1/2 Cup White Miso, 1/3 Cup Apple Cider Vinegar (Braggs), 1/4 Cup Sesame Oil, 1 Organic Lemon, 1 TBSP+++ peeled Ginger. Blend and add water to desired consistancy. Options include adding...Hot Pepper, Onion, Garlic, Red Bell Pepper, Cheyenne, etc. I love adding a Fresno Pepper.
Yummy Squash Soup (Use the broth when you are cleansing)
Leeks, fresno pepper, Coconut Oil, Butternut Squash, Kale, Tomatoes and wakame seaweed, sea salt and water.
Saute scallions, garlic and fresno pepper in coconut oil. Peel and remove seeds from squash. Cut into bit size pieces. Add to soup pot with sauteed ingredients. Add water. Add kale, cut into large bite size pieces and add to soup pot along with tomatoes, seaweed and sea salt. Cook until squash is tender. Yummy!
Sprouted Hummus
1 C. sprouted chickpeas (sprout for 2 days or so ) 3 Tbsp sesame seeds 4 Tbsp lemon juice 5 Tsp olive oil 1 clove garlic 1 tsp ground cumin 1/2 tsp salt 1/2 tsp ground white pepper Paprika Add water for desired consistency Blend in food processor. Use with veggies, inside nori wraps or on flax seed crackers.
Simple Blended Smoothie...Spinach, Zucchini, Lime (w/o peel), cucumber, hot pepper, a little flax seed oil, extra water to desired constancy...blend and enjoy. Recipe inspired by M.W.
Almond Milk.... 2 cups (spring) water 1/2 cup raw almonds Pinch of salt A Few drops vanilla to taste A Few drops stevia to taste Directions: Let almonds soak in water 2-3 days. Rinse and drain the almonds 2 or 3 times per day. Then put them in your blender, it's best with a Vita-Mix with water, salt and vanilla. Blend well. Pour the almond milk into the nut bag. Have a large bowl underneath to catch the filtered milk. Now holding the bag with one hand, squeeze the milk with your other hand. Tips: If you dehydrate the almond pulp you can use it to make raw cakes and cookies. Drink the milk as is or use in smoothies, soups or other recipes. Many friends save it in the fridge for about 2 days (shake before drinking), although I prefer to drink it fresh.
Kale and Quinoa Pilaf
1.5 Cups Filtered water with 1-2 tsp. sea salt 1 Cup Quinoa, soaked over night if possible. 1 bunch Kale, washed, ribs removed and chopped into small pieces. Zest and juice of 1-2 Organic Lemons. 1 TBSP Toasted Sesame Oil. 1/4 Cup crumbed raw feta cheese. (I use Nutritional Yeast. ) 3 TBSP toasted Sunflower Seeds 2 Scallions, chopped (green and white parts.) Sea Salt and Cheyenne Pepper to taste. Bring salted water to a boil in a covered pot. Add quinoa, cover and lower the heat until it's just enough to maintain a simmer. Simmer for 10 minutes.
Add kale to the pot, piling the leaves on top of the quinoa. Cover and simmer for another 5 minutes. Turn off the heat, leaving the covered pot on the stove. Allow the kale and quinoa to steam for another 5 minutes. It's done when all of the water has been absorbed and the quinoa and kale are tender. If the quinoa still has a hard white center, add a little bit more water and steam longer.
In the meantime, in a large serving bowl combing lemon zest, half the lemon juice, oil, feta(yeast), sunflower seeds and scallions.
Fluff the Quinoa and kale pilaf and add it to the bowl with the zest, juice, oil and other ingredients. Toss, add remaining lemon juice, salt and pepper.
Enjoy...Serves 2-4
More recipes are on their way...thanks to all of you who have encouraged me to add this section to my site! (And thanks to the people who created these awesome recipes!)
DISCLAIMER: The information provided in this website is for informational purposes only and is not intended as a substitute for advice from your physician or other healthcare professional.
