Marinated Vegetables

Simple and tasty addition to your cleanse diet is this Marinated Vegetables dish


  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflower florets
  • 1 medium cucumber, halved and thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 cup cherry tomatoes, halved
  • 1/3 cup finely chopped red onion


Olive oil, lemon, dried herbs to taste


In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes, and onion.

Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.

Raw and Crispy Jicama Fries

A snack treat for your cleanse diet can be these Raw and Crispy Jicama Fries


  • 1 jicama
  • 1 Tbsp. olive oil
  • 3 Tbsp. nutritional yeast
  • 1 Tbsp. chili powder
  • Dash of paprika


Peel jicama and slice julienne style.

Place sliced jicama in a glass bowl and add olive oil, making sure to cover thoroughly. Add remaining spices and toss once more.

You can consume as is or dehydrate for 1–2 hours to slightly soften the root vegetable.

Sweet Potato Breakfast Hash

A very colorful and tasty addition to your healthy cleanse diet is the Sweet Potato Breakfast Hash


  • 1 Tbsp. olive oil
  • 1 Tbsp. rosemary
  • 1/2 red onion
  • 1 clove garlic, minced
  • 1 sweet potato
  • 1 jalapeno (optional)
  • 2 bell peppers
  • 2 green onions


Heat olive oil in a large skillet over medium-high heat. Add diced sweet potato, cover, and let cook for approximately 10 minutes or until it begins to soften, stirring occasionally.

While the sweet potato cooks, dice the red onion and mince the garlic. Add to the skillet. Dice bell peppers, jalapeno, green onion, and rosemary (if using fresh) and add to skillet. Cover and let cook for approximately 5 minutes, or until sweet potato is tender. Enjoy!

Cilantro Lime Cauliflower “Rice”

A great rice replacement as part of your cleanse diet can be the Cilantro Lime Cauliflower “Rice”


  • 1 medium head (about 24 oz.) cauliflower, rinsed
  • 1 Tbsp. extra-virgin olive oil
  • 2 garlic cloves, minced
  • 2 scallions, diced
  • Pepper to taste
  • 1-1/2 limes
  • 1/4 cup fresh chopped cilantro


Remove the core and let cauliflower dry completely. Coarsely chop into florets. Place half the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous—don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Heat a large sauté pan over medium heat. Add olive oil, scallions, and garlic and sauté about 3 to 4 minutes, or until soft. Raise the heat to medium-high. Add the cauliflower “rice” to the pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.

Remove from heat and place in a medium bowl, and toss with fresh cilantro, lime juice, and pepper to taste.

Tomato Bisque Soup

One great addition to your cleanse diet or really anytime is this Tomato Bisque Soup


  • 2 (28-oz.) cans whole tomatoes, drained of their juices
  • 4 Tbsp. olive oil
  • 4 carrots, peeled and chopped
  • 2 shallots, quartered
  • Freshly cracked pepper
  • 1/2 tsp. crushed red pepper flakes
  • 2 garlic cloves, minced
  • 1 Tbsp. tomato paste
  • 1 (28-oz.) can crushed fire roasted tomatoes
  • 1 cup + 2 Tbsp. low-sodium vegetable broth


Preheat oven to 400 °F. In a mixing bowl, combine drained whole tomatoes, carrots, shallots, and 1 Tbsp. of the olive oil, and toss to coat. Season vegetables with pepper and place on a baking sheet. Roast until caramelized, about 30 minutes.

Heat a soup pot over medium heat. Add remaining olive oil and allow to warm. Add crushed red pepper flakes and garlic and sauté for 1 minute. Add tomato paste and cook for 1–2 minutes, then add 2 Tbsp. of vegetable broth. Cook another 2 minutes. Add roasted vegetables, crushed tomatoes, and remaining vegetable broth. Season with pepper and simmer for 15 minutes. Purée the soup with an immersion blender until uniform in texture. Add more vegetable broth to adjust consistency if desired.

Cucumber Salad with Fresh Dill and Red Onion

Enjoy your cleanse with this Cucumber Salad with Fresh Dill and Red Onion


  • 2 medium cucumbers
  • 1/4 cup white wine vinegar
  • 1 small red onion, diced
  • 1–2 Tbsp. fresh dill, chopped


Peel cucumbers, cut in half lengthwise, and slice halves.

In a large bowl, add white wine vinegar, cucumbers, red onion, and dill. Stir to combine.

Cover and place in refrigerator until chilled.

Raw Citrus Beet Salad

Tasty addition to your cleanse diet: Raw Citrus Beet Salad


  • 3 medium to large beets, peeled and trimmed
  • 1 Valencia orange, zest and juice
  • 1 lime, zest and juice
  • 2 Tbsp. olive oil
  • 1/2 cup chives, minced


Grate beets and add to bowl.
Add zest and juice from entire orange.
Add zest and juice from lime to taste.
Add olive oil and toss to combine.
Add chives just before serving.


Grate beets in the food processor to avoid staining everything in your kitchen bright pink. The grated beets can be dressed and kept in the refrigerator, covered well, for a couple of days. They become more tender but don’t lose their texture, and the mixture becomes even sweeter as the beet juices mingle with the citrus. Toss again before serving.

Cleansing Green Vegetable Soup

Go green with your cleanse diet with this Cleansing Green Vegetable Soup


  • 1 Tbsp. olive oil
  • 1 yellow onion
  • 4 garlic cloves
  • 2 cups broccoli florets
  • 2 cups diced zucchini
  • 2 cups shredded green cabbage
  • 2 stalks celery, diced
  • 6 cups water
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried parsley
  • 1/4 tsp. dried thyme
  • 2 bay leaves
  • 10 oz. baby spinach or kale, roughly chopped
  • 1/2 cup chopped fresh parsley
  • Juice of 1 lemon (about 3 Tbsp.)
  • 1 avocado
  • 1/2 tsp. black pepper


In a large soup pot, sauté onion and garlic in 1 Tbsp. olive oil over medium heat until onions are translucent, about 3–5 minutes.

Stir occasionally so the garlic doesn’t burn. Add dried parsley, basil, pepper, and thyme, and stir for 1 minute.

Add remaining veggies and water, plus bay leaves.

Cover, bring to a low boil, and reduce heat. Simmer for 15 minutes.

Turn off heat and add baby spinach or kale. Stir to incorporate, and cover pot with the lid to let wilt, about 5 minutes.

Meanwhile, in a blender or food processor, add avocado, lemon juice, and 1/4 cup of broth from the pot, and blend until smooth.

Stir the avocado and lemon mixture into the broth until completely incorporated and add the chopped fresh parsley.

Taste and season with additional pepper if necessary. Serve hot!

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