Detox Recipes

Here are some great and tasty recipes to satisfy and help you detox.

GYPSY SOUP

1 leek, diced
2 carrots, sliced
1-cup cabbage, chopped
2 quarts hot water
½ tsp sea salt
1 tsp of olive oil

Directions:
Sauté leek, carrots, cabbage, and squash for 10 minutes
Add water and salt

Reduce heat.  Simmer 35 minutes.
Serves 8.

WINTER SUNSHINE SOUP

1 cup yellow split peas, soaked
2 quarts water
1 5-inch piece of Kombu, soaked
½ onion, cut into crescent moons
2 carrots cut into flowers
1 cup winter squash, diced
½ cup parsley, chopped
¼ tsp salt
Miso to taste

Directions:
Place Kombu and peas in a pot with water
Bring to scald.  Reduce heat and simmer 30 minutes
Add onion, carrots, squash, and salt
Simmer until peas and vegetables are tender.
Add miso diluted in stock and simmer 5 minutes more.
Serves 8.

NEPAL VEGETABLE CURRY

1 onion, chopped
1 tbsp olive oil
1 bay leaf, broken
1 green chili, chopped
1 clove garlic, minced
1-inch ginger, grated
¼ tsp turmeric
Sea salt to taste
1-pound potatoes or carrots cubed
½ cauliflower, broken into flowerets
1 cup green peas
1 tsp each coriander and cumin seeds
1-cup hot water or almond milk

Directions:
Sauté onion until golden brown.
Add bay leaf, chili, garlic, ginger, turmeric and salt.  Stir in potatoes and sauté until browned.
Add remaining ingredients and hot water.
Cook gently on medium heat until vegetables are tender.
Serves 4-6.

BAKED QUINOA VEGETABLE LOAF

3 cups cooked quinoa
1 cup spelt flour
½ cup water
1 tbsp miso
1 tbsp lecithin granules
1 tsp each basil and thyme
1 onion, chopped
2 cups carrots, sliced
2 cups, broccoli, 1-inch pieces
1 tbsp sunflower seeds
Parsley

Directions:
Combine quinoa and spelt flour in bowl
Dissolve miso and lecithin in warm water and mix with grains and herbs.
Optional: let dough rest 4 hours to blend flavors and naturally ferment
Place onions, carrots, and broccoli in steamer, cook 7 minutes
Gently mix dough with vegetables and place in lightly oiled baking pan
Dry toasted sunflower seeds until golden brown and sprinkle on top of loaf
Bake 30-40 minutes at 350 degrees F
Garnish with parsley