Tuesday, February 24, 2009

Why Detox?

Goals:
• Purification of the organs from natural toxins
• Counteract the challenges of environmental toxicity
• Weight management
• Learn lifestyle changes that can be implemented

Ways our Body Handles Detox:
• Digestive system
• Skin
• Breath

What to Expect:
• Removal of food additives
• Improved Digestion
• Improved Elimination
• Lessening of PMS or digestive problems
• Some will experience increased frequency and quantity of urination
• Some notice increase in bowel movements
• Some will experience aches or fatigue as they release toxins
• Less Bloating
• Clearer Skin
• Shinier Hair
• Healthier Nails
• Weight Reduction
• Increased Energy
• Better Digestion



Share/Bookmark

Detox Nutritional Protocol Day 1-10

The Diet: Days 1-10
***Your Diet may be personalized due to individual needs. Consult your doctor***

➢ Unlimited Fresh Vegetables (try to eat as much organic as possible)- No corn or white potatoes. EX:
  • Collard greens
  • Asparagus
  • Cucumbers
  • Tomatoes
  • Kale
  • Artichokes
  • Spinach
  • Avocado
  • Broccoli
  • Carrots
  • Mushroom
  • Zucchini
  • Squashes

➢ Salads with unlimited veggies (no pre-made salad dressings) You can use 1 Tbs. Olive Oil mixed with Lemon and Spices or one of the recipes in this packet

➢ Fruits: 1 serving= 1 cup. Eat 2 times as many veggies as fruit. Ex:

Grapes
Oranges
Berries
Apples
Melons
Etc.

➢ Rice: Organic Brown or Wild rice ONLY:
o One ½ Cup cooked serving per day

➢ Spring water or distilled water
o Drink at least ½ of your body weight in ounces per day.

***1/2C Lentils per day are allowed if you are doing a modified program**
Share/Bookmark

Detox Supplement Protocol for Week 1

The Supplements: Week One

➢ 2-3 SP Complete™ Shakes per day
➢ 7 SP Cleanse™ Capsules: 3 times per day= 21 capsules/day
➢ 2T Whole Food Fiber™/day PREFERED! -or- 3 Gastro Fiber™ Capsules: 3 times per day= 9 capsules/day

SUPPLEMENTS SHOULD NOT BE TAKEN WITH MEALS BUT THEY CAN BE TAKEN WITH A SHAKE. YOU MAY TAKE THEM 30 MINUTES TO 1 HOUR BEFORE A MEAL OR ONE TO TWO HOURS AFTER A MEAL.

EXERCISE:
You should be walking at least 4 times per week for 30 minutes. Yoga is a great way to maintain your strength while detoxifying your lungs at the same time. Strenuous exercise should be limited during the purification program. See Dr. Youngs recommendations.


Basic SP COMPLETE Shake Recipe:
  • 2 Rounded Tbs. SP Complete
  • 8 oz. water, coconut water, rice, or almond milk (unsweetened)
  • 1 scoop SP whey protein complete
  • 1Tbs. flaxseed or hemp seed oil
  • 1- 1 ½ cups fresh or frozen fruit
***Blend everything together and enjoy!!!***

Substitutions:
No Sugar: Instead use Stevia (liquid form is best)
No Dairy or Soy: Instead use water and or coconut water in shakes
No Corn: Instead use arrowroot starch for thickening
No Wheat: Instead use rice products
Share/Bookmark

Detox Nutritional Protocol Day 11-20

The Diet: Day 11-20

***Diet May be personalized based on individual needs***
➢ Unlimited Fresh Vegetables (eat as much organic as possible)
➢ Salads with unlimited veggies (no pre-made salad dressings)
➢ Fruits 1 serving=1 cup. Eat 2 times as many veggies as fruits.
➢ Nuts: Up to 2 servings of nuts per day or 2 Tbs of nut butter (no peanuts)
➢ Meat: Two 4 oz servings of Wild Fish or Free Range Chicken
➢ Rice: Organic Brown or Wild Rice Only. One ½ C Serving per day (made with butter or broth)
➢ Spring water or sparkling, mineral, or distilled water (1/2 your body weight in ounces per day)
➢ Rice or Almond Milk

***1/2C Lentils per day are allowed if you are doing a modified program***
Share/Bookmark

Detox Supplement Protocol Week 2 & 3

The Supplements: WEEK TWO & THREE
➢ 2-3 SP Complete™ Shakes per Day
➢ 2T Whole Food Fiber™/day Prefered! -or- 3 Gastro Fiber™ Capsules: 3 Times Per Day= 9 capsules
➢ 5 SP Green Food™ Capsules: 2 times per day= 10 capsules per day

SUPPLEMENTS SHOULD NOT BE TAKEN WITH MEALS BUT THEY CAN BE TAKEN WITH A SHAKE. YOU MAY TAKE THEM 30 MINUTES TO 1 HOUR BEFORE A MEAL OR ONE TO TWO HOURS AFTER A MEAL.

EXERCISE:
You should be walking at least 4 times per week for 30 minutes. Yoga is a great way to maintain your strength while detoxifying your lungs at the same time. Strenuous exercise should be limited during the purification program.
Share/Bookmark

Kitchen Essentials and Shopping Tips for Detox

Electronic Essentials:
➢ Blender
➢ Immersion Blender
➢ Crockpot
➢ General cookware set (No Teflon!)
➢ Onion Chopper
➢ Apple Corer
➢ Sharp knife set
➢ Pint or quart sized mason jars (available online at www.amazon.com or locally at Michael’s craft stores) or Nalgene plastic bottles
➢ Small lunch-sized cooler available at Target, Walmart, etc.
➢ 1 or 2 thermoses to keep soup etc. warm. Target carries a heavy duty type that works really well (microwaving food denatures the food).
➢ Portable and reusable ice packs
➢ Food Storage Containers such as Pyrex (glass) or Rubbermaid (plastic); just don’t reheat food in plastic containers!

Grocery List:

➢ Extra Virgin Olive oil (EVOO), flax seed oil or hemp seed oil
➢ Coconut oil (is solid at room temperature)
➢ Frozen berries
➢ Long grain brown rice
➢ Sea Salt
➢ Pepper
➢ Spices (Fresh and/or Dried) Basil, Oregano, Red Chili Flakes, etc (what you like best)
➢ Fresh Vegetables Galore: Focus on what is in season to get the best quality and price
Best Produce to Buy Organic due to Heavy Pesticide Residue:
➢ Peaches
➢ Apples
➢ Sweet bell peppers
➢ Tomatoes
➢ Celery
➢ Nectarines
➢ Strawberries
➢ Cherries
➢ Lettuce
➢ Grapes (imported)
➢ Pears
➢ Spinach
➢ Potatoes
OK to buy Conventional (Non-Organic):
➢ Onions
➢ Avocado
➢ Sweet Corn (frozen)
➢ Pineapples
➢ Mango
➢ Sweet Peas (frozen)
➢ Asparagus
➢ Kiwi
➢ Bananas
➢ Cabbage
➢ Broccoli
➢ Eggplant

For a PDF copy of the Environmental Working Group's Shopping Guide to Pesticides or to get the iPhone App for this guide go to http://www.foodnews.org/walletguide.php

Economical Grocery Shopping Tips:

➢ BJs has large bags of frozen organic vegetables and berries; Whole Foods has better frozen produce prices than traditional grocery stores

➢ Check out Trader Joes when you are ready. This grocery store is a great place for good deals on gourmet foods. They have a lot of great organic stuff. However, you really need to be a savvy label reader to shop here vs Whole Foods or Earth Fare because some of their foods do have trans-fats, MSG, soy protein isolate and more. Overall however they are a great source so study up on your label lingo!

➢ Plan out your meals! If you have a list and stick to it you won’t buy more than you need!

➢ The state farmer’s market is open year round and a good source to find fresh seasonal produce; Carrboro also has an excellent year round farmer’s market with some great organic farmers

➢ Go to the farmers market with a friend! Buying in bulk is cheaper as long as you are going to eat it all so it is best to check out the wholesale section at the farmers market with someone who will split the cost and the quantity of these great food-finds.


For a PDF grocery list print this
Share/Bookmark

Detox Shakes (SP Complete Recipes)

Apple Cinnamon:
  • 2 Scoops SP Complete
  • 8 oz filtered water or coconut water
  • 1 scoop whey protein complete*
  • 1 Tbs. flax or hemp seed oil
  • 2 apples cored but not peeled
  • Splash organic vanilla extract
  • Dash cinnamon
  • Ice cubes

Pina Colada:
  • 2 scoops SP Complete
  • 8 oz water, coconut water, or rice milk
  • 1 scoop Whey Protein Complete*
  • 1 Tbs. Coconut Oil
  • 1 ½ cup fresh pineapple
  • Handful of organic unsweetened shredded coconut
  • ½ banana or ½ C mango

“A”B&J Surprise:
  • 2 scoops SP Complete
  • 8 oz rice milk or coconut water
  • 1 scoop SP Whey Protein*
  • 1-2tbs Raw Almond Butter
  • 1 cup organic frozen strawberries
  • ½ Banana
  • Splash of organic vanilla extract*

Go Green Coconut:
  • 2 Scoops SP Complete
  • 8 oz rice milk or coconut water
  • 1 large handful fresh spinach
  • 1 scoop whey protein complete*
  • ½ C unsweetened coconut (optional)
  • 1 Tbs. Coconut oil
  • 1 Whole Mango (or 1-1 ½ C Frozen)
  • Ice cubes

Peach Perfection:
  • 2 scoops SP Complete
  • 8 oz rice milk or coconut water
  • 1 scoop Whey Protein Complete*
  • 1 Tbs oil*
  • 1 ½ C Fresh or frozen peaches
  • Splash of Vanilla extract


Veggie Breakfast:
  • 2 scoops SP Complete
  • 8 oz water or coconut water
  • 1 scoop SP Whey Protein*
  • 1 tbs oil
  • 1 C tomato
  • 1 carrot
  • 1 stalk celery
  • ¼ C ripe avocado
  • Handful ice
Cantaloupe-Coconut Smoothie
modified from Raw Energy by Stephanie Tourles
  • 2 scoops SP Complete
  • 1 scoops Whey Pro (optional)
  • 1 medium cantaloupe
  • 1 medium orange, tangerine, or tangelo
  • 1/2 cup purified water
  • 2 T unsweetened coconut
  • 1T Raw coconut oil
  • 1T raw agave nectar
  • handful ice
Blueberry Bonanza (only for days 11-20)
modified from Raw Energy by Stephanie Tourles
  • 2 scoops SP Complete
  • 1 scoops Whey Pro (optional)
  • 1.5 C purified water
  • 1.5 C frozen blueberries
  • 1 medium frozen banana cut into chunks
  • 2 T raw almond butter
  • 1T raw agave nectar
  • 1T oil of choice (coconut, flax, or hemp)
  • handful of ice

For More Shakes from Standard Process click HERE

Share/Bookmark

Detox Breakfasts

Breakfast Fruit & Nuts Salad (Day 11-20)
  • 2 oranges cut in to small bits
  • 1 banana, sliced
  • 6 walnut halves
  • 2 Tbs dried grounded coconut
Mix in a bowl. Sprinkle with coconut

Fruit Salad (Weeks One, Two & Three)
  • 2 fresh peaches, peeled and sliced
  • 1 large apple, peeled and large diced
  • 1 large pear, pealed and largely diced
  • 1 kiwi, peeled and sliced
  • ¼ cantaloupe, cubed
  • 2 cups watermelons, cubed
  • 1 banana sliced in rings
  • 1 cup walnuts, rough chopped or whole
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp ground cardamom
  • ¼ tsp ground ginger
Carefully combine all ingredients in a large bowl. Refrigerate at least one hour.

Almond Butter Banana Cake (Days 11-20)
1 serving
  • 1 rice cake (plain)
  • 1 Tbs Almond Butter
  • 1 Banana Sliced
  • 1 Handful of sliced almonds
Spread almond butter over the rice cake. Place slices of banana over nut butter, and sprinkle sliced almonds.



Share/Bookmark

Detox Soups

Roasted Red Pepper and Tomato Soup (Weeks One, Two, & Three)
  • 1 tsp EVOO
  • ½ C diced onion
  • 1 clove garlic minced
  • 12 oz jar roasted red peppers, drained and rinsed
  • ½ C canned, diced fire-roasted tomatoes
  • ¼ packet stevia
  • 1 tsp balsamic vinegar
Heat oil in pot over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more. Stir in peppers, tomatoes, stevia and 1-cup water. Simmer 20 minutes. Remove from heat, and stir in vinegar. Transfer mixture to blender, and purée until smooth. Season with salt and pepper. Ladle soup into bowls.

Pumpkin-Sweet Potato Soup (Weeks One, Two, & Three)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon allspice- or Pumpkin Pie Spice
  • 1/2 teaspoon curry powder- mild or hot, to taste
  • Dash of sea salt and freshly ground pepper, to taste
  • 1 14.5-oz. can pumpkin (or 2 heaping cups fresh, peeled and cubed) or other winter squash
  • 1 medium sweet potato, peeled, cubed
  • 6 cups vegetable broth
  • 2-3 tablespoons dry sherry, if desired
  • 1/2 to 1 cup coconut milk (or plain rice milk), to taste
  • Lime zest for garnish
In a heavy soup pot, heat the olive oil over medium heat, and sauté the onion for about 5 minutes until softened. Add in the chopped carrots and celery, and stir in the spices. Lower heat and gently cook for about 10 minutes, being careful not to brown the onions.
Add in the pumpkin, sweet potato and vegetable broth, and sherry; stir together. Cover and bring to a slow simmer, cooking the soup for about 25-35 minutes until the vegetables are very tender.
Remove from heat, and puree the soup with an immersion hand blender right in the pot; or puree it batches in a blender or food processor (carefully ladle the soup into a blender not more than half full, cover tightly and puree the soup until it is smooth and creamy; return the puree to soup pot). Taste and adjust the seasonings.
Return the pot to low-medium heat. Stir in the coconut milk and blend till smooth. Warm through for ten minutes.

Green Minestrone (Weeks One, Two & Three)
6 Servings
  • Sea Salt and freshly ground black pepper to taste
  • 1 Tbs. olive oil
  • 1 lb. leeks (white and pale green parts), well rinsed and diced (4 1/2 cups)
  • 1 cup diced carrots
  • 1 Tbs. water
  • 6 to 8 cups vegetable broth
  • 1 cup sliced green beans
  • 1 cup diced zucchini
  • 1-cup fresh or frozen small green peas
  • 1 cup diagonally sliced, trimmed fresh asparagus
  • 1 Tbs. chopped fresh parsley
  • 1 Tbs. chopped fresh basil
  • 2 green onions, coarsely chopped
  • 1 clove garlic, minced (or more if you like garlic, I used 3 cloves)
1. In large pot, heat oil over medium heat. Add leeks, carrots and water. Cover and cook until the leeks are very tender, about 15 minutes. Do not brown.
2. Add 6 cups of broth and bring to a boil. Add green beans, zucchini, peas and asparagus. Simmer, uncovered, over medium heat, until vegetables are tender, about 8 minutes.
3. In small bowl, mix parsley, basil, green onions and garlic. Stir into simmering soup. Add additional broth to thin soup if necessary. Season with sea salt and pepper.


Rustic Spicy Vegetable Soup (Weeks One, Two & Three)
4-5 servings
  • Extra Virgin olive oil, as needed
  • 8 cloves fresh garlic, chopped
  • Sea salt and freshly ground pepper, to taste
  • 2 heaping cups thinly shredded cabbage [bagged cole slaw mix is fast and easy]
  • 1 green bell pepper, cored, seeded, cut up
  • 1 yellow summer squash, cut up
  • 2 zucchini squash, cut up
  • 2 organic sweet potatoes cut up
  • 1 4-oz. can chopped green chilies - mild
  • 1 teaspoon rubbed sage
  • 1 teaspoon each of: dried basil, oregano and parsley
  • Hot red pepper flakes, shake to taste
  • 1 14-oz. can fire roasted diced tomatoes
  • 2 or more cups organic chicken broth, as needed (or vegetable broth if making for Week One)
Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker. top with half the chopped garlic. Season with sea salt and pepper.
In a large bowl, combine the shredded cabbage, bell pepper, yellow and zucchini squashes, potatoes, and green chilies; and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat.
Pour the veggies into the crock in an even layer. Pour on the diced tomatoes. Add the vegetable broth to taste. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth.
Cover and cook on high for 4-5 hours, Taste test for seasoning adjustments. Stir in any seasoning adjustments and serve.

Butternut Apple Bisque (Weeks One, Two & Three)
  • 1 large butternut squash (3 lbs)
  • 1 Tbs + 1 tsp olive oil
  • 1 large red onion
  • 4 medium cooking apples, cored and diced
  • 1 vegetable bouillon cube
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1-cup rice milk, or more as needed
  • 1 tsp. coarse (kosher) salt, or to taste
  • 1/2 tsp. ground white pepper, or to taste
Preheat oven to 400°F. With sharp knife, cut squash lengthwise in half. Scoop out and discard seeds and fibers. Place squash halves cut side up in shallow baking dish, cover tightly with foil and bake until tender, 45 to 50 minutes. Set aside to cool.
Meanwhile, in large saucepan, heat oil over medium-low heat. Add onion and cook, stirring occasionally, until golden, 8 to 10 minutes.
Add apples, bouillon cube, ginger, nutmeg and 4 cups water. Mix well. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer until apples are tender, about 10 minutes. Remove from heat. Scoop out squash from shells–you should have about 4 cups of flesh. In food processor, puree half of the squash with 1/2-cup rice milk until completely smooth. Transfer to medium bowl. Repeat with remaining squash and 1/2-cup rice milk; add to bowl.
Transfer half of the apple mixture to food processor or blender. Puree until completely smooth. Return to saucepan. Repeat with remaining apple mixture and add to saucepan along with squash puree. Mix well. Add a little more soy milk if mixture seems too thick. Return pureed soup to a simmer over low heat. Cook, stirring occasionally, until flavors have blended and mixture is heated through, 5 to 10 minutes. Stir in salt and white pepper and serve hot.

Gazpacho

Your browser may not support display of this image.

  • 1 English cucumber, halved and seeded, but not peeled
  • 1 red bell pepper, cored and seeded
  • 1 green bell pepper, cored and seeded
  • 4 plum tomatoes
  • 1 medium red onion
  • 4 garlic cloves, minced
  • 1 sprig of fresh rosemary, finely minced
  • 3 cups tomato juice
  • 1/4 cup tarragon vinegar
  • 1/4 cup evoo
  • 2 teaspoons of sea salt
  • 1 teaspoons freshly ground black pepper

Roughly chop the cucumber, peppers, tomatoes, and red onion. Place vegetables separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Be careful not to over process!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, rosemary, salt, and pepper. Mix well and chill at least 24 hours before serving.

Recipe from “Simple Substitutions for Healthy Eating” by Cindy Karas





Share/Bookmark

Detox Salads

Mango Coconut Cucumber Salad (Weeks One, Two, & Three)
Makes 6 Servings
  • 1 cucumber, peeled, seeded, diced
  • 1 mango, peeled & diced
  • 1-2 tbs. lime juice
  • 1-2 tbs lemon juice
  • ½ tbs chili peppers, minced
  • 2 tbs dried shredded coconut
Mix everything in a bowl. Chill for 15-20 minutes before serving. Works very well with Brazilian or Thai dishes!

Fresh Spinach & Avocado Salad (Weeks One, Two, & Three)
Makes 2 servings
  • 1 large avocado
  • 1 lime, juice of
  • 8 oz fresh baby spinach leaves
  • 4 oz cherry tomatoes
  • 4 scallions, sliced
  • ½ cucumber, cut into chunks
  • 2 oz radishes, sliced
  • Herbs, sprigs to garnish
Cut the avocado in half, remove the pit, and strip off the skin. Cut the flesh into slices.
Transfer to a plate, drizzle with the lime juice and set aside. Wash and dry the spinach leaves.
Put into the mixing bowl.
Cut the larger cherry tomatoes in half and add all the tomatoes to the mixing bowl, with the Scallions, cucumbers, and sliced radishes. Add your dressing in and toss.

Chilled Cucumber-Red Onion Salad (Weeks One, Two, & Three)
  • 1 large cucumber
  • vinaigrette dressing (see below)
  • 1/8 to ¼ medium red onion, thinly sliced
  • 1 tbs chopped fresh dill or mint
  • 1 plum tomato
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.


Greek Salad (Weeks One, Two, & Three)
Makes 4 servings
Dressing:
  • 1/3 cup Extra Virgin Olive Oil
  • 1 tsp dried oregano
  • 1 tsp minced garlic
  • 1 tbs red wine vinegar
  • 1 tbs fresh lemon juice.
Salad:
  • 1 head romaine lettuce, torn into bite-size pieces
  • 1 cucumber, peeled, seeded and sliced
  • 1 small red onion, thinly sliced
  • 1 red bell pepper, seeded and cut into thin strips
  • 2 tomatoes cut into thin wedges
  • 10 fresh mint leaves, finely chopped
  • 15-16 kalamata olives
  • 4-5 mild pepperoncini peppers, whole
  • Sea Salt and Pepper
Whisk together the olive oil, oregano, garlic, wine vinegar, and lemon juice in a small bowl.
Season to taste with salt and pepper. Combine salad ingredients in a serving bowl. Toss w/ dressing; serve.

Zucchini Salad ( Weeks One, Two & Three)
  • 3 shredded zucchini
  • 2 red apples cut into small pieces
  • 1 avocado cut into small slices
  • cumin to taste
  • braggs to taste
Mix all together and serve

Coleslaw (Weeks One, Two & Three)
  • 1 cup shredded cabbage
  • 1 cup shredded green cabbage
  • 1 carrot shredded
  • ¼ c onion, finely chopped
  • juice from 1 lemon
  • 1 tsp salt
  • 1 garlic clove minced
  • 1 tsp paprika
  • 1/3 c olive oil
  • 3 tbs apple cider vinegar
  • 1 tomato, diced (optional)
mix together and serve

Spinach Salad (Days 11-20)
  • 2 10 oz bags fresh baby spinach leaves, washed and stemmed
  • 8 oz button mushrooms or baby portabella sliced
  • ½ medium cucumber, sliced
  • 2 Tbs walnuts, chopped
  • 3 tbs vinaigrette salad dressing
Spin spinach once washed. Place in a salad bowl. Add remaining ingredients and toss with dressing.

Raspberry & Walnut Salad (Days 11-20)
  • 4 Tbs Extra Virgin Olive Oil
  • 2 Tbs Raspberry Puree
  • 2 Tbs raspberry vinegar
  • ½ teaspoon sea salt
  • ¼ tsp pepper
  • 12 oz package gourmet salad greens
  • 1 ½ c fresh raspberries
  • 1/3 c chopped toasted walnuts
To make the dressing: in a small bowl, whisk the Olive Oil, raspberry puree, raspberry vinegar, salt, and pepper together. In a serving bowl, toss the salad greens, raspberries, and walnuts together.
Pour the dressing over the salad; toss to coat. Season with salt and pepper to taste.

Greek Cranberry Salad (Days 11-20)
  • 5 oz salad greens
  • ¾ c dried cranberries
  • ¼ c thinly sliced red onions
  • 1 c coarsely chopped pecans
  • ¼ c red wine vinegar
  • ¼ c olive oil
  • ½ c loosely packed parsley sprigs
  • 2 dashes garlic powder
  • 1 packet stevia
  • ½ tsp dried oregano
  • ½ tsp salt
  • 1/8 tsp pepper
Prepare the dressing. Pour the red wine vinegar, Olive oil, parsley, garlic powder, oregano, S & P into a blender. Blend well until the ingredients are combined and the parsley is well processed.
Toss the greens, nuts, cranberries, onions, with the dressing, serve immediately.

Chicken, Tuna, or Red Salmon Salad (Days 11-20)
  • 1 cooked breast chicken, or 1 6oz portion of red salmon or tuna cut into small pieces or mashed
  • ½ celery stalk chopped in fine pieces
  • 1 TBS finely chopped onion or green onion
  • (When using chicken add ¼ to ½ tsp of Dill weed)
  • 1 Tbs hain safflower mayonnaise (use enough to just moisten)
You may serve on a couple of pieces of leaf lettuce

Alternate Tuna Salad (Days 11-20)
  • 1 6 oz serving of baked or broiled Tuna
  • 1-2 tsp finely chopped red onion
  • 3 Tbs fresh parsley, finely chopped
  • 1 Tbs freshly squeezed lemon juice
  • 3 Tbs Olive oil
  • 1 celery stick, finely sliced
Mix all ingredients thoroughly and serve on lettuce and wedges of tomato.

Endive Salad in Tomato Vinaigrette - Ensalada de Endibia con Vinagreta

    • 3 Belgian endives
    • 1/3-1/2 cup extra virgin olive oil
    • 3 roma tomatoes
    • 3 Tbsp Spanish sherry vinegar
    • 2 green onions, finely chopped or 2 Tbsp minced red onion (optional)
    • 2 tsp capers, minced

Remove any outer leaves that are blemished or discolored. Prepare the endives by trimming off the bottoms, then rinsing each leaf carefully under cold water. Allow the leaves to drain in a colander. If necessary, pat dry with a paper towel. Arrange the endive leaves on a large platter or individual salad plates.

Finely chop the tomatoes and place them into a medium size mixing boil. Finely chop the green onions and put place in the bowl with tomatoes. Remove the capers from the jar with a slotted spoon, so that they drain. Chop the capers and mix into the bowl with other ingredients.

Pour olive oil and vinegar into the bowl and mix with the other ingredients.

Spoon the tomato vinaigrette sauce over the endives. Serve immediately or cover with plastic wrap and refrigerate.

Recipe from “Simple Substitutions for Healthy Eating” by Cindy Karas





Share/Bookmark

Detox Dressings and Condiments

Oliveau Salad Dressing (Weeks One, Two, & Three)
Makes 6 servings
  • 2 garlic cloves minced
  • 2 tbs Dijon mustard
  • ½ ts celery salt
  • 1 dash sea salt
  • 1 dash freshly ground pepper
  • 2 tbs balsamic vinegar
  • 1 tbs wine vinegar
  • ½ cup EVOO
Placed minced garlic, mustard, celery salt, S&P, vinegars of choice in a bowl
Whisk very slowly in the EVOO until thick and creamy. Place in a glass container.
Refrigerate up to two weeks and bring to room temperature prior to dressing salad.

Spicy Salad Dressing (Weeks One, Two, & Three)
  • 2/3 C olive oil
  • 1/3 Cup vinegar
  • 3 tbs fresh squeezed lemon juice
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • ¼ tsp dry mustard
  • 1 dash Tabasco
  • ½ tsp paprika
  • 1 packet stevia
  • ¼ tsp basil leaves, crushed
  • ½ tsp leaf oregano, crushed
  • ¼ tsp thyme crushed
  • 2 Serrano peppers, minced
Blend all ingredients and chill

Lemon Mint Dressing (Weeks One, Two, & Three)
Makes 4 servings
  • 2 cloves garlic minced
  • ½ cup fresh lemon juice
  • Freshly ground black pepper and sea salt
  • ½ cup EVOO
  • 2 tbs finely chopped fresh mint
Prepare the dressing: in a small bowl, whisk together the garlic, lemon juice, sugar, salt and pepper
Slowly add the olive oil, whisking until blended. Stir in the mint. Taste for seasoning.

Pecan Garlic Dressing (Weeks One, Two, & Three)
  • ½ C EVOO
  • ¼ C Red wine vinegar
  • 10 pecan halves, toasted
  • 1 packet stevia
  • 2 cloves garlic, peeled and halved
Combine all ingredients in food processor and process until mixture is smooth. Chill
before serving
I recommend a salad of romaine lettuce; orange slices sliced green onions and thinly
sliced raw Mushrooms.

Garlic and Red Wine Vinegar Dressing (Weeks One, Two, & Three)
  • 2/3 Cup EVOO
  • 1/3 C red wine vinegar
  • 1 clove garlic crushed
  • ½ tsp salt
  • ¼ tsp fresh ground pepper.
Place all ingredients in jar you can shake. Seal with lid. Shake and pour over choice of greens.

Vinaigrette Dressing (Weeks One, Two, & Three)
  • 2/3 C EVOO
  • 1 Tbs Dijon Mustard
  • ¼ C Balsamic Vinegar or lemon juice
  • 1 Clove Garlic
  • ¼ C water
Herbs to taste
Place all ingredients in jar you can shake. Seal with lid. Shake and pour over choice of greens

Condiments:
Raw Cheddar Cheese Spread (Days 11-20)
Yield: 1 1/2 cups

* 1 1/2 cups plus 1/3 cup water
* 1 1/2 cups raw cashews
* 1 tablespoon sun-dried tomatoes
* 1 tablespoons raw tahini
* 2 teaspoons freshly squeezed lemon juice
* 1/2 teaspoon Bragg Liquid Aminos
* 1/2 teaspoon garlic powder
* 1/4 teaspoon paprika

Combine 1 1/2 cups water, cashews, and sun-dried tomatoes in a small bowl and set aside to soak for 2 hours. Drain off soaking water and discard.

Transfer cashews mixture to a food processor fitted with an S blade. Add remaining 1/3 cup water, tahini, lemon juice, liquid aminos, garlic powder, and paprika. Process for 2 minutes. Scrape down the sides of the container with a rubber spatula and process for 1 or 2 more minutes or until completely smooth. Transfer mixture to a small bowl.

Serve as a spread for raw veggies, fruit, crackers, slices of bread, or for sandwiches. Store spread in an airtight container in the refrigerator for up to 1 week.

Variation: Turn this spread into a mock cheddar cheese sauce by blending it with an additional 1/4 cup water or more, and use it as a sauce of dip for raw or cooked vegetables. For extra flavor, add 1 tablespoon nutritional yeast flakes.



Share/Bookmark

Detox Rice Dishes

Parsnip and Celery Pilaf (Weeks One, Two, & Three)
Makes 6 servings
  • 1 tbs butter
  • 1 ½ Cups Parsnips, peeled and chopped
  • 1/3 C celery, sliced ¼ inch thick
  • ¼ C onions diced
  • 1 ½ cups uncooked organic brown rice
  • ¼ cup water
  • ½ teaspoon Sea Salt
  • 3/8 – ½ teaspoon dried thyme
  • 1/8-teaspoon fresh ground black pepper
  • 3 cups organic vegetable broth
  • 4 Tbs. diced water chestnuts, toasted
Heat the butter in a large saucepan over medium heat. Add parsnip, celery and onions, and cook
4 minutes, stirring occasionally. Do not let the vegetables brown.
Add cooked rice and the next 5 ingredients (rice through broth), and bring to a boil. Cover, reduce
Heat, and simmer 10 minutes. (Consult the package of your brown rice for exact cooking time.)
Stir in water chestnuts.

Vegetable Brown Rice Risotto (Weeks One, Two, & Three)
Makes 2 servings
  • 1-cup organic brown rice
  • 2 medium yellow squash, julienned
  • ½ red onion, diced
  • 1 medium carrot, grated
  • 1 Tbs tomato paste
  • 3 garlic cloves
  • 4 asparagus, chopped in fours
  • 1 Cup mushrooms, raw
  • 1 pinch sea salt
  • 1-cup water
Cook Brown Rice separately
Heat garlic and onions in pot until soft. Add Carrots and tomato paste and stir. Add all vegetables
and add water.
Cook until soft, add seasoning and stir. Once rice is cooked mix into pot and stir

Mushroom Oven Rice (Weeks One, Two, & Three)
  • 1 Cup uncooked long grain rice
  • ¼ cup butter
  • ½ c finely chopped celery
  • ½ cup finely chopped onions
  • 1 Cup sliced fresh mushrooms
  • 1 (14 ½ oz) can vegetable broth
  • 1/3 Cup water
  • 2 Tbs Soy Sauce
  • 1 Tbs Parsley Flakes
In a large skillet, sauté the rice in butter for 2 minutes or until golden brown
Add celery and onion; cook and stir for 2 minutes.
Add mushrooms; cook and stir until the celery is tender.
Pour into a greased 1 ½ quart casserole dish. Stir in the broth, water, soy sauce and parsley
Cover and bake at 350 degrees for 40-50 minutes or until liquid is absorbed and rice is tender.



Share/Bookmark

Detox Main Courses

Bachelor Portobello Mushroom (Weeks One, Two & Three)
  • Portobello Mushroom
  • Garlic/Olive Oil Crushed
  • Organic Butter
  • Marinara Sauce, Organic
Over Medium heat sautee mushroom in pan using butter and garlic/olive oil mixture for 5 minutes per side. Add marinara sauce over mushroom in pan and put over low heat for a couple of minutes.

Baked Spaghetti Squash (Week One, Two & Three)
Preheat oven to 375. 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 30 minutes, or until the skin is soft to the touch. Cool for 10 minutes, cut in half lengthwise, and use 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, salsa or homemade marinara sauce (Below).

Homemade Marinara Sauce (Weeks One, Two & Three)
  • 2 Tbs Olive Oil
  • 2-3 Garlic cloves, sliced or minced
  • 1 medium onion, finely chopped
  • 1 28 oz. Can crushed tomatoes (slightly drained)
  • 1 cup fresh Italian flat leaf parsley, chopped
  • ½ C fresh basil leaves, rolled and thinly sliced
  • salt and pepper to taste
Heat pan on medium high heat and add olive oil, garlic and onions. Stir until soft then add remaining ingredients. Stir occasionally and reduce heat to simmer for 10-15 minutes. Serve over Spaghetti squash, kale, broccoli, chicken or fish.


Grilled Eggplant Slices (Week One, Two & Three)
  • 1 large eggplant
  • 2 cloves garlic, minced
  • 3 tbs EVOO
  • ¼ tsp sea salt
  • 3 tbs balsamic vinegar
  • freshly grated black pepper
Preheat a gas grill to high. Slice eggplant 1/3 to ½ 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 10-14 minutes.


Vegetable Angel Hair Pasta (Week One, Two & Three)
  • 3 zucchini
  • 16 oz cherry tomatoes (very flavorful) or 1 lb regular tomatoes
  • ½ small white onions
  • a few fresh basil leaves
  • 1 or 2 cloves of garlic
  • 1 red orange or yellow bell pepper
  • 2 tsp dried Italian spices or oregano, basil, salt & pepper
  • A little EVOO (optional)
Use a Spiral slicer to cut Zucchini into angel hair like strands. Place all items in a food processor or blender, and PULSE CHOP to a chunky consistency. I don’t recommend pureeing the mixture. Pour sauce into a bowl and allow to set for 30 minutes to allow sauce to thicken. Pour sauce over “pasta”

Pesto Squash (Days 11-20)
  • 1 large yellow summer squash cut into matchstick or cooked spaghetti squash shredded
  • 1 c pine nuts
  • ¾ cup olive oil
  • ½ large bunch fresh basil
  • ½ c fresh parsley
  • 3 garlic cloves
  • 1 t sea salt
Prepare squash as desired. In food processor, combine remaining ingredients and chop finely. Scrap out Pesto mixture and toss in the squash until thoroughly blended.

Fish Rub (Days 11-20)
  • Combine ¼ tsp salt
  • 1/8 tsp paprika
  • 1/8 tsp black pepper
  • a pinch or two of grounded Red Pepper
  • 1.4 tsp garlic
  • ¼ tsp onion powder
Mix well and rub onto fish or use dabs of butter and dill week sprinkled over fish. After baking, sprinkle with lemon juice. Bake, broil or grill.

Garlic Tilapia (Days 11-20)

  • 1 ½ lbs tilapia filets
  • 4 cloves garlic, thinly sliced
  • 3 Tbs butter
  • Salt and pepper
  • Lemons, for serving
  • Chopped parsley to garnish
Season the fillets with salt and pepper. Heat butter in a skillet over medium heat
Put fillets in first, and when they start to turn color a bit add garlic slices
Continue cooking about 4 minutes or so, then flip fillets. Sauté until cooked through, and fish flakes easily with a fork—this will depend entirely on the thickness of your fillets, so you will need to watch them carefully
The garlic should turn a dark golden brown. Serve with freshly squeezed lemon juice; garnish with parsley.


Mediterranean Salmon (Days 11-20)
  • 2 tomatoes, seeded coarsely chopped
  • 3 tbs Extra Virgin Olive Oil
  • 1 tbs red wine vinegar
  • ½ cup nicoise olives, pitted and coarsely chopped
  • ¼ cup red onions, chopped
  • 2 tbs capers drained
  • ¾ tsp salt divided
  • 4 (6 oz) salmon fillets
  • 1/3 C fresh basil, loosely packed thinly sliced
Combine tomatoes, 2 Tbs EVOO, red wine vinegar, olives, onion, capers, ½ tsp salt, ½ tsp pepper. Set Aside. Brush both sides of the salmon with the remaining olive oil.
Sprinkle with remaining salt and pepper
Heat a large skillet over medium-high heat. Sauté salmon 3-4 minutes per side or until cooked through.
Add basil to reserved tomato mix. Serve with salmon.

Broiled Salmon with Cucumbers (Days 11-20)
  • 1 cup diced onions
  • 1 tsp wheat free tamari sauce
  • ½ c cider vinegar
  • 2 cucumbers, thinly sliced
  • 4 cloves of garlic minced
  • 1-1/2 lb salmon fillets
  • 2 tsp peeled minced ginger root
  • 1 tsp olive oil
In a large frying pan over medium to high hea, combine the onions, vinegar, garlic, ginger and tamari sauce. Bring to a boil, stir and cook for 3 minutes. Remove from heat.
Add the cucumbers. Set aside to cool. Rub the salmon on both sides with the oil. Broil about 6 inches from the heat for 4-5 minutes per side till cooked through.

Grilled Salmon Pepper Steaks (Days 11-20)
  • 1 (6 ounce) salmon steaks
  • ¼ tsp salt
  • 2/3 C rice vinegar
  • 1/8 tsp pepper
  • 2 Tbs fresh lemon juice
  • 4 garlic cloves, minced
  • 2 Tbs Dijon mustard
  • Olive oil
  • 1 Tbs dark sesame oil
  • ¼ tsp arrowroot starch
Sprinkle cracked pepper evenly over both sides of each salmon steak, and place steaks in a 13X9 inch baking dish. Combine vinegar and next 6 ingredients in a small bowl; stir well. Pour vinegar mix oversteaks; cover and marinate in refrigerator 1 hour, turning steaks occasionally.

Prepare Grill. Remove steaks from dish, reserving marinade. Place steaks on grill rack coated with EVOO, and grill 5 minutes on each side, basting frequently with half of reserved marinade. Combine remaining half of marinade and arrowroot in a small saucepan; bring to a boil and cook 1 minute or until thickened, stirring constantly with a wire whisk. Spoon about 1 tbs sauce over each steak.


Garlic Salmon Fillets (Days 11-20)
  • Salmon fillets, skinned
  • 1/3 cup extra virgin olive oil
  • 2 garlic cloves, minced or pressed
Combine olive oil and garlic. Marinade salmon fillets for 5-10 minutes
Broil or sauté to desired doneness.

Grilled Chicken with Cherries (Days 11-20)
  • ½ C chicken Stock
  • 1 Cup fresh cherries, pitted
  • 2 tsp balsamic vinegar
  • 1 pack stevia
  • 2 tbs butter
  • 2 boneless skinless chicken breasts
  • Salt and pepper to taste
In a small saucepan, combine chicken stock, cherries, vinegar and stevia, and bring to a boil
Reduce heat and simmer until cherries soften, about 5-7 minutes. While glaze is simmering, season chicken with salt and pepper, and grill until done.
To serve, spoon cherry glaze on plate, place chicken breast in the middle and drizzle with more glaze.

Chicken Rub (Days 11-20)
  • Combine ½ tsp salt
  • ¼ tsp rosemary-crushed
  • ¼ tsp paprika
  • 1/8 tsp black pepper
  • ¼ tsp garlic
  • ¼ tsp onion powder
Mix well and rub onto Chicken. Bake, broil or grill as you normally would.

Chicken Cacciatore (Days 11-20)
Limit intake of chicken to 2-3 times a week
  • ½ C plus 2 Tbs EVOO
  • 2 garlic cloves, pressed
  • 2 Tbs balsamic vinaigrette
  • 1 tsp crushed red pepper flakes
  • 3 tsp fresh rosemary, 5 sprigs stripped and leaves chopped
  • 4 large portabella mushroom caps, wiped clean
  • 1 1.2 pounds-4 boneless, skinless breasts
  • Coarse black pepper
  • Kosher salt
  • 2 thinly sliced and seeded Italian light green peppers-cubanelle
  • 1 medium red onion, thinly sliced
  • 1 28-oz can fire roasted diced or crushed tomatoes, lightly drained
  • Handful of flat-leaf parsley, chopped
Heat a grill pan or outdoor grill to high heat. You can also use a heavy bottom pan on the stove for both chicken and mushrooms.
In a large bowl, combine balsamic vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about ½ C EVOO. Run the mushrooms through the marinade and transfer to plate to reserve. Add chicken to remaining marinade and coat evenly. Let sit for 2-3 minutes. Season 1 side of the chicken with salt and pepper.
Season the cap of mushroom with pepper only until done grilling then add salt. Place both mushrooms and chicken season side down. Place a heavy skillet on the mushroom caps to cook quickly, appx 3-4 minutes per side until dark, tender and well marked.
While chicken and mushrooms cook, add 1Tbs EVOO into a hot skillet. Add garlic, pepper and onions to skillet and season with salt and pepper. Cook and toss frequently for appx 7-8 minutes. Add tomatoes and parsley and heat through. Appx 1 minute. Remove from heat.
Thinly slice mushrooms and chicken and arrange on platter. Cover with the sauce mixture and serve.

Chicken Piccata (Days 11-20)
  • 4 boneless, skinless chicken breast halves
  • ½ tsp dried thyme
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 garlic cloves
  • 1 cup cherry tomatoes
  • ½ c organic chicken broth
  • ½ tsp lemon peel
  • 1 Tbs lemon juice
  • 1 tbs butter
Light oil broiler pan with small amt of olive oil. Preheat Broiler
Season both sides of chicken with thyme, pepper and 1/8 tsp salt. Place chicken on broiler pan about 2”-3” from the heat for 5 minutes per side or until 160 degrees at thickest part. Remove from broiler and keep warm.
Heat a large skillet lightly oiled over medium heat. Add garlic and stir constantly for 30 seconds. Add tomatoes and remaining 1/8 tsp salt and cook for 3 minutes. Place tomatoes on platter with chicken.
Combine arrowroot starch and broth in a cup. Stir until dissolved. In the same skillet, whisk together the arrowroot starch mixture lemon peel and lemon juice and bring to a boil over high heat while stirring constantly. Cook for one minute or until sauce is slightly thickened. Add butter and any juice collected on platter and boil while stirring constantly. Cook until butter is just melted and sauce thickens. Pour over the chicken and serve.


Share/Bookmark

Detox Side Dishes

Mashed Mock Potatoes (Weeks One, Two & Three)
  • 6c chopped cauliflower
  • ¼ c flax oil or extra virgin olive oil
  • All Purpose Seasoning to taste
Process cauliflower with S blade, or use a blender if no processor available. Chop until grainy.
In a large pot on low add oil, spices, and cauliflower, stirring and tossing until coated and warmed to 10 degrees. Make sure not to heat over 110 if using flax seed oil. You may heat higher with olive oil

Feisty Kicked-Up Guacamole (Weeks One, Two & Three)
  • 6-8 ripe avocados (depending upon the size)
  • 3 tomatillos, chopped
  • 2-3 ripe red tomatoes, seeded, chopped
  • 1 small red or sweet onion, diced fine
  • 6 cloves garlic, chopped
  • 1-2 jalapeño peppers, seeded, diced fine
  • 1 big bunch fresh cilantro, chopped
  • Sea salt, to taste
  • 2-4 fresh juicy limes
Peel and pit the avocados; cut the avocado into chunks and toss into a large bowl. Add the chopped tomatillos, tomatoes, onion, garlic, jalapeños, and cilantro. Toss with your bare hands. Season with sea salt to taste. Squeeze fresh lime juice all over the guac and mix again. Taste test. Add more salt or lime, to taste. Taste test! Great as a side to a salad or mixed with Brown Rice and Homemade tomato salsa…or just by the spoonful.

Roasted Sweet Potatoes (Weeks One, Two & Three)
4 to 5 servings (limit to one a day)
  • 5 Medium Sweet potatoes, Peeled and cut into large chunks
  • 2 sweet onions cut into one-inch pieces
  • 1 ½ TBS extra virgin olive oil
  • ¾ garlic pepper blend or ½ t garlic granules and ¼ t ground pepper
  • ½ tsp sea salt
Preheat oven to 425
Combine all ingredients in a large bowl and toss thoroughly
Spread onto 9x13 baking dish and bake for 30 35 minutes or until tender

Stir Fried Tomatoes and Eggplant (Weeks One, Two & Three)

  • 1 Tbs EVOO
  • 1 medium eggplant, peeled and diced
  • 1 medium onion, diced
  • 1 celery stalk thinly sliced
  • 1 28 oz can of Organic diced tomatoes with juice
  • 2 tbs organic red wine vinegar or balsamic vinegar
  • 2 finely sliced basil leaves or 1.4 tsp dried basil
  • 2 tsp dried oregano
  • Salt and pepper to taste
In a wok, heat the olive oil and stir fry the eggplant, celery and onion for 8-10 minutes. Add remaining ingredients, cover and simmer for 20-25 minutes while stirring occasionally. Serve immediately.

Garlic-Chili Roasted Broccoli (Weeks one, two & Three)
  • ¼ C EVOO
  • 6 cloves garlic, finely chopped
  • 1 Tbs chili powder
  • 1 Tbs grill seasoning blend or grill creations
  • 1 large head of broccoli, cut into thin long spears
Preheat oven to 425
Place olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Coat broccoli evenly and place on a large nonstick baking sheet. Roast broccoli until ends are crisp and brown and stalk s are just tender, appx 15 minutes.

Roasted Cauliflower and Brussel Sprouts (Weeks One, Two & Three)
  • 1 medium cauliflower, quartered, cored and cut into 1 inch florets
  • 2 cups Brussel Sprouts, halved lengthwise
  • 3 Tbs. Olive Oil
  • 3 large cloves garlic, sliced thin
  • 1 ½ tsp. Chopped fresh rosemary or ½ tsp dried, crumbled
  • 1/2 tsp. freshly ground pepper
  • 3/4 tsp. coarse salt
In large bowl, combine cauliflower and Brussels sprouts. Drizzle oil on top. Add garlic, rosemary and pepper and toss well. Cover tightly and refrigerate overnight.
Preheat oven to 450°F. Spread vegetables in single layer on large baking sheet with sides. Sprinkle with salt. Roast until vegetables are crisp-tender and beginning to brown at edges, 15 to 20 minutes. Serve hot or at room temperature.

Spinach Sauté (Weeks one, two & three)

This is a side dish that can be added to just about any meal. I love my veggies so much I cut the recipe in half and make a simple meal of this alone… I just love it!
• 2 red peppers, cut into strips
• 2-3 large spring onions chopped to include the green top
• 1 small package of grape or cherry tomatoes cut in half
• 4-5 cloves of garlic
• 1 lemon, zested & juiced
• Pinch of red pepper flakes
• 2 Tablespoons of coarsely ground mustard
• 1 lb of fresh spinach or more
• Extra virgin olive oil
• Salt & pepper
In a sauté pan add peppers, onions, tomatoes, garlic, zest, salt , pepper & red pepper flakes and sauté for about 4-5 minutes until the peppers start to soften. Add the mustard & lemon juice and stir for about a minute. Fold in the spinach & continue folding until it wilts. That’s all folks!

Sweet Potato Fries (Weeks One, two & three)

Mix ingredients together and store in an airtight container for up to 6 months. USE IN MODERATION. Maximum intake (1 small sweet potato a day)
• 1 cup sea salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• Olive Oil, for tossing
• 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
• 1 tablespoon seasoning
• 1/2 teaspoon paprika

Preheat oven to 450 degrees F. Line a sheet tray with parchment paper. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.



Share/Bookmark

Detox Desserts

Vanilla Poached Pears (Weeks One, Two & Three)
4 large pears, halved, peeled, and cored or 8 smallish pears, peeled and left whole
Water to cover
1 ½ inches piece fresh vanilla beans
Ground cinnamon
Mint sprigs to garnish

Place the pears in a large saucepan and pour water in to cover the pears,
Add the vanilla bean and bring the pears to a simmer over medium heat. Simmer until tender, being careful not to burn
Allow pears to cool and then serve in the center of a dessert plate. Spoon sauce over the pears, then sprinkle with cinnamon powder and garnish with a sprig of mint

Cinnamon Baked Apples (Weeks One, Two & Three)
2 Cooking apples
2 Tbs raisins
1 ½ Tbs Butter
¼ tsp pumpkin pie spice or cinnamon

Core the apples and pare a 1-inch strip of skin from around the middle of each to prevent splitting.
Place the apples in two 10 oz custard cups. Pack the raisins into the apples.
Mix 1 Tbs butter with spice (or cinnamon) and pour over raisins. Top with rest of butter
Bake at 375 for 30 minutes.


Coconut Skillet Apples Click on link


Share/Bookmark

Detox Beverages

Ginger Lemonade (Weeks One, Two, & Three)
2 inches fresh ginger root
3 lemons
Stevia to taste
2 quarts water

Wash and peel the root. Grate it finely over a bowl. Squeeze the grated ginger mash with your fingers to extract the juice. Discard the dry mass. 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.

Iced Green Tea with Agave (Weeks One, Two, & Three)
Spring water
Green tea bags
Limes
Agave Nectar

Bring some water to a boil. Add in 6 tea bags. Let Steep for 5-6 minutes until nice and rich. While still warm, add in 2 tsp of Organic Agave Nectar. Poor into pitcher and add ice and water to fill to 2 quarts. Add 2 fresh limes, juiced to taste.



Share/Bookmark