💚1 small onion 💚 small head napa cabbage 💚cilantro 💚1 jalapeño ( if you like spice) 💚3 cloves garlic 💚2 tsp unrefined coconut oil 💚1 tbsp GF chickpea miso 💚1 bag kelp noodles 💚 squeeze lime 💚Himalayan sea salt to taste 💚 2 cups water
Sautée onion & garlic in coconut oil. Add thinly sliced daikon, portobellos and cabbage. Sautée until smells yummy and onions and daikon become translucent. Add jalapeños stir in. Add water and kelp noodles and simmer for 3 min. Turn off heat add fresh herbs of choice, squeeze lime and sea salt.
Enjoy!!! Store leftovers after they cool.
Should make enough for 5 -8 meals :)
~Bed of mung bean sprouts with squeeze of lemon and lime surrounded by a rainbow of
~ Raw live Kim chee
~jalapeño with a sprinkle of black salt ! Yummmm!
Cream of Broccoli & Kale Soup
1 tbsp coconut oil
2 garlic cloves, sliced
thumb-sized piece ginger sliced
½ tsp ground coriander
3cm/1in piece fresh turmeric
pinch of pink Himalayan salt
1 Cup Broccoli
1 lime zested and juiced
small bunch parsley roughly chopped, reserving a few whole leaves to serve
Put the oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices.
Add the courgettes, making sure you mix well to coat the slices in all the spices, and continue cooking for 3 mins. Add 400ml stock and leave to simmer for 3 mins.
Add the broccoli, kale and lime juice with the rest of the stock. Leave to cook again for another 3-4 mins until all the vegetables are soft.
Take off the heat and add the chopped parsley. Pour everything into a blender and blend on high speed until smooth. It will be a beautiful green with bits of dark speckled through (which is the kale). Garnish with lime zest and parsley.
Zucchini Pasta Putinesca
Zucchini pasta 🍝 putinesca!
Raw fermented cashew cheeze 🧀 ( not if on 10 day cleanse)
(Recipe in group)
Raw pasta sauce
🍅1/2 cup Sun dried tomatoes
🍅 1 cup cherry or Roma tomatoes
🍅 1-2 cloves garlic
🍅 1/2 jalapeño
🍅 fresh bunch basil ( to taste )
🍅 Kalamata olives (optional)
🍅 1/2 tsp raw honey
🍅 fresh oregano 1 large leaf
🍅 salt and pepper
🍅Blend all ingredients in food processor (I like It chunky)
In this sauce I added some rainbow chard as well to beef up with more greens and it was delicious )
🍅In coco oil sauté garlic and add zoodles ( and we added a portobello mushroom) cook lightly til warm add sauce and heat until just
Warm. Do not over cook to keep enzymes in tact. Put zoodles in bowl top with a tbs of cheeze. Top with fresh basil . Enjoy!😋
Cumber Avocado Rolls
Slice cucumbers length wise with a peeler or mandolin.
Mash avocado and season with Himalayan salt, lemon or lime, chile flakes.
Spread avocado mash onto cucumber slice.
Roll up like picture. ENJOY!!
3-4 rolls would be a flex food portion.
Sautéed Apples with Cinnamon ( Apple Pie)
Craving something sweet and warm on your cleanse?
Try this Delicious flex food apple pie dessert!
Sauté apple slices in a 1/2 teaspoon of coconut oil until tender yet not too mushy.
Remove from pan add cinnamon and a dash of Himalayan salt to taste.