I’m sitting here munching on a salad at the moment. It’s not a very pleasant tasting one; consisting of roquette, sweet potato, sautéed mushrooms and tomatoes, avocado and an egg. But I’m sharing this because I’m at the end of my detox/cleanse and I didn’t know what to eat tonight. I didn’t have much to choose from in the fridge, and to be honest, I didn’t want to ‘celebrate’ by eating anything junky like pizza. So I threw a bunch of veg in a bowl and called it dinner.

I feel like this wasn’t an ideal end to my 10 Day detox/fast. I feel I should have gone out with a bang, some ultimate vegan-style dish and then Instagram it and rave all about it. But I’m tired, emotionally and mentally, so I just didn’t want to have to think about yet one more meal. I wonder if this is why my body has got so out-of-whack in the first place, because I can so often be lazy and eat whatever is easiest in the cupboard. Maybe that’s why my weight is always so all over the place (hm).

This detox/fast has been good for me. Removing the ease of comfort foods and just plain ol’ crappy things has forced me to be intentional about my eating. I like it and yet I hate it. I actually like feeling so good, I like that I had the control to stay away from the things I love in order to allow my body time to heal. I DO miss some things like a pizza or ice cream and other munchies, like crisps and biscuits. I think I should have done it longer, but to be honest, it’s expensive and I just don’t have the means to keep up such a strict diet long-term.

That being said, I have decided this week that I would encourage myself towards healthier options; tofu instead of fatty meats, a veggie casserole instead of pizza, raw chocolate instead of ice cream, etc. In fact, I have discovered a brand of chocolate that I’m falling in love with. Pana Chocolate makes raw, organic, handmade bars free of just about everything! In fact, I’m amazed they manage to make it so enticing without SOMEthing processed and bad-for-you. Their base is cacoa, coconut nectar and coconut oil. Some bars contain things like sour cherries, mint extract or orange peel, but nothing more. They’re not bitter, and they’re soft and gooey AF. To. Die. For.

I’m learning that I can be okay with something like a piece of Pana chocolate and not need an entire bowl of mint choc ice cream to “feel better”. My thighs and hips will certainly thank me, I’m sure…

My ONE confession this week is that I did slip one night… I’m a bit sad at myself because I gave in to a pizza on Tuesday night. But I’m allowing for a bit of grace, since it was a particularly emotionally-heavy day and I had no energy to make something fresh. But I picked myself back up the next day and didn’t allow it to ruin my entire week That being said, my poor system couldn’t handle it the next and I ended up doubled up in pain for the majority of it. I suppose I paid for it in a way. Sigh…

Anyway, my reason for these 10 days of detoxing/fasting was to clear my mind by cleansing my body. It needed a reboot, and my thoughts needed clarity. It was both a physical and a spiritual necessity in taking the next step forward. I’m not saying I need this before every decision in my life, but I am grateful for the clarity provided by such a healthy body AND mind these past 10 days. As you can see, I’ve also linked in some recipes I made use of this week plus a yummy creation of my own (yay!), in case you’re looking for inspiration yourself. And if you’re thinking you could use a good ol’ cleansing yourself, let me know! I expect to continue a much healthier diet now on because I like feeling this good, so I’m here for support.



Roasted Eggplant & Pumpkin Quinoa

A simple yet flavourful vegan main or side dish for supper.

Course Supper
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Author Amy Elisabeth


  • 1 Eggplant sliced
  • 1/2 large Pumpkin chopped
  • 1 can Chick Peas drained and rinsed
  • 1/2 can Lentils drained and rinsed
  • 1-2 cans Diced Tomatoes per preference
  • 3 tbsp Olive oil
  • 1 1/2 cups Quinoa
  • 1 bunch Fresh Rosemary finely chopped
  • 1 handful Fresh Thyme finely chopped
  • 3 cups Water
  • Salt, Pepper & Smoked Paprika to taste


  1. Begin by adding the eggplant, pumpkin and chick peas into a bowl along with your chopped herbs and olive oil. Stir it around nicely until everything is coated. Add your can(s) of diced tomatoes.

  2. Add your seasonings to taste and stir until everything is evenly coated. Line your baking sheet with aluminium foil and spread the veggies evenly. Bake for 20-25 minutes with the hob on 220*C (200* if fan-forced oven) until slightly browned. Pour the lentils evenly across the top and bake another 5 minutes until legumes are warmed through and everything is golden brown.

  3. Meanwhile, bring your Quinoa and water to a boil, then turn to low and simmer 8-10 minutes until water is absorbed and quinoa is cooked through. Season with salt.

  4. Then serve into bowls and top with the roasted vegetables hot from the hob. And, enjoy!

Recipe Notes

  • I used only one can of diced tomatoes, however in the future I would use two as I really like tomatoes. Your choice depending on your level of taste for them!
  • A bit of plain tomato sauce is great to add to the leftovers to prevent them from drying out when reheating.

Sven Scheuermeier

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