Tag Archives for " detox recipes "
Creamy Cauliflower Mash:
4 c. cauliflower
1 c. coconut milk
1/2 – 1 tsp garlic powder
1/2 – 1 tsp onion powder
Salt and pepper taste
Steam or boil cauliflower until soft. Process it in a food processor with the remaining ingredients until smooth.
Coconut Crusted Chicken Bites:
1 lb organic boneless skinless chicken thighs cut into 1 inch chunks
1 cup shredded unseetened coconut
1/2 tsp salt or to taste
1/4 tsp pepper or to taste
2 – 3 tbsp coconut oil
Season the chicken with salt and pepper. In a bowl toss the chicken with the shredded coconut until coated.
Heat the oil in a skillet over medium-high heat, and cook the chicken in two batches. Flip when golden and crisp, about 3-5 min. per side.
1/2 mango diced
1 1/2 tbsp red onion diced
1/3 cup chopped fresh cilantro
1 tsp rice vinegar
1/4 lime juiced
Salt and pepper to taste
Mix all ingredients together in a bowl.
As with the other gluten free grains that have been mentioned on this blog, millet too should be properly (traditionally) prepared in order to A) get the full spectrum of nutrients it has to offer, and B) prevent the protective coating called “lectin” from irritating your intestinal lining. Pretty much all grains have some sort of coating on them in order to protect the seed from insects and animals. These coatings prevent us from absorbing the nutrition in the grain and often even block the absorption of nutrients from food we consume with the grain. Some examples of these “anti-nutrients” are the phytic acid in wheat and quinoa, the hemicellulous in corn and the lectins in amaranth and millet.
This porridge (recipe and image from Fountain Avenue Kitchen) may be prepared the night before, refrigerated, and gently reheated in the morning for a speedy breakfast. You can also make a bigger batch and portion into several bowls for easy breakfasts throughout the week. When preparing in advance, simply remove from the heat about five minutes early as the millet will continue to absorb the liquid overnight and as it is reheated.
Chef Karen, my sister-in-law is a really excellent chef. She has gifted us with these recipes that she made up while on her last detox program. You can learn more about Karen’s Crafty Kitchen Adventures here. She will soon be adding adult classes too!
Prep veggies. Everything in big, larger than bite-size pieces. Peeled sliced tomato (I used canned whole, then sliced them), thick slices/chunks of eggplant (I used Chinese eggplant), yellow squash, red bell pepper, sliced yellow onion. Toss with olive oil (generous amount), salt & pepper, and dried oregano. Roast @ 450*, until golden brown, flipping once. Gently toss with additional olive oil, chopped parsley, and salt & pepper to taste. Serve warm or cold. A little balsamic drizzled on top adds a punch. Serve with Brown Rice.
Grilled or Broiled Portobello, served with Basil “Pesto”, lightly sautéed Cherry Tomatoes, Herbed Brown Rice, and Fresh Salad.
Portobello– season portobello with fresh garlic, s&p, olive oil. Broil on grill rack, both sides, until cooked or a dark golden brown.
Basil “pesto” – puree fresh basil, fresh garlic, olive oil, s&p, splash of water if needed.
Brown Rice with fresh chopped herbs (parsley, cilantro), lemon zest, s&p. A bit of Coconut Oil adds a nice depth to the flavor.
Lentil & Brown Rice Patties, served with roasted Sweet Potato hash (or mash), sautéed Veggies.
Lentil patties- 2 cups Lentils & 1 cup Br.Rice smashed together, with sautéed small dice Garlic, Onion, Mushroom, and 2Tblsp chopped fresh Cilantro, 1/4 crumbled rice cake, s&p. Form small thick patties. Sauté in olive or coconut oil until crispy on both sides.
Roasted Acorn Squash with Chimichurri sauce.
Acorn Squash– keep peel on, remove seeds, slice in wedges, coat with olive oil, season with s&p. Roast on parchment flat side down, @ 450*, flipping once. Until both are dark golden brown. (note: the peel is edible)
Chimichurri sauce– 1 bu. chopped Parsley. 8 cloves minced Garlic. 1 Tblsp diced Red Onion. 1 tsp dried Oregano. 1 tsp Black Pepper. 1/2 tsp Salt. 1/4 cup Red Wine Vinegar. Juice of 1 Lemon wedge. 3/4 cup Olive Oil. Mix together. Drizzle on everything. yum!
Enchilada Sauce (Optional: also serve with Guacamole, for an extra flavor boost)
Saute 3oz tomato paste, 1/4 c. New Mexico chile powder, 1 tsp Cumin, 1 tsp. dried Oregano in 3 Tblsp veg oil. Add 2 cup veg stock, and 1/2 tsp salt if needed. Cook for 15min, smoothing out any lumps.
Smoky Roasted Cauliflower Dip – 1 whole head Cauliflower, pieced into florets, tossed with 4 cloves crushed Garlic, 3 Tblsp Olive Oil, and s&p to taste. Roasted @ 475* on parchment, flipping once until golden brown. Purée, adding Smoked Paprika, Cumin, NM Red Chile, and a little water if needed. Adjust seasoning to taste. The roasted cauliflower is also super delicious without the pureeing. (Good substitute for Mashed Potatoes if pureed w/o the additional spices!)
Brown Rice Cake w/ sliced Avocado, Salt & Pepper, drizzle of Hot Sauce.
Surprisingly Delicious Lentil Soup served with fresh Salad.
Lentil Soup– 2 cloves Garlic, 1 diced Onion, fresh Herbs (1- 6” sprig Rosemary, 4 sprigs Thyme, 1 Tbsp fresh Oregano, 1 Bay Leaf), 3-4 diced Carrots, 3 cups Lentils, 6-8 cups Veg Stock or ½ tsp Marmite+H2O. Saute garlic, onion and carrots, until onion is translucent. Add Herbs until fragrant. Add rest of ingredients and simmer until flavors combine, approx. 10min. Season with Salt & Pepper. (Even the kids had 2nd & 3rd helpings!)
Salad– Power greens, Carrot ribbons, Green Apple sticks, crumbled Rice Cake, S&P, Olive Oil & Balsamic vinegar.
Friday Night Mocktail!
Sparkling water, fresh Mint, fresh Lime. Put a little crushed ice in a glass, add a few mint leaves, stir and crush a bit using a muddler or even just a spoon, until mint is broken up and fragrant. Add a squeeze of lime, and top with soda water. Special!
Veggie Sushi and Roasted Brussel Sprouts
Sushi– Brown Rice (short grain) prepared only with Rice Wine Vinegar, no sugar. Nori Seaweed sheets. Various vegetables sliced into thin sticks (carrots, cucumber, radish,etc.), or par-cooked/lightly steamed (asparagus, etc.), green onion stalks, avocado slices, etc. Prepare a little bowl of seasoning mixture (e.g., salt, pepper, cayenne, paprika, or 5-spice, etc.). Once vegetables are placed on the rice and nori, be sure to season before rolling. (naturally colored wasabi is difficult to find, but sometimes possible)
Brussel Sprouts– Rinse and cut Brussel Sprouts in half, removing wilted outer leaf (and checking for bugs). Toss the sprouts with crushed garlic, olive oil and a bit of salt & pepper. Roast on parchment lined sheet pan at 450’, tossing once, until dark golden brown.
Sweet Potato & Lentil Lettuce Wraps
Wraps– Make a hash, by sauteeing the following, adding in order, but only after each item is fully cooked; Sweet Potatoes, Onion, choice of veggie (e.g., Red Pepper, Calabaza Squash, Mushrooms, etc.), and cooked Lentils. Season with Salt & Pepper.
Seasoning options: Asian/ 5-Spice. Moroccan/ 1 tsp.Cumin,1sp.Coriander, ½ tsp.Cinnamon, fresh Parsley. Southwest/Cumin, Chile powder, Ancho. Serve as filling for whole Romaine lettuce leaves. Topping options: fresh herbs, green onion, chives, fresh jalapeno, rice wine vinegar, hot sauce.
This porridge is an excellent source of protein (Quinoa is actually a complete protein). It’s very high in fiber, has a lot of antioxidants, and is also a good source of many of the minerals people are regularly depleted in such as Magnesium, Potassium, & Zinc…it’s also high in Iron. It’s best if you soak quinoa overnight so that you dissolve the Phytic acid that coats the seed and blocks the absorption of nutrients.
Makes: 2 servings
Rinse and strain the quinoa with cool water, rubbing the grains between your fingers, until the water runs clear. Add it to a small pot with the water, milk, date puree/mash, and sea salt. Bring to a boil and then turn it down to simmer. Stirring occasionally, simmer until most of the liquid has been absorbed.
Meanwhile, toast the shredded coconut in a skillet on low heat until lightly browned. Remove the coconut from the skillet, and toast the almonds in the same manner. Don’t let them burn!
Once the quinoa has finished cooking, stir in the coconut oil and vanilla. Spoon the porridge into bowls and top with toasted coconut, banana slices, blueberries, mango, and toasted almonds. (You might try tossing in a few goji berries if you want it sweeter.)
Going off of coffee this week for the 7 day cleanse is a big deal for me. I LOVE good coffee. But, my secret is that I am drinking organic Guayusa tea. Of course you can drink green tea or Yerba Mate but my current favorite is Guayusa, a cousin of Yerba Mate. Guayusa (image by Anna Premo – Author, FAL) offers more caffeine than green tea along with other stimulants such as theophylline (clarifying and uplifting – also found in green tea), and theobromine (pleasant & relaxed feeling – also found in dark chocolate). This unique mix of caffeine, theophylline, and theobromine is what gives the balanced and uplifting “clean energy” effect without jitters or crashes. The Amazonian hunters call this type of energy “mental strength and courage”. This great holly plant also has Polyphenols and Saponins, which are great for
It also has Theanine in it which gives a calming effect to the nervous system, and is a brain restorative. It contains 15 essential amino acids, as well as potassium, magnesium, calcium, zinc, chromium, and vitamins C and D.
If this peaks your interest you can purchase Guayusa on Amazon from my trusted source here.
Cut everything into small chunks and toss together
Cinnamon Apple & Pear Amaranth Porridge is a perfect fall flavored, hearty and nutrient dense porridge to make in the cooler months. Remember to soak your amaranth overnight if possible.
Toppings | *optional
This salad is very easy to make. Be sure not to over steam the asparagus, they should have crispness or be al dente’. When you remove from the steamer, toss them in ice water to “shock” them. This will help maintain green color and crispness.
Sesame Ginger Vinaigrette
Perfect on salads, grilled tuna or even as a marinade for seafood and chicken.
Active Time: 10 minutes
Total Time: 10 minutes
Created By: Chef Keith Snow www.HarvestEating.com