So the roomies and I got Netflix not to long ago and I’ve become a little obsessed with documentaries. One of them that I watched was about nutrition and how horribly people are eating nowadays with all the processed foods and yada yada yada (I can go on forever about how these corporations are deceiving people into thinking their products are healthy when, in actuality, they are not). So naturally, the roomies and I decide to go on a three day detox and change up our diets. I’m trying to cut out processed foods and most meat, which I’m kind of already doing anyway so that shouldn’t be too hard. Unfortunately, this will mean my blog will become a little bit healthier, but my intense sweet tooth and poor will power will probably steer me back.
For those of you who plan to try the detox, it’s actually not that bad. The hardest part for me was the ginger-lemon drink that you’re supposed to drink in the morning. That stuff is INTENSE. I’m not a huge fan of ginger and it is quite potent in that drink. Everything else isn’t too bad. Oh, except the celery sticks you’re supposed to have as a snack. Raw celery is gross. Whenever we had ants on a log in school, I’d pick off the raisins, scrape off the peanut butter, and throw the nasty celery away. Ew, celery. Ew.
So this recipe is my take on the sushi salad that you’re supposed to eat for lunch everyday during the detox. I doubled the avocado and seaweed because I like them and I halved the cucumbers because I don’t really like those either. And feel free to play around with adding ingredients like tomatoes or edamame (I’m going to try those next time I make it).