Blissful Summer Day

Kelso 1

Want my recipe for a mind, body, spirit detox? A hike. Pure and simple.
Whether a journey of solitude or a frolic with friends, nothing restores, cleanses and recharges like a day on the trails surrounded by endless foliage, a blue sky and the warmth of the sun on your face.

It never ceases to amaze me how amazing I feel after hours, yes hours, out in nature. It’s perplexing to me that more people don’t go outside to enjoy the spoils of Mother Earth that surround us. I guess I happen to be super lucky to be living literally at the foot of the escarpment. And am I ever so glad that I do.

Now, initially I had much different plans for today. I had scheduled myself in for a quick morning run, then shopping at a mall. This all changed after a night of awful sleep and being greeted by dazzling sunshine that finally forced my eyelids open. Original plans went out the window pretty darn fast. I happened to be dog sitting a lovely canine by the name of Jersey, so I packed a backpack with water and snacks for us both (doggie delights for her and a trail mix of pumpkin seeds, hazelnuts, dried cranberries and cacao nibs for me).

Off we went into the wild.

The sounds, smells, and sights of the forest, fields and rocky ledges were just delicious. I love how you can observe every detail of your body when you’re out there with no distractions to fuzz your perceptions – the building heat of your skin, the pounding of your heart with every incline and ascend, the delight your brain registers as you turn a corner to discover an amazing view, the feeling of the ground beneath your feet. And yes, even the sting and immediate itch following a mosquito’s feast (and boy did they feast today!).

Ahhhh. Heaven.

After nearly 3 hours at Kelso Conservation Area, we headed home. Content and spent. The pooch and I pooched. We re-hydrated and I was happy to have leftovers from yesterday’s meal to feed my growling belly.

I leave you with some pics from our adventure.

Kelso 2




Oh, and here’s my post-hike nourishment. Perfect, no?

Millet with Veg and Beans

Happy hijinks on the hiking trail,

Supercharged Detox Tabbouleh

So this is my version of a detox regime. No juice fasts, no diet pills, no starvation stints. Just good, wholesome food bursting with simple ingredients and fresh, bright flavours.

Traditional tabbouleh is made with bulgur, parsley, tomato, onion, garlic, lemon juice and olive oil. Here is my version. Revved up.


Supercharged Detox Quinoa Tabbouleh

  • 1 cup uncooked quinoa
  • 1 bunch of kale, stalks removed
  • 1 bunch of parsley, large stalks removed
  • 1 fennel bulb, trim off fronds and stalks, chopped roughly
  • 1 cup sunflower seeds (raw or toasted, your choice)
  • 1 bunch of green onions (about 6-7 green onions), white and green parts finely sliced
  • 6-7 campari tomatoes or 3 regular sized ones, diced
  • 8 Tablespoons lemon juice*
  • 8 Tablespoons good quality olive oil
  • Several good grindings of black pepper

Tabbouleh 2

First add the quinoa to about 5 cups of boiling water. Boil, uncovered for 10-11 minutes. When quinoa is cooked, drain in a fine mesh colander or sieve, rinse well with cold water and let drain well…this might take a few minutes (no watery salad please!).

Meanwhile prep the veggies. Here is where a food processor becomes your best friend (although I suppose you could chop the veg finely with a good old knife if need be).

Put 2-3 handfuls of kale into the processor at a time and pulse each batch 5-6 times (more or less depending on your model). Repeat this until all the kale is finely chopped (empty the processor contents into a large bowl in between batches). Repeat with the parsley and the fennel and add these to your large bowl. You can add the sunflower seeds whole, but I coarsely chopped them in the food processor. Add the seeds, along with the green onions, tomatoes, lemon juice, olive oil and fresh ground pepper (to taste) to the bowl and mix well.

Add the drained quinoa to the rest of the ingredients, mix again and adjust the seasonings (add more lemon juice, olive oil and pepper to your liking). I skipped the salt in this recipe because I didn’t think it needed it.

This makes a HUGE bowl of salad. I can’t even estimate the number of servings. But it keeps well in the fridge for a good 4-5 days, although you might have to add a bit more lemon juice and olive oil along the way. Share with your friends, your coworkers, whoever….I also found this to be a great topping for squash soups and such (really!), wrapped up in a tortilla or pita with some hummus or guacamole, or added to a green salad.

I can’t even begin to tell you the nutrient power this salad packs. Iron, a whole slew of vitamins like A, C, K (might as well throw the whole alphabet in there), fibre, protein, antioxidants, body-oxygenating chlorophyll….this combo has it all!

Enjoy and feel the glow from the inside out.


You could certainly use fresh lemon juice here but I recently discovered Santa Cruz Organic Lemon Juice. I love it because it doesn’t contain preservatives like other brands of bottled lemon juice…also I don’t run into the problem of having to guiltily toss pitiful, shriveled up citrus fruit that has been languishing in my fruit basket when I forget to use them in time.

I keep the kale, parsley and fennel trimmings (provided they’re in good shape) for vegetable stock. I stash these goodies in a freezer bag in the fridge or freezer and keep adding to this “stock” pile….hehehe pun totally intended….until I have enough for stock.