I am currently enrolled in a 4 month yoga teacher training. There are several disciplines we are to follow during this experience, but the one most prevalent to speak of on a food blog is the 28-day detox.

28 days without gluten, sugar, dairy, caffeine, or alcohol pretty much cuts out all of my favorite food groups. Yours, too? I know, it sounds brutal. Some may never consider it, but this exercise is a powerful test of will. It also shines a light on how deeply we depend on food for emotional support.

A detox doesn’t have to be a bad thing, though. Instead on focusing on what one can’t have, there is a wide range of amazing, nourishing, life-giving foods to boost both your body and soul, which, if you haven’t noticed, is something we like to do around here.

Like this Argentinean Chimichurri, a vibrant green sauce filled with parsley, cilantro, scallion, jalapeno, garlic, lime juice, and olive oil. It is great over grilled meat, chicken, fish, vegetables, rice, polenta, potatoes, pasta… whatever. Think of it like pesto, but with a Spanish flair.

It is a common accompaniment to red meat but also fantastic with rich fish, like sea bass, swordfish, or tuna. Chimichurri will keep in an airtight container for about a week, so make up a batch, store it, and pull it out when you want to add a blast of bright, bold flavor to your next meal.

Chimichurri
Makes about 1 1/2 cups
Recipe courtesy of Crescent City Cooking by Susan Spicer

1/4 cup coarsely chopped garlic
1 bunch scallions, trimmed, split lengthwise, and chopped
4-5 jalapenos, seeded and finely diced
1 bunch Italian parsley, stemmed and finely chopped
1 bunch cilantro (leaves and tender stems), finely chopped
Juice of 3 limes (about 1/2 cup)
1/2 cup extra-virgin olive oil
Salt and pepper

Combine everything except for salt and pepper in a medium bowl and stir to combine. Season to taste with salt and pepper.