Tasty and easy addition to your cleanse diet is the Sautéed Broccoli and Spinach
- 1 head of broccoli
- 5 oz. spinach
- 2 cloves garlic, minced
- 1–2 Tbsp. olive oil
- Pepper to taste
- Red pepper flakes to taste
- Fresh lemon juice
Lightly sauté broccoli in olive
oil and garlic for
a few minutes. Add in spinach and
cook for another few minutes. Top with fresh lemon juice, pepper, and red pepper flakes.
A staple for your cleanse diet is the Broccoli Slaw Salad
- 1 bag broccoli slaw, chopped
- Olive oil
- Lemon juice
- Dried herbs of choice
Whisk together olive oil, lemon juice, and dried herbs to taste. Pour over broccoli slaw.
Refrigerate for an hour before serving.
Keeps well for a few days.
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
cucumber, mushrooms, tomatoes, and onion.
Add dressing and toss to coat.
Cover and refrigerate for 8 hours or overnight.
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
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!