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All Natural Detox Solutions - Andsworld Blog

Water the key to Detox

  • Beet, Fennel & Ginger Soup

    Ingredients:

    6 red beets, chopped
    2 cups green cabbage, chopped
    2 fennel bulbs, chopped
    3 + ½ cups vegetable broth
    1 tsp. ginger juice
    ¼ cup soy milk
    ¼ tsp. sea salt
    Garnish: fennel fronds

    Directions:

    Wash all vegetables thoroughly before using. Place vegetables and broth in medium saucepan. Bring to a boil. Reduce heat to medium-low; cover and cook 10 minutes. Remove from heat. Purée vegetables and broth in a food processor. Add ginger juice, soy milk, and sea salt. Process until smooth, approx. 30 seconds. Adjust seasoning to taste. Garnish with fennel and serve. Serves 4-6.

  • Vegetable Bean Chili

    Ingredients:

    2 tbsp. extra virgin olive oil
    1 large onion, chopped
    3 cloves garlic, crushed
    3 cans diced tomatoes (in juice)
    One 4-oz. can mild green chilies
    ½ fresh jalapeño, seeded and finely chopped
    2-3 tbsp. chili powder
    1 tbsp. cumin
    1 tbsp. dried chives
    1 bay leaf
    One 15-oz. can red kidney beans (drained and rinsed)
    One 15-oz. can black or white kidney beans (drained and rinsed)
    1 large green bell pepper (cut into ½-inch pieces)
    1 large red bell pepper (cut into ½-inch pieces)
    2 ears fresh corn, removed from ear (or 1 cup frozen)
    Sea salt and freshly ground black pepper to taste
    ¼ cup fresh cilantro, chopped

    Directions:
    In a large heavy pot, heat olive oil over medium-high heat. Add onion and garlic and sauté, stirring often, for about 5 minutes (or until onion is translucent). Add tomatoes (with juice), chilies, jalapeño, chili powder, cumin, chives, and bay leaf. Cook over medium heat 10 minutes. Add beans, bell peppers, and corn. Bring to a boil; reduce heat to medium-low. Simmer about 35 minutes, stirring occasionally, until chili is thick. Season to taste with the sea salt and pepper. Stir in cilantro; Ladle into bowls and serve. (Remove bay leaf before serving.)

  • Homemade Salsa

    Ingredients:

    2 large tomatoes, seeded and chopped
    1 serrano or jalepeño pepper, chopped
    1/3 cup chopped green onion
    2 tablespoons chopped fresh cilantro
    2 tablespoons fresh lime juice
    1/4 teaspoon salt

    Directions:
    Mix all ingredients well and chill.

  • 3 Ugly Truths About Toothpaste

    Toothpaste—we use it every day, but how much do we really know about it? We put it on our toothbrush each morning because it’s supposed to clean our teeth, freshen out breath, and protect our teeth from things like gingivitis. But perhaps we’ve been putting it on our toothbrush too long without thinking about what we’re putting in our mouth. How can something we’ve used almost our entire lives have escaped our attention? Luckily, dentists have started to speak out about the potentially harmful ingredients in toothpaste. Before you pick up that tube again, learn some of the ugly truths about toothpaste.

    Toothbrush Continue reading

  • Roasted Vegetables

    Ingredients:

    1½ cups onions, cut into large pieces
    2 cups carrots, cut into ½” pieces
    6 oz. baby turnips, peeled and cut into ¼” wedges
    6 oz. beets, cut into ¼” wedges
    1 tbsp. olive oil
    Sea salt and freshly ground black pepper to taste
    10 sprigs fresh thyme
    1 tsp. lemon zest
    2 tbsp. apple cider
    2 tbsp. Italian parsley

    Directions:

    Preheat oven to 450°. Place vegetables into large bowl and toss with olive oil, salt, pepper, thyme, lemon zest, and apple cider. Spread vegetables in single layer on baking sheet. Roast until tender, approx. 30 minutes, turning occasionally. Transfer vegetables to large serving dish. Sprinkle with parsley and serve.

    Tip: You can substitute one of the above with any of your favorite root vegetables, such parsnips or leeks.

  • White Bean and Spinach Soup

    Ingredients:

    ¼ cup extra-virgin olive oil
    1 large onion
    1 cup cherry tomatoes (halved)
    ½ cup celery, finely chopped
    ½ cup carrots, finely chopped
    ¼ cup garlic, diced
    2 tsp. dried oregano
    ½ tsp. freshly ground black pepper
    Two 15-oz. cans low-sodium chicken broth
    Two 15-oz. cans cannellini beans (rinsed)
    2 cup fresh baby spinach (rinsed)
    ½ cup freshly shredded parmesan cheese

    Directions:

    Heat oil in Dutch oven over medium heat. Add onion, tomatoes, celery, carrots, garlic, oregano and pepper. Cook, stirring often, until the vegetables begin to soften and the onion is translucent (about 10 minutes). Add broth and bring to a simmer. Continue to cook, stirring often, until the vegetables are tender. Stir in beans and spinach; cook until spinach is tender, approx. 5 minutes. Serve with a sprinkle of parmesan cheese.

  • Apple Spice Pork Tenderloin

    Ingredients:

    1 oz. low-sodium teriyaki sauce
    1 tsp. freshly grated ginger
    1 tsp. freshly ground black pepper
    3 cloves garlic, diced
    4 oz. fresh apple juice
    1 navel orange (sliced, peel left on)
    2 lb. pork tenderloin

    Directions:
    To prepare marinade, mix teriyaki sauce, ginger, pepper and garlic. Add pork tenderloin. Refrigerate and marinate at least 6 hours, preferably overnight. Place tenderloin in crock pot and add apple juice. Place orange slices on top of tenderloin. Cook on low for 6 to 7

  • Crock Pot Turkey Meatloaf

    Ingredients:
    1 cup crimini mushrooms
    1 large yellow onion, diced
    2 cloves garlic, minced
    1½ lbs. ground turkey
    ½ cup dry bread crumbs
    2 tbsp. flat leaf parsley
    ¼ cup fresh basil, chopped
    1 tsp. dried oregano
    1 tsp. salt
    Freshly ground black pepper
    1 cup no-salt tomato sauce
    Cooking spray

    Directions:
    Sauté mushrooms, onion and garlic in a small pan. In a medium bowl, combine mushroom mixture with turkey, bread crumbs and remaining ingredients. Coat crock pot with cooking spray. Shape ground turkey mixture into loaf and place in crock pot. Cook on low until an instant-read thermometer inserted in the center of the loaf registers at least 180° F. (Cooking time: approximately 7 to 9 hours).

  • Salmon and Brown Rice

    Ingredients:
    ½ cup short-grain brown rice
    1 tsp. butter
    ¼ cup fresh pineapple, chopped and drained
    ¼ cup fresh basil leaves, cut into thin strips
    Wet Rub:
    1 tsp. soy sauce
    ½ tsp. honey
    ½ tsp. fresh ginger, grated
    ½ tsp. crushed red pepper
    ½ tsp. black strap molasses
    1 tbsp. olive oil
    2 tbsp. toasted sesame oil
    1 tsp. freshly ground black pepper
    Pinch of salt
    Salmon:
    Two 3-oz. wild salmon fillets
    1 tbsp. olive oil
    ¼ cup chives, finely chopped

    Directions:
    Preheat oven to 375°. Add rice to 1 cup boiling water; reduce to simmer. Cover and cook approximately 20-30 minutes or until all water is absorbed and rice is tender. Remove from heat; gently stir in butter, pineapple and basil. Cover and set aside. In a small bowl, combine all wet rub ingredients except black pepper. Wash salmon and pat dry. Glaze top of fish liberally with wet rub; dust with black pepper. Heat olive oil in medium skillet on medium-high heat. Place salmon, skin side down, in skillet and cook approximately 3-4 minutes or until skin turns crisp. Place skillet in preheated oven for 6-8 minutes or to desired doneness. Serve rice and salmon on a plate; garnish with chives.

    Tip: Salmon is a great way to get your Omega-3 fatty acids, and it’s delicious too!

  • 10 Foods That Fight Adult Acne (and Foods that Trigger Breakouts)

    According to the American Academy of Dermatology, half of all women suffer from adult acne. Beyond that, almost all of us struggle through the occasional pimple flare-up now and then. We all want clear, blemish-free skin. Find out what’s causing those painful breakouts, and how your diet can actually help make it better.

    Woman eating red grapes Continue reading

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