◊ Cleanse 5775

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Dear mom,

I am writing out of turn to share my cleanse experience and recipes while they’re fresh … I know you won’t have a chance to write before you get back from Portland next week.

Many of our readers know about the annual Cleanse, where a group of us adhere to special dietary restrictions during the ten days between Rosh Hashana and Yom Kippur to deepen mind/body/spirit connection.

I broke my Yom Kippur fast and cleanse last night on bagels and chocolate chip cookies. I have been noshing refined sugary gluten all morning and I miss the cleanse.

The diet itself isn’t so remarkable to me. I basically eat according cleanse rules always. But the cleanse was particularly meaningful this year because of all of the people who contributed their thoughts and recipes. It’s fun to share this experience and to be part of a group aiming toward introspection and healing. Three friends (two of whom live on separate continents) wrote personal letters to me re their cleanses. I was moved by their thoughts and realized how grateful I am A.) for the internet B.) for the friendships that remain across far distance and C.) for having an idea that was taken seriously (it’s been awhile).

The cleanse Shabbat that we were able to prepare together during your visit was also special. It was nice to introduce you to my life and friends here!

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I added a ten-minute daily meditation to my cleanse this year. I did it but couldn’t really do it. I followed the rules of the meditation app I downloaded, but couldn’t quiet my mind from thoughts of almond butter, school assignments and dinner party planning. I don’t get the point of a blank mind for a whole ten minutes every day. Meditation did not change my life – it just annoyed me.

I am thinking about doing a cleanse each month for a week around Rosh Chodesh (the start of new moon cycles and Jewish months). It’s a nice way to start new periods of time – to re-set my body and mind.

I know your cleanse was a little different this year since you were traveling, but I’m still looking forward to hearing about it. Below are my star recipes from Cleanse 5775.

xo,

Shaina

 

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Roasted tahini-miso tzimmes over creamy Kamut berries

Serves: 7-10

Prep time: 50 minutes

Roasted tahini-miso tzimmes:

  • 3 tbs miso
  • 3 tbs tahini
  • 2 tbs honey (optional)
  • 1 tbs olive oil
  • zest and juice of 2 navel oranges
  • 1/3 c sesame seeds
  • 3 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp salt
  • black pepper to taste
  • 4 c acorn squash, chopped into 2 in pieces
  • 2 c butternut squash, chopped into 2 in pieces
  • 4 medium carrots, sliced in half and quartered
  • 2 c fresh figs, sliced in half
  • 1 red onion, sliced

Preheat oven to 375 degrees. In a large mixing bowl, combine miso, tahini, olive oil, orange juice, sesame seeds and spices into a thick paste. Then, toss with squash, carrots, onions and figs. Lay flat on a baking sheet and bake for 25 – 40 minutes until golden brown on the edges. Stick a fork in the squash to make sure it’s all the way cooked through. Squash should be tender on the inside and golden on the outside.

 

Creamy Kamut Berries

  • 5 c prepared Kamut Berries
  • 1/3 c golden raisins
  • 1/3 c toasted pistachios
  • 1/3 c toasted pumpkin seeds
  • 3 tbs tahini
  • salt and black pepper to taste
  • 1/2 c chopped fresh basil (reserve some for garnish)

 

Toss all ingredients together – the tahini will make the Kamut berries nutty and creamy!

Serve the tzimmes over warm Kamut and garnish with chopped basil.

 

 

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Pink Bean Dip
  • 3 c white beans
  • 3 roasted beets, peeled
  • zest of 1 lemon
  • 1/2 tsp nutmeg powder
  • 1/ 2 tsp allspice
  • 1 tsp salt
  • black pepper to taste
  • 3/4 c very toasted walnut pieces
  • drizzle of olive oil for garnish
Put all ingredients except for walnut pieces into food processor and pulse for a minute. Add walnut pieces and pulse for another 1/2 minute. All ingredients should be incorporated into a rough, chunky puree – some nuts pieces should remain. Add salt and pepper as needed and drizzle with olive oil before serving. Can be served with apple slices, celery sticks, carrots, etc.

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