Chunky Vegetable Barley Soup

Ingredients 6-8 cups low sodium chicken/vegetable broth (or homemade) 1 cup uncooked barley (soaked overnight, preferably) 2 large carrots, chopped 2 stalks celery, chopped 1 (14.5 ounce) can organic diced tomatoes with juice… Continue reading

Carrot Celery Radish Salad

Ingredients: 1 bunch radishes, thinly sliced 2 celery sticks, thinly sliced diagonally 2 carrots, cut into matchsticks 1 pkt snow pea sprouts 1 lemon 1 tsp raw honey 2 tsp olive oil Salt… Continue reading

Ginger Carrot Soup

Light and warming soup, very soothing for indigestion and chest colds. Ingredients: 3 tablespoons of coconut butter Small pinch of salt 1 pound carrots, chopped 1 medium onion, chopped 1 stalk of celery,… Continue reading

Mushroom and Kale Risotto

Ingredients: 1 tbs olive oil/coconut oil 2 cloves garlic (diced finely) 1 cup of mushrooms (sliced or chopped) 1/2 medium onion (chopped) 1 cups short-grain brown rice 2 1/4 cups low-sodium chicken/vegetable broth… Continue reading

Creamy Maple Tahini Millet with Kale and Walnuts

Millet is an alkalizing grain, high in B vitamins.  The kale adds chlorophyll and iron.  The lemon is high in vitamin C, which helps to absorb calcium.  There is so much goodness in… Continue reading

Beet and Carrot Salad

The is a quick and easy recipe, full of liver loving goodness.  Make a big batch and eat sparingly. To Prepare: Grate 2-3 beets, and 3-4 carrots into a bowl. Option 1: dress… Continue reading

Green Lentil Salad

It is best to buy lentils dried.  They can be soak for just a few hours.  They absorb water quick, and thus reduce cooking time! Ingredients: 1-2 cups lentils 1 bunch of Parsley… Continue reading

Puree of chickpea soup

Tis is a great recipe that I got from the New York Times.  Simple to make and delicious!  Great high protein meal. 1/2 pound chickpeas (about 1 1/8 cups), washed and picked over… Continue reading

Roasted Root Vegetable Salad

This one is quick and easy to make, and oh so delicious. Use your favorite root vegetables: parsnips, turnips, beets, squash, sweet potatoes. Heat oven to 375 F.  Cut veggies into cubes, toss… Continue reading

Pesto spaghetti squash

mmmmmm, who said you couldn’t still enjoy pasta on a cleanse.  I found this recipe in the new Alive magazine (available both at Caper’s and Choices).  If you have the chance to grab… Continue reading