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Spring Liver Cleanse Diet – Day 15: Roasted Butternut Squash with Pear Arugula Frisée Salad and Garlic Lemon Vinaigrette Dressing Recipe – Plate Of The Day
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Spring Liver Cleanse Diet – Day 15: Roasted Butternut Squash with Pear Arugula Frisée Salad and Garlic Lemon Vinaigrette Dressing Recipe

April 5, 2009
Spring Liver Cleanse Diet – Day 15: Roasted Butternut Squash with Pear Arugula Frisée Salad and Garlic Lemon Vinaigrette Dressing Recipe

roasted butternut squash with pear arugula frisée with garlic lemon vinegrette dressing

Well the liver cleanse diet is going pretty well this week. The food and the diet is actually the easy part, the difficult part is fitting in social situations. For example the diet calls for no alcohol so last week when we had an office party at work to welcome a new team to their workspaces everyone was downing cold beers while yours truly was knocking back bottles of water. It however auspiciously turned out to be good thing though because when one of the paraffin wax burners under the buffet tray full of enticing churros (which I couldn’t taste) flipped over and started a small fire on the table, I was able to put out the fire with my water and save the office! Besides that incident, it also sucked when my friend Rolo visited and I ended up drinking OJ and 2 bottles of Perrier during our small bar crawl in Brooklyn. On the upside I did quite well playing poker the other night. Much to the credit of my sobriety, I played several solid hours of Texas Hold Em against my coworkers and came out winning the first game. Dude, just 7 more days to go! Seriously I don’t really miss eating meat (I can eat chicken and fish as of day 8), nor the starch really although yes a toasted bagel or a scone and cup of coffee (no caffeine allowed) would be something to die for.

In the meantime, here’s a quick recipe that’s quite easy to make.

Roasted butternut squash with pear arugula frisée with garlic lemon vinaigrette dressing recipe

Roasted butternut squash
2 pears
arugula
frisée

Soak, rinse and dry arugula and frisée. Peel and cut pears.

Garlic Lemon Vinaigrette Recipe
1/3 cup of olive oil
Juice of 1/2 – 1 whole lemon (depends on how lemon-y you want it)
1/8 teaspoon of sea salt

Stir or place in a glass jar with solid lid and shake vigorously till vinaigrette emulsifies. Pour over salad. Eat with roasted butternut squash.

Well folks as I turn the corner on my last week of the Spring Liver Cleanse, I feel that apart from having to win back my friends as I make up for all the social activities that I’ve avoided over the past few weeks, I still believe the Spring Liver Cleanse has been well worth it so far. I had the side benefit of losing about 5 lbs by now, sleep much better and feel more alert.

Next weekend we are planning an Easter brunch to kick off the end of our liver cleanse. Some of our gracious friends are bringing bottles of champagne to help celebrate. I’ll definitely need to work on that tolerance again, but maybe a super clean liver will help that!

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1 Comment

  • Reply jamieofalltrades April 9, 2009 at 2:49 pm

    Yum, love frisee. I’ll be in New York next month and I’m totally gonna need some restaurant recommendations from you!

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