Seaweed Salad with
Ponzu Vinaigrette Days 1, 5, 6 & 7
|
|
Red Quinoa n' Pesto
Days 1, 2, 3, 4 & 7
|
|
|
|
|
2 oz wakame seaweed, shredded
1 scallion, sliced thin
2 oz edemame, shelled and cooked
2 oz carrots, julienne
ginger, julienne, to taste
½ tsp garlic, chopped
1 tbsp Bragg Liquid Aminos
2 tbsp umeboshi plum vinegar
2 tsp lemon juice
1 tbsp first cold pressed extra virgin olive oil
In a bowl combine vinegar, Bragg, lemon juice, and olive oil. Toss in all remaining ingredients and mix well. Serve on a chilled plate.
|
|
½ cup red quinoa
1 cup fresh basil leaves
¼ cup first cold pressed extra virgin olive oil
1 tsp Celtic or Himalayan Sea Salt
1 clove garlic
¼ cup raw walnuts (omit days 2-6)
Rinse red quinoa in strainer and cook according to box directions. When finished cooking, add 1 tbsp olive oil and sea salt to the quinoa and cover again (off the heat) and let sit. To make pesto, combine basil leaves, olive oil, garlic clove, sprinkle of sea salt, and walnuts in blender and blend till smooth. Drizzle fresh pesto over the quinoa and enjoy!
|
Root Veggie Roast
All Days
|
|
Almond Butter Smoothie
Days 1 & 7
|
|
|
|
2 medium turnips, peeled and chopped into half inch cubes
1 large red beet, peeled and chopped into half inch cubes
3-4 carrots, whole
1 leek, cut in half lengthwise
1 sprig organic rosemary, chopped
2 tbsp first cold pressed extra virgin olive oil
Celtic or Himalayan Sea Salt to taste
Preheat oven to 400 degrees. Toss the first
4 ingredients in an oven roasting pan. Cook for approx 45 minutes or until browning on the outside. Remove from oven and transfer to a bowl, toss with final three ingredients.
|
|
1 cup frozen bananas (slice fresh bananas first and then freeze for a few hours)
1 cup frozen berries
½ cup Grade B maple syrup
2 tbsp almond butter (omit for Days 2-6)
Flax seed oil (optional)
Cut frozen bananas into small pieces and add all ingredients to a blender and blend well. You may need to add a little filtered water to help it blend. Enjoy! |
|
|