Rice with Braised Squash & Greens

  Save Print Rice with Braised Squash & Greens Author: Adapted from Eating Well Serves: 4   Ingredients 2 teaspoons extra-virgin olive oil 1 medium onion, chopped 3 cloves garlic, minced Pinch of crushed red pepper 1½ cups vegetable broth 1 pound butternut squash, peeled and cut into ¾-inch cubes (3 cups) 1 small bunch Swiss chard,…

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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…

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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…

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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…

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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…

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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…

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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.…

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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…

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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…

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Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette

  Save Print Quinoa and Avocado Salad with Currants, Toasted Almonds, and Lemon-Cumin Vinaigrette Author: Adapted from Fine Cooking Recipe type: Salads Serves: 4   Ingredients 2 Tbs. currants or raisins 1 Tbs. dried apricots, thinly sliced 1 cup red or white quinoa, rinsed well Kosher salt 1 large lemon 3 Tbs. extra-virgin olive oil ¼ tsp. ground…

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Shaved Fennel Salad with Toasted Almonds, Lemon, and Mint

  Save Print Shaved Fennel Salad with Toasted Almonds, Lemon, and Mint Author: Adapted from Fine Cooking Recipe type: Salads Serves: 4-6   Ingredients 2 large fennel bulbs (about 4 lb. total) 3 Tbs. fresh lemon juice Celtic or sea salt ½ cup sliced almonds, toasted ¼ cup fresh mint leaves, torn ¼ cup extra-virgin olive oil Coarsely…

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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)…

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Arugula, Carrot & Celery Root Salad with Almonds

  Save Print Arugula, Carrot & Celery Root Salad with Almonds Author: Adapted from Fine Cooking Recipe type: Salads Serves: 2-4   Ingredients 2 Tbs. apple cider vinegar 2 Tbs. honey 1 tsp. Dijon mustard 6 Tbs. extra-virgin olive oil Kosher salt and freshly ground black pepper 6 medium carrots (1 lb.) 1 medium celery root (3/4 to…

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Spicy Carrot Ribbon Salad

  Save Print Spicy Carrot Ribbon Salad Author: Adapted from Fine Cooking Recipe type: Salads Serves: 4   Ingredients 1 lb. medium carrots (about 5) 2 Tbs. fresh lime juice Sea salt ½ small red onion, thinly sliced (about ½ cup) 1 tsp. coriander seeds, crushed (Opt) ⅛ tsp. crushed red pepper flakes 2 Tbs. finely chopped fresh…

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Bryn’s Mango Green Smoothie

Save Print Bryn’s Mango Green Smoothie Author: Bryn Perkins Recipe type: Smoothie Serves: 2-4   Ingredients 1½ cup water or coconut water 2 big handfuls or two of greens – mixed, lettuce, kale, basil 4 inches Cucumber 2 stalks Celery 1 cup frozen Mango, Pineapple or Peach 1 T Hemp hearts, ½ Avocado or ¼ cup coconut milk…

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Apple Pear Green Smoothie

  Save Print Apple Pear Green Smoothie Recipe type: Smoothie Serves: 1-2   Ingredients 1 cup filtered water 3 cups spinach, chopped 2 cups organic romaine lettuce, chopped 2 stalks of organic celery 1 organic apple, cored and chopped 1 organic pear, cored and chopped Juice of 1 fresh organic lemon Optional Ingredients ½ cup of organic…

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Cleansing Yogi Tea

Save Print Cleansing Yogi Tea Author: Bryn Perkins Recipe type: Beverage Cuisine: Spiced Tea   Good once a week (more often, it will lose its effectiveness.) Ingredients For each 8 oz. cup, start with 1½ c water and add: 4 whole cardamom seed pods 6 whole peppercorns 1 slice fresh ginger root 3 whole cloves ½ stick cinnamon…

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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…

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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…

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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…

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