon, white fish or chicken breast. If you like dill, toss on some additional chopped fresh dill or parsley and finish with a squeeze of fresh lemon.
- I medium sweet potato, peeled & cubed (1 inch)
- 3 shallots, peeled and sliced thin
- 1 tsp butter
- olive oil, or coconut oil
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- salt & pepper
- Preheat oven to 350.
- In a large pan over medium heat add about 1 tsp butter and 1 tbsp oil. Add your sliced shallots and lower heat to low. Cook for about 10 minutes stirring regularly. Depending on the size of your shallots, cook for another 10 minutes or until soft and browned. Set aside.
- Toss cubed sweet potato in a bowl with olive oil, pinch of salt and pepper and fresh dill.
- Place on sheet pan lined with parchment paper. Spread out. Roast in oven for 20-30 minutes checking about half way through until sweet potato is tender.
- Remove from pan and toss with shallots. Transfer to platter, sprinkle with fresh chopped parsley and serve.