Wednesday, September 12, 2012

I just popped the button on my jeans

Detox Regime (courtesy of nutritionist Lyn-Genet Recitas)

1 cup OAT-FREE granola (second choice: rice-based cereal) and 1 cup berries
20-oz smoothie (Blend 1 pear, 1 cup berries, ice and liquid. Top with 2 Tbsp chia seeds.)

Carrot ginger soup (recipe below)
Mesclun-mix salad (mesclun, ¼ cup low-sodium chickpeas, cucumber, ½ ounce sunflower seeds and ¼ avocado) with lime agave or lemon oil vinaigrette (recipes below)
1 cup watermelon
1 head Swiss chard, 2 carrots, 1 onion, 1 zucchini, 2 heads broccoli and 4 shiitake mushrooms in spicy coco sauce (recipe below)
Carrot and beet salad (Grate 4 carrots and 1 small beet and you will have 3-4 servings of a salad) with lime agave or lemon oil vinaigrette
Steamed broccoli with extra-virgin olive oil
Note: Shiitake mushrooms help with immune function. Do not substitute regular mushrooms, which are more reactive and avoid all mushrooms if you have yeast infections.

Cereal (as above) or smoothie
Leftover chard
1 cup brown or basmati rice with ½ oz pumpkin seeds
1 apple
4-6 Brazil nuts
Warm kale salad (see below)
Carrot ginger soup
1 cup steamed snow peas with extra virgin olive oil and orange zest

Cereal (as above) or smoothie
Mixed green salad (Mixed greens with 1/2 cup low-sodium chickpeas, cucumber, leftover snow peas, ¼ avocado) with lime agave or lemon oil vinaigrette
2 rye crackers with 1 oz cheese (sheep’s milk or goat)
Apple and 8-10 almonds
Chicken with spicy apricot glaze (recipe below)
Grated raw beet and carrot salad (see above)
Sautéed zucchini with onion, basil and lemon zest


Carrot Ginger Soup

1 .5 liters water
1.5 lbs carrots
1 zucchini
1 onion
2-3 cloves garlic
Raw ginger, cinnamon, cumin, onion powder and black pepper to taste
Chop all ingredients. Add water and simmer for 30 min. Puree the mixture.
(For thicker soup use ½ liter water)

Lime Agave Vinaigrette
¼ cup freshly squeezed lime juice
¼ cup extra-virgin olive oil
1/8 cup water
1 Tbsp Herbes de Provence
1 Tbsp agave nectar or honey

Lemon Zest Vinaigrette
Zest from 2 medium-sized lemons or 1 small orange
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
1-2 garlic cloves (mashed)
Herbs of your choice (I like Herbes de Provence)
Optional: mustard

Steep the zest in the olive oil for at least one day before making vinaigrette, preferably 4-5 days. Mix in balsamic vinegar, garlic and herbs. Will keep for one week. While mustard is a nice addition, it is high on reactive list and must be tested first.
Quick Spicy Coco Sauce
1 can coconut milk (Do not use low fat.)
Ginger, cinnamon, cumin, turmeric, garlic, onion, black pepper and cayenne—all to taste
½ tsp salt
1 heaping Tbsp brown sugar
Sauté the spices. Add salt and brown sugar. Reduce for 20 min. Will hold for 5 days or you can freeze the remainder. Portion is 1/8t cup per serving.
Warm Kale salad
2 cups kale
Extra-virgin olive oil or coconut oil
Carrot and beet salad (see above)
¼ avocado
red onion
1 oz goat or sheep’s milk cheese
Sauté kale oil for 1-2 min. Season as you’d like (Ginger, turmeric, cinnamon, cayenne, cumin, cloves, and black better aid digestion. Rosemary and oregano are wonderful, too.) Top with remaining ingredients.
Spicy Apricot Glaze
½ cup apricot jam
¼ - ½ cup water
1 Tbsp chipotle peppers in adobo sauce or 2 tsp smoked chipotle powder (less sodium)

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