Favorite Cleanse Recipes

Breakfast

Irish Steel Cut Oatmeal - SERVES 4
from recipezaar Recipe #139298 37 min 2 min prep


My Notes - This is the best way to eat oatmeal, even my 8 and 10 year old like these. I off course add a little brown sugar for them. But my kids actually ask for oatmeal now in the morning.

Ingredients:

4 cups of briskly boiling water
1 cup steel cut oats
1/4 teaspoon cinnamon
milk (optional) (soy or rice milk for cleanse)
honey or brown sugar (omit for cleanse or use agave nectar)
1 tablespoon nuts
1/2 banana, sliced

Directions:

1. Pour the cinnamon and oats into boiling water and stir until it begins to thicken.
2. Lower the heat until it begins to simmer and cook for 30 minutes, stirring occasionally.
3. It's important not to overcook the oats so that you get a nice nutty flavour.
4. Add the remaining ingredients and enjoy!


Dinner

Southwest Black Bean and Rice (Crock-Pot) - Serves 12
from recipezaar Recipe #318232
This is an easy recipe that can be used as a dip, burrito filling, or entree. It has everything you need for a filling and healthy meal, it's just your choice how you eat it. I hope you enjoy it cause I just love it.
by LocalChef57

½ day 30 min prep

My notes: This is an awesome recipe if you are busy and want to have something ready when you get home for dinner. I love the crock-pot on a busy weekday. This recipe makes a ton it really will serve 12. I recommend halving the recipe. I have made it with the cheese and it was not any better so it is a great cleanse recipe. It has tons of protein and fiber and also carbs, but sure does fill you up. It is great with chips, guacamole, salsa, and even lettuce. I have omitted the tomatoes before and added refried beans at the end, it is very versatile, but very thick and hearty.

Ingredients:
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
1/3 cup favorite cajun seasoning
1 (16 ounce) bag four-cheese Mexican blend cheese

Directions:

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, bcause it has less sodium. Continue cooking for another 30 minute.
Serve warm by itself or, wrapped in a flour tortilla like a burrito, or serve with tortilla chips like a dip.
Add a dab of sour cream and/or guacamole for color, texture, and taste.

Dessert

Fresh Mango Cobbler -

Great if you are craving a dessert. Beware it is not cheap to make. The coconut oil I found was $7.50 and it takes 3 cups of pecans which are not cheap either. But it is very tasty. I also made some modifications. I substituted raisins for the dates and added some dehydrated apple slices which I had rehydrated, because I only had two mangoes. They went well together. I would recommend heating the cobbler for a few minutes in the microwave and maybe pouring a little soy or rice milk on top. The recipe is from a Raw cookbook so it does not need to be cooked, but I like warm cobbler.

From Ani the recipe contributor: Mangoes are one of my favorite fruits! This cobbler will blow your mind, it’s super delicious and easy to make. Make sure to choose perfectly ripe mangoes, the type without fibers if possible. The flavor of your mangoes will fully determine the flavor of your cobbler. My philosophy is that raw desserts must taste as good as their cooked counterpart…or better! I’ve served this cobbler at many potlucks, and folks love it! And not one person has ever guessed it was raw!

CRUST
3 cups pecans,dry
1 vanilla bean, scraped, or 1 Tablespoon alcohol-free extract
¾ teaspoon sea salt
¾ cup pitted dates


SYRUP
¾ cup pitted dates
3 Tablespoons coconut oil
½ vanilla bean, or ½ Tablespoon alcohol-free extract
⅔ cup filtered water, as needed


FILLING
3 to 4 ripe mangoes, peeled, seeded, sliced, about 6 cups

To make crust, process pecans, vanilla bean, and salt into powder in your food processor. Add ¾ cup pitted dates and process until mixed well. Sprinkle half of the crust onto bottom of pie dish, and set aside. Don’t bother rinsing out your food processor after making the crust; the leftover crumbs will add in with the syrup ingredients.

To make syrup, process ¾ cup dates, oil, vanilla bean, and water as needed to make a thick syrup. Set aside.

To make filling, place sliced mango into a large mixing bowl. Toss with the syrup. Spoon onto cobbler crust. To serve, top with remaining half of the crust. Will keep for two days in the fridge.

Yield: One cobbler.