Post Cleanse Recipes

Disclaimer Although some of these recipes use butter and natural sweetners- Stevia, honey, and agave nectar, please use them sparingly throughout the cleanse process.  Also, when using salt, please use sea salt only.

      -Quick Homemade Beef Soup

      -Primavera Vegetables

      -Mediterranean Salmon (cleanse worthy without olives)

      -Moroccan Chicken

      -Asparagus Curry

      -Mushroom Oven Rice (cleanse worthy if chicken broth is subsituted with vegetable broth or stock)

      -Stir-Fried Tomatoes and Eggplant (cleanse worthy if chicken broth is subsituted with vegetable broth or stock)

      -Mango Coconut Cucumber Salad

      -Strawberry Spinish Salad

      -Caesar Salad

      -Puttanes Salad (cleanse worthy without olives)

      -Kale, Chickpea, and Tomato Salad

      -Breakfast Fruit Salad




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.



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.



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.



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.



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.




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.



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.



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