This delicious shake reminds me of carrot cake only it’s a whole lot more nutritious and guilt-free! I found it in the Standard Process 1 Degree of Change Cookbook.
Ingredients
1 cup fresh carrot juice
1/2 inch fresh ginger, grated with a micro plane grater
1/2-1 banana, frozen
Pinch of ground cinnamon
2 scoops of SP Complete
1 handful of spinach (optional but I like to sneak in more greens!)
Instructions
Purée all of the ingredients in a blender until smooth.
3 tablespoons olive oil 1 medium-large red onion finely chopped 4 chopped serrano chilies, finely chopped (reserving a bit for garnish) 4 garlic, chopped 1 tablespoon coriander, freshly toasted and ground 1 cup white quinoa 6 cups low sodium chicken stock 1 bunch cilantro, chopped (reserving a few sprigs for garnish) juice of 3 limes (or to taste) 1 avocado, sliced
INSTRUCTIONS
Heat the oil and over low heat saute the onions, garlic, and chiles. Sauté until they’re soft, about three minutes.
Add the ground coriander, stir, and then add the quinoa.
Toast quinoa for a minute or so, stirring as you do. Add chicken stock and cook on low -medium until the quinoa is tender (approximately 15-20 minutes). It will absorb a lot of broth, so plan on adding more broth or water to get the consistency just right.
Taste. Play with salt, lime, and serrano until the balance is to your taste.
Top with avocado and cilantro and enjoy this lovely, healthy soup!
Great for a healthy and refreshing lunch! I sometimes, double or triple it for an outdoor barbecue with friends and family. This is a festive south of the border twist on a traditional quinoa salad. It’s also great served with grilled sliced chicken tossed in.
INGREDIENTS
CUMIN-LIME VINAIGRETTE
1/4 cup freshly squeezed lime juice
1 tablespoon Dijon mustard
1 tablespoon ground cumin
1-2 garlic cloves (minced or pressed)
¼ teaspoon salt
¼ teaspoon pepper
Pinch crushed red pepper flakes (optional)
1/2 cup extra virgin olive oil
SALAD
1 cup cooked quinoa
1 cup shredded cooked chicken breast (optional)
1/2 red pepper, 1/4 inch diced
2 green onions, sliced (white and about 1/2 of the green part)
1/3 cup chopped fresh cilantro (plus a few sprigs for garnish)
1 avocado, thinly sliced (optional)
lime wedges for spritzing
salt and pepper to taste
INSTRUCTIONS
CUMIN LIME VINAIGRETTE
In a blender or food processor, combine all the dressing ingredients.
Blend until combined and smooth.
This recipe makes almost 1 cup of dressing so you will have extra. Leftover dressing stays great in the fridge for a few days! Store it in a sealed container.
SALAD
Cook the quinoa and allow to cool*
Add the chopped ingredients (and shredded chicken if including)
Drizzle with 2-4 tablespoons of the vinaigrette and toss. Taste and add a little more as you like.
Refrigerate the salad for 15-20 minutes if you can, as this allows the flavors to meld together.
Serve the salad on small plates or in bowls.
Top with the sliced avocados and fresh cilantro sprig.
Garnish with a lime wedge.
Enjoy!
* One cup of dry quinoa yields about three cups of cooked quinoa. I often make more than I need as it stores well in the fridge for several days and can be added to other recipes to add additional protein and fiber.
Hearty and healthy chicken salad bursting with fresh herbs
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4
This pomegranate mint quinoa chicken salad with lime dressing is satisfying and delicious! Eat alone, on toasted bread as a sandwich, or on top of fresh spinach.
Ingredients
Salad
• 3 cups quinoa, rinsed, cooked and cooled
• 2 cups chicken, cooked and shredded
• 1 cup pomegranate seeds (or dried cranberries)
• 1 bunch fresh cilantro or parsley leaves, packed and chopped (approximately 1/4 cup) (parsley
• 1 bunch fresh mint finely chopped (approximately 1/4 cup)
Dressing
• 2 tablespoons olive oil
• 2 teaspoons lime zest
• 2 tablespoons fresh lime juice (approximately 1 lime)
• salt and pepper to taste
Instructions
• Cook quinoa ahead of time and allow it to cool.
• In a large bowl, combine quinoa, chicken, and pomegranate seeds.
• In a small bowl wish together the dressing ingredients.
• Add dressing to the quinoa mixture.
• Season and refrigerate for at least 30 minutes or until just chilled.
• Just before serving, add finely chopped mint and cilantro (or parsley) mixing gently to combine.
Notes
1. 1 cup of dry quinoa yield about 3 cups of cooked quinoa.
Skin-on salmon is helpful as the skin helps hold the fish together after baking but skinless salmon works fine too.
Ingredients
4 (6-ounce) salmon fillets or steaks, preferably skin-on
Kosher salt
2 tablespoons extra virgin olive oil
1/4 cup unsalted butter, room temperature
2 teaspoons chopped fresh dill
1 thinly sliced lemon, for garnish
Method
Prep the salmon: Remove the salmon from the refrigerator and sprinkle a little salt over it. Let it sit at room temperature. Preheat the oven to 400 degrees.
Make the dill butter: Mix the fresh dill with the butter in a small bowl.
Bake the salmon: Spread 1-2 T olive oil on the fish to coat it. Place the salmon skin side down in a roasting pan. Bake for 12-15 minutes undisturbed (depending on how thick your salmon pieces are). Remove the salmon with a spatula. The salmon should be just cooked through when done.
Serve: To serve, place a few thin slices of lemon on each plate. Remove the salmon pieces from the oven and place on the lemon slices with a spatula. Top each piece of salmon with about a tablespoon of the dill butter and serve at once.
My husband and I recently embarked on a “clean eating” journey. We vowed to eat more veggies and less processed foods. Clean eating doesn’t mean you have to sacrifice good taste. Here is a savory salad that we found in the Standard Process Purification Cookbook. The combination of granny smith apples and citrusy lime cilantro dressing are the secret to this tasty asian slaw. Leftovers store well in the fridge too!
Ingredients
4 cups (8 oz.) thinly sliced savoy cabbage
2 cups (6 oz.) thinly sliced red cabbage
2 medium carrots (4 oz.), peeled and cut into very thin matchsticks
1 large Granny Smith apple (8 oz.), unpeeled, cored, and cut into thin matchsticks
½ tsp sea salt
2 T. plus 1 tsp. lime juice
2 T. apple cider vinegar
1 ½ tsp. stevia powder
2 T. Olive oil
1 large red onion, thinly sliced (2 cups)
1 pinch salt, optional
1 T. plus 2 tsp. minced fresh ginger
1/2 cup roughly chopped cilantro leaves
1/4 cup chopped roasted peanuts, optional (not during cleanse)
Preparation
1. Combine savoy cabbage, red cabbage, carrots, and apple in large heat-proof bowl. Sprinkle with salt. Whisk together apple cider vinegar, lime juice, 2 Tablespoons water and stevia powder in a small bowl.
2. Heat oil in medium skillet over medium-high heat. Add onion and salt, and cook 7 to 8 minutes, or until onions are browned and bottom of pan has brown bits. Add ginger, and cook 30 seconds. Add vinegar mixture to deglaze, and cook 15 to 25 seconds, using spatula or spoon to scrape up brown bits. Remove from heat, and spread onion mixture over cabbage mixture. Toss with tongs until slaw is well combined and cabbages begin to wilt.
3. Add 1/4 cup cilantro leaves, and toss to combine. Let stand 5 minutes, then serve garnished with remaining 1/4 cup cilantro and peanuts, if using.
I love this tangy and refreshing soup in the summer! You can serve it as a light lunch or serve it as an appetizer at your next summer BBQ. This is my version of the recipe I recently found in The NY Times from Chef Brian Streeter at Cakebread Cellers. Here it is!
Serves 8 (or 12 if appetizer portions)
INGREDIENTS
1 lb tomatoes, peeled, seeded and coarsely chopped*
3 cups watermelon, cut in 1 inch cubes
1/2 cucumber, peeled, seeded and coarsely chopped
1/2 large red pepper, coarsely chopped
1/2 bulb fennel, coarsely chopped
1/4 – 1/2 small red onion, coarsely chopped
2 T. Extra virgin Olive Oil
3 T sherry vinegar, or to taste
1/2 teaspoon sea salt
3 T finely diced watermelon (optional for garnish)
PROCESS
To make tomatoes easy to peel, fill a medium pot with water and bring to a boil. Fill a separate bowl with cold water and a few ice cubes to create an ice bath while water boils. Make a small X with a sharp knife in the bottom of the tomatoes just enough to penetrate the skin. Gently place the tomatoes in the boiling water and boil for 1 minute. Remove the tomatoes from the pot and place in the ice bath. You can now easily peel the tomatoes. Next, seed and coarsely chopped them and place in a large bowl. Place all the other fruits and vegetables in the large bowl together.
In a blender, in batches, puree all the ingredients except the last two ingredients (salt and watermelon garnish). add a little bit of ice water (about 1 cup) to achieve a soup-like consistency. Season with salt, taste and add a little more vinegar if necessary. Chill Thoroughly.
Divide the soup among eight cold bowls or 12 small appetizer cups. Garnish each serving with a spoonful f diced watermelon. Drizzle with a little extra olive oil if desired and serve.
What could be better than an easy and savory soup that’s chock full of vitamins and nutrients? It’s low in fat and high in fiber and protein too. Sometimes I modify this recipe and toss in a handful of cherry tomatoes while cutting in half the amount of crushed tomatoes. I make up a large batch and store it in the fridge for a quick but satisfying meal during the week. It also freezes well.
Ingredients
¼ cup olive oil
1 onion, chopped in 1/2 inch dice
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil (or 1 T fresh)
2 cups dry lentils (I like red)
8 cups water
1 (14.5 ounce) can crushed tomatoes
½ cup spinach, rinsed and thinly sliced
2 tablespoons apple cider vinegar
salt to taste (maybe 1/4 tsp or so)
ground black pepper to taste
Directions
Step 1. Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Step 2. Stir in lentils*, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least one hour.
Step 3. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.
* Don’t forget to rinse the lentils well before placing in the pot as this removes some of the indigestible sugars that can cause you to feel bloated and gassy and also removes any dirt or debris.
1.5 lb. baby eggplant (Japanese or Baby variety), sliced in half lenghthwise and diced into 2-3 inch pieces if Japanese and larger variety of eggplant
Kosher salt and pepper to taste
Vinaigrette-
2 T. lemon joice
1/2 c. olive oil
4 cloves garlic, minced
1/2 c. grated Pecorino (or your favorite hard cheese. I like Spanish Manchego)
Kosher salt & pepper to taste
1/2 tsp. red pepper flakes
Process
Make your vinaigrette and set aside.
In a large skillet, heat olive oil over medium heat. Add eggplant and turn often for about 15 minutes. Add more oil if eggplant starts to burn- you want it to caramelize.
Transfer eggplant to a large bowl and toss with (more oil!) about half of the vinaigrette.
This sweet and tangy salad is a perfect side dish all year around. It is super easy to make and the flavors get even more delicious as it marinates. Allowing it to marinate at least 10 minutes is key. If possible, allow it to marinate over night as I think it is even better the 2nd day.
Makes: 4 Servings
Time: 20 minutes to overnight
Ingredients
2 Cloves Garlic
2 Cucumbers
1 Red Onion
2 Tablespoons Rice Vinegar
2 Tablespoons Sugar
1 2-inch Piece Ginger
1 Tablespoon Sesame Oil
1 Small Bunch of Thai Basil (optional)
Instructions
1.Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic and ginger. Trim off and discard the ends of the cucumbers. Cut the cucumbers lengthwise and then again so that the cucumbers are spears. Then cut into 1/2-inch-thick pieces. Peel, halve and thinly slice the onion; place in a small bowl with the vinegar and set aside.
2. Assemble & marinate the cucumber salad:
In a large bowl, combine the cucumbers, sesame oil, sugar, garlic and ginger, and as much of the onion-vinegar mixture as you’d like. Stir to thoroughly combine; season with salt and pepper to taste. Set aside and let marinate, stirring occasionally, for at least 10 minutes.
3. Finish & serve your dish:
Transfer the marinated cucumber salad to a serving dish; season with salt and pepper to taste. Pick the Thai basil leaves off the stems; discard the stems and roughly chop the leaves and add to the salad just before serving. Enjoy!
Don't Forget the Secret Ingredient 