Real Food Rehab

No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!

Oh yes! It's that time of year, again. The time that many of us are formulating a game plan for clearing out holiday excess (and more). I generally do a fast or detox a couple of times each year, but now is when I really start feeling the hard core press to make it happen for reals. I don't advocate practices like the Master Cleanse, although I have done it myself a time or two. Through trial and error, I've come to believe that you can effectively detox while you continue to eat and long as you are cutting out the foods and other substances that interfere with the detoxification process.

This section of recipes is designated to the cleansing process. Here you will find shakes/smoothies, juices and higher water content raw food recipes that will help in decreasing the amount of work your digestive system has to do, therefore aiding your body in a thorough elimination of accumulated toxins.

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from Gwyneth Paltrow's site Goop.

This dressing is the best! Great on salad and also as a dip for vegetables. This recipe makes enough dressing for two salads, so be sure to save the extra.

For dressing:

1 large carrot, peeled and roughly chopped
1 large shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
1 tablespoon sweet white miso
2 tablespoons rice wine vinegar
1 tablespoon sesame seed oil
1/4 cup cold pressed olive oil
2 tablespoons water

For salad:
1 head of baby gem lettuce (or any greens), roughly cut
1/4 red onion, thinly sliced
1/4 avocado, diced

Pulse the carrot, shallot and ginger in a blender until finely chopped. Scrape down the sides, add the miso, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the olive oil and the water. Combine the lettuce, onion and avocado in a bowl, drizzle with plenty of dressing and serve.

This could easily be made with any fruit—raspberries, peaches, mango, etc. Also, feel free to substitute hemp or coconut milk for almond milk.

1 tsp soaked chia seeds
1/2 cup blueberries (fresh or frozen)
1 banana
1 scoop of a green powder (preferably with probiotics) or big handful fresh greens
1 1/2 cups almond milk

Blend everything together and enjoy.

This juice is the most incredible color and is wonderfully sweet. Beets are said to lower blood pressure, carrots pack a super beta-carotene punch, apples are cancer-fighters and ginger just loves your heart.

1 large or 2 medium beets, cut into wedges
1/2 lemon, zest and pith removed
2 large carrots
1 large apple, cut into wedges
1" piece of ginger

Push all ingredients into a juicer and then pour into a glass....Enjoy!

1 cup tightly packed kale
4 stalks celery
1 1/2 pears, cut into large pieces
1" piece of fresh ginger
1/2 lemon, zest and pith removed

Juice everything into a glass, being sure to alternate the kale with the other ingredients to help it get through the juicer easily (I follow each small bit of kale with a celery stalk). Give the juice a stir before drinking.

This juice is especially refreshing when you blend it with a handful of ice cubes (use a whole lime if you do, as the acid is muted when it’s cold). Think of it as a detox-friendly mojito.

1/2 cup fresh basil
1 English cucumber, cut in half lengthwise
1/2 lime, zest and pith removed
1 apple, cut into wedges
Starting with the basil, juice everything into a glass, give it a stir and enjoy.

Really light and refreshing, this soup is also incredibly satisfying because the avocado makes it so creamy.

zest of 1/2 lime
juice of an entire lime
1/2 teaspoon salt
1 cucumber, peeled and seeded, roughly chopped
1/2 avocado, peeled and roughly chopped
Blend everything together until totally creamy and smooth.
Elaina Love's Sprouted Lentil Salad

Sprouted brown lentils are rich and hearty and flavorful all by themselves. The combination below is a super tasty salad:

1 cup lentils, sprouted (should be about 2 cups after sprouting
1-2 scallions thinly sliced
2 Tbs. olive, avocado or flax oil
2 Tbs. lemon juice
1 tsp. onion powder
1/2 tsp. cumin powder
1 tsp. mineral salt or 1 Tbs. tamari
1 cup diced tomatoes
1 cup diced avocado
1/8-1/4 cup minced parsley, basil, dill or cilantro
1/2 carrot, thinly sliced
1 stalk celery, thinly sliced

Sprout the lentils.
Mix all the ingredients together and adjust flavors to taste.

Fun additions:
Dulse flakes
Red bell peppers, minced
Diced cucumber
A lovely juice recipe that I enjoy and maybe you will too.Grab a pen and paper and write the ingredients:

Borsch Soup
by Ingrid of Raw Epicurean

Basil and sun-dried tomatoes add delicious flavor to this already delicious soup. If these ingredients for garnish aren’t available, try using other herbs like cilantro, as suggested, dill or thyme.
I used lucuma powder in place of the dried cane sugar called for in the original recipe.

1 cup beets, peeled and chopped
1 cup carrots, chopped
1 cup celery, chopped
1 cup water
2 tablespoons lucuma powder
1 teaspoon sea salt, or to taste
1 tablespoon lemon juice
1 tablespoon cold pressed olive oil
Fresh basil or cilantro
Sun dried tomatoes

Place the beets, carrots, celery, water, sea salt, lemon juice and olive oil in a high-speed blender. Blend until liquefied or to desired consistency.
Pour into a bowl and garnish with fresh basil or cilantro, and sun dried tomatoes.
by Ingrid at Raw Epicurean

This soup taste especially delicious when the flavors are allowed to combine, let this soup rest for a few hours, ideally overnight. This is a great soup to make in advance.
Apple cider vinegar [1 – 1 ½ tablespoons] can substitute the lemon juice called for in this recipe.

1 large heirloom tomato [about 1 ½ cups], diced
1 large red bell pepper [about 1 cup], seeded, diced
1 half red onion, peeled, diced
1 medium cucumber, diced
2 stalks celery [about ¾ cup], diced
2-3 garlic cloves, minced
1 cup filtered water
2 tablespoons lemon juice, fresh squeezed
2 teaspoon fresh basil, chopped
1 teaspoon fresh thyme, leaves removed from stem
1 teaspoon fresh parsley leaves, chopped
1 – 1 ½ tablespoons extra virgin olive oil, stir in at the end
Sea salt and pepper, to taste
Dice the tomatoes, red peppers, red onions, cucumber, and celery; divide each in half. Place one half of each diced vegetable in a blender or food processor. Place the remaining diced vegetables in a bowl and set aside.
Add the garlic, vinegar, basil, thyme, and parsley to the blender or food processor and puree until smooth.
Pour the puree to the bowl of diced vegetables. Add the extra virgin olive oil and stir to combine. Add salt and pepper to taste.
Allow the soup to stand for a couple hours, allowing the flavors to combine, or refrigerate overnight. Serve garnished with lemon and cilantro or parsley.
modified from Vegetarian Times Jan. '10 issue

2 tablespoons agave nectar (honey works well too)
1 1/2 tablespoons lime juice
1 tablespoon nama shoyu or wheat free tamari
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes

2 oranges or blood oranges
1 grapefruit
1/2 cup arugula, coarsely chopped
1 shallot, peeled, thinly sliced crosswise & broken into strands
1 tablespoon fresh mint leaves, chopped
2 tablespoons hemp or sunflower seeds

Whisk together all dressing ingredients in a bowl, adjusting the seasonings as necessary. Set aside.
Supreme (see following video) the citrus fruit, transfer to a bowl; toss lightly with arugula, shallot, and mint. Toss with dressing. Garnish with hemp seeds and serve.

Life's a Rainbow Salad by Natalia Rose

THE BEST WAY to flush toxins isn't a water fast or an herbal cleanse, says nutritionist Natalia Rose, author of Detox for Women. Instead, eat water-rich foods like leafy greens and cabbage to fight yeast overgrowth, restore PH balance, and eliminate impurities. Try this cleansing salad:

Makes 2 to 4 servings

1/2 cup red cabbage, shredded or finely chopped
1/2 cup yellow bell pepper, julienne or chopped
1/2 cup carrots, shredded
1/2 cup alfalfa sprouts
1 cup mesclun greens or baby lettuce
1/4 cup fresh lemon juice
Stevia to taste
1 teaspoon fresh garlic, diced

Place the greens on a serving plate and arrange the carrots, red cabbage, yellow peppers, and sprouts in four circular piles along the top of the plate like a rainbow. Mix the lemon juice, stevia, and garlic
together and drizzle over the top.

Recipe courtesy of Detox for Women by Natalia Rose.


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