Kale, Apple, and Carrot Salad

Spice up your cleanse diet with this Kale, Apple, and Carrot Salad


  • 4 cups kale, thinly sliced
  • 1 apple, chopped
  • 1 large carrot, shredded
  • 1 cup parsley, chopped
  • 1 large lemon, juiced
  • 4 Tbsp. extra-virgin olive oil
  • 1/4 tsp. black pepper


Combine ingredients in a large bowl and toss.
Taste and adjust seasoning as needed.


Massage kale with clean hands to soften before slicing if desired.

Fall Harvest Honeycrisp Apple and Kale Salad

Spice up your cleanse diet with this Fall Harvest Honeycrisp Apple and Kale Salad


  • 1/2 tsp. ground cinnamon
  • 10 oz. of kale, shredded
  • 2 Honeycrisp apples, thinly sliced
  • Arils from 1 pomegranate
  • Homemade dressing


  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. lemon juice
  • 1 shallot, thinly sliced
  • 1 Tbsp. fresh thyme leaves
  • Pepper to taste
  • 1 pinch crushed red pepper flakes


Prep and massage kale to soften the leaves if desired.
Combine ingredients in a large bowl and toss with dressing.

Orange & Green Detox Smoothie

Mix things up – in a good way – in your cleanse diet with this Orange & Green Detox Smoothie


  • 8–10 oz. water
  • 1 navel orange, peeled and cut into quarters
  • 1/2 frozen overripe banana
  • 2 cups kale, tough stems removed, loosely packed and chopped
  • 1 cup baby spinach leaves
  • 1/2 cup ice


Combine all ingredients in blender with ice (as desired).

Blend until creamy.

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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