Mango Salsa and Beaming Day 4

mango salsa recipe below

I'm back to feeling AMAZING!  For those of you who are just tuning in this week i've been on a cleansing journey with Beaming Cleanse.  I did end up eating 1/2 an avocado last night (so a whole avo total yesterday) which resulted in no weight reduction from wed morn to thurs morning, but I was not hungry upon waking, have incredible energy now, and have already lost almost 4 lbs!!!  The drinks today are awesome.  The green juices have a little more spice, there is a fortified nut milk in place of my superfood smoothie, and the soup today is ROCKING!

The two main differences today are:

Radiant Nut Milk instead of Superfood Smoothie:  Homemade almond milk with alkaline water, coconut butter (healthy and uber YUMMY fats), almond butter, lecithin (as an emulsifier and lowers cholesterol), probiotics, and maca (i added cinnamon to mine)

Carrot Curry Soup:  HOLLAH!  This is the bees knees.  Carrots juiced with curry, lime, ginger, garlic, basil, mint, avocado and raw cashews

The salad tonight was greens and sprout salad, corn, cucumber, red pepper, and cashew based dressing (asian inspired...i can taste the sesame.)  YUM.

One more day to go.  While i'm looking forward to inviting more solid foods into my diet on Saturday, i'll continue to start the first half of my day with smoothies and juices and indulge on salads based with kale and cabbage.  I love that this cleanse has helped me hit my reset button, regain positive habits, and put me back on track.

Already planning one of my first post cleanse foods....ohhh it'll be sooo good.

Last week before the cleanse kicked off i made one of my fave summertime recipes, mango salsa.  This recipe is inspired by Matt Amsden's recipe in the book Rawvolution; one of the first raw cookbooks i bought and still one of my favorites.

2 mangos chopped
1 bell pepper chopped or diced
any chopped onion you like (red or green) to taste
LOTS of cilantro
1 Tbsp of stone ground mustard
1 Tbsp of apple cider vinegar
1/2 a large jalapeno pepper diced (de-seed only if you want it less spicy)
a couple smacks of cayenne pepper to taste

IF you want to keep it cleanse approved leave the mustard out and instead add a chopped garlic clove and a squeeze of lime.

Mix it all together and serve with either tortilla chips, crudites (i love using button mushrooms), or use it as a chutney with fish, chicken, or tofu steak. It's great mixed into salads too!