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 (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 (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.
Scrub 6 medium beets. Trim ends, cut into big chunks.
Bring to boil in saucepan with water, simmer for 45 – 60 minutes or until done (test for softness by poking with a knife or fork). Rinse with cool water.
Peel the outer skin off with your fingers. Put into a bowl.
Drizzle with:
1 ½ T olive oil
1 ½ T balsamic vinegar
Sprinkle with:
1 t rosemary powder
1 t thyme leaves
½ t salt
pinch black pepper (optional)
Let marinate at room temperature for 30 minutes or more, or overnight in the refrigerator.
Serve at room temperature.
We halve this recipe for our family of 3 because we just can’t stop eating it.
INGREDIENTS
4 slices bacon , halved lengthwise, then cut crosswise into 1/4-inch pieces
8 large fresh sage leaves (optional)
1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch dice
1 tablespoon unsalted butter
6 scallions , sliced thin (or substitute 1 small onion, diced)
1/4 teaspoon freshly grated nutmeg
1 T fresh or dried sage, minced
1 teaspoon sugar
Table salt and ground black pepper
1 cup low-sodium chicken broth
1 pound penne pasta or other pasta such as rombi
2 tablespoons grated Parmesan cheese , plus extra for serving (more…)
I thank Linda for this mouthwatering delicacy.
peel* and chop one butternut squash into 1 ½ inch cubes.
melt half stick butter.
add ¼ cup brown sugar and
1 ½ t kosher salt.
toss in large bowl.
spread on baking sheet and
bake on 400 for 45 minutes.
* note on peeling:
cut the top and bottom off the squash,
then cut across the middle where the squash flairs out.
place flat side down on cutting board and use a sharp chef’s knife to slice the peel off from top to bottom.