I’m so proud of the Fall Renewal group! We are on Day 10, our last day!
We’ve been celebrating our wins:
- clear skin (breakouts be gone!)
- clothes feel loose
- becoming more aware of our cravings and how to deal with them
- busting the sugar
- being present and grateful
- recipes to make over and over (staples rock!)
- healing pain like arthritis, tendonitis, headaches
- feeling centered and bad ass.
There are so many discoveries happening during our cleanse… bodies healing, feeling more balanced and at ease. I have to say, personally, I made a big leap. Besides feeling lighter in my belly and compliments on my skin (yeah, I’m all into that!), the biggest take away is being more present. My detox intention was to let go more and not push. I practiced this a lot, and I have to tell you, it’s been fascinating.
During the cleanse, I float above my physical body, and observe, watch, without any judgement or pushing to make something happen. I found myself actually chuckle out loud, recognizing “aha’s” and instances where I could push and struggle. I’ve been also trying to be more present, aware, of my surroundings, all the beauty, the love from my family and friends, the love from our group, how lucky I am. Really lucky. It sounds a bit cliche, I know, but there have been many times where I would focus on what I didn’t have or nitpicking at what was wrong in my life. But in reality, life is good. Very. Good.
In addition to this awareness, I have crazy energy and my mood is happy, happy!
And my belly is happy, happy, too.
Everyone’s been talking about the Mushroom Burgers from Fall Renewal:
Heidi’s burger patties
Misty’s baked in oven, finished under broiler
Paige’s delights~almost done!
Suzanne’s mashed avocado ~ yum!
I’ve been getting requests to post the recipe and, well, here we are!
Mushroom Burgers have tons of protein (quinoa and black beans), sweet potatoes (ground root veggies to satisfy our sweet tooth and packed with beta carotene to protect us and get us ready for cold and flu season) and lots of “meat” from the Portobellos. So satisfying, even for a meat-lover.
Want to make them for dinner?
Sure, let’s do it.
2 Tbsp. extra virgin olive oil
½ onion, finely chopped (1/4 cup)
1 garlic clove, minced
1 15 oz. can black beans, rinsed and drained
1 cup cooked quinoa (make ahead of time according to package directions)
½ cup sweet potato puree ( I used canned)
¼ tsp. ground cumin
2 Portobello mushrooms
Sea salt and freshly ground pepper to taste
Garnish: ½ avocado, peeled, pitted, and sliced
Directions: Preheat oven to 350 degrees F.
In pan, heat 1 Tbsp. oil over medium high heat. Add onion and sauté for 2 minutes. Add garlic and beans and cook for 3 minutes. Remove beans from heat and transfer to large mixing bowl.
Lightly mash the beans with a fork until semi crushed. Add rest of ingredients (except mushrooms and remaining olive oil) to the bowl and mix well.
Form patties with your with hands and place on prepared baking sheet. Bake for 10 minutes, turning once. Remove from oven.
For mushrooms, remove stems and coat with remaining oil. Season with salt and pepper and roast for 15 minutes. When ready to serve place each burger on top of mushroom and garnish with avocado. Serve.
spinach (arugula is also a good choice)
avocado (a favorite obvi)
Burgers are gluten-free, too. An added bonus!
You know, detox isn’t some scary, deprivation, “I’m going to eat my arm off!” type of thing. At least not my detoxes. AND these burgers are proof that DETOX = DELICIOUS!
Will you make the Mushroom Burgers? What will you use as a topping? Please share your idea with me in the comments below.
PS. Our bodies want the best for us…our desires to be granted, our essence to be revealed. As we clear away all the clutter within our cells, it’s easy to see, feel, connect, to heal. Very powerful stuff happens during detox!
Fall Renewal Detox Kits are now on sale.