Roasted Cauliflower with Chickpeas
Save Print Roasted Cauliflower with Chickpeas Author: Bryn Recipe type: lunch Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 4 servings Ingredients 1 head of cauliflower 1 can (rinsed) or 1½ cups of cooked chickpeas 3 T olive oil 1 clove garlic, smashed and diced ½ tsp paprika ½ tsp turmeric ½…
Curried Lentil Soup
Save Print Curried Lentil Soup Author: Bon Appetit | December 2010 Recipe type: Lunch Cuisine: Indian Serves: 6 A wonderful rich lentil soup. The flavors are highlighted with fresh lemon. Ingredients 3 TBS olive oil 1 medium onion, chopped 1 medium carrot, finely chopped 2 large garlic cloves, chopped, divided in two 2 TBS curry powder 1 cup…
Acorn Squash Wedges
Save Print Acorn Squash Wedges Author: Adapted from Living Without Recipe type: Lunch Serves: 16 Two large acorn squash, baked until slightly charred and cut into wedges, will serve a crowd when served as part of a buffet menu. Drizzle finished squash with additional olive oil and toasted pepitas before serving for a festive side dish.…
Winter Greens Salad with Squash & Cranberry Vinaigrette
Save Print Winter Greens Salad with Squash & Cranberry Vinaigrette Author: Adapted from Eating Well Recipe type: Lunch Serves: 12 Ingredients 1 small kabocha squash or 3 delicata squash, halved and seeded ½ cup walnut oil or extra-virgin olive oil ⅓ cup white balsamic vinegar or white-wine vinegar 1 small shallot, minced 1 medium clove garlic,…
Dill Mustard Sauce
Save Print Dill Mustard Sauce Author: Adapted from Eating Well Recipe type: Lunch Ingredients 3 tablespoons Dijon mustard 1 tablespoon maple syrup 1 tablespoon cider vinegar 2 tablespoons extra-virgin olive oil 1½ tablespoons chopped fresh dill Instructions Combine mustard, maple and vinegar in a small bowl. Whisk in oil and stir in dill. Refrigerate until…
Brussels Sprouts with Chestnuts, Pine Nuts & Sage
Save Print Brussels Sprouts with Walnuts, Pine Nuts & Sage Author: Adapted from Eating Well Recipe type: Lunch Serves: 12 Adjust this recipe for fewer people. It’s warm and delicious on a late fall or winter day. Ingredients 2 pounds Brussels sprouts, trimmed and halved 2 tablespoon extra-virgin olive oil 3 tablespoons vegetable stock ¾ cup…
Brussels Sprouts with Walnut-Lemon Vinaigrette
Save Print Brussels Sprouts with Walnut-Lemon Vinaigrette Author: Adapted from Eating Well Recipe type: Lunch Serves: 4 Ingredients 1 pound Brussels sprouts, trimmed and quartered 2 tablespoons walnut oil 1 tablespoon minced shallot ¼ teaspoon freshly grated lemon zest 1 tablespoon lemon juice 1 teaspoon whole-grain or Dijon mustard ¼ teaspoon salt Freshly ground pepper, to…
Sauteed Beets and Beet Greens with Red Onions and Garlic
Save Print Sautéed Beets and Beet Greens with Red Onions and Garlic Author: Adapted from Fine Cooking Recipe type: Lunch Serves: 4 Ingredients 2 Tbs. extra-virgin olive oil ½ small red onion, thinly sliced 3 large cloves garlic, thinly sliced 4 medium beets (about 12 oz. without greens), trimmed, peeled, halved, and sliced into ¼-inch-thick half-moons…
Green Beans with Almonds and Garlic
Save Print Green Beans with Almonds and Garlic Author: Adapted from Fine Cooking Recipe type: Lunch Serves: 6-8 Ingredients 1-1/2 lb. haricots verts (thin French green beans) or green beans, trimmed 4 Tbs. pure olive oil ½ cup slivered almonds 1 tsp. minced or pressed garlic (1 medium clove) 1 Tbs. fresh lemon juice (from 1…
Cabbage & Carrot Stir-Fry with Toasted Cumin & Lime
Save Print Cabbage & Carrot Stir-Fry with Toasted Cumin & Lime Author: Adapted from Fine Cooking Recipe type: Lunch Serves: 6 Ingredients 1-1/2 tsp. cumin seeds 2 Tbs. olive oil ¾ tsp. ground coriander ½ tsp. freshly cracked black peppercorns 6 cups thinly sliced green cabbage (about ⅔ medium cabbage) 2 cups julienned or grated carrots…
Beet and Quinoa Tabbouleh
Save Print Beet and Quinoa Tabbouleh Author: Adapted from Fine Cooking Recipe type: Lunch Serves: 4-6 Ingredients For the vinaigrette: Sea salt and pepper Juice of 1 lemon or lime 6 Tbs. olive oil 2 Tbs. chopped flat-leaf parsley 1 Tbs. chopped cilantro 1 Tbs. chopped chives 1 Tbs. chopped mint For the tabouli: 2 Tbs.…
Minty Quinoa Tabbouleh
Save Print Minty Quinoa Tabbouleh Author: Adapted from Fine Cooking Recipe type: Lunch Serves: 8 cups Ingredients 1-1/2 cups quinoa Kosher salt 1-1/2 cups seeded and finely diced tomato (from about 1 large tomato) – optional 1 cup finely chopped fresh flat-leaf parsley (from about 2 bunches) 1 cup peeled, seeded, finely diced cucumber (from about…
Vegetable Curry and Black Rice
Save Print Vegetable Curry and Black Rice Author: Adapted from Fine Cooking Recipe type: Lunch Serves: 4 Optional: Serve with roasted chick peas on the side. Ingredients For the rice: 1 cup black rice or basmati rice 2 cups water 1 tsp. salt 2 olive oil 1 tsp. saffron threads (opt) ¼ cup chopped pistachios 1…
Chickpea, Carrot & Parsley Salad
Save Print Chickpea, Carrot & Parsley Salad Author: Adapted from Fine Cooking Recipe type: Lunch Serves: 4-6 Ingredients 19-oz. can chickpeas, drained and rinsed (about 2 cups) 1 cup loosely packed fresh flat-leaf parsley leaves, very coarsely chopped 1 cup loosely packed grated carrot (from about 1 large carrot) ½ cup sliced radishes (about 6 medium)…
Jana’s Easy Thai Curry
Save Print Jana’s Quick Thai Curry Recipe type: Lunch Cuisine: Thai Ingredients 1 onion, chopped 1 Tbl. coconut oil 1-2 Tbls. Thai curry paste 6 – 8 cups seasonal mixed vegetables (carrots, squash, zucchini, yellow squash, celery, red pepper, fennel, peas, celeriac, etc. 1-2 tomatoes (fresh or canned) are delicious, pre/post cleanse. 1 can coconut milk…
Easy Kitcheree
Save Print Easy Kitcheree Recipe type: Lunch Cuisine: Indian Make this recipe ahead for the 3-Day Deepening the Cleanse Retreat Ingredients ½ cup of mung beans 6 cups of filtered water. 1 cup thoroughly washed basmati rice, 1 finely chopped onion, 5 to 7 cloves of sliced or chopped garlic, 1 teaspoon peeled and chopped ginger…
Evolved Kitchadi (Kitcheree)
Save Print Evolved Kitchadi (Kitcheree) Author: Adapted from Evolve Naturally Recipe type: Lunch Cuisine: Indian Serves: 2-4 The vegetables can vary a bit according to what is available locally. No nightshades, onions, garlic, and no hot veggies such as daikon, radishes, arugula, etc. Each recipe should include some kale, collards, chard, or other extractive vegetable as well as…
Simple Kale Salad
Save Print Simple Kale Salad Recipe type: Lunch Serves: 2-4 Ingredients 5 leaves of kale chopped finely ½ cup parsley chopped ½ cup cilantro chopped 1 scallion finely chopped 1 cup broccoli chopped and very lightly steamed 1 large beet grated Dressing: ½ cup olive oil 2 lemons squeezed 2 T apple juice 1 piece of…
Kim Chee Salad
Save Print Kim Chee Salad with Arame (Sea Vegetable) Author: Adapted from Healthy Living Market Recipe type: Lunch Ingredients (Opt.) ½ cup arame 1 ” ginger root, grated 8 cups sliced Napa cabbage (1/2″ strips) 4 TB rice vinegar (alternative – apple cider vinegar) 2 TB mirin (alternative – 1 tsp real maple syrup) 6 scallions,…
Basmati Rice Pilaf with Goji Berries and Indian Spices
Save Print Basmati Rice Pilaf with Goji Berries and Indian Spices Author: Adapted from Healthy Living Market Recipe type: Lunch Serves: 4 Ingredients 2 tsp cumin seeds 1½ TB olive oil 1 small onion. thinly sliced 1 tsp turmeric 1 medium carrot, grated 1 cup Basmati rice ½ tsp salt or to taste ¼ cup dried goji…