“Thai Coconut Soup…”

Posted In Cleansing Juices, Soups & Smoothies, Cleansing Soups Recipes, Poultry Recipes - Carb Type, Recipes For Carb Type, Recipes For Mixed Type, Recipes For Protein Type, Snacks, Soup Recipes - Carb Type | No comments

Ingredients:

  • 2 young coconuts:
  • 1 medium garlic clove
  • 1 Tbs. olive oil
  • 1 inch fresh ginger
  • 2 limes or lemons, juice of

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  • Cayenne pepper (optional)
  • ½ cup basil
  • ½ cup cilantro
  • 1 cup tomatoes, diced
  • 1/3 cup green onions, chopped
  • 1 small slice of thai pepper

    • Instructions:

    1. Cut open, or smash on cement to break.
    2. Drain, then set aside coconut water.
    3. Blend coconut water and meat together in food processor or vitamix.
    4. Put the rest of the ingredients into Vitamix (or food processor) and blend.
    5. Garnish with chopped or grated vegetables or edible flower petals.

    Serves 4 people as an appetizer or 1 for a meal!

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    “Asparagus Tomato Avocado Soup…”

    Posted In Cleansing Juices, Soups & Smoothies, Cleansing Soups Recipes, Poultry Recipes - Carb Type, Recipes For Carb Type, Recipes For Mixed Type, Recipes For Protein Type, Snacks, Soup Recipes - Carb Type | No comments

    Ingredients:

    • 12 stalks medium asparagus (or 17 stalks thin)
    • 5-6 large tomatoes
    • 1 cup fresh parsle

      y

    • 3-5 sun-dried tomatoes
    • 1/4 cup dried onion
    • 4 cloves fresh garlic
    • 1 red pepper
    • 1-2 tsp. Spice Hunter Herbes de Provence
    • 2 tsp Soice Hunter Deliciously Dill
    • 1 avocado
    • Bragg Liquid Aminos to taste
    • 2 lemons or limes, cut into thin slices (for garnish)

    Instructions:

    1. Trim and dice the tips from the asparagus and set aside for garnish.
    2. In a food processor or Vita-Mix.
    3. Blend the asparagus and red tomatoes, parsley, dried tomatoes, onion, garlic red bell pepper, and spices.
    4. Then blend in the avocado until the soup is smooth and creamy.
    5. Season with Bragg to taste.
    6. Warm in an electric skillet and garnish with lemon or lime slices on top, or serve cold in the summertime.
    7. Sprinkle the diced asparagus tips on top of the soup just before serving.

    Serves 3-5.

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    “Simple Cucumber & Avocado Soup…”

    Posted In Cleansing Juices, Soups & Smoothies, Cleansing Soups Recipes, Poultry Recipes - Carb Type, Recipes For Carb Type, Recipes For Mixed Type, Recipes For Protein Type, Snacks, Soup Recipes - Carb Type | No comments

    Ingredients:

    • 1 cucumber, cubed
    • 1 avocado cubed
    • Mint sprig

    Instructions:

    l>

  • Put all ingredients into food processor with an S blade.
  • Mix until almost smooth. Serve garnished with mint leaf.

    • Serves 1-2

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    “Liver Cleanse Juice…”

    Posted In Cleansing Juice Recipes, Poultry Recipes - Carb Type, Recipes For Carb Type, Recipes For Mixed Type, Recipes For Protein Type, Snacks, Soup Recipes - Carb Type | No comments

    Ingredients:

    • Apples 2
    • Grapefruit 1/4 (W/O peel)
    • Grapes 1 Small Bunch
    • Lemon 1/4 (W/O peel)
    • Beets 1/2

    Instructions:

    1. Juice all of them
    2. Enjoy
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    “Soaked Almonds For Snacking…”

    Posted In Poultry Recipes - Carb Type, Recipes For Carb Type, Recipes For Mixed Type, Recipes For Protein Type, Snacks, Soup Recipes - Carb Type | 1 comment

    Ingredients:

    • As much raw almonds you want to have ready (It must say “raw” when you buy it)

    Instruct

    ions:

    1. Place all your almonds into a container
    2. fill with water so water is about 2 inches above the almonds*
    3. Leave for 8 hours (or overnight if you’re preparing this for dinner)
    4. Drain the water out using a colander
    5. Pat dry the almonds in a clean towel
    6. Place all the almonds in a Ziplock bag and put in the freezer to keep fresh**
    *Optional:Use you can add stevia or himalayan salt or flavored stevia to taste into the water.
    **It is best to use a vacuseal type container or bag to suck out the air. This will keep it even more fresh and easy to use in the future.

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    “Balsamic Vinegarette…”

    Posted In Poultry Recipes - Carb Type, Recipes For Carb Type, Recipes For Mixed Type, Recipes For Protein Type, Sauces & Dressings, Soup Recipes - Carb Type | No comments

    Ingredients:

    • 1 cup balsamic vinegar
    • Stevia to taste 1 – 2 packets
    • Celtic sea salt and fresh pep

      per to taste

    • ¼ cup cold-pressed olive oil.

    Instructions:

    1. Blend without oil until smooth.
    2. Then blend oil little at a time to emulsify and prevent separating.
    3. Keeps in fridge for 2 weeks.
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    “Chicken Breast, Sweet Potato and White Bean Chili Soup…”

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    Eating healthy can be done with LITTLE EFFORT AT ALL! Place the ingredients below in your SLOW COOKER for an EASY MEAL!
    Ready in 6-8 hours-Make

    s 6 servings

    Ingredients:

    • 1 cup dried navy beans (soak overnight and drain)
    • 4 cups low sodium chicken broth
    • 2 cups sweet potato, peeled and cubed
    • 1 onion, chopped
    • 3 cloves garlic, chopped
    • 1 1/2lb boneless, skinless chicken breast, cut into cubes
    • 2 4oz cans roasted green chilies, drained
    • 1 tbsp ground cumin
    • 1 tbsp dried oregano
    • 1 tsp coriander
    • 1/2 tsp cinnamon
    • 2 cups kale, chopped
    • sea salt and pepper

    Instructions:

    1. Place the beans in the slow cooker with enough broth to cover 1″.
    2. Top with the sweet potatoes, onion, garlic and chicken.
    3. Add remaining broth, chilies, cumin, oregano, coriander and cinnamon.
    4. Cover and cook on low for 6 to 8 hours.
    5. Once cooked, season with salt and pepper.
    6. Stir in the kale and cook another 10 minutes until it wilts.
    7. Serve.
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    “Charred Cauliflower Salad…”

    Posted In Recipes For Mixed Type, Recipes For Protein Type, Vegetable Recipes - Protein Type | No comments

    Charred Cauliflower Salad

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    Ingredients:

    • 2 cups fresh baby spinach, trimmed
    • 1 cup cherry tomatoes, halved
    • 2 cups cauliflower florets, blanched
    • 2 tbsp capers
    • 1 tbsp fresh dill
    • 1 tbsp French grain mustard
    • 1 tbsp apple cider vinegar
    • 1 tbsp extra virgin olive oil
    • Sea salt and fresh ground pepper, to taste

    Instructions:

    1. Place spinach leaves and tomatoes in a large bowl.
    2. Spray a nonstick pan and place over medium-high heat. Char cauliflower in small batches. Place charred cauliflower over spinach/tomatoes while still hot.
    3. Place remaining ingredients in a food processor and blend thoroughly to make dressing.
    4. Pour dressing over salad and toss to mix together. Serve.
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    “Winter Broccoli Soup…”

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    Ingredients:

    • 1 large celery rib, thinly sliced
    • 1 medium bunch broccoli, florets only, coarsely chopped
    • 1 medium onion, chopped
    • 2 small parsn

      ips, peeled and sliced

    • 4 cups fat-free reduced sodium chicken broth or vegetable broth
    • Salt and freshly ground black pepper to taste
    • 2-3 tsp. lemon juice, optional
    • Chopped fresh parsley for garnish

    Instructions:

    1. In a deep saucepan, place celery, broccoli, onion, parsnips, broth and pepper. Cover tightly and bring to boil over medium-high heat. Reduce heat and simmer until vegetables are very tender, about 20 minutes.
    2. In a blender, puree soup until velvet-smooth. Serve in bowls or pour into mugs. Garnish with parsley if desired.
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    “Bikini-Ready Soup…”

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    Ingredients:

    • 1 tsp olive oil
    • 1 yellow onion
    • 1 celery stalk
    • 2–4 cloves of garlic, finely diced
    • 2 large pieces of fresh ginger, fin

      ely diced

    • Chili powder or fresh chili, to taste
    • 1/2 large avocado
    • 1 lb cherry tomatoes
    • 1 cup low-sodium chicken stock
    • 3 cups of water
    • 2 handfuls fresh spinach
    • Sea salt and freshly ground black pepper, to taste

    Instructions:

    1. Chop celery and onion into bite-sized pieces. Set aside.
    2. Heat oil in a nonstick pan. Sauté onions until soft, then add the celery, garlic, ginger and chili. Simmer on low heat for about 5 minutes.
    3. Meanwhile, purée the avocado in a food processor. Remove and set aside.
    4. Add the tomatoes, stock and water into the pan and simmer for about 15 minutes.
    5. Pour the entire soup into a food processor and purée until smooth. Then add the soup back into the pan; simmer on low heat to warm through.
    6. Stir in the avocado purée and spinach to thicken soup. Serve with a drizzle of extra virgin olive oil to make sure all the fat-soluble vitamins are absorbed.
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