For the twentieth day (already in the second phase of double digits!) of the cleanse, I had a fruit smoothie for breakfast (with raspberries and banana) and the simple supper from last night's supper for lunch. For supper, I started with a red leaf lettuce, dandelion greens, and arugula salad (with grated red beets, but no carrots because I have run out!) and then had Simple Supper - Take Two! To make the simple supper tonight, I had rice pasta (tinkyada brown rice elbows - which again cooked up very nicely in a large pasta pot), chickpeas (which were cooked earlier in the day to save time when making the pasta - 1 cup chickpeas soaked for 4 hours, drained, rinsed, covered with fresh water, brought to boil, reduced to simmer for 60 minutes), and a stir fry with olive oil, onions, garlic, zucchini, carrots (forgot to save some for the salad!), shitake mushrooms, snow peas, cauliflower, broccoli stalk, and black kale. When the pasta was ready to be drained, I made a quick sauce with 1 lemon, freshly squeezed, 2 tbsp flax oil, 1 tbsp nutritional yeast, 1 tbsp tahini (all mixed together in a small bowl) and mixed it in with the drained pasta - this prevented the pasta from sticking together and gave a 'cheese-y' flavor to the dish. Once the food was dished up, it was seasoned with flax oil and sea salt (see picture to the left). This was a quick and yummy meal!