Shifting mindset and tastes

Yeah, so, Jan 1st and we are easing into the cleanse, or I am at least, using up some leftover healthy but not cleanse appropriate foods (miso and tofu for example as Theresa mentioned). But for the past few days I've been stocking the kitchen with fruits, vegetables, nuts, and seeds in eager anticipation! Week one tips: Homemade almond milk. Soak 1 cup raw almonds overnight in a quart jar full of water. Drain, rinse, and return almonds to jar and fill to the top with fresh water. Blend contents of jar in a strong blender for 1 minute. Strain the mixture through a piece of muslin (I put the muslin in a sieve, the sieve in my canning funnel, and the funnel in the jar mouth) back into the quart jar and squeeze all the milk through. It's great in smoothies, tea, and "cereal" of chopped fruit with slivered almonds. Fresh fruit. Kiwis, citrus fruits, pineapple, papaya...nothing much local is in season (in Portland anyway) so I plan to indulge in lots of tropical fruit. If you're hungry, ants on a log is a really good quick snack. It's crunchy, salty, sweet, and rich. Theresa loves a banana split...it's a split banana topped with peanut butter, chopped nuts, toasted coconut, and maybe a few raisins. Warm vegetable soups with ginger, yum. Hearty tomato fennel carrot soup is always good. Roasted mushrooms are filling and satisfying, and great in a salad the next day. Kale salads both raw and cooked! Tahini sauce with lemon and garlic...veggie dip, salad dressing, and more.