Detox Breakfast - Chia Seed Breakfast Bowl

Chia Seeds Bowl

Yield: 2 servings

Ingredients:

Chia mixture

• 4 tbsp chia seeds
• 1 – 1.25 cups almond milk
• 2 small bananas, chopped small
• 1/2 tsp pure vanilla extract
• two pinches of cinnamon

Toppings:

• 2 tbsp raw buckwheat groats, soaked
• 2 tbsp raisins, soaked
• 2 tbsp whole raw almonds, chopped and soaked
• couples pinches of cinnamon
• 2 tbsp hemp seeds

1. Mash bananas in a medium-sized bowl. Stir in chia seeds. Whisk in the almond milk, vanilla, and cinnamon until combined. Place in fridge overnight to thicken.

2. Add buckwheat groats, raisins, and chopped almonds into another bowl. Cover in water and soak overnight in the fridge or on the counter.

3. In the morning, place your desired amount of chia pudding into a bowl. (Note: at this point, you can blend your chia pudding if a smooth texture is desired, but I don’t bother). You can add more almond milk if you want to thin it out in the morning. Or, if it’s too thin, add more chia seeds to thicken it up. Drain and rinse the buckwheat/almond/raisin mixture. Sprinkle on top of chia mixture along with a pinch of cinnamon and a tablespoon of hemp seeds. Serve with a drizzle of maple syrup, if desired. Store leftovers in the fridge for 1-2 days.

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Detox Snack - Savory Pumpkin Flaxseed Onion Crackers

Detox Snack - Savory Pumpkin Flaxseed Onion Crackers

Headed on a long drive or camping trip this summer? If so be sure to make up a batch of these crackers to take along with you, we’re sure you will be thankful you did! This recipe combines the perfect levels of savory and sweet, and each cracker has a delightful crunch from soaked and dehydrated flax seeds and raw pumpkin seeds. Rich in omega 3 fatty acids, protein, and zinc, you’ll be nourished AND satisfied even if you’re out in the middle of nowhere.

 

 

Ingredients

1 c Flax seed
1 c Water
1 heaping Tbsp Date Paste
4 cups Pumpkin Seeds
4 cups chopped Pumpkin seeds
1/2 c chopped Green Onion (or onion of choice)
2 Tbsp Onion powder
1/2 tsp Black Pepper
1.5 tsp Salt
 

Instructions

1) In a bowl combine together your flax seeds and water. Let soak for 1 hour until it become thick and gelatinous. No, really, this is what we want!
2) Mix date paste into your gelatinous soaked Flaxseeds. Set this mixture aside for later.
3) In your food processor (or using one of the methods noted before the recipe) proceed to pulse/grind your pumpkin seeds. The goal is to roughly chop them up, but not grind them into a powder.
4) In a large mixing bowl combine your crushed pumpkin seeds with your chopped green onion, onion powder, black pepper and salt. Mix well. Create a well in your ingredients and proceed to add the Flax/Water/Date mixture that you'd set aside.
5) Mix everything together. At this point you will have a crumbly wet Cracker mixture, this is great!
Final Step: Assembling and Drying
1) Use a fork or small spatula to gently press, shape and flatten out your cracker mixture to roughly 1/4'' thickness on a sheet of parchment paper or teflon sheet.
Helpful Hint: I recommend having a small cup of water at your station and lightly dampening your fork or spatula as you flatten out/shape your crackers. This helps immensely, as the cracker batter tends to be sticky. Don't worry, the additional water from the fork/spatula won't alter the crackers texture.
2) Score your crackers into desired dimensions before you move on to drying them
Use one of the two Drying Methods:
Oven:
1) Set your oven at its very lowest heat and leave your oven door cracked open
2) Place your crackers with parchment paper onto a baking sheet and place into the oven
3) Leave the crackers to dry for roughly 2.5 to 3 hours
4) Flip crackers over and dry for another 30 minutes to 1 hour
Dehydrator:
1) Follow the same directions noted above, same time applies. Dry at 118 Degrees F.


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Detox Dinner - Vegan Cauliflower, Potato, and Chickpea Curry

Detox Dinner - Vegan Cauliflower, Potato, and Chickpea Curry

 Ingredients:

• 1 large (2 lbs) cauliflower, trimmed
• 3/4 lb yellow gold potatoes
• sea salt
• 2 tablespoons safflower or vegetable oil
• 3 medium onions, chopped
• 4 garlic cloves, minced
• 1-inch piece of fresh ginger, peeled, and finely grated
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/4 teaspoon ground cardamom
• pinch of dried red pepper flakes
• 2 star anise (optional)
• 1 (28-ounce) can chopped tomatoes
• 1 (14 to 15 ounce) can chickpeas, drained and rinsed
• 2 cups vegetable broth (or substitute with water)
• 1 tablespoon garam masala
• 3/4 cup light coconut milk
• large bunch of fresh cilantro, chopped
• sea salt
• freshly ground pepper

Directions:

1. Cut the cauliflower into medium-sized florets. Chop the potatoes into 3/4-inch chunks roughly. Place cauliflower and potatoes in a large soup pot and fill with cold water. Season the wall heavily with salt. Bring to a rolling boil over the stove. Remove from the heat immediately, and drain gently into a colander. Place colander over the pot to stay warm while you prepare the remaining ingredients.
2. Heat the oil in a large, heavy pot Add the onions, garlic, and ginger, and saute, stirring every few minutes, for about 8 to 10 minutes, or until the onions are very soft and translucent. Adjust heat if necessary.
3. Add the ground coriander, cumin, red pepper flakes, star anise, and salt and pepper, and cook, stirring frequently, for 2 to 3 minutes, or until very fragrant. Add the tomatoes with their juices and drained chickpeas, and stir mixture together. Add the cauliflower and potatoes. Add the vegetable broth (or water, if using)--the broth/water should almost reach the top of the vegetable mixture--and bring to a low simmer. Simmer mixture for 10 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender.
4. Stir in the garam masala and coconut milk, simmer for an additional 10 minutes, and season to taste with salt and pepper. Don't be afraid of salt--this dish needs heavy seasoning!
5. Finish the soup by sprinkling and stirring in 1/2 to 3/4 cup roughly chopped cilantro. Serve with rice and naan.

 
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Detox Lunch Salad

Vegan, gluten-free, oil-free, soy-free.

Packing a powerhouse of nutrients, this light & energizing salad will have you bursting with energy. It makes a lot so you can enjoy it all week long for easy, energizing lunches. I wouldn’t recommend skipping the currants and raisins as it adds a much needed sweetness to balance out the vegetables and lemon juice. I loved it drizzled with a touch of maple syrup just before serving. Feel free to use any herbs and spices you wish. I also love it with a sprinkle of cinnamon on top.

Yield: 10 cups (lots for the whole week!!)




Ingredients:

• 2 heads broccoli (1 bunch), stems removed
• 1 head cauliflower, stems removed
• 2.5 cups shredded carrots
• 1/2 cup sunflower seeds
• 1 cup currants
• 1/2 cup finely chopped fresh parsley
• 1/2 cup raisins
• 4-6 tbsp fresh lemon juice, to taste
• kosher salt, pepper to taste (1/4-1/2 tsp salt and lots of pepper)
• kelp granules or Herbamare (optional), to taste
• Pure maple syrup, to drizzle on before serving

1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.
2. Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.
3. Stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste.
4. Drizzle with maple syrup to taste.
 

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