Eating Real {Whole} Food pt. 1


Welcome to the week after detox! How does everyone feel? If you didn’t get to take part in our Freshly Grown detox, no worries, you can find everything here and here. My results:

  • Energy without the caffeine (I still don’t know what to do with that, too good to be true. Loved this the most.)
  • Improved mood
  • Clearer skin
  • Looser clothing
  • Deep sleep
  • Cleaner eating habits. I never felt sluggish, except when I wasn’t drinking enough water
  • A fresh and improved outlook on meal planning: more whole foods, raw, juicing and taking the time to prep meals

I thought after detoxing for a week, it would be a great time to focus on whole foods (not the store, the actual foods!). This week will be heavy on recipes with info. on whole foods eating sprinkled throughout. We’re all about community here, so come along with us and contribute your own favorite whole foods recipe, we’d love to try it!


Pic Source + Great Recipe:


  • Charlena says:

    So excited because I settle back into my new home early this next week and will be making a trip to our year-round Farmer’s Market. I looked at the producer list (take a gander, and thought I need to better learn what to do with this great food! Since my new housemate is an organic, whole foods devotee who loves to cook, I’ll be passing this on. Thanks!!

    • Freshly Grown says:

      ‘Why not start your day off Bombay style with our fresh Breakfast chapatti rolls made of Bombay omelette or Bacon with a hot cuppa of spicy Indian chai tea. We serve authentic dishes from Bombay like Pau Bhaji a typical street food of Bombay to seasonal dishes like Butternut Squash with coconut milk, lime & red chill for you to take home and savour later.’

      Yes, why not? Sounds fabulous. One day we be there, one day. Thanks for sharing, Mom, and please continue to show us snippets of Scotland. ♥

  • Sarah O'Malley says:

    AMAZING Red Bean and Quinoa Salad Recipe:

    2 cups cooked Quinoa ( Make sure it is Chilled before adding it to the salad)
    2 15oz cans dark red kidney beans ( Or Soak and prepare your own! That is my preference!)
    1 red bell pepper, seeded and chopped
    3 scallions, chopped, whites and greens
    1 rib celery, chopped
    1/4 cup (a couple of handfuls) chopped flat-leaf parsley
    1 cup sweet red pepper relish
    2 tablespoons (2 turns around the bowl in a thin stream) light olive
    oil or vegetable oil
    1 tablespoon (2 splashes) white distilled vinegar
    Coarse salt and pepper
    Combine all ingredients in a medium bowl and toss well; adjust seasonings. This Salad ALWAYS tastes better the day after it is prepared so the flavors really get a chance to mix together.

    • Freshly Grown says:

      Sarah, this is fantastic!! I will re-post & include a picture. Thank you for sharing this, always looking for more Quinoa recipes!

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