Nothing is better to spice up your cleanse diet than this Pico de Gallo
- 5 Roma tomatoes, seeded and diced finely
- (or 2-1/2 to 3 cups grape tomatoes)
- 1/2 large red onion, diced finely
- 1/2 jalapeno, seeded and chopped finely (use 1/2 green bell pepper if you don’t want it as spicy)
- 1/2 bunch of cilantro, chopped finely (if small, use the entire bunch)
- 3 garlic cloves, minced
- 1/2 lime, juiced
- Pepper to taste
Toss the diced tomatoes, red
cilantro, garlic, and lime juice
together, and add pepper to taste. Store in the
Serve with fresh veggies.
Make your cleanse diet more interesting with this Detox Herb Salad
- 1 head of broccoli, chopped
- 1/2 head cauliflower, chopped
- 1 large carrot, shredded
- 1 pear, chopped
- 1/4 cup minced red onion
- 1/2 bunch cilantro, minced
- 1/2 bunch dill, minced
- 1/2 bunch mint leaves, minced
- 2 lemons, juiced
- 1/4 cup extra-virgin olive oil
- 1 Tbsp. apple cider vinegar
- 1/4 tsp. black pepper
Add lemon juice, apple cider vinegar, olive oil, and black pepper to a container with a lid. Shake vigorously until well blended.
Taste and adjust seasonings to your preference. Allow dressing to sit for at least 15 minutes before tossing with your salad.
Chop broccoli and cauliflower
into small pieces for easier
digestion. Try pulsing them in a food processor or use a sharp knife to chop into bite-sized pieces.
Combine in a large salad bowl along with shredded carrot, chopped
pear, red onion, cilantro, dill,
and mint. Add enough dressing to coat
the salad but not drown it.
Mix thoroughly. And enjoy!!!
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
Remove from heat and place in a medium bowl,
and toss with fresh cilantro, lime juice, and pepper to