Water the key to Detox
This juice is full of vitamin C and the enzymes in the pineapple are great at dissolving mucus that can accumulate in the system. Chiles not only give a nice kick, they also help speed up metabolism. There’s no oranges in it, it’s just orange in color.
7 oz of carrot
8 oz of pineapple
½ lime peeled
½ small chili
Juice the carrot, pineapple and lime then throw it into a blender with the chilies and a couple of ice cubes.
Watermelon Lemonade
7 cups cubed seedless watermelon
2 (12 ounce) cans frozen lemonade concentrate
4 cups water
PREPARATION::
1. Place watermelon in a blender or food processor.
2. Cover and blend on medium speed until smooth.
3. Place lemonade concentrate and water in a large pitcher or punch bowl.
4. Add watermelon.
5. Mix well.
6. Garnish with additional watermelon if desired.
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.
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.)
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.
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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.
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.
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
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).
