"This cleanse feels different!"

Repeat 21 day participants often tell us "This cleanse feels different than the last one." Easier, harder, more energy, less energy, less hungry, more hungry, more aches during the first week, less aches, etc, etc, etc. 

Typically the overall outcome remains similar, but the path through the 21 Days is different. This is normal. Why? Because “you can’t step in the same river twice.” 

Your body is not a machine that will give the same output with the same input every time. It is, like a river, a dynamic, ever-changing organism. While the foods, shakes, and supplements are the same from cleanse to cleanse, you are not the same. Everything that has happened to you since your last cleanse is noted and stored in your body.

When you do the 21 Day Program, you are removing impediments to healing (sugar, alcohol, coffee, gluten, etc) and you are giving your body a super-abundance of raw material for healing and recalibrating. Your body takes those raw materials and does with them what it deems, in its infinite wisdom, most necessary.

While you decide to do the cleanse, your body decides what to prioritize and focus on. Your body is in charge. Start each cleanse with a “beginner’s mind,” open to what emerges.

This is a delicious take on hummus from Oaktown Spice Shop by Micah Siva - all cleanse friendly and packed with flavor. It is amazing with the Oaktown Bombay Orange spice mix, but if you are imaginative, I bet you can flavor this up with your own spices. Or use this as an excuse to visit Oaktown Spice Shop in person or online.

Ingredients

• 4 medium carrots, washed and roughly chopped into 1 inch pieces
• 6 cloves garlic, peeled
• 4 tablespoons Like Family extra virgin olive oil, divided
• 3 tablespoons Oaktown Spice Shop Bombay Orange, divided
• 1 teaspoon sea salt
• ⅓ cup tahini
• Juice of 1 lemon

Chili Oil

• 1 tablespoon Oaktown Spice Shop Bombay Orange
• 1 teaspoon sea salt
• ⅓ cup extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 2 bird’s eye chili or serrano chiles, thinly sliced

Directions

1. Preheat the oven to 400F.
2. In a medium bowl, combine the chopped carrots, garlic cloves, 2 tablespoons olive oil, 2 tablespoons Bombay Orange, and sea salt, tossing to combine. Add to a baking tray and roast for 30 to 35 minutes, or until tender.
3. Add the cooked carrots and garlic cloves to a food processor or blender with tahini, lemon juice, and remaining olive oil and Bombay Orange, blending until smooth.
4. While the carrots are roasting, make the chili oil. Add the Bombay Orange and sea salt to a heat-proof bowl.
5. In a small saucepan over medium heat, combine the oil, sliced garlic and thinly sliced chiles. The oil should bubble slightly on the edges of the pot. Cook for 6 to 10 minutes, stirring, or until the garlic becomes a deep golden brown.
6. Pour the infused oil over the Bombay Orange and sea salt. Let cool.
7. Before serving, spoon the oil over the dip. Serve.