I recently met a lovely woman named Noelle, the voice behind the blog GreenLemonade.com. Her blog is focused on wellness—cleansing your body and your life—but without resorting to extreme dieting, fasting, kooky rituals, or bizarre beauty products. Noelle started GreenLemonde.com after trying a liquid-only detox for several days and hating it. “I missed chewing,” she told me. So she started sharing easy tips and tricks for living a cleaner, feel-better life that women could incorporate into their everyday routines.
I’ve toyed with the idea of doing some kind of intense detox (remember the Master Cleanse and the BluePrint Cleanse?), but honestly, I just can’t see myself blocking out several days of my life to drink water with maple syrup and cayenne pepper. I mean, my job is all about food. Heck, my life revolves around food. Plus, I’m not convinced that a drastic detox is necessary or even beneficial.
As I was talking to Noelle, I couldn’t help but notice her beautiful skin, great hair, and amazing glow (granted, she was also eight months pregnant, so that may have had something to do with it). But I wanted to get that glow! So I tried one of Noelle’s recipes the other night; it’s a “pizza” made from brown rice tortillas (which I’ve never tried before) topped with fresh veggies, a touch of tomato sauce, and a few shavings of Parmesan cheese. It’s light yet surprisingly satisfying, because you really load up the tortilla with vegetables. The sauce and cheese give it just enough flavor to make it interesting. But the real winner was the brown rice tortilla. Once toasted, it becomes crisp and nutty, like a delicious cracker—perfect if you’re a fan of super thin-crust pizza (which I am). On Noelle’s site this recipe is called Gluten-Free, Low-Calorie Detox Pizza, but I prefer to call it something else.
Guilt-Free Veggie Pizza
Adapted from GreenLemonade.com
1 brown rice tortilla, cut in half (try the Food For Life brand; I found it at Whole Foods)
1 tablespoon olive oil
1 clove garlic, minced
1 small yellow squash, sliced in thin rounds
½ bunch asparagus, cut into 1-inch pieces
1/4 cup tomato sauce
A few large shards of Parmesan
Sea salt and pepper, to taste
1. Toast the tortilla halves in your oven or in a toaster.
2. Meanwhile, heat the oil in a large pan over medium heat. Add the garlic and sauté for a minute. Add the vegetables and sauté until tender and golden. Add the tomato sauce to the vegetables until warmed through.
3. Top the toasted tortilla halves with the vegetable mixture, dividing evenly. Top with a few large shards of Parmesan, season with salt and pepper, and serve.
The pizza makes a lovely lunch or light dinner, and I’m sure if I ate like this all the time (instead of the pulled pork platter and baked beans I had the other night), I would look and feel great, too. The brown rice tortillas will be fun to play around with—I’m envisioning all kinds of toppings and even breaking them up into crackers for hummus and tzatziki.
Have you ever tried a detox diet? Did it work for you?