Recently Tora and I did a detox. Now, we normally do this at least once a year as it’s great for a clean out of toxins in your body; it’s great to clean out some old habits that creep in over a year, and it’s a great way to upgrade your diet and lifestyle.
So, overall detoxing is a good thing if done well and with care.
The tough part about detoxing is all the toxins leaving your body – as I’m a coffee lover, my coffee withdrawal is like tooth extraction, but worse! And it’s tough even for a Behavioural Change Specialist like me to let go of those lovely little naughty habits that make me smile each day, like a second little coffee sometimes or my chocolate treat after dinner.
If Donna Can Cook It So Can You! Kris Carr’s Mushroom Croquettes
These are so gorgeous that I now make them weekly, and they have become part of my diet. That’s why I love detoxing – because I always upgrade my diet with at least one new extra tasty recipe every time I do a detox. This mushroom croquettes recipe is so good that I’ve made a cooking video, as part of the “If Donna Can Cook It So Can You” series, just to show you that it’s not too difficult to make easy healthy recipes that taste extra yummy.
Kris Carr’s Mushroom Croquettes Saved The Day
- 2 tbsp tamari
- 2 ½ tbsp olive oil
- 2 cups assorted wild mushrooms- shitake, oyster or portobello – diced
- 1 ½ cups raw almonds, soaked in water for a few hours, to soften
- 1 ½ cups raw walnuts, soaked in water for a few hours, to soften
- 1 cup raw pine nuts
- 3 stalks celery, finely diced
- ¼ cup finely minced red onion
- ⅓ cup quartered cherry tomatoes
- ⅓ cup small broccoli florets
- 1 ½ tbsp minced sage
- ½ cup torn basil
- 2 tbsp minced oregano
- 2 tbsp lemon juice
- 1 ½ tbsp chilli powder
- 1 tsp sea salt
- Fresh ground black pepper to taste
- In a medium mixing bowl, combine tamari and 2 tbsp olive oil. Add diced mushrooms, mix and set aside. Let mushrooms marinate for about 15 to 20 minutes, Strain mushrooms form marinade before use.
- In a food processor, blend almonds, walnuts and pine nuts until smooth.
- In a large bowl combine nut mixture with celery, onion, tomatoes, broccoli, sage, basil, oregano, lemon juice, chilli powder, salt and pepper and thoroughly mix with hands.
- Once mushrooms are soft and strained, add mushrooms to vegetable mixture, and thoroughly mix with hands. Form mixture into 10-12 small croquettes.
- Cooked version: Preheat oven to 275˚F (135˚C), lightly oil a baking sheet, place croquettes on sheet, bake for about 15 minutes. Flip and cook for an additional 5 to 10 minutes until croquettes are from. Remove from oven.
- Place croquettes on a big pile of your favourite herb salad.
- Alternatively use a big green leaf or red cabbage leaves as a burger bun and add favourite toppings.
The way that I live through a week of detoxing is to engage in finding some yummy, new, easy healthy recipes that I can eat on or off a detox. One of the things we always include in a detox, and on most days of our typical week, is an easy green smoothie. You can check out the recipe for that here.
Unless we can completely clear our schedule, we don’t do a hard core detox. We do one that means we can still function for a week without needing to curl up in a ball every day. The type of detox we do is to eat a vegan or vegetarian diet, with no treats like coffee, alcohol, dairy, chocolate, or refined carbs like bread, pasta etc.
What saved the day was getting a new delicious recipe from Kris Carr’s Crazy Sexy Kitchen cookbook. In particular, I fell in love with her mushroom croquettes!
Hope you enjoy Kris Carr’s recipe as much as I do, and we highly recommend you get her fabulous cook book – http://kriscarr.com/products/crazy-sexy-kitchen-book/.
If you buy it off her site you’ll get some free cooking lessons too, so make sure you check it out.
Enjoy our cooking video of Kris Carr’s mushroom croquettes!