Autumn Apricot Sauce (Vegan, processed sugar free): Detox recipe 21 of 21
October 28th, 2012
Welcome to 21 Days of Detoxing with clean, whole, real food! Yep, we’re at it again with another awesomely motivated group. Registration is now closed for the fall detox but I’ll run it again in a few months and then YOU can hop on the feel-good train! And from now until October 28th you can get a new recipe each day by subscribing to my RSS feed.
Congratulations to my detoxers!
We made it! 21 days is (not coincidentally) exactly the amount of time they say it takes to form new habits or change an old one.
So, what have we accomplished? I think one member of our group put it best when she described her experience:
“Lots of great things… looked at emotional eating…brain working better, sleeping better, tasting my food, eating healthier, feeling pumped, pooping better, drinking more water, got rid of my addictions, making better choices, and even lost a few pounds. Yeah!”
So here we are, and like a proud mama I’m setting my little birds free and watching them as they continue to make healthy choices and live life awesomely. Today’s recipe is super duper easy, but takes 2 days to sit in the fridge. And that’s intentional. Because 2 days from now (and hopefully many more) I know this group will still be working hard at feeding themselves well.
I’m so grateful to all of you who trusted me with your menu planning and saw results. You are amazing. Thank you. We’ll be doing this again in Spring 2013!
Autumn Apricot Sauce
3/4 cup dried apricots (unsulphured)
1 1/2 cups water
1 tsp. vanilla
1/2 tsp. cinnamon
Pinch nutmegIn an airtight food storage container, combine apricots with water. Refrigerate for 2 days.
Transfer to blender and add vanilla, cinnamon and nutmeg. Blend well. Serve over morning oats, frozen banana “ice cream”, or anywhere you’d like a sweet, seasonal topping.
For all of this Fall’s detox-friendly recipes, click here.
