Living Foods Detox – Day 5

BREAKFAST: Somehow, I wound up with two breakfasts, both of which were designated as my Day 5 breakfast, so Zander and I sampled them both. The first was a fruit and yogurt parfait. I struggled with the same issue I had with the pineapple passion “yogurt”–the taste of coconut oil was quite prevalent and it was semi-gritty at first after being in the cold fridge. However, after leaving it out at room temperature for about an hour, the taste and texture did improve significantly. I enjoyed the bits of blackberry, pineapple, and pomegranate more than the yogurt; they were super-tasty. The second item was a breakfast omega bar. It had a nice texture and reminded me of banana bread.

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LUNCH: Living lasagna. After many a blissful meal at Karyn’s Raw in Chicago, I have to admit that this lasagna left me feeling disappointed and longing for what I know a living lasagna can be–rich and decadent and bursting with flavor. This lasagna had several layers of thinly sliced zucchini and tomato with a really bland nut cheese (macadamia, I think?) and some diced portabello mushrooms on top with a semi-tangy sauce. It’s not that it tasted bad–it was actually quite fresh and pleasant, like all of the other meals I’ve had from 118 Degrees. I just longed for a richer, more intense set of flavors, perhaps some sun-dried tomato and a zestier nut cheese would have done the trick. That said, I did specifically order the detox menu, and I suspect that is why this lasagna wasn’t dripping with nuts and fats and salts, so I’ll stop complaining. 🙂

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DINNER: A chipotle ranch wrap. This was a lot like the Clayudas from earlier in the detox menu. I discarded the soggy wrap, but happily devoured the “refried beans” and other veggies inside and felt very content after the meal.

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DESSERT: Dulce de leche. I’m not even sure I have the proper words to describe this astonishingly delectable dessert made of bananas, a smooth and creamy sauce, and a divine graham-crackery crust. It was pure, unmitigated, unrivaled perfection. I almost felt guilty eating it, as though I was cheating on my detox, because it was truly THAT good.

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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