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Top 10 detox
foods
Youtube
http://www.metacafe.com/watch/1206073/foods_that_detox_the_body/
Vinaigrette Dressing
2/3
cup olive oil or flax
oil
1 tsp Dijon mustard
¼ cup apple cider/balsamic vinegar or lemon juice
1 clove garlic, minced
¼ cup
water
Herbs to taste
Measure ingredients into a jar with a tight-fitting
lid. Shake vigorously or use a whisk.
Chilled Cucumber-Red Onion Salad
1
large
cucumber
Vinaigrette dressing
1/8 to ¼ medium red onion, thinly
sliced
1 table spoon chopped fresh dill or mint
1 plum tomato, thinly sliced, or 3-4 cherry tomatoes,
halved
Peel
the cucumbers, if desired, and thinly slice them. Place
the slices in a salad bowl, along with the red onion and
tomato. Sprinkle the dill or mint over the salad, then
drizzle with the salad dressing and toss well. Cover
the bowl and chill in the refrigerator for several hours
for best taste. Serves 2. Recipe can be doubled or
tripled.
Vegetable Soup
Sauté
minced garlic and a chopped onion in a minimum of oil.
Add 2 stalks of chopped celery and a diced green
pepper. Add some vegetable broth (can purchase at Whole
Foods), add some fresh herbs (cilantro, rosemary, etc.)
and bring to a boil. Add vegetables of choice. Add
delicate ones toward end (e.g., spinach, cabbage, etc.)
Salsa
2
large
tomatoes
1 clove crushed garlic
2 chopped
scallions
1 table spoon olive oil
2 table spoon chopped
cilantro
1 tsp fresh lime juice
Combine all ingredients in a bowl. Can be used cold as
dip or warm up as a sauce.
Red Cabbage Salad
1
medium head red cabbage, coarsely chopped
10 radishes, sliced
3 granny smith
apples
2 green onions, chopped
1 stalk
celery
1 or 2 table spoon lemon juice
Dash garlic
powder
2 table spoons olive oil
1 table spoon balsamic vinegar
Mix
everything in a bowl and let sit for an hour, stirring
once or twice. Serves 4.
Baked Spaghetti Squash
Preheat oven to 375 degrees. With a long-tined fork,
make deep pierces into the skin of the squash in several
places and place in a baking dish . Bake for about 30
minutes, or until the skin is soft to the touch. Cool
for 10 minutes, then cut in half lengthwise, and use a
spoon to remove the seeds and strings from the center of
the squash. Then use two forks to fluff up the flesh of
the squash until you have spaghetti-like strands.
Transfer strands to serving plates and top with butter
and herbs or salsa.
Ginger Lemonade
This
is a perfect pick-me-up beverage if you feel hungry or
tired.
2
inches fresh ginger root
3 lemons
Stevia to taste
2 quarts of water
Wash
and peel the ginger root. Grate it finely over a bowl.
Squeeze the grated ginger mash with your fingers to
extract the juice. Discard the dry mash. Bring water
to a boil. Remove from heat and add ginger and juice of
3 lemons. Add Stevia and stir well. Drink hot or chill
for iced ginger lemonade by adding ice cubes and a fresh
slice of lemon.
Avocado & Tomato Salad
1
Haas Avocado
10 Cherry Tomatoes
¼ cup Extra Virgin Olive Oil
2 tablespoons of Apple Cider Vinegar
Add sea salt to taste
Add Sweet Basil, Oregano, garlic
Raw Organic Carrots
5
large carrots cut and eat
Raw Organic Celery
5
stalks of Celery cut and eat
Raw Organic Sugar Snap peas
20
sugar snap peas cut and eat
Raw Organic Red/Green/Yellow Bell Pepper
1
whole bell pepper
Raw Organic Green Beans
1 package of green beans cut and eat
Tofu & Spinach Salad
Bunch
of spinach
Onions
Tomatoes
Red Bell Peppers
Steamed:
Broccoli with butter or olive oil and spices
Spinach with butter or olive oil and spices
Asparagus with butter or olive oil and spices
Artichokes with butter or olive oil and garlic
Grilled:
Asparagus
Red/Green/Yellow Bell Pepper
Sweet Potatoes
Onions
Grill
vegetables dry, to perfection, then place in a large
bowl. Pour a liberal amount of extra virgin olive oil;
add sea salt, garlic and spices such as sweet basal,
oregano, parsley, sage, thyme, rosemary.
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