Seven Day Diet Weight Loss Soup
1/2 head of cabbage, chopped
1 cup celery, diced
1 cup onion, diced
1 cup carrot, diced
1 green bell pepper, diced
2 cloves garlic, minced
4 cups chicken or vegetable broth
14 oz can diced tomatoes
1 tsp basil
1 tsp oregano
1/2 tsp red pepper flakes
salt and pepper
Saute celery, onion, carrots, and green pepper. Add garlic, saute. Add vegetables to a large saucepan that has the broth, tomatoes, seasonings, in it. Heat through, add cabbage.
Eat this for lunch or dinner every day for a week, as part of a detox diet.
_________________________________________________________________________________
Carrot Cake Smoothie
1 cup chopped raw carrots
1 cup pineapple chunks, frozen
1 cup vanilla flavored almond milk
1/2 cup apple juice
1/2 cup plain or vanilla yogurt
2 Tbsp flax seeds
1/4 tsp cinnamon
Blend til smooth.
_________________________________________________________________________________
Green Machine Smoothie
1 cup chopped raw broccoli
1 kiwi (skin removed)
1/3 cup cucumber, chopped
1/4 avocado
1/2 cup pineapple chunks, frozen
1 cup orange juice
1/2 cup water
1 tsp honey
Blend til smooth.
_________________________________________________________________________________
Chocolate-Almond Quinoa Bars
1 cup raw almonds, chopped
½ cup whole flax seeds
½ cup quinoa, rinsed and drained
1 cup packed, pitted medjool dates
2 Tbsp almond butter
3 Tbsp water
1/3 cup bittersweet chocolate, chopped (chips are fine)
½ tsp sea salt
Heat the oven to 375 degrees. Line an 8” square baking dish with parchment, letting it hang over the sides.
Combine the almonds, flax seeds, and quinoa on a rimmed sheet. Toast in the oven, stirring every three mins until well toasted, about 14 mins. Let cool COMPLETELY. Lower oven temp to 200 degrees.
Meanwhile, in a food processor combine the dates, almond butter, and water. You may need to scrape the sides down several times during processing. Transfer the mixture to a large bowl. Once the almond mixture is cooled, stir them into the date mixture, along with the chocolate and salt.
Using wet fingers press the mixture firmly into the parchment-lined pan. Bake for 25-30 mins or until the bars are no longer sticky. Let cool completely, then use the parchment to lift it out of the pan. Cut into 12 bars. Store in airtight container at room temp or refrigerate. Serves 12
_________________________________________________________________________________________
Daily Detox
Combine all but vinegar. Transfer to a canning jar and pour in enough cider vinegar to fill. Mix should be 2/3 dry and 1/3 vinegar. Close and shake. Allow to set in a cool, dry place for two weeks. Shake well several times per day. At two week, strain off the vinegar and reserve it. Squeeze well and refrigerate the dry ingredients, use them in stir-fries. Mix some of the liquid with olive oil for salad dressing.
24 oz apple cider vinegar
¼ cup chopped onion
¼ cup minced garlic
2 fresh hot chilies (I go easy on those)
¼ cup fresh, chopped ginger
2 Tbsp horseradish
2 Tbsp turmeric
Daily dose is 1 Tbsp early in the day.
________________________________________________________________________________
Nicole’s Fresh Salad
My very cool yoga teacher for many years created this one day at her house, we sat in her sunny dining room and make fast work of it!
Spinach
Broccoli florets
Sweet potatoes, cooked, cooled, diced
A little bit of sliced sweet onion
Crab meat (shrimp or chicken would be good, too)
Sunflower seeds
Cranberries, dried
Balsamic or Poppy seed dressing
_______________________________________________________________________________________
Great Raw Chocolate Bar
Adapted from a recipe shared by my yoga teacher, Nicole, Queen of Good Things for the Body.
1/2 cup melted cacao butter (This can be hard to find; substitute coconut butter)
1 cup melted coconut oil
1/3 cup goji berries (also called Himalayas or Wolf)
½ cup raw almonds
Liquid stevia drops to taste
6 medjool dates, pitted
1 tsp vanilla
Pinch sea salt
1 cup raw cacao powder (substitute cocoa powder if needed; though it’s not raw, it’ll do)
Blend ingredients together in blender. Pour into molds or onto parchment or Silpat. Freeze 10 mins. Cut into very small bars. Keep in airtight container.
These are so nutritious that they are very satisfying, you won’t want or need large portions. Your body will say, “Thanks!”
_______________________________________________________________________________
Green Smoothie
1 banana
1 apple
1 cup water or almond milk
2 large kale leaves (or a huge handful of spinach, I prefer spinach)
1 Tbsp chia seeds
1 Tbsp hemp protein powder
1 tsp maca
1 tsp barley grass powder or spirulina
________________________________________________________________________________
Mayan Hot Chocolate
This is an outstanding beverage! It delicious and nutritious! We had some leftover and refrigerated it overnight. The squash kept absorbing the liquid and in the morning it was like Chocolate Pudding. YES!
1 small butternut squash, halved, placed cut side down in a roasting pan, 1” water added to pan, roasted in oven at 375 for about 30 mins or until tender. Discard seeds and scoop out flesh of squash.
2 ½ cups low-fat milk
6 oz semi-sweet chocolate (half a large bag of chocolate chips)
½ tsp cinnamon
Large pinch nutmeg
Large pinch cardamom
Finely grated chocolate for garnish
Using 2/3 cup of the squash, puree in blender with ½ cup milk (low fat is fine) until tender.
In a large saucepan, mix 2 cups milk, chocolate, and spices. Heat in a heavy-bottomed pan (to prevent scorching, as milk scorches easily) or in microwave until chocolate is melted and creamy.
Remove from heat and whisk in pureed squash. Reheat gently. Pour into 4 mugs and garish with the grated chocolate or a dash of cinnamon.
________________________________________________________________________________
Strawberry-Banana Chia Breakfast Smoothie
1 ½ cup low-fat milk, divided
2 Tbsp chia seeds
1 cup fresh or frozen strawberries, slice
1 banana, frozen and cut into chunks or slices
1 cup plain low-fat Greek Yogurt
1 to 2 tsp honey or agave or maple syrup
1 cup ice cubes
In a small bowl, use a fork to stir chia seeds into ½ cup of the milk. Set aside for 5 mins while preparing smoothie.
In a blender, combine the remaining milk, strawberries, banana, yogurt, sweetener and ice cubes. Blend on high until creamy.
Stir in the chia seeds and milk. Mix to break up any clumps, blend for a very few seconds to mix in the chia. If you want the chia to continue plumping, let the smoothies sit for 5 mins.
Serves two.
_________________________________________________________
Raw Triple Chocolate Pecan Cream Cake
The woman who shared this with me, Julia Holt, is a genius at making raw food truly wonderful to eat!
1 cup pecan meal (make this in your food processor)
3-4 medjool dates or 2-3 Tbsp maple syrup (I much prefer the dates)
½ cup cacao powder
Pinch sea salt
1 tsp vanilla
Pulse until slightly sticky. Press into mini-cheesecake pans.
Filling: 2 cups cashews, soak 10 mins, rinse, drain blenderized with ½ cup agave nectar or maple syrup, ½ cup water, 2 tsp, vanilla. Add ½ cup coconut oil and ¾ cup cacao powder. Blend until creamy.
Spoon filling into prepared pans. Cover with plastic wrap. Freeze. Remove from freezer about 30 mins before serving.
_____________________________________________________________________Raw Coconut Macaroons
3 cups coconut flakes
1 ¼ cups unsweetened cocoa powder
½ cup maple syrup
½ cup honey
1/3 cup coconut oil
2 tsp. vanilla
Pinch salt
Process in food processor. Make into small balls, about 1 ½ tsp in size. Freeze 20 mins. Can be refrigerated or frozen.
______________________________________________________________________________
<3
ReplyDelete