life detox menu 7 day menu

7/28/2019 Life Detox Menu 7 Day Menu

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Raw foods provide some powerful nutrients and enzymes that your bodycraves. You don't have to become a raw foodist to enjoy raw foods. But it'sextremely important to include some raw vegan foods when planning yourvegan meals for now..

Some ideas include: Eat 3 fresh salad per day, include 5 different colors of vegetables. Try

to always add chop, ripened avocados or tomatoes into any dish

Start each and every day with fruit and vegetable Juice

Eat your cup of grain, legume, a root vegetable or all mix in a meal 3times a day. Add fresh (homemade)sprouts to your grain or bean dishes whenpossible.

2 to 3 Fresh fruits per day 5 glasses of water and herbal teas.

By the way, organics are best, whenever possible.

Why? Because they provide the organic nutrition

you need, meaning grown without pesticides,

herbicides, fungicides, or other poisons you don't

want in your body.

No

Juice

Vegetables can make up 1/2 ofyour plate to replace your Protein


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Vegan Breakfast GrainsThis vegan breakfast will warm you to your kissers on a cool morning!

1 1/2 cups water

1/3 cup whole oat groats, wheat berries, spelt, kamut, or any mixture of

your favorite grains, freshly ground

Boil water. Whisk freshly ground whole grains into the water and turndown to a simmer. Cook to desired consistency, whisking often.

Top with favorite toppings, extra-virgin coconut oil, cinnamon, nutmeg,

and pure organic maple or agave syrup, favorite nut butter.

Top with fresh fruit;

Serves 1 - recipe can be doubled, but use a little less water.

Variations:

Sprinkle with finely chopped nuts or finely ground seeds;

Use your favorite grain, adjusting the water level each time as needed. It may

take some experimentation to find the correct amount as some grains require

less water, and some more.


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Grape-Celery Cooler

Ingredients:

1 bunch of grapes2 celery stalks

Instructions:

Make juice in your juicer and, if desired, top with fresh mint leaves.


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Breakfast

Oatmeal with walnuts and fresh berries (most commercial oatmeal is vegan)

Fresh fruit of juice

Lunch

Sumptuous Spinach Salad With Orange-Sesame Dressing

Dinner

Tofu-Spinach Lasagna

Fresh tossed salad


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1 1/2 cups water








Variations:






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Sumptuous Spinach Salad With Orange Sesame Dressing

Preparation

1 bunch fresh spinach (about 6 cups of leaves)

1 red or yellow bell pepper, cut into strips

1/4 to 1/2 cup thinly sliced red onion

1 orange, peeled and sliced into thin rounds

1 Tbsp. sesame seeds2 Tbsp. seasoned rice vinegar

1 Tbsp. orange juice

1 Tbsp. water

Trim the spinach stems and carefully wash the leaves. Dry, then tear any large

leaves into bite-size pieces. Place in a salad bowl along with the pepper, onion, and

orange slices..

Toast the sesame seeds in a 400F toaster oven or regular oven for 10 minutes.

Transfer to a blender and grind into a powder. Add the vinegar, orange juice

concentrate, and water. Blend to mix. Pour over salad and toss just before serving.

Ingredients


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Breakfast

Oatmeal with walnuts and fresh berries (most commercial oatmeal is vegan)Or any Grain RecipeFruit Salad, Vegetable or Fruit Juice

Lunch

Vegan Southwestern Quinoa Wraps

Dinner

Vegan Quinoa and Kale Rollups

Tuscan White Bean Soup with Escarole


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Serves 2

Ingredients

1 cup Quinoa, or any Grain or mixed Grains

2 cups veggie broth

1/4 - 1/2 cup onion, chopped

1/4 - 1/2 cup red pepper, chopped

1 Tablespoon Bragg's Liquid Aminos, or Tamari soy sauce

1/2 - 1 teaspoon pure Agave syrup

1/2 teaspoon oregano

1/4 - 1/2 teaspoon red Cayanne

Sea salt and freshly ground pepper, to taste2 tortillas, (Large Romaine Lettuce Leaves)

2 chopped lettuce leaves,

Bunch of spinach and bunch of alfalfa sprouts,

1/3 cup black olives, quartered

4 Tablespoons Fresh Salsa (See Preparation)

1/2 avocado


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1. Heat a dry frying pan and add quinoa. Cook, stirring occasionally, until

fragrant. Add veggie broth, cover, lower heat, and simmer for 10 minutes.

2. Add onion and red pepper. Cover and continue cooking for another 5minutes. Add Bragg's, syrup, oregano, and spices. Stir to mix.

3. Scatter Tortillas Lettuce

4. Place 1 Tortilla Lettuce on a plate. Add 1/2 the quinoa mixture, bunch of

alfalfa sprouts, and 1/2 the black olives. Roll tightly. Add 2 Tablespoonssalsa and 1/4 of the chopped avocado. Repeat with 2nd tortilla.

Serve with a glass of calcium-fortified OJ and a cup of hot and steamy or-

ganic coffee.

Happy cooking!

Preparation



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Serves 3-4

Ingredients

8 large kale leaves, steamed for 10-15 minutes or until tender1 1/2 cups quinoa2 3/4 cups vegetable broth

Flavor quiinoa with: Bragg's or other soy sauce, Balsamic vinegar, garlicpowder, onion powder, oregano, sea salt andfreshly ground black pepper.Cashew Tahini Sauce:2 large handfuls cashews

1/2 teaspoon tahini1 Tablespoon lemon juice1 teaspoon miso1 teaspoon organic agave nectar, or organic maple syrup1/2 cup water, or to taste.1 Tablespoon Bragg's Liquid Aminos (or other soy sauce)

1-2 cups marinara



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Step 1: Set steamed kale aside. In a large pan, heat quinoa stirringocassionally until toasted. Carefully add vegetable broth. Bring to a boil,then lower heat and simmer for 15 minutes or until tender and all the waterhas been absorbed. Remove lid and flavor quinoa to your liking, usingsuggestions as desired.

Step 2: While quinoa cooks, make Cashew Tahini sauce and set aside.Spread marinara over the bottom of a large rectangular baking dish.

Step 3: Divide quinoa into 8 portions with a spatula. Lay one kale leaf on alarge plate and top with one portion of the quinoa filling. Roll tightly andplace into baking dish, seam side down. Repeat with remaining kale and

quinoa. Top each rollup with the sauce. Sprinkle with breadcrumbs andchopped tomatoes.

Step 4: Bake at 350 degrees, uncovered, for 20 minutes. Plate 2-3 rollups perperson. If you have doubled the sauce (as mentioned above) then drizzlewarm sauce over the rollups.

Serve your rollups with a crisp green leafy salad topped with Sassy'sSeedalicious Topping.

Preparation


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Ingredients

1 tablespoon olive oil

2 cups finely chopped onion

5 garlic cloves, minced

2 cups organic vegetable broth (Save your Broth)

1 cup water

1 teaspoon chopped fresh rosemary

2 cups Great Northern beans, rinsed and drained

2 fresh thyme sprigs

8 cups chopped escarole (about 1 pound) 1 cup chopped carrot

1/2 teaspoon crushed red pepper

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper


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Preparation

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to

coat. Add onion, and saut for 4 minutes, stirring frequently. Add garlic,and saut for 30 seconds. Add vegetable broth and the next 5 ingredients

(through cheese rind); bring to a boil. Reduce heat, and simmer 10

minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or

until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar.

Remove and discard rind; sprinkle soup with shaved cheese.



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Breakfast

Your Favorite Smoothie

Healing Smoothie (See this Sample Recipe)

Lunch


Grape-Celery Cooler

Dinner

Raw Vegan Zucchini Lasagna

Vegan Creamy Cauliflower Soup


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Healing Smoothie

This is a great drink for anyone, especially those with ulcers.This drink has soothing qualities which protect and heal the

stomach lining.

1 firm kiwi fruit, peeled1/4 cantaloupe, with skin1 ripe banana

1. Push kiwi fruit and cantaloupe through the hopper.2. Place juice and banana in a blender or food processor andblend until smooth.3. Pour into a tall glass, drink immediately and enjoy!!


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RAW VEGAN ZUCCHINI LASAGNA

INGREDIENTS

4 each, large Zucchini

For the basil pesto20 g, fresh Basil

70 g Pine nuts120 ml Extra virgin olive oil6 g Yeast flakes1/2 clove Garlic1 pinch Sea Salt

For macadamia cheese150 g Macadamia nuts (not roasted, unsalted)6 g Yeast flakes1 pinch Sea Salt1 Lime (juice only, filtered)50 ml Water (filtered)

For the tomato cream200 g Tomato4 each Sundried tomato30 ml Extra-virgin olive oil1 pinch Sea Salt1 pinch Pepper1 pinch Organic Agave sugarDried oregano to taste


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PREPARATION

1. For the macadamia cheesePour all ingredients in a blender and mix until a thick cream. Set aside.

2. For the tomato creamPour all ingredients into a blender and mix until creamy. Set aside.

3. For the basil pesto Pour all ingredients into a blender and mix until creamy. Set aside.4. Wash zucchini and cut them into very thin slices.

5. Make lasagna alternating a layer of zucchini, a layer of macadamiacheese, a layer of zucchini, a layer of tomato sauce, a layer of zucchini,a layer of basil pesto. Keep the lasagna in the fridge and serve decorated with fresh basil and pine nuts.



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Creamy Cauliflower Soup

Starting or ending or coming off a day fast, make things very simple. Sofor dinner this Cream of Cauliflower Soup its lite and delicious

You can make enough the soup a couple of days. I try it anytime, throughthe day and keep it in the fridge so nothing would go to waste.

Ingredients

1 teaspoon extra virgin olive oil4 small cloves garlic6 cups veggie broth1 large head cauliflower, washed and coarsely chopped1/2 cup walnuts1/2 - 1 cup cashewsBragg's Liquid Aminos (to taste)Nutmeg (to taste)Cayenne pepper (to taste)Agave Syrup (to taste)Nutritional Yeast (to taste)

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1. Heat olive oil in a large pot. Add minced garlic and cook for about 5minutes. Do not burn the garlic.

2. Carefully add veggie broth to the pot. Bring to a boil.3. Add coarsely chopped cauliflower to the pot, cover, lower heat, and let

simmer until tender (about 15-20 minutes).

4. Add walnuts and cashews to a blender. Remove cauliflower from thebroth with a slotted spoon, along with about 2 cups of the broth, and addto blender. Process until completely smooth.

5. Pour blended ingredients back into pot. Add remaining ingredients, totaste, and stir or whisk to incorporate.

6. Ladle into bowls and sprinkle with a touch of nutmeg.

Happy cooking!

Preparation



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Breakfast

Oatmeal with walnuts and fresh berries (most commercial oatmeal is vegan)Or any Grain RecipeFruit Salad, Vegetable or Fruit Juice

Lunch


Dinner




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1 1/2 cups water








Variations:






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Vitality Juicing Recipes

Morning Sunshine JuiceJuice together:4 granny smith apples or gravenstein apples

2 inch fresh ginger, peeled1 meyer lemon, peeled4 oz water to dilute

DreamcicleJuice together:

2 nectarines or peaches1/2 cantaloupe2 apples1 inch ginger claw2 Tbs. ground flax seeds

Add 8-10oz frozen ice cubes and blend

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Serves 2

Ingredients

1 cup Quinoa, or any Grain or mixed Grains

2 cups veggie broth

1/4 - 1/2 cup onion, chopped

1/4 - 1/2 cup red pepper, chopped1 Tablespoon Bragg's Liquid Aminos, or Tamari soy sauce

1/2 - 1 teaspoon pure Agave syrup

1/2 teaspoon oregano

1/4 - 1/2 teaspoon red Cayanne

Sea salt and freshly ground pepper, to taste2 tortillas, (Large Romaine Lettuce Leaves)

2 chopped lettuce leaves,

Bunch of spinach and bunch of alfalfa sprouts,

1/3 cup black olives, quartered

4 Tablespoons Fresh Salsa (See Preparation)

1/2 avocado


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1. Heat a dry frying pan and add quinoa. Cook, stirring occasionally, until

fragrant. Add veggie broth, cover, lower heat, and simmer for 10 minutes.

2. Add onion and red pepper. Cover and continue cooking for another 5

minutes. Add Bragg's, syrup, oregano, and spices. Stir to mix.

3. Scatter Tortillas Lettuce

4. Place 1 Tortilla Lettuce on a plate. Add 1/2 the quinoa mixture, bunch of

alfalfa sprouts, and 1/2 the black olives. Roll tightly. Add 2 Tablespoonssalsa and 1/4 of the chopped avocado. Repeat with 2nd tortilla.

Serve with a glass of calcium-fortified OJ and a cup of hot and steamy or-

ganic coffee.

Happy cooking!

Preparation



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Serves 3-4Ingredients

8 large kale leaves, steamed for 10-15 minutes or until tender1 1/2 cups quinoa2 3/4 cups vegetable broth

Flavor quiinoa with: Bragg's or other soy sauce, Balsamic vinegar, garlicpowder, onion powder, oregano, sea salt andfreshly ground black pepper.Cashew Tahini Sauce:2 large handfuls cashews1/2 teaspoon tahini1 Tablespoon lemon juice1 teaspoon miso1 teaspoon organic agave nectar, or organic maple syrup1/2 cup water, or to taste.1 Tablespoon Bragg's Liquid Aminos (or other soy sauce)1-2 cups marinara



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Step 1: Set steamed kale aside. In a large pan, heat quinoa stirringocassionally until toasted. Carefully add vegetable broth. Bring to a boil,then lower heat and simmer for 15 minutes or until tender and all the waterhas been absorbed. Remove lid and flavor quinoa to your liking, usingsuggestions as desired.

Step 2: While quinoa cooks, make Cashew Tahini sauce and set aside.Spread marinara over the bottom of a large rectangular baking dish.

Step 3: Divide quinoa into 8 portions with a spatula. Lay one kale leaf on alarge plate and top with one portion of the quinoa filling. Roll tightly andplace into baking dish, seam side down. Repeat with remaining kale andquinoa. Top each rollup with the sauce. Sprinkle with breadcrumbs andchopped tomatoes.

Step 4: Bake at 350 degrees, uncovered, for 20 minutes. Plate 2-3 rollups perperson. If you have doubled the sauce (as mentioned above) then drizzlewarm sauce over the rollups.

Serve your rollups with a crisp green leafy salad topped with Sassy's

Seedalicious Topping.

Preparation


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Breakfast

Avocado Eggs and Cantaloupe

Fruit Juice

(See this Sample Recipe)

Lunch

Lime Chipotle AvocadosCup of Lentil soup

Cucumber Water

Dinner

Raw Vegan Zucchini Lasagna



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Ingredients

2 zucchini ($1.00)

1 tablespoon olive oil ($.10) 1 tablespoon agave ($.10) 1 tablespoon balsamic vinegar ($.10) 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon liquid smoke 1/2 cantaloupe ($2.05) 2 avocados ($1.49) 2 tablespoons agave ($.20) {optional} salt and pepper

Breakfast



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Preparation

I love avocado, eggs, and the sweet cantaloupe and savory zucchini stripsreally go well together. The zucchini strips need to be made a little bit ahead of

time. I dehydrated mine just long enough to soften them, about two hours.These can be dehydrated overnight and put together the next morning. Peel thezucchini and slice into very thin strips.

This can be done on a mandoline slicer or with a sharp knife. In a small cup,whisk together the olive oil, agave, balsamic vinegar, salt, onion powder, garlicpowder, and liquid smoke. Pour over the zucchini strips (a lidded containerworks well, I use a zip lock box).

Once coated, lay the zucchini on lined dehydrator sheets and dehydrate at 105degrees overnight, or until softened. To assemble, just slice the cantaloupe andwrap with the softened zucchini slices. Cut the avocados in half, put a dollopof agave in the center, and sprinkle with a bit of salt and pepper.



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Ingredients

1 avocado

2 tablespoons agave or date paste

2 tablespoons lime juice

1 scant teaspoon chipotle seasoning 1 tablespoon chopped chives

salt and pepper to taste

Directions

Simply cut an avocado in half and pour a tablespoon of agave and lime

juice in the seed cavity of each half. Sprinkle on the chipotle seasoning

(I just use Mrs. Dash, but any will do), add some chopped chives, and sea

salt and fresh ground pepper to taste.

This makes a great little snack, but is also substantial enough to be lunch.

Lime Chipotle Avocados

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Ingredients

1 teaspoon extra virgin olive oil4 small cloves garlic6 cups veggie broth1 large head cauliflower, washed and coarsely chopped1/2 cup walnuts1/2 - 1 cup cashews

Bragg's Liquid Aminos (to taste)Nutmeg (to taste)Cayenne pepper (to taste)Agave Syrup (to taste)Nutritional Yeast (to taste)

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INGREDIENTS





For the tomato cream200 g Tomato4 each Sundried tomato30 ml Extra-virgin olive oil1 pinch Sea Salt

1 pinch Pepper1 pinch Organic Agave sugarDried oregano to taste

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PREPARATION






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PREPARATION







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Breakfast

Your Favorite Smoothie

(See this Sample Recipe)

Lunch

All-Star Bean Main Dishes

Grape-Celery Cooler

Dinner

Raw Vegan Zucchini LasagnaVegan Creamy Cauliflower Soup

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All-Star Bean Main Dishes

Beans and legumes are nutritional superstars. Instead ofrelegating beans to the side dish role, let these vegetarianrecipes be the main player on the plate.

Ingredients 10 fresh baby artichokes, peeled and quartered

2 cups (1-inch) diagonally cut asparagus 1/3 cup thinly sliced radishes

3 tablespoons thinly sliced green onions

2 tablespoons thinly sliced fresh basil

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt 1/8 teaspoon black pepper

2 Cups of Great Northern beans or other white beans, rinsed and drained

PreparationSteam the artichokes, covered, for 10 minutes or until tender. Steam the asparagus,covered, for 2 minutes. Combine the radishes and remaining ingredients in a bowl,

and gently stir in artichokes and asparagus.


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Grape-Celery Cooler

Ingredients:

1 bunch of grapes2 celery stalks

Instructions:

Make juice in your juicer and, if desired, top with fresh mint leaves.

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Ingredients

1 teaspoon extra virgin olive oil4 small cloves garlic6 cups veggie broth1 large head cauliflower, washed and coarsely chopped1/2 cup walnuts1/2 - 1 cup cashews

Bragg's Liquid Aminos (to taste)Nutmeg (to taste)Cayenne pepper (to taste)Agave Syrup (to taste)Nutritional Yeast (to taste)

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1. Heat olive oil in a large pot. Add minced garlic and cook for about 5minutes. Do not burn the garlic.

2. Carefully add veggie broth to the pot. Bring to a boil.3. Add coarsely chopped cauliflower to the pot, cover, lower heat, and let

simmer until tender (about 15-20 minutes).

4. Add walnuts and cashews to a blender. Remove cauliflower from thebroth with a slotted spoon, along with about 2 cups of the broth, and addto blender. Process until completely smooth.

5. Pour blended ingredients back into pot. Add remaining ingredients, totaste, and stir or whisk to incorporate.

6. Ladle into bowls and sprinkle with a touch of nutmeg.

Happy cooking!

Preparation


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INGREDIENTS





For the tomato cream200 g Tomato4 each Sundried tomato30 ml Extra-virgin olive oil1 pinch Sea Salt

1 pinch Pepper1 pinch Organic Agave sugarDried oregano to taste

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PREPARATION







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Ingredients

Lime Chipotle Mayo ~ Raw and Vegan Recipe

1 cup macadamia nuts

3/4 cup water

zest and juice from one lime

1 teaspoon chipotle seasoning

1 tablespoon agave 1/2 teaspoon salt

1/2 teaspoon black pepper

Directions

In a small blender (I've found the small bullet type work the best on smallquantities like this), puree all ingredients until very smooth. It will thickenup quite a bit once it chills. If it's too thick, just thin down with a bit ofwater. Keeps in the refrigerator for up to five days.

This Lime Chipotle Mayo is delicious on any sandwich, and can be also be used in

veggie wraps, or anywhere a dash of flavor and creamy goodness is needed. I've

used macadamia nuts here, because they were on sale, but almonds or cashews, or

any blend, would work, too..


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Sassy's Seedalicious Topping

Mix 2 parts flax seeds with one part each sunflower, sesame and pumpkin

seeds. (Mix up a bunch of this seed mixture at once and store in your

fridge or freezer).

Then, grind 1-2 Tablespoons of the topping together in a coffee grinder

(or Vitamix or similiar) with a little sea salt.

I also like to mix in double the amount of Nutritional Yeast for added

flavor and a nutrition boost.


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Ingredients2 whole spaghetti squash1/4 cup extra-virgin olive oilGray salt and freshly ground black pepper4 cups prepared Fresh marinara sauce

DirectionsPreheat the oven to 450 degrees F.

Split the squashes in half and scrape out seeds. Line an oven tray with alumi-num foil. Season the spaghetti squash with olive oil, salt, and pepper. Placeflesh side down and roast for 30 to 40 minutes until fully cooked. Remove

from the oven and let rest until cool enough to handle..Meanwhile heat the marinara sauce in a large saute pan..

When squash is cool enough to handle, using a large kitchen spoon scrapethe strands of squash from the inside of the skin. Toss the spaghetti squash inthe pan with the hot marinara for just long enough to get hot. Serve and

Marinara Spaghetti Squash


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Preparation

Ingredients2 Plum tomatoes, finely chopped

1/4 Cup chopped fresh parsley

1 Large spaghetti squash (3 lb.)

2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping

PIERCE squash several times with fork or sharp knife to allow steam to escape.

Microwave or Convection Oven on HIGH 10 min. or just until squash is

softened, turning after 5 min. Let stand 5 min.

CUT squash in half; remove and discard seeds. Use fork to scrape insides ofsquash to form strands; place in large bowl. Add remaining ingredients; tosslightly with fork. Spoon into 1 squash shell; discard remaining shell.

MICROWAVE or Convection Oven 2 min. or until heated through.

Tips: MAKE AHEAD Heat up squash and pull into strands as directed; place inConvection bowl heat resistant. Refrigerate up to 2 days. When ready to serve,Heat up in Convection Oven on HIGH 3 to 5 min. or until heated through.

Spaghetti Squash

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GOLDEN BEET SALAD WITH WHEAT BERRIES AND

PUMPKINSEED VINAIGRETTE"

Ingredients

4 medium golden beets

3 tablespoons extra-virgin olive oil, divided

1 cup uncooked wheat berries

2 cups water

1/2 cup unsalted pumpkinseed kernels, toasted and divided

1 tablespoon raw honey

1 tablespoon Dijon mustard

1 tablespoon sherry vinegar

1/4 teaspoon kosher sea salt 1/4 teaspoon black pepper

1/3 cup diced celery

1/4 cup thinly fresh sliced shallots

2 tablespoons fresh chopped fresh chives

1/4 cup fresh celery leaves

Recipe Time

Hands On: 20 Minutes

Total: 1 Hour, 40 Minutes

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GOLDEN BEET SALAD WITH WHEAT BERRIES AND

PUMPKINSEED VINAIGRETTE

Preparation

1. Preheat oven to 400.

2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets incenter of a 16 x 12-inch sheet of foil; drizzle with 1 tablespoon oil. Fold foil overbeets; tightly seal edges. Bake at 400 for 1 hour and 20 minutes or until tender.Unwrap beets; cool. Trim off beet roots; rub off skins. Cut beets into wedges.

3. While the beets cook, combine wheat berries and 2 cups water in a mediumsaucepan; bring to a boil. Cover, reduce heat, and simmer for 1 hour or until

tender, stirring occasionally. Drain; cool slightly.4. Place 1/4 cup pumpkinseed kernels in a large bowl, and coarsely crush withback of a spoon. Add honey and next 4 ingredients (through pepper); stir wellwith a whisk. Gradually add remaining 2 tablespoons olive oil, stirring constantlywith a whisk. Add beets, wheat berries, celery, shallots, and chives; toss gently.Sprinkle with the remaining 1/4 cup pumpkinseed kernels and celery leaves.


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Zucchini Rolls

Squash or zucchinilemonolive oilgarlicbasiloregano

Mix lemon, oil and spices together. Slice lengthwise, intoflat thin "bacon" strips. Marinate squash in lemon oil. Dehy-drate. roll with arrugula. Pin roll with toothpick.


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Tomato cups

6 medium tomatoes

1/2 small cucumber

2 sticks celery

2 spring onions

1/2 cup fresh parsley

1 tablespoon fresh mint 1 clove garlic

2 teaspoons kelp

1/2 cup sunflower seeds

1 tablespoon lemon juice

1 tablespoon olive oil (optional)

celtic salt to taste (optional)

makes 12cut tomatoes in half scoop out centre add tomato pulp to the other ingredi-ents finely chop all ingredients ,mix well and fill tomato halves, great for a

side dish or for finger food use cherry or small tomatoes

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Vegan Spicy Green Beans

1. After steaming green beans for 10 minutes, heat a pan or wok with sesame

oil. Add steamed beans to the pan (be careful of getting splattered with hot

oil!). Cook, stirring occasionally, for 5 minutes or until beans start to brown.2. Push beans to the side of the pan. Add green onions, garlic, ginger and

Worcestershire sauce to pan. Let cook for 2 minutes. Stir into green beans.

3. Stir in remaining ingredients. Taste test. Tweak flavors.

I served our green beans with a mound of couscous flavored with veggie

broth, Earth Balance and nutritional yeast, and a green leafy salad with

avocado, red peppers, and Sassy's Seedalicious Topping. ( see recipe)

Happy cooking!

Preparation

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Ingredients4 plum or small heirloom tomatoes, halved

2 medium zucchini, cut lengthwise into 4 slices

2 medium yellow squash, cut lengthwise into 4 slices

2 baby eggplant, cut lengthwise into 4 slices

1 large red bell pepper, seeded and cut into 4 wedges

1 large red onion, cut into thick slices 1 pound asparagus

2 tablespoons olive oil

Grilled Vegetable Salad

Preparation

1. Preheat grill to medium-high (350 to 400). Combine vegetables in a large bowl,

and drizzle with olive oil. Sprinkle with salt, and toss to coat.2. Grill, on greased grill rack, 5 to 6 minutes on each side, removing vegetables asthey become tender. Cut grilled vegetables into bite-size pieces.

3. Toss salad greens with 1/4 cup Pistachio Vinaigrette, and divide among 4 saladplates. Place vegetables on greens, and sprinkle with crumbled goat cheese. Serve withremaining dressing.

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SUPER EIGHT STRESS RELIEVER

1 kale leaf 1 collard leaf small handful of parsley 1 stalk of celery

1 carrot, greens removed 1/2 red pepper 1 tomato 1 broccoli floret celery stalk for garnish

Juice leaves and parsley, then the celery and carrot. Followwith red pepper, tomato, and broccoli. Garnish with celerystalk.


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Sassy's Seedalicious Topping

Mix 2 parts flax seeds with one part each sunflower, sesame and pumpkin

seeds. (Mix up a bunch of this seed mixture at once and store in your

fridge or freezer).

Then, grind 1-2 Tablespoons of the topping together in a coffee grinder

(or Vitamix or similiar) with a little sea salt.

I also like to mix in double the amount of Nutritional Yeast for added

flavor and a nutrition boost.


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Energizing Smoothie

This is my favorite energizing smoothie. It is delicious!

1/2 Cup Filtered Water 1/4 of a Whole Pineapple, peeled and cut into pieces

10 Strawberries

1 Mango, peeled and cut into pieces

1 Banana 3 Ice Cubes

Process in a blender until creamy.


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SPARKLING MEMORY

This drink is surprisingly delicious, has a slightly 'nutty' flavor and isgood for improving the memory. It is especially rich in

choline, one of the B vitamins that increases acetylcholine, a substance

that is the message carrier of the brain.

4-5 medium size carrots3 stalks of celery, with leaves if you like

1/4 head of a small cabbage, cut into sections that fit your juicer

1/4 lemon (peel if not organic) (optional)

1. Cut the green tops of the carrots and scrub well (you don't need topeel)

2. Wash the celery and cabbage

3. Juice the carrots, celery and cabbage; add lemon as desired

4. Stir the combined juice, pour into a glass and serve chilled or at

room temperature as desired.

life detox menu 7 day menu

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