Tag: recipes

Tomato, Cucumber, and Avocado Salad

Enjoy this Tomato, Cucumber, and Avocado Salad with your cleanse!

INGREDIENTS

  • 1 cup grape tomatoes, halved
  • 1/2 English cucumber, sliced and quartered
  • 1 avocado, chopped
  • 1/4 cup cilantro, chopped
  • Red onion (optional)

DRESSING

  • 3 Tbsp. lemon juice (roughly 1/2 lemon)
  • 1 Tbsp. extra-virgin olive oil
  • 1/4 tsp. pepper

DIRECTIONS

Combine ingredients and toss with dressing.

Detox Herb Salad

Make your cleanse diet more interesting with this Detox Herb Salad

INGREDIENTS

  • 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

DRESSING

  • 2 lemons, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp. apple cider vinegar
  • 1/4 tsp. black pepper

DIRECTIONS

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!!!

Lemon Garlic Zucchini Noodles

Not exactly noodles, but a tasty addition to your cleanse diet can be Lemon Garlic Zucchini Noodles

INGREDIENTS

  • 2 medium zucchini, spiralized
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 1 lemon, halved
  • 1 tsp. chopped parsley

DIRECTIONS

To a small saucepan over low heat, add garlic and oil. Cook until garlic is lightly browned. Squeeze in the juice from half a lemon, add parsley, and mix.

To a large pot over medium-high heat, add zucchini noodles and cook until zucchini is just tender, stirring as needed to cook evenly. To make this dish healthier, you don’t need to add any oil while cooking the zucchini. Drain any water produced by zucchini noodles from pan. Add in sauce and toss until noodles are evenly coated. Squeeze juice from remaining lemon half over noodles. Serve immediately.

Chimichurri Sauce

Nothing is boring with this Chimichurri Sauce as part of your cleanse diet

INGREDIENTS

  • 1 bunch of parsley leaves, some stems ok
  • 1 bunch of cilantro leaves, some stems ok
  • 1/2 cup olive oil
  • 1 Tbsp. red wine vinegar, or to taste
  • 3 cloves garlic
  • 1 tsp. red pepper flakes (optional)
  • 1/2 tsp. pepper

DIRECTIONS

Combine all the ingredients in a food processor.

Pulse for about 10–15 seconds until just combined.

You do not want to over-pulse and turn this into a smooth sauce. Drizzle on fresh or lightly cooked veggies, or use as a dip.

Marinated Vegetables

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

INGREDIENTS

  • 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

DRESSING

Olive oil, lemon, dried herbs to taste

DIRECTIONS

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

INGREDIENTS

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

DIRECTIONS

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

INGREDIENTS

  • 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

DIRECTIONS

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”

INGREDIENTS

  • 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

DIRECTIONS

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

INGREDIENTS

  • 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

DIRECTIONS

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.

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