BREAKFAST RECIPES
Breakfast Fruit Salad
2 oranges, cut into small bits
1 banana, sliced
1 Tbs. dried ground coconut
Mix banana and oranges in a small bowl. Sprinkle with
coconut. 10 minutes preparation time. Makes 1 serving.
SOUP RECIPES
Quick Homemade Beef Soup
Leftover pot roast (or any cut of precooked meat)
6 cups natural beef broth
½ Tb. extra virgin olive oil (or butter)
Celery, chopped to desired amount
¼ cup chopped onion
1 garlic clove, minced
Fresh or dried parsley, as desired
Salt and pepper to taste
Chopped kale, Swiss chard, or spinach
Sauté onion, garlic, and celery till tender in olive oil. Add
beef, broth, and seasonings to pot. Slow cook for at least half
an hour. Just before finished cooking, add kale, Swiss chard,
or spinach. Best if prepared the night before. 45 minutes
preparation time. Makes 4 servings.
MAIN DISH SEAFOOD RECIPES
Mediterranean Salmon
2 tomatoes, seeded and coarsely chopped
3 Tbs. olive oil
1 Tbs. red wine vinegar
½ cup Nicoise olives, pitted and coarsely chopped
¼ cup red onions, chopped
2 Tbs. capers, drained
¾ tsp. salt, divided
4 (6 ounces) salmon filets
1/3 cup fresh basil, loosely packed and thinly sliced
Combine tomatoes, 2 Tbs. olive oil, red wine vinegar, olives,
onion, capers, ½ tsp. salt, and ½ tsp. pepper. Set aside.
Brush both sides of the salmon with the remaining olive oil.
Sprinkle with remaining salt and pepper. Heat a large nonstick
skillet over medium-high heat. Sauté salmon 3-4
minutes per side or until cooked through. Add basil to
reserved tomato mixture. Serve with salmon. 16 minutes
preparation time. Makes 4 servings.
MAIN DISH FOWL RECIPES
Moroccan Chicken
12 oz. grilled chicken, cubed
2 cups brown rice, cooked
1 cup chicken broth
10 pieces sun dried tomatoes, chopped
2 medium tomatoes, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
1 can organic green peas, drained
1/3 cup coconut milk
1 bay leaf
4 cardamom pods
Dash of cinnamon
Dash of turmeric
Dash of chili powder
1 tsp. salt
1 tsp. ground coriander
Fry the onions and garlic in the olive oil in a large skillet.
Cook until browned. Add chopped tomatoes. Stir until
tomatoes are liquid and add broth. Bring to a boil. Add
spices. Slowly stir in coconut milk, 1 Tbs. at a time. Add
cooked chicken, sun dried tomatoes, and peas. Stir in
cooked brown rice and simmer for a few minutes. Remove
from heat and fluff with fork. Cover and let sit for a few
minutes before serving. 25 minutes preparation time.
Makes 4 servings.
VEGETABLE MAIN DISH RECIPES
Asparagus Curry
2 tsp. green curry paste
½ tsp. salt
1 14-oz. can coconut milk
1 large onion, sliced
14 oz. water or light vegetable broth
2 cubed sweet potatoes, blanched in boiling water for 5 min.
1 cup peas, fresh or frozen
2 cups asparagus, cut into ½ inch pieces
Squeeze of fresh lime juice
¼ cup small basil leaves
In a large thick bottomed pot over medium heat, whisk the
curry paste with the salt and a small splash of the coconut
milk. Simmer for just a minute. Add the onion and sauté
until it softens. Add the rest of the coconut milk and broth
and simmer for another five minutes. Taste and adjust
spices for flavor. Stir in the potatoes and just before serving,
the peas and asparagus. Simmer for a few minutes, just long
enough for the vegetables to cook. Finish the pot with a
squeeze of lime juice and basil leaves. 25 minutes
preparation time. Makes 4 servings.
Mushroom Oven Rice
1 cup uncooked long grain brown rice
¼ cup butter
½ cup finely chopped celery
½ cup finely chopped onions
1 cup sliced fresh mushrooms
1 (14½ ounce) can chicken broth
1/3 cup water
1 Tbs. parsley flakes
Preheat oven to 350 degrees. In a large skillet, sauté the rice
in butter for 2 minutes or until golden brown. Add celery
and onion; cook and stir for 2 minutes. Add mushrooms;
cook and stir until the celery is tender. Pour into a greased
1½ quart casserole dish. Stir in the broth, water, soy sauce,
and parsley. Cover and bake for 45-50 minutes or until
liquid is absorbed and rice is tender. 1 hour and 35 minutes
preparation time. Makes 4 servings.
Stir-Fried Tomatoes and Eggplant
1 Tb. Organic Extra Virgin Olive Oil
1 medium sized eggplant, peeled and diced
1 medium onion, diced
1 celery stalk, thinly sliced
1 28 ounce can of organic diced tomatoes with juice
2 Tbs. Organic red wine or Balsamic vinegar
2 finely sliced basil leaves or ¼ tsp. dried basil
2 tsp. dried oregano
Salt and pepper to taste.
In a wok, heat the olive oil and stir fry the eggplant, celery,
and onion for 8-10 minutes. Add remaining ingredients,
cover and simmer for 20-25 minutes while stirring
occasionally. Serve immediately. Makes two servings.
SIDE DISH RECIPES
Primavera Vegetables
2 zucchini, medium, sliced
2 celery stalks, diagonally sliced
1 red pepper, seeded and cut into strips
1 yellow pepper, seeded and cut into strips
½ green pepper, seeded and cut into thin strips
1½ cups broccoli florets, fresh or frozen
2 Tbs. olive oil
4 garlic cloves, sliced
¾ cup fresh basil leaves or 3 Tbs. dried
1 cup flat leaf Italian parsley, slightly chopped
2 cups oven roasted plum tomatoes with juices, diced
Salt and pepper to taste
Parmesan cheese (sprinkle sparingly)
Prepare all the vegetables. Heat pan or wok over high heat.
Add olive oil and sliced garlic. Stir fry 1 to 2 minutes. Add
zucchini, celery, and broccoli while constantly stirring, just
until vegetables soften, approximately 6-7 minutes. Add the
peppers, basil, parsley, salt, pepper and tomatoes. Cover and
reduce heat to medium high for 2 to 3 minutes. Remove
from heat and sprinkle with Parmesan cheese. Serve on top
of fish, chicken, or cooked and shredded spaghetti squash.
35 minutes preparation time. Makes 4 servings.
SALAD RECIPES
Mango Coconut Cucumber Salad
1 cucumber, peeled, seeded, and diced
1 mango, peeled and diced
1-2 Tbs. lime juice
1-2 Tbs. lemon juice
½ tsp. chili peppers, minced
1 small red pepper, minced
1 Tbs. dried shredded coconut, unsweetened
Mix everything in a bowl. Chill for 15-20 minutes before
serving. Works very well with Brazilian, Thai, or Indian
dishes. 10 minutes preparation time. Makes 6 servings.
Strawberry Spinach Salad
¼ cup sliced almonds, toasted (leave out)
1½ cups strawberries, hulled and quartered
½ cup cucumbers, sliced and cut in half
¼ cup red onions, sliced into thin wedges
1 6 ounce package baby spinach
Preheat oven to 350 degrees. Spread almonds in a single
layer over bottom of small pan. Bake 10-12 minutes or until
lightly toasted. Remove from oven; cool almonds in pan.
Meanwhile, hull strawberries into quarters. Score cucumber
lengthwise, remove seeds. Slice cucumber and cut slices in
half. Slice onion into thin wedges. Place spinach in large
serving bowl, add strawberries, cucumber, and onion. Whisk
dressing you are using and pour over salad, gently tossing to
coat. Sprinkle with almonds. Serve immediately. 22
minutes preparation time. Makes 4 servings.
Caesar Salad
¼ to 1/3 cup extra virgin olive oil
½ tsp. anchovy paste
1 tsp. Dijon mustard
2-3 drops Worcestershire sauce (optional) not on detox
1 garlic clove, minced
¼ tsp ground pepper
1 Tb. lemon juice
Grated parmesan cheese (post purification)
Romaine lettuce, torn into pieces
Mix the first seven ingredients thoroughly. Add some of the
grated parmesan. Toss mixture with the greens until coated.
Add more cheese and serve. 20 minutes preparation time.
Makes 4 servings.
Puttanes Salad
4 ripe tomatoes (or plum tomatoes), seeded and chopped
½ red onion, chopped
3 Tbs. capers
½ cup kalamata olives, pitted and coarsely chopped
6 anchovies, chopped (or 1 tsp. anchovy paste)
1 garlic clove, minced
1/3 cup Italian or flat leaf parsley, coarsely chopped
Extra virgin olive oil for drizzling
12 fresh basil leaves, pile and roll into log to shred or tear
Salt and black pepper to taste
Combine first 7 ingredients in a bowl. Drizzle just enough
olive oil to lightly coat salad, approximately 1-2 Tbs.
Sprinkle in basil, salt, and pepper, and toss again to mix
thoroughly. Adjust seasoning to taste. 20 minutes
preparation time. Makes 4 servings.
Kale, Chickpea and Tomato salad
Servings 12
cook time 30 mins.
total time 35 mins.
Ingredients 2 15-ounce cans chickpeas, drained and rinsed
(or about 3 1/2 cups cooked dried chickpeas) 1 garlic clove,
smashed 1/4 cup lemon juice 1 teaspoon salt 1/4 cup olive
oil 8 cups chopped kale, loosely packed 1/2 teaspoon freshground
black pepper 4 small tomatoes, seeded and chopped
Preperation 1. Place the chickpeas, garlic, 2 cups water,
lemon juice, and 3/4 teaspoon salt in a medium saucepan
and bring to a boil. Reduce heat and simmer for 20 minutes.
Drain and set aside.
2. Heat 2 tablespoons olive oil in a medium skillet over
medium-high heat. Add the kale, pepper, and remaining salt,
cook until kale is wilted and tender -- about 6 minutes.
3. Toss the drained beans, cooked kale, tomatoes and
remaining olive oil together in a medium bowl. Serve warm
or at room temperature.
