(for one)
chop 1 avocado, 1 banana & 1 orange into bite-sized pieces and combine in a bowl.
add: ½ teaspoon cumin, ½ teaspoon coriander, ½ teaspoon salt (all to taste)
squeeze the juice of 1 lime over the top.
mix.
optional: top with whole roasted or ground raw sunflower seeds
This is one of my favorites!
This is my favorite Laos dish. It can be served with sticky rice and hand pounded chili paste or simply with lettuce.
1 pound chicken breast or tenders
2 t vegetable oil
2 T white sticky rice powder (toasted and ground)
1 lemongrass, finely minced
¼ cup green onion, chopped
¼ cup mint, finely chopped
1/2 cup thai basil, finely chopped Read More
Super quick and satisfying
2 t coconut oil
3 carrots, thinly sliced on diagonal
1 broccoli crown, cut into bite sized pieces
3 cloves garlic, minced
1 chicken breast, sliced thin on diagonal
½ bunch kale, deviened and chopped
1 T ginger, minced Read More
Fresh and delicious.
1 bunch of watercress, rinse and pull tops off stems
1 ripe mango, use mandoline or coarse grater
¼ jicama, use mandoline or coarse grater
½ bunch cilantro, rinse and chop
1-2 limes
Mix watercress, mango, jicama and cilantro in a bowl. Squeeze limes over top.
I used mint instead of cilantro for the salad pictured here. I prefer cilantro but for those non-cilantro eaters, try the mint.
½ t cumin
¼ t coriander
¼ t ginger
¼ t cinnamon
¼ t black pepper
1 t sea salt
2-3 cloves garlic, minced or chopped
4 lamb chops, grass-fed
Rub garlic on lamb chops, mix spices and sprinkle on chops. Let sit for at least 15 minutes. Put chops on hot grill for about 3-5 minutes on each side depending on how thick the chops are. Be careful not to overcook these pricey grass-fed lamb chops!
Serve with Moroccan Quinoa Salad and steamed kale.
adapted from A. Junger’s Clean: The Revolutionary Program to Restore the Body’s Natural Ability to Heal Itself
Delicious!
½ cup calamata olives
Handful of parsley
1 T olive oil
¼ – ½ lemon juice
1 clove of garlic – optional (i prefer without)
Put it all in the blender or food processor. If too thick, add more lemon or oil.
Serve with cucumber slices or other veggie sticks. If you are not cleansing, serve with crackers or baguette.
1 ½ cups chickpeas, cooked.
¼ cup tahini
Juice of 1 lemon
½ t cumin
½ t sea salt
3 garlic cloves
2 T oil
¼ cup filtered water
Throw it all in a blender or food processor and voila! Add more oil and/or water if too thick.
Garnish with olive oil and paprika.
Serve with vegetable sticks or slices: carrots, celery, cukes, radish and/or diakon.
Instead of tahini, use almond butter.
Use parsley instead of or in addition to cumin.
This variation is shown in the photo above.
YUM!
adapted from A. Junger’s Clean: The Revolutionary Program to Restore the Body’s Natural Ability to Heal Itself
I cannot get enough of this stuff and my family loves it, too.
1 cup quinoa
½ cup finely diced or grated carrots
½ cup dried fruit (currants, figs, dates, apricots), chopped
½ cup calamata olives, chopped
¼ cup raw almonds, chopped
¼ cup scallions sliced diagonally cut thinly
1 t cumin
½ t coriander
big handful each of chopped parsley, mint and/or cilantro Read More
Here’s my favorite morning smoothie. Since the stomach does not like to be chilled, and I don’t either especially when it’s chilly out, I add hot water to make a room-temp or cool smoothie.
About 1/2 cup each blueberries, mango, pineapple – fresh or frozen
1-2 cups boiling water
1 T unsweetened dried coconut
1-2 leaves of kale
1/2 cup of rice milk, hemp milk, almond milk
1 T almond butter or 8 macadamia nuts
A spoonful of powdered greens
Put all the frozen fruit in first, add coconut and then hot water. Let sit for a bit. Put in fresh ingredients and blend. Add more water if necessary.
A great resource for cleansing is Dr. Alejandro Junger’s book, Clean: The Revolutionary Program to Restore the Body’s Natural Ability to Heal Itself. His book is quite readable and interesting. The three week cleanse Read More