5 more cleansing recipes by popular demand!

Hopefully your spring cleanse has inspired you to eat lighter and cleaner so you can enjoy radiant health and vitality year-round. After a cleanse, I like to keep my diet light in saturated fats, free from dairy and refined carbohydrates. All these recipes can be easily modified to be gluten free and vegan friendly. Here are five more original recipes to indulge your taste-buds in healthy eating!

Breakfast: Bob’s Red Mill High Fiber Cereal with Flax

1/2 cup Bob’s Red Mill High Fiber Cereal with Flax

1 cup unsweetened almond milk

1/4 cup plain fat-free organic yogurt

1/2 organic apple, sliced

sprinkle of cinnamon

Cook Bob’s Red Mill High Fiber Cereal long, low and slow in the almond milk. At the longest, this takes 10 minutes to get a thick, hearty texture. In the meantime you can be slicing apples and sipping on a hot cup of Clean Livin’ infusion with a little honey. Pour into your bowl, garnish with apple slices, yogurt and cinnamon. The greatest thing about this dish is the fiber boost – 10 grams of whole grain fiber per serving KA-POW! This keeps me full all day!

For a gluten-free alternative, use whole grain rolled oats, fresh ground flax and oat bran. Here’s the numbers from the USDA Super Tracker: (for 1 T honey add 60 calories) Total Calories 186 Protein 12 g Carbohydrate 45 g Dietary Fiber 9 g Total Sugars 13 g Added Sugars 0 g Total Fat 4 g Saturated Fat 1 g

Mid-Morning Snack: Apple slices with almond butter


1/2 organic apple, sliced

1 T almond butter (or fresh ground, sugar and salt-free, hydrogenated oil free nut butter of choice)

You probably won’t be hungry after our heart bowl of high fiber oats, but it’s better to have a healthy snack ready to go, than to be starving in-between meals and reach for the most convenient food at hand (probably that bag of chips you’ve been avoiding for the last week)!

Total Calories 137 Protein 3 g Carbohydrate 13 g Dietary Fiber 2 g Total Sugars 8 g Added Sugars 0 g Total Fat 10 g Saturated Fat 1 g

Lunch: Butternut Squash Soup

1/2 medium butternut squash

1/2 cup coconut milk

1/2 cup vegetable broth

1 T coconut oil

1/4 teaspoon each cumin, coriander and salt

1 T NettleMe seasoning, for garnish

Cut the squash in half, scoop out the seeds. place one half right-side up on a cookie sheet, put 1 T coconut oil, cumin, coriander and salt. Bake at 350 degrees Fahrenheit for 45 minutes. Test for tenderness, turn upside down and bake another 30 minutes. Allow to cool 5 to 10 minutes. Scoop out the squash into a blender, pouring any liquid into the blender as well. Add remaining ingredients (except NettleMe) and blend to desired creaminess. Re-heat on the stove, serve with a generous sprinkling of NettleMe!

Nutritional Values for 1 and 1/2 cups prepared soup: Total Calories 430 Protein 8 g Carbohydrate 28 g Dietary Fiber 6 g Total Sugars 8 g Added Sugars 0 g Total Fat 36 g Saturated Fat 27 g

Afternoon tea: Clean Livin’ daily tonic

My Clean Livin’ herbal blend includes nettles, blessed thistle and dandelion root

1 Infusion Sachet Clean Livin’ herbal blend

4-6 cups water

1 dropper-full Clean Livin’ tincture

1 T Bragg’s Apple Cider Vinegar

1 T raw honey

Place infusion sachet in a pot of cold water. Bring to a boil, allow to boil for about 7 minutes. Turn off heat but leave on the stove. Allow to cool on the stove for 1-2 hours (you can also allow this to steep overnight for maximum extraction). Put remaining ingredients in a glass, pour in the infusion and fill to the top. Stir well and sip slowly.

Dinner: Tibetan-style curried lentil soup

1 lb green lentils

4 cups water

2 medium red tomatoes, diced

1/2 yellow onion, diced

4 cloves garlic, minced

2 T Bragg’s Liquid Aminos

1 T organic Curry Powder

This easy soup can be prepared in a pressure cooker, crock-pot or a large cooking pot. Rinse and sort lentils. Melt coconut oil in the bottom of a large pot, add minced garlic and roast until golden. Throw curry powder and onions on top and roast on low heat, stirring constantly until the kitchen is filled with the wonderful aromas. Be careful not to burn the garlic! Add all remaining ingredients and bring to a boil. Cover and cook on medium heat for 2 hours (stove-top). A pressure cooker will take about 1 hour, a crock pot can take up to 4 hours on medium setting. Adding more salt (up to a full tablespoon for the whole pot) will bring out the flavors. I learned this from my many years living with Tibetans, they call this “Dal” and serve it with a side of rice, a hard boiled egg and plain yogurt. I’ll take a bowl of it, as is! 

Total Calories 186 Protein 10 g Carbohydrate 26 g Dietary Fiber 13 g Total Sugars 2 g Added Sugars 0 g Total Fat 5 g Saturated Fat 1 g



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