Pico de Gallo

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 onion, jalapeno, cilantro, garlic, and lime juice together, and add pepper to taste. Store in the fridge.

Serve with fresh veggies.

Apple Carrot Ginger Salad

Spice up your cleanse with this Apple Carrot Ginger Salad!


  • 2 medium apples (e.g., tart or sweet varieties) such as Granny Smith or Honeycrisp)
  • 2 large carrots
  • 2 stalks celery (optional)
  • 2 shallots
  • 1/2 cup fresh mint leaves
  • 1 inch fresh ginger, minced or grated
  • 2 Tbsp. organic olive oil
  • 3 Tbsp. organic rice wine vinegar
  • 1/2 tsp. fresh ground black or mixed peppercorns
  • 2 large carrots
  • 2 stalks celery (optional)
  • 2 shallots
  • 1/2 cup fresh mint leaves
  • 1 inch fresh ginger, minced or grated
  • 2 Tbsp. organic olive oil
  • 3 Tbsp. organic rice wine vinegar
  • 1/2 tsp. fresh ground black or mixed peppercorns


Chop or julienne apples, carrots, celery, and shallots. Set aside. Finely chop mint leaves. Mince or grate ginger.

In a large bowl, whisk together oil, vinegar, ground pepper, mint leaves, and ginger until you see the oil and vinegar emulsify (become creamy). Add shallots, celery, apples, and carrots and toss until evenly coated.

Refrigerate and serve. Make ahead for a delicious, hearty raw salad any time of day throughout the week.

If you are not doing a cleanse, it’s lovely to garnish this with some chopped toasted cashews.

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.

Raw Cauliflower “Popcorn”

A snack treat for your cleanse diet is the Raw Cauliflower “Popcorn”


  • 1 large head cauliflower
  • 1 Tbsp. extra-virgin olive oil

Option #1

  • 1–2 Tbsp. chili powder, depending on strength of flavor desired
  • Juice of 1 lime

Option #2

  • 1 Tbsp. Spike seasoning
  • 1 Tbsp. nutritional yeast


Trim the leaves from the cauliflower and pull off large pieces of the head. Break them down until they are in florets not larger than the tip of your thumb. Wash and drain well. Transfer florets to a large mixing bowl and toss with the remaining ingredients.

Portobello Mushroom Burger

This is a must for your cleanse diet to remind you what protein tasted like when you eat the Portobello Mushroom Burger


  • 2 large Portobello mushroom caps
  • 3 Tbsp. balsamic vinegar (no sugar added)
  • 1 clove fresh garlic, minced
  • 2 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 1 large tomato, sliced
  • 1 avocado, sliced
  • 1 cup pea shoot sprouts
  • 1 Tbsp. yellow mustard


Slice off mushroom stems (save for dressing if desired). Slice off about 1/2 of the mushroom cap (as if slicing a bun). Combine the balsamic vinegar, garlic, basil, oregano, and pepper in a small bowl and mix well.

Place both halves of all the mushroom caps on a cookie sheet lined with foil and add a little olive oil (to prevent sticking).

With a large spoon, pour the marinade over each mushroom cap and let sit for about 10 minutes.

Preheat the oven to 425°F. Bake mushrooms for about 10 minutes. Check to see if they are done—if not, flip them and bake another 10 minutes.

Place the bottom half of the mushroom cap on a plate.

Add your choice of toppings, and cover with the top half of the baked mushroom cap.

Cauliflower Tabbouleh

A different addition to your cleanse diet can be the Cauliflower Tabbouleh


  • 1 head cauliflower, pulsed in food processor to size of rice grains
  • 1 English cucumber, diced small
  • 1 tomato, seeded and diced
  • 1/2 to 1 cup chopped parsley
  • 1/2 cup chopped mint
  • 2 spring onions, diced small


  •   Juice of 2 lemons
  •   6–7 Tbsp. olive oil
  •   1 tsp. diced garlic
  •   1/4 tsp. pepper


Break the cauliflower into smaller pieces and place in the food processor. Pulse 5–10 times depending on desired size. Add all ingredients up to dressing and toss. Put all dressing ingredients into a jar and shake well. Dress salad and taste.
Add more pepper and lemon as needed.

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.

Raw Sweet Potato Bliss Soup

A very spicy and welcome addition to your cleanse diet is this Raw Sweet Potato Bliss Soup


  • 2 cups water
  • 2 small sweet potatoes, peeled and cubed
  • 1 yellow pepper
  • 2 stalks celery
  • 1/4 small onion
  • 6 fresh basil leaves
  • 1/2 Tbsp. garam masala
  • 1 garlic clove
  • 1 avocado


Blend the water and sweet potatoes for 1 minute until smooth.

Then add other ingredients and blend.

Top with fresh parsley.

Sautéed Broccoli and Spinach

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.

10-Minute Lemon Garlic Sautéed Bok Choy

Go for the greens in your cleanse diet with the 10-Minute Lemon Garlic Sautéed Bok Choy


  • 1 pound baby bok choy
  • 1-1/2 Tbsp. extra-virgin olive oil
  • 3 garlic cloves, minced
  • Pinch of crushed red pepper flakes
  • Half of a lemon, cut into wedges


Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends, then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.

Add oil, garlic, and red pepper flakes to a large, room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic but before the garlic starts to turn light brown.

Toss in the boy choy and spread into one layer. Cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. Flip, then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften but still have some crunch.

Transfer to a platter, then squeeze 2 lemon wedges on top.

Serve with more lemon wedges on the side.

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