A Detox Drink for the Day After Halloween

For those of you without a calendar or access to the outside world, last night was Halloween. As an occasional actress and everyday costume fanatic, it’s one of my favorite holidays. For my boyfriend Nick, it is THE HOLIDAY of the year [I mean, come on, he teaches about zombie survival for a living]. Because of this, we tend to go all out: parties, candy, decorations, drinking games, festive food…you get the idea.

This year, we conspired together and decided to dress up as Margot & Richie Tenenbaum.

margot and richie halloween 2013 copy

“I think we’re just gonna have to be secretly in love with each other and leave it at that.”

I’d actually started planning my costume about a month before Halloween, but it became a whole lot more popular after this amazing sketch from last week’s SNL:

Our party was so much fun, it was hard to remain Margot-stoic for the camera all night. I broke character on more than one occasion.

margot and richie halloween

Notice the wooden finger on my right hand…Nick MADE that. He’s handy like that.

For our party guests, we prepared my favorite vegan chili & some pumpkin oatmeal cookies [with Enjoy Life chocolate chips added].

The chili was so delicious I ate about five bowls, along with several cookies & a taste of some vegan chai snickerdoodles made by Alicia of Big Vegan Affair [they weren’t gluten-free, but I just had to try them]. Add to that a dirty martini, some Chicago Diner nachos and a few too many pieces of vegan halloween candy & I awoke this morning looking for a dietary re-set button.

So, in the spirit of recovering from your halloween cocktails & candy overdose, here’s a yummy day after halloween detox drink made with kale & carrots to kickstart your body’s cleansing. The fact that it’s festively orange is just a happy halloween accident.

day after halloween detox drink

Pink skeleton approved.

Ingredients [approx. 2 servings]

8 carrots
4 kale leaves
4 celery stalks
2 fuji apples
2 limes

Juice all ingredients together for a vitamin-rich, detoxifying cocktail that’s sweet with just a slight tang. For best results drink immediately & on an empty stomach.

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Thankful Thursday 10/25 – 11/8

This week, I’m thankful for:

The re-election of my favorite president! I myself was an absolute wreck waiting for the election results and I could not have been happier with the outcome. I know many people have their doubts about him, but I truly believe that Barack Obama is exactly what our country needs right now. I have so much love for that man that my heart is overflowing. I mean, have you seen his heartfelt thank you to his supporters?
My homemade halloween costume. Because I missed out on posting Thankful Thursday last week, I didn’t get to show off my $12 thrift store costume. Nick went as Rick from The Walking Dead and I was Alice from Resident Evil [who needs a couple’s costume when we can both be zombie hunters?]. My cut off slip wasn’t a perfect imitation of Alice’s asymmetrical red dress, but it still got the point across.
My own personal juice revival. A few months ago, I started juicing like crazy and it was awesome. My energy improved, my skin started to glow, and I actually looked forward to my daily cup of green. However, as the weather cooled down, I started craving a warmer start to my morning. I’ve slacked off quite a bit on my liquid sunshine as of late and it’s time for a revival. I still may not juice every day [it gets pricey, after all], but I can at least fit it in a few times a week. Bonus: it gives new purpose to our recycled bottle collection [like the one above from Argo tea, doesn’t it look great as a re-purposed travel bottle?].
New, pink & girly office supplies. I have an addiction to office supplies. I honestly feel a surge of productivity when I’m surrounded by supplies that visually please me [read: pink & girly], so I indulge myself on occasion. This week’s treats included a sparkly journal and polka dot dry erase markers.

What are you thankful for this week?

Party Favor: Pumpkin Spice/Gingerbread Cookies [v,gf]

Tonight, the Omnivore & I are throwing a Halloween party. I’m spending the morning cleaning & baking while he decorates with spider webs and glittery skulls. I love our parties because they give me the opportunity to introduce delicious vegan/gluten-free items to our many omni friends. It’s rare that friends aren’t surprised our fare is vegan, gluten-free, and/or sugar-free & many even ask for the recipe afterwards.

My first recipe on tonight’s party planning list: Gluten-free, Vegan Pumpkin Spice/Gingerbread Cookies [also soy-free & sugar-free]!

party piles.

Ingredients [inspired by Babycakes Covers the Classics‘ Gingerbread Cookies]

2 1/2 c brown or white rice flour [I used both because I ran out of my preferred brown rice halfway]
2 c Bob’s Red Mill all-purpose gluten-free flour
1/2 c arrowroot
3 tbsp ground ginger
2 tbsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp xanthan gum
2 tsp sea salt
2 tsp baking soda
2 c melted coconut oil
2 1/2 c maple syrup
3/4 c unsweetened applesauce
1/2 c canned pumpkin
1/4 c vanilla extract
optional: a few dashes of pumpkin pie spice

In a large mixing bowl, sift together dry ingredients.
In a medium bowl, stir together wet ingredients.
Pour wet ingredients into dry & stir until just combined.
Scoop large spoonfuls* of batter onto a cookie sheet.
Bake for 15 minutes, or until golden brown with crispy edges.

*for more uniform cookies there are 2 options: 1. wet hands & roll dough into balls to place on cookie sheet  for perfectly round treats or 2. let dough chill covered in the fridge for 20-30 minutes, then cover a surface with rice flour & roll dough out to cut into shapes before placing on cookie sheet.