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…

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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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