Clean Eating Magazine

Red wine mushrooms with Parmesan shavings and parsley.

Smoked salmon with spring pea purée and cucumber.

Raspberry and dark chocolate with mint.

Turkey bacon egg and arugula with maple syrup.

We all made some spelt pancakes and had some fun with the batter :)

INDIAN MEDLEY 2 parts curry powder 1 part ground cumin 1 part ground coriander 1/2 part ground ginger pinch sea salt

Storage: In an airtight container in a cool, dry place. Uses: Great for spiced curry rice, curry chicken salad and curry tuna salad sandwiches.

ASIAN SPICE SHAKE 1 part lime zest 1 part orange zest 1 part togarashi spice blend 1 part toasted sesame seeds pinch sea salt

Storage: In an airtight container in the fridge. Uses: Add flavor to stir-frys, seafood or to any Asian-inspired dressing or marinade.

The documentary follows Australian Joe Cross, an overweight, food-loving entrepreneur suffering from a rare and chronic autoimmune disorder. Upon learning the statistic that 70% of diseases are caused by one’s own behavior, Cross devises a master plan to lose the extra 100 pounds he’s been lugging around – mostly in his gut – and get off his steroid medication.

The answer? Juicing. Cross undertakes a 60-day juice cleanse, spending 30 days in New York City and the following 30 days on the road driving across the United States and educating people he meets along the way.

As Cross’ story winds down and we see the spectacular results he’s accomplished in just 60 days of juicing pure produce, another tale begins – that of 429-pound, long-haul trucker Phil Staples, one of many overweight people Cross encounters while driving cross-country. We then follow Phil as he undergoes a similar and equally inspirational transformation, one that is far more emotional. There was nary a dry eye among the Clean Eating audience members.  

Such drastic measures aren’t always necessary or healthy (especially among clean eaters!), but we can’t deny that too many people neglect their micronutrient-rich produce intake. On average, the general population donates a mere 5 to 10% of each meal to Mother Nature’s gorgeous orange, red, purple, yellow and green offspring. One juice Cross mentioned in the Q&A that had us swooning was the watermelon-pineapple-ginger blend he favors in the morning.

Joe Cross and our online editor, Jess.

Garrido’s Where: Austin (downtown) Chef: David Garrido Garrido’s is housed in a modern condominium development on the west end of downtown (near Shoal Creek). The bright, creative food of Chef David Garrido includes delicious bocaditos (tiny bites) and both small plates and platters with a variety of Mexican-inspired fish and meat preparations. Many dishes incorporate local and organic vegetables with clean, spice-forward flavors. When the weather is beautiful, enjoy lunch or dinner on an expansive outdoor patio. garridosaustin.com Uchi Where: Austin (South Lamar) Chef: Tyson Cole Diners looking for Japanese-influenced food with modern twists can find that and more at Uchi, a popular dinner spot just south of downtown Austin. The menu features sustainable, traceable fish and locally sourced produce. Standouts include hot and cool dishes such as raw crudo and carpaccio plates, sushi and sashimi, and yakimono, a Japanese method of preparing meats and seafood on charcoal grills. Omakase-style tasting menus are also available. uchiaustin.com 

Think a bowl and spoon combination won’t work for kids? For pint-sized eaters, I suggest serving soup in a mug or cup with a lid and straw, which makes it more fun for them and much less of a mess for you. Sound sneaky? Maybe a little, but as a parent, sometimes you’ve got to go with whatever works. 

This is my kid-approved recipe for butternut squash soup. For a variation, try substituting acorn or buttercup squash in place of the butternut variety. 

Butternut Squash Soup 

Makes about 8 to 10 servings. 

INGREDIENTS: 

2 tsp unsalted, organic butter

2 cloves garlic, minced

½ large onion, chopped

2 to 2 ½ lb butternut squash, peeled and cubed

5 1/2 cups low-sodium vegetable broth or water

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cumin

3/4 cup 1% milk

Sea salt and pepper, to taste

INSTRUCTIONS: 

1. In a medium stockpot on medium-high heat, melt butter and sauté garlic and onion for about 5 to 7 minutes. 

TWO: Add squash and broth. Bring to a boil, then reduce heat to low and add cinnamon, nutmeg and cumin. Simmer on low for about 2 hours. 

2. Using a handheld blender, purée soup until smooth. Add milk and blend until combined. Season with salt and pepper, to taste, and serve with sliced whole-grain bread.