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Detox Recipes Days 1-10

Tortilla Soup

½ head cabbage
1 medium onion
2 cloves minced garlic
1 can diced tomatoes (approx. 14 oz)
1 box vegetable broth
1 tsp cayenne
1 ½ tsp cumin

Cook above ingredients on stove for approximately 1 hour. Put in blender. Add handful of fresh cilantro to blender toward end. Garnish with fresh cilantro and avocado.

Broccoli Soup

Steam broccoli about 4 minutes. Put in blender. Add steam water one-quarter of the way up the broccoli in the blender. Add 2 tbsp butter, salt and pepper to taste. Blend and serve. Onion may be steamed with the broccoli to taste.
Beet And Ginger Soup Recipe
Ingredients:
8 ounces cooked beets
2 teaspoons minced or grated ginger
1 cup hot vegetable broth
4 teaspoons lemon juice
salt and freshly ground black pepper

Directions:
Chop cooked beets roughly, and put into a blender with ginger, hot broth and lemon juice. Puree to make a smooth soup. Season with salt and pepper to taste.

Pour into a soup bowl, and serve immediately at room temperature, or heat and serve piping hot.

Beets & Apples Recipe

6 medium beets
4 Fuji apples
1 TBSP butter
1 tsp. cinnamon

Directions:

Cut tops off beets and place in glass dish with 1/4" water in bottom and a lid on top.
Dice the apple into chunks and place butter and cinnamon over the apples.
Roast the beets and apple (two separate dishes – both with lids) at 425 degrees F for 40 to 45 minutes.
Let the beets sit for 10 minutes to cool slightly before slipping off their skins under running water.

Dice the beets and add to the dish that the apples were cooked in. Stir well and taste. If you need something sweeter, you may add 1 tsp. of agave nectar and stir.


Banana-Peach Shake

¼ frozen banana
½ c. frozen peaches
½ c. white grape with peach juice
2 scoops SP Complete

Blend to shake consistency. Can add 1 tsp to 1 tbsp coconut oil. Can use 1 TBSP Salba seed as sprinkles.

Balsamic Vinaigrette Dressing

1 c. Balsamic vinegar
1 c. Walnut oil, Rice Bran oil, Olive oil (combined to make about 1 c. or a little more)
1 tsp. Dijon mustard
1 tsp. Agave nectar
1 tsp. Rosemary
1 tsp. Sweet basil
½ fresh lemon squeezed

Start with vinegar, add oils, add mustard/agave nectar/seasonings and lemon. You may need to add more oil for volume/thickening. You can also use xantham gum for thickening also.

Coconut Info: Refined coconut oil does not taste like coconut and is better with veggies. Virgin coconut oil has some coconut flavor and is great in fruit shake or with salmon.

Vinaigrette Dressing

2/3 cup olive oil, walnut oil, rice bran oil, or flax oil 1 tsp Dijon mustard
¼ cup balsamic vinegar (or lemon juice or apple cider vinegar) 1 clove garlic, minced (optional)
¼ cup water (optional) Herbs to taste

Measure ingredients into a jar with a tight-fitting lid. Shake vigorously or use a whisk.

Chilled Cucumber-Red Onion Salad

1 large cucumber Vinaigrette dressing
1/8 to ¼ medium red onion, thinly sliced 1 TBSP chopped fresh dill or mint
1 plum tomato, thinly sliced, or 3-4 cherry tomatoes, halved

Peel the cucumbers, if desired, and thinly slice them. Place the slices in a salad bowl, along with the red onion and tomato. Sprinkle the dill or mint over the salad, then drizzle with the salad dressing and toss well. Cover the bowl and chill in the refrigerator for several hours for best taste. Serves 2. Recipe can be doubled or tripled.

Vegetable Soup

Sauté minced garlic and a chopped onion in a minimum of oil. Add 2 stalks of chopped celery and a diced green pepper. Add some vegetable broth (can purchase at Whole Foods), add some fresh herbs (cilantro, rosemary, etc.) and bring to a boil. Add vegetables of choice. Add delicate ones toward end (e.g., spinach, cabbage, etc.)

Salsa

2 large tomatoes 1 clove crushed garlic
2 chopped scallions 1 TBSP olive oil
2 TBSP chopped cilantro 1 tsp fresh lime juice
½ jalapeno pepper (optional)
Combine all ingredients in a bowl. Can be used cold as dip or warm up as a sauce.

Red Cabbage Salad

1 medium head red cabbage, coarsely chopped 10 radishes, sliced
3 granny smith apples 2 green onions, chopped
1 stalk celery 1 or 2 TBSP lemon juice
Dash garlic powder 2 TBSP olive oil
1 TBSP balsamic vinegar

Mix everything in a bowl and let sit for an hour, stirring once or twice. Serves 6-8.


Baked Spaghetti Squash

Preheat oven to 375 degrees. With a long-tined fork, make deep pierces into the skin of the squash in several places and place in a baking dish. Bake for about 30 minutes, or until the skin is soft to the touch. Cool for 10 minutes, then cut in half lengthwise, and use a spoon to remove the seeds and strings from the center of the squash. Then use two forks to fluff up the flesh of the squash until you have spaghetti-like strands. Transfer strands to serving plates and top with butter and herbs, Tahini (sesame seed puree) or salsa.

Ginger Lemonade

This is a perfect pick-me-up beverage if you feel hungry or tired.

2 inches fresh ginger root
3 lemons
Stevia to taste (or agave nectar)
2 quarts of water

Wash and peel the ginger root. Grate it finely over a bowl. Squeeze the grated ginger mash with your fingers to extract the juice. Discard the dry mash. Bring water to a boil. Remove from heat and add ginger and juice of 3 lemons. Add Stevia and stir well. Drink hot or chill for iced ginger lemonade by adding ice cubes and a fresh slice of lemon.


Warm Spinach Salad

Sauté mushrooms (I prefer Baby Bellas) w/ red onion in butter –
Pour over a bowl of spinach (washed & dried)
Dress with a vinaigrette (1/4 cup walnut oil, ¼ cup apple cider vinegar, 2 tsp Dijon mustard, 1 tsp agave nectar, 1 tsp balsamic vinegar) – this is enough for 3 salads- store in refrigerator.

Grilled Eggplant
These eggplant slices will melt in your mouth.

1 large eggplant (about 1 1/4 pounds) 2 cloves garlic, minced
3 Tbsp extra virgin olive oil ¼ tsp sea salt
3 Tbsp balsamic vinegar Freshly ground black pepper

Preheat a gas grill to high. Slice eggplant 1/3- to 1/2-inch thick. In a small bowl, mix together the olive oil, balsamic vinegar, garlic, salt, and pepper. Brush both sides of the eggplant slices with the mixture. Place eggplant on the preheated grill. If you wish to have nice grill lines, turn only once on each side. Grill eggplant slices 10 to 14 minutes.
Calories: 87; Fat: 7g; Carbohydrate: 7g; Protein: 1g


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