Detox Recipes
Smoothies and Drinks
Green Smoothie #1
2 c. chopped greens (lettuce, spinach, collards, dandelion, etc. or mixed)
½ c. parsley, or basil, or cilantro
2 fresh small apples, or one large apple, or a cup of blueberries
juice from ½ lemon
1 tsp. grated ginger
Put all ingredients in a blender. Add water to ½ inch below the food. Blend until smooth,
scraping sides of blender as necessary. This is more of a thick frappe than a smoothie
Green Smoothie #2
1 cup kale or collard greens firmly packed, stems removed, coarsely chopped
1 Granny Smith apple, coarsely chopped 1 ripe banana 1/2 cup loosely packed fresh flat-leaf parsley leaves Combine kale, apple, banana, parsley, and 2 1/4 cups water in a blender; blend until
smooth. If the mixture is too thick, add a little more water
Robyn’s Green Smoothie Template Recipe
From greensmoothiegirl.com
Makes 8 cups of 100% raw smoothie.
Put 2 1/2 cups filtered water in your blender
Optionally, add:
½ tsp. stevia (herbal sweetener)
¼ whole lemon, including peel (anti-skin cancer, high in flavanoids)
2-3 Tbsp. fresh, refrigerated flax oil (omega-3 rich oil)
Gradually add greens until, briefly pureed, the mixture comes up the 5-cup line (or less
if you are “converting”):
¾ to 1 lb. raw, washed greens, added up to 5 ½ cup line:
spinach, chard, kale, collards
Puree greens mixture for 90 seconds until very smooth.
Gradually add fruit until the container is very full, blend 90 seconds or until smooth:
1-2 bananas
1-2 cups frozen mixed berries
any other fruit to taste: pears, peaches, apples, oranges, apricots, cantaloupe, mango,
pineapple
Morning Liver Elixir
1 apple
1 small beet
3 celery stalks
1-2 slices fennel bulb
4 carrots
½” inch each fresh ginger and turmeric root
2 teaspoon spiralina powder
2 Tablespoons aloe vera juice
Juice apple, vegetables, ginger and turmeric. Then add aloe and spirulina powder. Mix
well and drink.
Antioxidant Smoothie
2 cups mixed frozen berries (9 ounces) 1 cup unsweetened pomegranate juice Combine berries, juice, and 1 cup water in a blender; blend until smooth. Serves 2.
Carrot, Mango, and Herb Smoothie
2 cups frozen mango chunks 1 cup fresh carrot juice 1 cup freshly squeezed orange juice 1/4 cup fresh herbs, such as mint, tarragon, or basil Combine all ingredients in a blender; blend until smooth. Mango-Coconut Water Smoothie
2 cups ripe mango chunks (from 1 to 2 mangoes) 2 to 3 tablespoons fresh lime juice
2 cups unsweetened coconut water Pinch of cayenne powder. Combine all ingredients in a blender; blend until smooth.
Beet and Carrot Smoothie
1 small red beet (equivalent to 1/2 cup), peeled and coarsely chopped
1 medium-size carrot, peeled and coarsely chopped (about 1/2 cup) 1 sweet apple, such as Honeycrisp or Pink Lady, coarsely chopped 1 ripe pear, such as red Bartlett or red D'Anjou, coarsely chopped
2 tablespoons fresh lemon juice 2 teaspoons minced fresh ginger 1. Steam beets and carrots until tender, about 10 minutes. Let cool to room
temperature. 2. Combine beets, carrot, apple, pear, juice, ginger, and 2 cups water in a
blender; blend until smooth.
Greens, Rhubarb, and Ginger Smoothie
2-3 stalks of rhubarb, cut in small pieces
1” piece of ginger, peeled
2 handfuls of greens of your choice
Blend together!
Summer Solstice Smoothie
1 blender full of greens
1 can of Amy and Brian’s coconut juice with pulp
½-1 whole avocado
2 drops stevia
Remove the stems from the chard and spinach. Fill the blender with a mix of spinach,
chard, kale, arugula, mustard greens, beet greens, and lettuce. In other words, what
ever you have on hand. But a mix seems to provide a nice balance of flavor. You can
even buy the boxed mixed herb and green salad. Don’t use collards –too bitter! Add the
coconut water, the avo, and the stevia. Blend until smooth and creamy
Vata’s Best Smoothie (yogahealer.com)
1 cup spinach
1 peeled orange
½ inch ginger root
½-1 TBS spirulina
1 tsp coconut oil
2 cups wataer
Stevia to taste
Pitta’s Best Smoothie (yogahealer.com)
1 cup leafy greens
1 cup sprouts
Sliver turmeric root
1 oz. aloe jucie
1 apple
2 cups water
Stevia to tast
1 tsp coconut oil
Kapha’s Best Smoothie (yogahealer.com)
1 cup leafy greens
¼ cup parsley
1 cup sprouts
1 cup blueberries
1 inch ginger root
Squeese of fresh lemon
2 cups water
Stevia leaf to taste
Full of Greens!
one apple sliced
1/2 cup blueberries
1/2 cup clover sprouts
1 tbs flax seed ground
nutritional yeast
stevia to taste
1/4 tsp ground cardomon
Now, fill the rest of the blender with greens of your choice.
2 cups warm water -less water if you want it thicker
Blend, then add spirulina and blend again.
The Kitchen Sink
1 clementine
1 apple
fenugreek sprouts
clover sprouts
spring mix
kale
yeast
flax
spirulina
soaked almonds
water
stevia
Chai
The spices in the traditional Indian tea blend, known as chai warm the body and ignite
the digestive fire. This is a caffeine-free version, using only spices.
16 cups of filtered water
2 Tbsp coriander seeds, crushed
3 Tbsp fennel seeds
2 Tbsp cardamom pods
1 scant Tbsp cloves
6 star anise pods
6 cinnamon sticks
¼ cup grated ginger
2 cups almond or rice milk of choice
Heat water and spices and bring to a boil in a large pot. Lower heat and simmer for an
hour. Strain the spices and return the tea to the pot. Add milk and heat again. Pour
into cups and add sweetener (stevia if cleansing) to taste.
Serves 8.
Adapted from Eat, Taste, Heal by Yarema, Rhoda, and Brannigan
Fresh Almond Milk
1 cup organic whole almonds
4 cups water
1 large seive lined with cheese cloth or a nut milk bag
Soak the almonds overnight in the water. The next day rinse the almonds and discard
the soaking water.
Add the soaked almonds and 1 quart of clean filtered water to a blender. Blend on high
until creamy white.
Pour the mixture through a sieve lined with cheese cloth or a nut milk bag into a 2 quart
measuring cup or a jar.
Strain through the cheese cloth, gathering up the corners to squeeze the pulp into a
mass capturing the "milk" into the jar or measuring cup.
You can add vanilla or other spices if you like, but it's great just plain.
Save the almond pulp. Add it to oatmeal or baked goods. Demi dries it in her
dehydrator and then freezes it for later use. Or you can freeze it too.
Simple Salads
Yummy Garden Salad
Combination of young chard, mustard greens and kale from my garden
lightly steamed broccoli
2 hard boiled eggs
sliced turkey (from the turkey meant for sandwiches)
1 grated carrot
dressing made from olive oil and lemon juice--just lightly drizzled over the salad.
Easy peasy, very satisfying and it made me feel like I really accomplished something by
getting all those foods into one meal.
Sesame Slaw
equal parts
sliced red cabbage
sliced napa cabbage
2 grated carrots
lentil sprouts
chopped parsley or cilantro to taste
marinate with lemon tahini dressing and enjoy
Lemon Tahini Dressing
Put the following ingredients in a blender:
The juice of 1 lemon or 1 orange
1/2 cup tahini
salt and pepper to taste
1 clove garlic (pressed)
1/4-1/2 cup water to desired consistency
Cabbage Salsa
One head organic cabbage chopped
2 tomatoes (I have used tomatoes I have canned) chopped
3 jalapenos chopped (without seeds)
1 onion chopped
juice of one orange
juice of 1/2 lime
1 bunch of chopped cilantro
Mix all ingredients and serve.
Our Favorite Quick and Easy Kale Salad
1 bunch kale
2 small red or golden beets or 1 large
1 avocado-chopped
2 TBS or to taste Olive Oil
Salt to taste
Juice of one lemon (1/2 cup)
Remove the stem from the kale leaves. Wash and cut or tear into bite size pieces.
Steam the kale until just wilted. Wash and grate the beets. (A food processor makes this
a breeze.) Mix the kale, beets, oil, salt and lemon in a bowl. Sprinkle with avocado and
toss gently. Yum!
When you’re not cleansing add feta cheese and substitute Braggs Liquid Aminos for the
salt.
For another variation substitute the olive oil with sesame oil and add sesame seeds and
ginger root.
Daikon Ginger Salad (yogahealer.com)
1 daikon –grated
1/3 cup lemon juice
¼ cup ginger finely grated
¼ tsp cayenne
Let the grated ginger marinate in the lemon-cayenne juice for several hours Pour the
marinade over the daikon and serve.
Mixed Greens and Sprout Salad
2 cups mixed spring greens or lettuces
½ cup arugula or baby kale
½ cup mung or lentil sprouts
½ cup broccoli or radish sprouts
½ cup grated beet or carrot or both!
Drizzle on olive oil, lemon, salt, and pepper to taste. Toss and serve topped with
sesame or sunny gomasio.
Soups
Miso Soup with Veggies
saute a few slices of leek or onion in olive oil
add 1 beet, chopped
add some water and cook for about 5 minutes
add a green of your choice—chard, spinach, kale, collards
simmer for another 3-5 minutes
While the soup is simmering, dissolve a Tbsp of miso in a cup of water. When the beets
are crispy tender, take it off the heat and stir in the miso. YUM!
Zuke Soup---VPK
2 small zucchini squash-chopped
1 small leek-chopped
1 TBS olive oil or ghee[i]
1-2 TBS chopped fresh parsley
1 tsp dried thyme or basil or combination
Salt and pepper to taste
Veggie bouillon cube or 12 oz. veggie broth
Heat a 2 quart sauce pan on medium heat. Add oil or ghee and leeks. Saute leeks until
soft and just golden. Add zucchini and cook for 1-2 minutes. Add veggie bouillon cube
or veggie broth and water just to cover veggies. Add dried herbs and salt and pepper.
Simmer gently for 8-10 minutes or until zucchini is soft but not mushy.
Use an immersion blender or counter top blender to blend soup ‘til creamy. Top with
parsley and a squeeze of lemon juice before serving.
Add a peeled and chopped yam with the zucchini for an especially creamy variation.
[i]
Red Cabbage and Apple Soup
New York Times
2 tablespoons canola oil or unsalted butter
1 medium onion, chopped
2 teaspoons ground cinnamon or 1 3-inch cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
2 pounds red cabbage, cored and shredded (1 medium head)
Salt to taste
7 cups water
4 tart apples, like Granny Smith or Pink Lady 1 to 3 tablespoons fresh lemon juice (to
taste)
Freshly ground pepper
1. Heat the oil or butter over medium heat in a heavy soup pot and add the onion.
Cook, stirring often, until it begins to soften, about 3 minutes. Add the spices and stir
together for another few minutes, until the onion is tender. Stir in the cabbage and a
generous pinch of salt and cook, stirring, until the cabbage is limp, about 5 minutes.
Add the water, honey and salt to taste and bring to a boil. Reduce the heat, cover
and simmer over low heat for 30 minutes.
2. Meanwhile, prepare the apples. Core one of them and slice it very thin. Place slices
in a bowl of water acidulated with 1 tablespoon of the lemon juice and set aside.
Core and either dice or slice the remaining apples. Add them to the soup, cover and
continue to simmer for another 20 to 30 minutes, until the apples are tender and the
soup is sweet and fragrant. Add pepper to taste, and adjust salt. Stir in the lemon
juice. Serve, topping each bowl with a generous spoonful of yogurt (for the sequel of
Fast Track) and a few slices of apple.
Yield: 6 to 8 servings.
Mung Bean Dhal
A time honored Ayurvedic dish, Mung Dhal is easy to digest and balancing to all three
doshas. Mung beans can be whole or split and hulled. This recipe is adapted from the
Kitchari recipe in Eat, Taste, Heal by Yarema, Rhoda, and Brannigan.
1 ½ cups mung beans, soaked over night
5 cups water
1 carrot, chopped
3 stalks celery, chopped
2 Tbsp ghee or butter
¼ cup hulled pumpkin seeds
2 Tbsp chopped leek
2 Tbsp Korma Powder (see recipe, next page)
2 Tbsp Bragg’s amino acids
1 can organic coconut milk
2 Tbsp lemon juice
1 tsp maple syrup
salt and pepper to taste
Fresh chopped cilantro for garnish
Ghee for garnish
Rinse the soaked beans and add them to the 5 cups of water in a medium sauce pan.
Bring to a boil, then reduce the heat and simmer for ½ hour.
While the beans are cooking, heat the ghee over medium heat in a saute’ pan. Add the
pumpkin seeds and leek and cook, stirring until the seeds turn light brown. Stir in the
korma powder, then the Braggs and thoroughly combine. Stir in the coconut milk,
lemon juice, and maple syrup and simmer on low for 20 -25 minutes.
Add the celery and carrot to the beans and cook for about 5 minutes. Then add the
sauce mixture. Stir to blend well and season to taste with salt and pepper. Garnish
bowls with cilantro and ghee. Serves 4-5.
Under the Sea- Miso Soup
2 cups filtered H2O
1 carrot grated or slivered
2 green onions chopped
1 tsp or more wakame flakes
Handful of kelp or other seaweed
any other chopped veggies you may have on hand
1 TBS ginger
1 minced or pressed clove of garlic
½ inch piece grated or chopped ginger root
1 TBS sesame or olive oil
Strip of dulce
2 TBS white miso or a combination
Heat the water to boiling. Add all ingredients except the last three (oil, dulce, and miso)
Simmer gently until seaweed is plump and veggies are tender. Scoop out a bit of the
broth and dissolve the miso in a separate measuring cup. I use an immersion blender to
create a smooth consistency, but you can do this with a spoon or a fork. Place all
ingredients in serving bowl. Top with oil and dulce.
Cooked Foods
Spicy Saute
Saute brussels sprouts in olive oil for about 4 minutes.
Add in a finely chopped garlic clove, diced acorn squash (previously baked), and some chopped chard.
Cook for just about 3 minutes more so the life isn't cooked out of those delicious veggies.
Top it with a dressing made with Tahini, olive oil and lemon juice.
Here's the recipe for the dressing:
In a food processor or blender combine the following:
1/4 cup tahini (sesame butter--good source of calcium and protein)
1 Tbsp olive oil
grated zest of 1/2 lemon
juice of 1 lemon
1 small garlic clove
1/4 tsp cumin
1/4 tsp paprika
1/3 cup water
Just use a little of the dressing and add more if you need it. Save the rest for another day--topping a salad
or other veggies or mixing it in with some grains.
Roasted Veggies
You can really use most any vegetable and any spices in this. For the Saturday potluck I used:
Turnips
Carrots
Beets
Sweet Potato
Zucchini
Onions
1 Tbsp crushed fennel seeds
chopped fresh rosemary
olive oil
salt and pepper
Toss veggies with spices/herbs and olive oil. Put into baking dish. Bake for 45-60 minutes until veggies
are soft but not mushy.
Everyday Applesauce
2 apples
2 dates
2-4 dried apricots (optional)
handful of soaked almonds
1/4 tsp cinnomon
1/8 tsp ground corriander
1/8 tsp ground cardomon
1/8 tsp ground ginger
Now, you may either place everything in a food processor and pulse for a delicious "raw" applesauce, OR
you may put everything in a saucepan with water and cook for 5 minutes before blending in a blender.
Kale with Caramelized Onions
Serves 8






2 Tbs. olive oil
1 large onion, halved and thinly sliced (about 1 1/2 cups)
3 cloves garlic, minced (about 1 Tbs.)
3 lb. kale, stemmed and coarsely chopped (about 12 cups)
3 Tbs. balsamic vinegar
1/3 cup chopped almonds (optional)
1. Heat oil in large pot or Dutch oven over medium heat. Add onion, and cook 10 to 15 minutes, or
until soft and beginning to brown. Add garlic, and cook 1 minute, or until fragrant.
2. Stir in kale and 2 cups water. Cover, and cook 10-15 minutes, or until kale is tender. Season with
salt and pepper. If making ahead, cool, and store in airtight container. Just before serving, reheat
kale mixture, then drizzle with vinegar, and sprinkle with almonds.
Oregano Brussels Sprouts 101 Cookbooks http://www.101cookbooks.com/
24 small brussels sprouts (less if you can only find larger sprouts) extra virgin olive oil
fine grain sea salt
Oregano Drizzle 3/4 cup extra-virgin olive oil 1/4 cup fresh oregano, chopped
1/4 cup fresh parsley, chopped 1 large garlic clove
1/4 teaspoon fine grain sea salt, plus more to taste
1 tablespoon extra-virgin olive oil, plus more for rubbing.
Use leftover oregano drizzle over everything from roasted squash, frittatas, baked potatoes, or with a
good amount of fresh lemon juice, as a salad vinaigrette.
a big handful of toasted almond slices
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half
from stem to top (quarter, if using larger sprouts) and gently rub each half with olive oil, keeping it
intact.
Make the oregano drizzle by pulsing the olive oil, oregano, parsley, garlic, and salt in a food processor
until the herbs are just little flecks of green. Season with more salt if needed, and set aside.
Just a few minutes before you’re ready to eat, heat 1 tablespoon of olive oil in your largest skillet over
medium heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly.
Place the sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover,
and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut
into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for a
few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and
caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded
side. Remove from heat and drizzle and toss with as much (or little) oregano pesto as you like. Season
to taste, and serve sprinkled generously with the almonds as soon as possible. They really are best
straight from the stove top.
Steamed Broccoli and Squash with Tahini Sauce-- www.wholeliving.com
1. Steam ½ head broccoli florets until bright green and tender, about 4 minutes. Remove and set aside.
Steam 1 sliced and seeded Delicata squash until bright yellow and tender, about 10 minutes.
2. In a bowl, toss 1 cup mixed tender greens, 1 cup thinly sliced red cabbage, and 2 Tbsp. diced red onion.
3. Top with steamed vegetables. Season with coarse salt and pepper. Drizzle with ¼ cup Tahini Sauce
(recipe below) and sprinkle with 1 Tbsp toasted sesame seeds.
Tahini Sauce
In a food processor or blender, puree ½ cup tahini, grated zest and juice of 1 lemon, 1 Tbsp olive oil, 1
chopped garlic clove, ½ tsp cumin, ½ tsp paprika and ¾ cup water until smooth. Season with coarse
salt. Store sauce in airtight container in fridge for up to 1 week and use as a dressing for veggies.
Omnivore’s Delight
Recipes containing meat, fish, or eggs
Grilled Salmon and Bok Choy with Avocado Salsa-www.wholeliving.com
Heat grill or grill pan to medium-high.
In a medium bowl, combine






segments from 1 orange
½ diced avocado
1 Tbsp. chopped red onion
1 tbsp chopped cilantro
1 tsp lime juice
¼ cup sesame oil. Season to taste with coarse salt and pepper and set aside.
Season two 4 oz fillets wild salmon and 3 heads bok choy, halved, with coase salt and
pepper and drizzle with olive oil.
Grill salmon, flipping halfway through, until cooked through. Grill bok choy until bright green
and slightly wilted. Spoon avocado salsa over fish to serve.
Easy Peasy Frittata
Preheat the oven to 350
left over veggies from the Roasted veggie recipe in cooked foods
1-2 tsp sunflower oil
4 eggs
heat the sunflower oil in a small cast iron skillet on medium
add the veggies just to coat with oil and heat slightly
beat four eggs and season with salt and pepper
pour over the veggies
place the skillet in the oven bake for 15 min or until eggs are cooked
Athena-less* Asparagus Frittata
1-2 TBS ghee or sunflower oil
4 eggs
¼ cup cream or raw milk (optional)
Salt, pepper, thyme or basil
1 bunch asparagus
1 leek
Wash and chop leek. Heat oil in skillet. Saute leek until wilted. Wash and trim off
the stem ends of asparagus. Cut into ½ inch pieces. Add asparagus to leeks and
cook until just tender. Beat eggs and optional milk or cream in a separate bowl.
Season with salt, pepper, and thyme. Pour egg mixture over asparagus. Bake at
350 for 8-10 minutes.
If you’d like to honor Athena*, sprinkle feta cheese over the egg and veggie
mixture before baking. (Not during a cleanse!)
Cilantro Chicken
Season boneless, skinless chicken breasts with salt and cayenne
Heat a large skillet with a little olive oil and some garlic and ginger
Brown chicken, removing ginger and garlic before they burn.
Transfer to hot (350) oven to finish cooking
When chicken is almost done, but not quite, slice it up
Return chicken to the pan and add juice of ½ a lime, and stir-fry
Top with cilantro and serve with lime wedges
Bunless Burgers
Cook full pieces of cabbage till soft -for burger wrap
Shred carrots
Make salsa
Make burgers, spice to your liking
Sprouts
Avocado
Corn relish or relish of liking
Place cabbage leaf on plate
Add shredded carrots on the cabbage
Add the burger on carrots
Add sprouts on burger
Add corn relish or relish of your liking on sides of the cabbage
Half avocado, put salsa in avocado
Wrap and eat!
Burger Salad Bowl
Cut up cabbage (raw)
Shred carrots (raw)
Slice onions thin
Place all vegetables in a colander and toss with one tsp salt
Let drain 1-4 hrs, then rinse well and press out moisture
Stir in a healthy vinaigrette
Burger meat cooked in spices to your liking, with 1 cup cooked spinach
mixed in
Sprouts (raw)
Mix all ingredients in a bowl
Garnish with fresh cilantro/parsley/lime zest mixture
Squeeze lemon on top
Simple Salmon and Greens for Two VP
1 lb. fresh Salmon cut into two servings
1 tsp dried thyme
sea salt
pepper to taste
Mixed Spring Greens 1 plateful for each person
olive oil
lemon juice
Place salmon in a skillet or sauce pan. Fill skillet with water just below the top of
the salmon. Don’t submerge the salmon in water. Sprinkle salt, thyme, and
pepper over salmon and in the water. Heat the water over med high heat just to
boiling. Now, turn down the heat and cover the salmon to poach. Cook no more
than 6 minutes.
Pile the greens on a serving plate, drizzle with oil and lemon juice. When the
salmon is finished, serve it on top of the greens. Enjoy!
You can add onions or garlic and any other seasonings to the water for a
variation.
Extras!
Delicious Roasted Almonds
1/4-1/2 lb raw almonds
Braggs Liquid Amino Acids (available at Vitamin Cottage)
Spread almonds on a cookie sheet
Place in oven and turn oven to 350
When oven reaches 350 (it will beep), drizzle Bragg's onto the nuts, stirring to lightly
coat
Continue baking at 350 for 10 min
Remove from oven, stir and cool
Place in Ziploc bag, take them in your purse, car or office desk for a quick, healthy treat!
Fresh Almond Milk
1 cup organic whole almonds
4 cups water
1 large seive lined with cheese cloth or a nut milk bag
Soak the almonds overnight in the water. The next day rinse the almonds and discard
the soaking water.
Add the soaked almonds and 1 quart of clean filtered water to a blender. Blend on high
until creamy white.
Pour the mixture through a sieve lined with cheese cloth or a nut milk bag into a 2 quart
measuring cup or a jar.
Strain through the cheese cloth, gathering up the corners to squeeze the pulp into a
mass capturing the "milk" into the jar or measuring cup.
You can add vanilla or other spices if you like, but it's great just plain.
Save the almond pulp. Add it to oatmeal or baked goods. Demi dries it in her
dehydrator and then freezes it for later use. Or you can freeze it too.
Artichoke Dip
2 cans artichoke hearts, chopped
3 roasted green chiles, finely chopped
3 handfuls of spinach, chopped
¼ cup nutritional yeast
1 cup Fast Track Mayonnaise
Mix it all together! If you want, add more mayonnaise for the desired consistency. Heat
in 350 degree oven for about 15 minutes. Serve with veggies or crackers (after the
cleanse!).
Sunny Seed Gomasio
1 cup raw sun flower seeds
Place sun flower seeds in a baking dish. Roast at 300 ‘til golden brown.
Let cool. When cool grind the seeds with sea salt in a spice grinder or food processor.
Sprinkle over veggies or cooked grains.
Try ½ cup sesame seed and ½ cup sunflower or pumpkin seeds for a nice variation, or
add nori flakes just before you grind.
Kimchee—to add in during Sequel
Red cabbage
Carrots
Garlic
Ginger
Onions
Cayenne
Chop and soak the cabbage in salt water overnight. Chop and add the rest. Pour in
crock. Fill a ziploc with salt water. Make it a lid on top to push the kimchee down. Sit for
a week—so make this during the prequel.
Crispy Kale (from The 30 minute Vegan)
1 lg bunch of curly leaf kale
2 TABLESPOONFULS OLIVE OIL
3 TABLESPOONFULS NUTRITIONAL YEAST
1/2 teaspoonful sea salt
PREHEAT OVEN TO 350 DEGREES
USE YOUR HANDS TO RIP SMALL PIECES OF THE LEAVES OFF THE STEMS OF
KALE. ARRANGE THEM ON A BAKING SHEET IN A SINGLE LAYER, USING TWO
BAKING SHEETS IF NECESSARY. WHEN OVEN IS PREHEATED, BAKE FOR 12 TO
15 MINUTES OR UNTIL THE DESIRED CRISPNESS IS ACHIEVED.
REMOVE FROM THE OVEN AND TRANSFER THE KALE TO A LARGE MIXING
BOWL. DRIZZLE WITH OLIVE OIL, SPRINKLE WITH THE NUTRITIONAL YEAST
AND SEA SALT AND TOSS GENTLY WITH YOUR HANDS TIL ALL KALE IS
COVERED. SERVE IMMEDIATELY OR STORE IN AN AIRTIGHT CONTAINER AT
ROOM TEMP. PLEASE DO NOT REFRIGERATE
Chef Johnny’s Korma Powder
This is a versatile spice mixture that can be added to soups, vegetables, and grain
dishes. It can be substituted for curry in any recipe. From Eat, Taste, Heal by Yarema,
Rhoda, and Brannigan.
1 Tbsp whole coriander seeds
1 Tbsp whole cumin seeds
1 Tbsp whole fennel seeds
1 Tbsp whole mustard seeds
1 Tbsp whole fenugreek seeds
1 Tbsp whole cardamom seeds
1 Tbsp poppy seeds
1 Tbsp ground cinnamon
1 Tbsp ground turmeric
1 tsp ground cloves
Put all of the whole seeds in an electric grinder, coffee grinder or spice mill and grind
them. After grinding, pour them into a bowl and add the other ground spices. Stir until
well combined. Transfer to an airtight container and store at cool room temperature.
Use mixture within a month for best potency. You can also cut the ingredient amounts
in half to ensure freshness.