Spicy Zucchini Soup
4 zucchini
1 leek
1/4 to 1/2 cup shredded carrot
2 cloves garlic
Vegetable stock
Salt (to taste)
Cayenne pepper (to taste)
Slice leek (white and light green part only, washed well) into then rounds. Saute with minced garlic in olive oil. Once leeks and garlic start to become soft, add chopped zucchini and shredded carrot. Saute over medium heat with a little vegetable stock until veggies are soft. Add vegetable stock to create your desired consistency and blend. Add salt and cayenne pepper to your taste.
Carrot Lemon Ginger Soup
this recipe is delicious as is.
http://www.epicurious.com/recipes/food/views/Carrot-Soup-with-Ginger-and-Lemon-4083
To make it 'clean,' I used olive oil instead of butter and just cut out the tomatoes all together. I used an organic chicken stock that had "cane juice" in it, but other than that, seemed kosher. My immersion blender ran out of power about half way through blending, so ours was a little chunky. But still very tasty.
Curry Butternut Squash Soup
(these servings made enough for 2.5 bowls of soup)
1 butternut squash, (first you cut it in half and take out the seeds, then you cut the halves into 3-4 big chunks, keep the skin on)
2 tablespoons olive oil
1 lg onion, chopped
4 lg garlic cloves, minced
2 tablespoons chopped fresh ginger
1 green chili, diced
1 tsp curry powder
1.5 cups coconut milk
- Roast butternut squash for approximately an hour in the oven. When it's soft and 'carmelized' scrape off the flesh from the skin and keep; throw out the skin.
- Saute onion, garlic, ginger and chili in oil in a soup pot until browned.
- Add squash, and curry powder and cover with water. Bring to a boil and simmer for 10 mins.
- Remove from heat, let cool a bit, and put in blender (or use immersion blender).
- Put back in soup pot, add coconut milk and salt and pepper to taste, heat until warm.
Lemon Thyme Alaskan Cod
This was a variation on the snapper recipe in 'Clean.' I tossed the cod with olive oil, lemon zest, minced garlic, salt, pepper, thyme, and about 2 teaspoons of capers. I then baked it at 425 covered for 15 minutes, then uncovered for another 5. Let me know how you like it. ~Sabrina
Cashew Chicken
We stir fried garlic, chopped cashews and chicken in sesame oil, then added a TON of veggies (carrots, broccoli, asparagus, green beans, onions, garlic, red cabbage). When everything was crisp, but cooked, we added the cashew sauce. It's basically the almond sauce found in the 'Clean' book, substituting cashew butter for almond butter. We also made about 3 times the almond sauce recipe to coat all the veggies and noodles. We didn't have Tamari (or fish sauce...I thought I had some at home) so we just added extra salt and garlic powder, and served it all over brown rice noodles. ~Sabrina
Let me know if anyone wants more specific instructions. I usually make it all up along the way, but I can approximate measurements and cooking times if needed ~Sabrina
Cinnamon Rolls for Breakfast
Dhrumil Purohit May-19 2010
Well, sort of! Imagine this treat without any guilt and in a glass!! This is delicious, nutrient rich and protein packed with just the right amount of spice! If you’re not using the Nourish and Move powders, use flax meal for additional fiber and you can either use a protein powder (gluten, sugar, diary and soy free) or just use the nut milk for your protein source. Both are fine.
Ingredients:
1/2 cup almonds and 1 cup water OR 1 cup almond milk (unsweetened and organic)
1 cup coconut water
1 tablespoon flax meal OR 1 scoop Move
1 scoop Nourish (chocolate or vanilla flavors) OR optional 1 tablespoon protein powder if you’re using it
1 teaspoon cinnamon
1 pinch sea salt
2 teaspoons vanilla extract or powder 3 pitted dates
1 tablespoon pecans
Stevia or agave nectar to taste
Directions:
Blend all ingredients until smooth and creamy.
