As my motto goes, I’d give any attempt for being healthy a try. If the attempt to do be healthy can be done in a relatively easy effort with logical reasoning, I am more than up for giving it a go.
Such is the case with JJ Smith’s 10-Day Green Smoothie Cleanse program.
Excerpted from Chewfo:
“10-Day Green Smoothie Cleanse (2014) is a 10-day detox/cleanse made up of green leafy veggies, fruit, and water.
- 10-day cleanse – either full (green smoothies and light snacks) or modified (green smoothies and snacks and a non-smoothie meal a day).
- Continuing to lose weight / lifetime diet – unprocessed, lots of produce, healthy fats, low sugar.
The reasoning behind 10-Day Green Smoothie Cleanse
The book says that the first step in losing weight is detoxification, to remove toxic overload from the body. Toxins stored in fat cells are difficult to get rid of through dieting alone. You must first detoxify the body. Thus, the most effective weight-loss programs should focus on both fat loss and detoxification, which lead to overall improved health and wellness. Raw greens can heal the body. You will detoxify your body through elimination of certain foods for ten days and reprogram your taste buds to desire healthy, nutrient-rich foods. The author states that after you complete the cleanse, you will never have to count calories or follow complicated or expensive meal plans or measure food again, as your body will naturally crave and desire healthy, natural foods.”
I opted to do a Full Cleanse, where I ‘eat’ only smoothies, snacks and water/herbal tea for 10 days.
Today I am on Day 10 and even though the experience has been eye-opening and great (losing 5.5 kg/12 lbs in 10 days, my skin has never-seen-before glow, my hair is stronger and fluffier, sleeping whole 8 hours everyday, feeling energized), I am now ready to go back eating wholefoods again.
With every challenge, I like to reward myself with a little something for accomplishing it. For this one, I have decided to break the cleanse tomorrow with making my favorite Indonesian food of late, Pampis Cakalang Pedas (Spicy shredded fish Manado style), this dish is also referred to Ikan Suwir Rica-Rica
This dish can be made with any kind of fish in the market, though I tend to go with fish from the sea with some good oil in them (have tried with tuna/maguro, salmon, mackerel/saba, amberjack/buri). Traditionally in Manado they use the ubiquitous fish there called “Cakalang” (skipjack tuna in English, or katsuo in Japanese). Lucky for me living in Japan, katsuo is very easy to come by, and therefore I can easily make this dish as often as I like!
Without further ado, let me introduce you to the wonder of Pampis Cakalang Pedas. Bon Appetit!
Pampis Cakalang Pedas (Spicy shredded fish Manado style)
Adapted from Just Try and Taste
Preparing the fish:
- Katsuo fish fillet (often found in the sashimi section in supermarket) about 600-700 grams
- 1/2 tsp sea salt
- 1 Tbsp lime juice
- Wash the fish and pat dry with paper towel
- Rub the fish with salt and lime juice, let sit for 10 minutes
- Steam fish for about 25 minutes until fish is well-cooked.
- Remove from heat and transfer to a bowl. Once cold, shred the fish and discard any fish bone if you find them. Put aside until next step below.
(Note: I like my pampis to be on the moist side, so I often keep the fish jus that came out from steaming and put it in the bowl together with the shredded fish).
To make the dish:
Spices A: (ground everything in a food processor)
- 10 bird-eye chiles
- 15 red chiles
- 5 green chiles
- 2 lemon grass – only the white parts
- 7 cloves of bawang merah /eshallots/ pearl onion
- 5 cloves of garlic
- 3 cm ginger
- 1 tsp ground turmeric
- 2 Tbsp vegetable oil for stir-frying
- 5 kaffir lime leaves, slice thinly
- 2 tsp sea salt
- 1 packet Stevia
- 3 sprigs of spring onion, chop thinly
- Juice of 1 lime/lemon
- In a big fry pan, heat the vegetable oil with medium heat. Sauté (stir-fry) Spices A paste into the pan until fragrant.
- Add sliced lime leaves and mix evenly
- Add the shredded fish and mix with the spices evenly
- Sprinkle salt and steviaover the fish and mix evenly
- Continue cooking in low heat until the moist evaporates
- Add chopped spring onion, mix evenly and continue cooking for another 2 minutes.
- Add lime/lemon juice and mix evenly, then switch off heat.
- Serve with steamed rice of your choice. Bon appetit!