Cleanse Week 1 Recipes

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
3 tablespoons thinly sliced fresh basil
Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing. Stir in basil and serve.

Mango Salsa

2 large mangos (fresh & ripe)

3 T. white onion, grated

1 medium green bell pepper, finely diced

1 medium red bell pepper, finely diced

3 T. olive oil

3 T. rice vinegar

1 T. green onion tops, finely diced

1 large avocado, diced, salt & pepper to taste

Mix everything together folding in avocado last. Tastes even better the next day. Serve with tortilla chips.

Miso Dipping Sauce and Salad Dressing

1 large carrot, peeled and roughly chopped

1 large shallot, peeled and roughly chopped

2 tablespoons roughly chopped fresh ginger

1 tablespoon sweet white miso

2 tablespoons rice wine vinegar

1 tablespoon roasted sesame seed oil

1/4 cup grapeseed oil

2 tablespoons water

Pulse the carrot, shallot and ginger in a blender until finely chopped. Scrape down the sides, add the miso, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed oil and the water.

Cucumber/Basil Smoothie

1/2 cup fresh basil 1 English cucumber, cut in half lengthwise

1/2 lime, zest and pith removed 1 apple, cut into wedges

Starting with the basil, juice everything into a glass, give it a stir and enjoy.

Portuguese Pumpkin Soup

5-7 potatoes

9-10 carrots

4 cloves garlic

2-3 c. fresh cooked, mashed pumpkin (Substitute Butternut Squash)

2-3 small onions

olive oil

salt

peppercorn medley

Boil all, puree with hand mix. Garnish with peppercorn.

Southwest Black Beans and Rice

1 (16 ounce) bag dried black beans

1 (16 ounce) bag brown rice

1 red onion (chopped)

3 jalapeno peppers (seeded and chopped)

7 cups water

1/4 cup lime juice (or Lemon)

1 cup cilantro (chopped)

2 (8 ounce) cans diced tomatoes with green chilies

1 (16 ounce) bag frozen corn

1 (16 ounce) bag four-cheese Mexican blend cheese (OMIT)

Rinse and sort beans. Mix beans, rice, onion, jalapenos, and water into crock-pot. Cook on low for 8.5 hours. Add lime juice, cilantro, tomatoes, corn, and cheese. At this time also add 1/3 cup of desired cajun seasoning (Tony's, Emeril's, Luzianne, ect.). I use Lusianne, because it has less sodium. Continue cooking for another 30 minute. Serve warm by itself or, wrapped in a corn tortilla like a burrito, or serve with tortilla chips like a dip. Add a dab of guacamole for color, texture, and taste.

Martha’s Big-Batch Vegetable Soup

2 T. olive oil

2 c. chopped onions

1 c. thinly sliced celery

2 t. Italian seasoning

salt and pepper

3 cans (14.5 ounces) chicken broth *substitute veggie broth

1 can (28 ounces) diced tomatoes, with juice

1 T. tomato paste 8 c. mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini

Firecracker Tofu Stir-fry

1/2 cup raw honey**sub agave necter
1/4 cup soy sauce
1 1/2 tablespoons rice wine vinegar
3 teaspoons cornstarch **OMIT
1/4 teaspoon crushed red pepper flakes
1 1/2 tablespoons olive oil
6 garlic cloves - minced
3 teaspoons fresh grated organic ginger root
1 organic red bell pepper seeded and chopped
1 1/2 cups organic snow peas cut into 1 inch pieces (can substitute shelled edamame if desired)
3 organic/free range boneless skinless chicken breasts, cut into strips**Substitute Tofu
4 organic green onions - chopped
9 cups cooked brown rice
Directions
Whisk together honey, soy sauce, vinegar, cornstarch, red pepper flakes until cornstarch is dissolved. Set aside. Heat olive oil over medium high heat. Stir in garlic and ginger and stir fry until fragrant about 1 minute. Add bell pepper and snow peas and stir fry an extra minute until colors brighten. Add chicken and onions, stir fry until chicken is cooked through about 4 minutes or so. Stir in reserved sauce mixture. Cook and stir until sauce boils and thickens. Serve over cooked brown rice with a big green salad.

FROZEN APPLE SLUSH: Freeze a small portion of 100 % Apple Juice. Take out of frezzer about 30 minutes before you want to eat it. Eat like a slushie.