No-Cook Vanilla Cinnamon Granola

No-Cook Vanilla Cinnamon Granola

Granola is a great way to kick start your energy for the day! This one has all the good stuff. If you have a nut allergy, just replace walnuts with sunflower seeds or pumpkin seeds.

Ingredients:
  • 1 cup walnuts, raw, chopped
  • 12 dates, Medjool, pitted and chopped
  • 1 cup oats, rolled (gluten-free if necessary)
  • 1/4 cup coconut flakes, unsweetened
  • 1 Tbs chia seeds
  • 1 Tbs hemp seeds
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon, ground
  • salt, to taste
Directions:

Prep

  1. Pit and chop dates

Make

  1. Add walnuts to food processor and pulse until roughly chopped
  2. Add dates and pulse until combined with walnuts
  3. Add balance of ingredients and pulse until combined
  4. Add a few pinches of salt if desired
  5. Pour onto baking sheet and separate with fingers
  6. Let air dry for about four hours
  7. Place in an airtight container and store in refrigerator for up to two weeks
Notes:

Pecans work well in place of walnuts here.

Serving size indicated is perfect for breakfast or snack but you can also use less as a topping!

Chickpea, Butternut Squash and Corn Soup 

Chickpea, Butternut Squash and Corn Soup 

Are you in the mood for a hearty soup filled with nutritional goodness? This is the one for you!

Ingredients:
  • 1 medium onion, chopped
  • 1 tsp rosemary, fresh, chopped
  • 2 cloves garlic, minced or pressed
  • 2 cups butternut squash, peeled and cubed
  • 2 Tbs olive oil
  • 1 tsp turmeric, ground
  • 3 cups chickpeas, canned, drained and rinsed
  • 4 cups vegetable broth
  • 2 cups corn, frozen, defrosted
  • salt, to taste
  • black pepper, to taste
Directions:

Prep

  1. Chop onion, and rosemary, and mince the garlic
  2. Peel and cube butternut squash (can use pre-cut or frozen)

Make

  1. Sauté onion in olive oil to a large soup pot over medium heat until soft and fragrant
  2. Add turmeric, garlic and rosemary and stir to coat the onions – about 1 minute
  3. Add the rest of the ingredients, except the corn, and cover with vegetable broth
  4. Reduce heat and simmer with the lid on for 20 minutes, stirring occasionally
  5. Transfer half of the soup to a blender and purée until smooth
  6. Add purée soup back to pot, along with corn
  7. Stir and season with salt and pepper to taste
  8. Garnish with a drizzle of olive oil and a sprinkle of red pepper flakes if desired
Cauliflower Fried Rice

Cauliflower Fried Rice

Cauliflower Fried Rice Recipe and Cooking Video

This fried rice recipe, filled with delicious veggies, is a great way to enjoy the “out to eat” feeling right at home.

Ingredients:
  • 1 head cauliflower
  • 1 Tbs olive oil
  • 1 tsp sesame oil
  • 1/4 cup onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/3 cup vegetable broth, low sodium
  • 1 tsp ginger, minced
  • 4 Tbs soy sauce
  • 1  1/2 cups edamame, shelled, defrosted
  • 2 scallions, chopped
Directions:

Prep

  1. Cut and rinse floret pieces from the cauliflower stems
  2. Place in a food processor and pulse 3-5 times until cauliflower is chopped into rice sized pieces
  3. Chop onion, pepper, garlic and scallions
  4. Grate ginger

Make

  1. In a large skillet heat the olive and sesame oils
  2. Add the onion and red pepper, sauté until onion is tender and translucent – about 3 minutes
  3. Stir in the garlic, broth, ginger and soy sauce
  4. Transfer the cauliflower to the pan and stir
  5. Cover with lid and cook over medium-high heat for 3-4 minutes
  6. Remove the lid, stir in the edamame and sauté for 3-5 minutes or until liquid has cooked off and cauliflower is tender
  7. To serve, top with sliced green onion and additional soy sauce (if desired)
Notes:

You can use frozen cauliflower rice that has been defrosted and drained.

Chocolate Fudge Smoothie

Chocolate Fudge Smoothie

You can’t go wrong with a chocolate fudge smoothie, right? This smoothie is sure to satisfy your chocolate craving AND add to your veggie and fruit intake!

Indulging in a chocolate fudge smoothie may sound like an overindulgence, but this delectable and nutritious treat can actually support your body’s natural detoxification process. Let’s break down the ingredients that make this smoothie a powerhouse for detox:

  1. Avocado (1 half): Creamy and nutrient-dense, avocados provide a rich source of monounsaturated fats and antioxidants. They support liver function, a crucial organ in detoxification, while also supplying the body with essential vitamins.
  2. Spinach (1/4 cup, frozen): Packed with chlorophyll and a plethora of vitamins and minerals, spinach aids in flushing out toxins from the body. Its fiber content promotes healthy digestion and regular bowel movements, essential for effective detoxification.
  3. Banana (1/2, frozen): Besides adding natural sweetness, bananas are rich in potassium, aiding in maintaining electrolyte balance and supporting kidney function. The potassium content helps in flushing out excess sodium from the body, contributing to the overall detox process.
  4. Dates (2, pitted and chopped): These natural sweeteners not only enhance the smoothie’s flavor but also provide fiber, aiding in digestion. Additionally, dates are rich in antioxidants, which combat free radicals and support the body’s cellular detoxification processes.
  5. Cocoa Powder (3 Tbs, unsweetened): Packed with flavonoids and antioxidants, unsweetened cocoa powder not only adds a rich, chocolatey flavor but also supports the body’s natural detox pathways. Cocoa’s antioxidants help neutralize harmful free radicals, promoting overall cellular health.
  6. Almond Milk (1 cup, unsweetened): This dairy-free alternative adds a creamy texture while being low in calories. Almond milk contains vitamin E, an antioxidant that supports skin health, and its hydrating properties contribute to the elimination of waste products from the body. Not a fan of almond milk? Feel free to use dairy milk or another milk alternative.

Blend these wholesome ingredients together, and you have a Chocolate Fudge Smoothie that goes beyond its delicious taste – it’s a detoxifying delight for your body. Enjoy!

Ingredients:
  • 1/2 avocado
  • 1/4 cup spinach, frozen
  • 1/2 banana, frozen
  • 2 dates, pitted and chopped
  • 3 Tbs cocoa powder, unsweetened
  • 1 cup almond milk, unsweetened
Directions:
  1. Place all ingredients in a blender and process until smooth, adding water or ice to achieve desired consistency
Three Delicious Ways to Eat Broccoli

Three Delicious Ways to Eat Broccoli

Three Satisfying Ways to Eat The Superfood Broccoli

Broccoli is considered a superfood due to its rich nutritional profile, containing high levels of vitamins, minerals, and antioxidants. One of its key components, sulforaphane, has been shown to support the body’s detoxification process by enhancing the activity of enzymes that eliminate harmful substances. Additionally, broccoli’s fiber content aids in digestion and promotes a healthy gut, further contributing to overall detoxification and optimal health.

Tofu Broccoli Sheet Pan Dinner

Ingredients:
  • 1 pepper, red bell, chopped
  • 1 pepper, orange bell, chopped
  • 2 carrots, chopped
  • 2 green onions, chopped
  • 1 cup broccoli, chopped
  • 6 oz tofu, firm, cubed 1/2 package, drained
  • 1/4 cup cashews, raw
  • 2 Tbs tamari
  • 1 clove garlic, minced
  • 2 tsp maple syrup
  • 2 tsp ginger, minced
  • 2 Tbs olive oil
Directions:

Prep

  1. Chop bell peppers, carrots, green onions, broccoli
  2. Preheat oven to 375º
  3. Mince ginger and garlic
  4. In a small bowl, mix together tamari, garlic, maple syrup and ginger
  5. Remove tofu from package, cut into 1 inch cubes, drain excess liquid

Make

  1. On a lined sheet pan, spread out vegetables, firm tofu and cashews
  2. Drizzle with sauce
  3. Cook for 30 minutes or until cooked through
Notes:

Add other vegetables like cauliflower, green beans and onions


Simply Steamed Broccoli

Ingredients:
  • 8 cups broccoli florets
Directions:

Prep

  1. Wash and cut broccoli into uniform florets

Make

  1. Place about 2″ of water in the bottom of a pan, bring to a boil then reduce to simmer
  2. Place broccoli in steamer rack and set above simmering water
  3. Cover and steam until broccoli turns bright green and is al dente (a bit soft with some bite) – about 3 minutes
  4. Rinse in cold water and store in covered container in refrigerator
Notes:

Meal Prep Tip: Select two low-glycemic vegetables a week to steam and store in the refrigerator like broccoli, cauliflower, green beans, asparagus, etc.


Shredded Broccoli Stem and Carrot Salad

Salad

Ingredients:
  • 3 cups broccoli, stalks, peeled only
  • 1 cup cabbage, red, shredded
  • 4 carrots, peeled and shredded
  • 4 scallions, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 cup pepitas, raw, shelled (pumpkin seeds)
Directions:

Prep

  1. Shred broccoli stems, carrots and red cabbage
  2. Chop scallions and cilantro leaves

Make

  1. Add shredded vegetables to a large bowl and massage until softened
  2. Add dressing just before serving and toss with scallions, pepitas and cilantro

Dressing

Ingredients:
  • 1/4 cup olive oil
  • 1 Tbs apple cider vinegar
  • 1 lemon, zested and juiced
  • 1 clove garlic, chopped
  • 1 tsp maple syrup
  • salt, to taste
Directions:

Prep

  1. Zest and juice lemon

Make

  1. Add all ingredients to a mason jar with lids and shake to combine or whisk ingredients
Notes:

Replace vegetables listed here with equal amounts of other favorites – shredded brussels sprouts, kale, and beets all work!

Three Tasty Snacks to Support Detox Naturally

Three Tasty Snacks to Support Detox Naturally

3 Detox-friendly Snack Options with How To Video

Need a super nourishing snack?! We’ve got three Ss for you to consider: Smoothies, Soup, and Salads! Watch the video demonstration above and then find the recipes below!

Blueberry Hemp Detox Smoothie

Ingredients:
  • 2 cups blueberries, frozen
  • 2 cups baby spinach, loosely packed
  • 1 banana, frozen and cut into chunks
  • 2 Tbs chia seeds
  • 2 cups hemp milk, unsweetened
  • 2 Tbs cocoa powder, unsweetened
  • 1 Tbs hemp seeds
Directions:
  1. Place all ingredients in blender and process until smooth


10-Minute Detox Soup

Ingredients:
  • 1 onion, sweet, chopped
  • 4 cloves garlic, chopped
  • 1 head cauliflower, chopped 2 inch pieces – stems included
  • 1 Tbs olive oil
  • 1 Tbs curry powder
  • 3 Tbs miso paste, yellow (chickpea miso)
  • 2 cups butternut squash, cubed (frozen, defrosted)
  • 1/2 cup cashews, raw
  • 8 cups water
  • 1 Tbs olive oil
  • salt, to taste
  • black pepper, to taste
Directions

Prep

  1. Chop onion, garlic & cauliflower

Make

  1. In a large soup pot, sauté onion and garlic gently in olive oil until softened and fragrant
  2. Add curry powder and miso paste and stir to coat onions
  3. Add cauliflower, squash, cashews and water
  4. Bring to a boil then reduce heat and simmer until cauliflower is soft – about 15-20 minutes, adding water if necessary to keep cauliflower covered
  5. Remove from heat and let stand until cool enough to purée
  6. Purée soup in batches in blender – be sure cover of blender is on tight as steam from soup could pop lid (we like to cover with a towel just to be sure!)
  7. Season with salt and freshly ground black pepper
  8. Ladle soup into bowls and drizzle with olive oil if desired just before serving
Notes:
  • chickpea or rice miso will work well too
  • frozen butternut squash works well
  • add more or less water dependent on the size of the cauliflower
  • use leftover roasted vegetables in place of raw


Maple Roasted Sweet Potato And Kale Salad

Salad

Ingredients:
  • 8 cups kale, shredded
  • 1 large sweet potato, peeled and cut into bite sized cubes
  • 1 Tbs olive oil
  • 1 Tbs maple syrup
  • 1/4 cup walnuts, raw
Directions:

Prep

  1. Wash and shred kale, removing spines first
  2. Peel and chop sweet potato
  3. Preheat oven to 350°F.

Make

  1. Place sweet potato in a bowl and toss with 1 tablespoon olive oil, maple syrup and few dashes of salt
  2. Place on a parchment-lined baking sheet and bake until soft and edges are browned – about 20 minutes
  3. Meanwhile, place kale in large bowl and massage until softened – about 3 minutes
  4. Once done, remove sweet potato from oven, allow to cool then add to the kale along with walnuts
  5. Toss with dressing just before serving

Dressing

Ingredients:
  • 6 Tbs white balsamic vinegar
  • 4 Tbs olive oil
  • 1 clove garlic
  • 2 tsp maple syrup
  • 1 tsp mustard, Dijon
  • salt, to taste
Directions:
  1. Add oil, vinegar, garlic, maple syrup, and mustard in a mason jar and shake to emulsify
  2. Season with salt to taste