21-Day Detox Recipes
These are recipes that fit into the 21 Detox Diet plan. They are free of allergens, chemicals, hormones, preservatives, caffeine, simple sugars and alcohol. And they are full of flavor and life-giving nutrients. Get ready for the more energized, more efficient-bodied you!
Sun-Dried Tomato Pesto
This recipe goes great with pasta or on top of salmon! 2 cups fresh basil leaves 5 sun-dried tomatoes, softened 3 cloves garlic, crushed 1/4 teaspoon salt 3 tablespoons toasted pine nuts OR walnuts 1/4 cup cold-pressed olive oil Place basil, tomatoes, garlic, salt, and nuts in an electric food processor or blender and puree. Turn to lowest setting and add olive oil slowly. Blend until the mixture reaches your desired consistency.
Read MoreSalmon with Green Beans and Pesto
This recipe is from Jaime Oliver’s “Jaime’s Food Revolution” cook book (available in our store). I did a sun-dried tomato pesto option to make it a perfect fit for the detox as well. SOOO delicious! Try it with your favorite side dish! - 2 handfuls of green beans - 2 x 7 ounce chunky salmon fillets, skin on, scaled and bones removed - 4 tablespoons green pesto OR dairy free Sun-dried tomato pesto - 2 lemons - Cold-pressed olive oil - sea salt and freshly ground pepper Preparing your salmon: 1) Preheat your oven to 400 degrees F. 2) Get about 1 yard (3 feet) of aluminum kitchen foil and fold it in half to give you two layers. (You...
Read MoreCurried Cashew, Pear and Grape Salad
3/4 cup cashew halves 1 tablespoon melted coconut oil 1 teaspoon chopped fresh rosemary 1 teaspoon curry powder 1 tablespoon maple syrup 1/2 teaspoon kosher salt 1/2 teaspoon cayenne pepper 3 tablespoons white wine vinegar 3 tablespoons Dijon mustard 2 tablespoons honey 1/2 cup cold-pressed olive oil salt and black pepper to taste 1 (10 ounce) package mixed salad greens 1/2 medium organic Bosc pear, thinly sliced 1/2 cup halved organic seedless red grapes (or organic raisins) In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly. In a medium bowl, stir together coconut oil, rosemary,...
Read MoreSpinach Blueberry Salad
1 tablespoon coconut oil 3/4 cup almonds, blanched and slivered 1 pound spinach, rinsed and torn into bite-size pieces 1 cup organic blueberries (fresh or dried) 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds 1/4 cup agave 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup cold-pressed olive oil In a medium saucepan, melt coconut over low-medium heat. Cook almonds in oil until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and blueberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, agave, onion, paprika, white wine...
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