Tag: tomato

Pico de Gallo

Nothing is better to spice up your cleanse diet than this Pico de Gallo

INGREDIENTS

  • 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

DIRECTIONS

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.

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.

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.

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.

Translate »