Top 5 Cleansing Dinner Recipes
Hi Friends! I cook by taste, smell and feel, not with a measuring cup. Hope you find this method useful as it certainly helps to create an intuitive creative cook! Start small when spicing recipes as you can always add more, but can't take away. Also, I make assumptions like you have coconut oil or grass-fed butter on hand to fry things (w/o listing it in ingredients). Use organic whole ingredients when possible. Happy healthy cooking! xx Shannon
1. Liver Detox Drinks: Use any combination of these to replace a breakfast, lunch or dinner anytime you’re feeling sluggish!
1) Dandelion or Milk Thistle Tea - or just eat a dandelion, flower + stem!
2) Lemon Water (can use high quality essential oil as fresh lemon corrodes teeth)
3) Fresh Pressed Beet Juice – add favorite vegetables: cucumber, parsley, celery, etc.
4) Detox Drink: Apple Cider Vinegar, Lemon Juice, Cayenne Pepper, Cinnamon, Water
5) Antioxidant Hot Cacao or Matcha – simply add Turmeric (the liver’s favourite antiox)
2. Chicken Vegetable Soup
INGD: whole chicken, onion, garlic, brussel sprouts, yam, broccoli, cauliflower, spices/herbs
•1 Whole Foods BBQ Chicken (flavor of your choice, I like Caribbean):
Strip the meat and enjoy for dinner (cube leftovers for soup) then boil the bones with lemon (halved), ginger, garlic onion for 24 hours. I keep it on low overnight, check to add water in the morning.
•Chop onion and fry in coconut oil or butter, then add finely chopped garlic.
Add to this all your vegetables (either all of the above or a combination thereof), be sure they’re chopped small, bite-sized, add spices to the vegetables once soft, continue to fry.
•Spices: I use sea salt, cumin, paprika, pepper, ginger, turmeric and whatever herbs are in my fridge, such as basil, parsley, and especially dill. Yum.
•Add the fried vegetable spice mixture to the soup, along with cubed chicken, salt for taste.
3. Purple Extravaganza
INGD: 4 beets, 4 carrots, 2 yams, onion, dandelion greens, basil, quinoa, salted cashews
•Spread coconut oil on a baking sheet, place cubed/chopped beets, carrots and yam on the sheet, cover with tinfoil and bake at 350° until soft.
•Cook your quinoa on the stove: 2-3 cups should feed the family, add salt and 1 tbsp coconut butter while cooking.
•Chop and fry onions until translucent and nearly caramelized, use butter (I like lots)
•Finely chop dandelion greens and basil and set aside.
•In a large glass bowl combine baked vegetables fresh from the oven with the uncooked greens and salt to taste. Sprinkle chopped salted cashews on top. Serve with quinoa.
4. Lazy Woman’s Cabbage Rolls
INGD: grass-fed ground beef, head of cabbage, kale, onion, brown rice, 1-2 jars of tomato sauce, fresh tomatoes, soup stock, lemon, spices (especially turmeric)
•Cook 2-3 cups of whole grain rice (pre-soaked) with a tbsp. of coconut oil and salt to taste.
•In a large soup pot, fry one onion in a generous amount of coconut oil or butter, add ground beef and mush to get rid of chunks.
•Finely chop half to a whole cabbage and 5-6 kale leaves, add this to the beef. Add soup stock (chicken or vegetable) and diced fresh tomatoes to cover the cabbage and let cook until soft.
•Add 1-2 glass jars of tomato sauce or marinara to taste, and Italian spices: oregano, thyme, basil, etc. and salt to taste.
•Once the rice is cooked, add this to your tomato/vegetable/burger mixture in the large pot. Increase or decrease soup stock depending on if you want a stew or a soup and squeeze in half a lemon.
•If you are a tomato lover, place your “stew” in a casserole dish, spread tomato sauce on top and bake at 350° for 30 minutes.
5. Detox Salad Delight
INGD: dandelion greens, lettuce of choice, cauliflower, beets, carrots, apples, avocados, walnuts, feta, cranberries, millet. DRESSING: flax or hemp oil, lemon juice and/or apple cider vinegar, grated ginger, maple syrup, salt & pepper
•Cook 2 cups of millet with small amount of oil/salt and set in fridge to cool.
•Finely chop dandelion greens with Romaine or Iceberg lettuce to fill salad bowl 2/3rds full. Finely chop the cauliflower, grate the beets and carrots, slice the avocados and add to the salad.
•Mix the dressing then toss into the salad. Sprinkle chopped walnuts, feta (not too much) and cranberries on top.
•Place the cooled millet on the bottom of the salad bowls, place the fresh-dressed salad on top.
Happy Healthy Clean Eating! Remember: Every time you eat you are either fighting disease or feeding it.