Beets – a great liver cleanser. Best to use raw, live yogurt. If dairy is a problem try plain, coconut yogurt. Fabulous introduction to beets for those that have only endured canned beets.
Watch instructions to make your own Red Pepper Hummus. Learn two ways / one that’s super fast and a second that is really economical. Save money by making hummus at home with better, robust flavor.
- 1 clove garlic
- 2 cups soaked, cooked garbanzo beans or 1 15 oz can garbanzo beans
- 2 roasted red peppers
- 2 Tbs lemon juice
- 1 ½ Tbs tahini
- ¾ tsp ground cumin
- ½ tsp salt
- ¼ tsp cayenne pepper
- ¼ tsp paprika, preferable smoked
- 10 kalamata olives
- Extra virgin olive oil
- Properly soak garbanzo beans and cook or use canned.
- Roast red peppers or use jarred.
- Drain and reserve liquid from garbanzo beans if using canned. Rinse.
- Mince garlic in food processor.
- Add beans, 2 Tbs reserved liquid or extra virgin olive oil, and remaining ingredients. Process until smooth, scraping down the sides as needed.
- Add additional seasonings and liquid to taste.
- 2 cups orange juice
- 2 cups fresh blueberries, divided
- 3 Tbsp raw honey
- 2 Tbsp fresh lemon juice, divided
- 2 tsp Dijon mustard
- 1/2 tsp sea salt
- 1 cup extra virgin olive oil
- 2 large Granny Smith apples
- 1 cup pecan halves, toasted & chopped
- 2 cups celery, sliced
- 6 cups baby spinach leaves
- Diced chicken or turkey breast
- Simmer orange juice over medium-low heat until reduced to ¼ cup. Cool slightly.
- In a blender or food processor combine reduced juice, 1 cup blueberries, honey, 1 Tbsp lemon juice, mustard and salt. Blend until smooth. With blender or food processor running, gradually drizzle in olive oil. Cover and refrigerate.
- Core and quarter apples. Slice quarters crosswise. In a large bowl, combine apple slices and remaining 1 Tbs lemon juice to keep apples from browning. Stir to coat. Add pecans, celery, and remaining blueberries. Cover and refrigerate.
- When ready to serve, arrange spinach leaves on plates. Top with blueberry-apple mixture and drizzle with dressing.
- ½ cup dry white wine
- ½ cup vegetable broth or water
- Juice of one lemon
- Juice of one orange
- 2 lbs salmon filets cut into four pieces
- Unsalted, raw butter
- 1 ½ tsp parsley
- 1 ½ tsp pressed garlic
- Sea salt and white pepper to taste
- One lemon, quartered
- In a large skillet, heat wine, broth and juice over medium heat, just until bubbling.
- Slide salmon pieces into the poaching liquid. Dot with butter. Sprinkle with parsley, garlic, salt, and pepper.
- Bring back to a slow boil, if necessary. Reduce heat to medium.
- Poach until salmon is firm, about 10 minutes.
- Garnish with parsley and a lemon wedge.
- 1 lb collard greens, chopped
- 1 medium clove chopped garlic
- 2 tsp fresh lemon juice
- 3 TBS extra virgin olive oil
- salt and black pepper to taste
- Add butter in place of olive oil
- Cook with onions (onions in steamer basket 2 minutes before collard greens) and add some tamari (soy sauce)
- Cook with onions and add hot sauce to the ingredients above
- Add cayenne, chopped chili peppers or hot sauce
- Add sweet potatoes, sesame seeds, and dulse (sea vegetable) flakes
- Add carrots and zucchini to steamer basket
- Chop garlic and let sit for 5 minutes to bring out its health-promoting properties.
- Rinse the collard greens under cold running water just before cutting.
- Cut off tough, bottom part of collard green stems. Cut leaves into ½” slices. Cut stems into 1/4″ slices. Cut crosswise as well to make small pieces.
- Sprinkle with a little lemon juice and allow to sit for 5-10 minutes.
- Use a large pot (3 quart) and put 2 inches of water in the bottom of the pot. Make sure water is at a rapid boil before adding collard greens.
- Add the chopped leaves/stems to a steamer and place in pot. Cover. Steam for 5 minutes; begin timing as soon as you drop the steamer basket into the boiling water.
- Place in colander and press out excess water.
- Transfer to serving dish and toss with rest of ingredients while it is still hot.