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Friday - Day 21

Today is officially the last day of the Purification although there will be still supplements left that I will continue to take until they’re gone. I will also continue watching the problem foods like gluten and sugar (even though most of my sugar has been come from local honey, unsulfured blackstrap molasses and pure maple syrup). Do I think I failed because I added a couple of my important foods back this week? For me the answer is no, but I’ll go into it more on my closing blog tomorrow.

Weighed in this morning. 157.6# That is approximately a 4.5# weight loss in 3-weeks. I’m OK with that.

Smoothie: 2T SP Pro Complete, 2T SP Whey Pro Complete, 1 cup Califia coconut milk, 3T shredded unsweetened coconut, 1 banana.

Breakfast: 1 soft boiled farm fresh egg (before starting the purification are used to have two a day). Cooked green string beans with Italian butter.

Take green string beans. While we think of them as a vegetable, I guess they’re considered part of the legume family. I didn’t see them on the vegetable list but did have them weekly. Why? Because it’s green beans season and Farmers Market will soon not have them.  Green beans contains folate, calcium, phosphorus, thiamin, riboflavin, iron, magnesium, and potassium. They also have a high amount of chlorophyll.

Since today I’m home and I can cook at my leisure, I took out some homemade beef bone broth. It’s actually funny because the bones that I bought last Saturday at Farmers Market had hardly no meat and I let them simmer in the slow cooker for almost 36 hours. By the time it cooled and I was ready to strain and pour into jars, it was really thick. When I took the jar out today and removed the top layer of fat, I realized that the collagen gel was so thick that I could use this jar of beef bone broth as butter!

So I sautéed a half of a small red onion, chopped, 2 cups of chopped shiitake mushrooms and two chopped carrots. I then added only one of the two beef bone broth jars (these were large ghee jars), and pulled out another from the freezer that was a thinner stock. Even then I need to add some water as it was a pretty concentrated bone broth. When it came to a boil I added 1/2 cup per person of pre-cooked quinoa. Before serving, I sprinkled 1/4 cup of chopped parsley on to each bowl. The fresh parsley was a good finish. Delicious.


Celebratory Supper: 4 oz Wisconsin salmon. While farmed, our seafood store, Robert’s, is very particular about the sustainability of farmed fish. Here in the Midwest most wild, or deep sea fish, runs $25 per pound upward. Good salmon, typically is $17 per pound upward, farmed or wild. Cooked slowly in my cast iron skillet, I layed it upon A thin layer of olive oil, and then topped the salmon with freshly crushed garlic and thyme from my garden. Served with broccoli.


Tomorrow I will write up a takeaway and the next steps. 
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