DETOX YOUR BODY  WITH THIS EASY RECIPES

Detox Salad

Vegan, gluten-free, oil-free, soy-free.

Inspired by Whole Foods

Yield: 10 cups (lots for the whole week!!)

Ingredients:

• 3 heads broccoli, stems removed
• 2 medium tangerine peeled and seeded
• 1 head cauliflower, stems removed
• 2.5 cups shredded carrots
• 1/2 cup sunflower seeds
• 1 cup currants
• 1/2 cup finely chopped fresh parsley
• 1/2 cup raisins
• 4-6 tbsp fresh lemon juice, to taste
• kosher salt, pepper to taste
• Pure maple syrup, to drizzle on before serving

1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.

2. Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.

3. Stir in the sunflower seeds, currants, raisins, tangerine and parsley. Add lemon juice and seasonings to taste.

4. Drizzle with maple syrup to taste.

Blueberry Almond Muffins Recipe with dates

Makes 6 muffins

Ingredients:
• 1 cup brown rice flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 7-8 large dried dates
• ~ 1/2 cup almond or soy milk*
• 1 1/2 TB flax seeds, coarsely ground
• 1 TB lemon juice & 1-2 tsp zest
• 1/3 cup applesauce
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1/4 cup sliced almonds, toasted

1. Preheat oven to 400 degrees. Prepare a muffin pan with liners. Place the dates in a small blender or processor. Pulse until the dates are finely chopped. Add the applesauce to the dates and process or blend until the mixture turns into a smooth paste.
2. Combine all of the wet ingredients: mixture from step 1, almond/soy milk, lemon juice + zest, and vanilla extract. Add the ground seed to the wet ingredients. Mix well. Set aside.
3. Whisk together brown rice flour, baking soda, baking powder, and salt. Add the wet ingredients from step two to the dry ingredients. Mix until the ingredients are just combined. Add the blueberries and almond slices. Stir gently. Using a ice cream or batter scoop, divide the batter into 6 muffins cups/liners. If you’d like, you can sprinkle some raw almond slices on top.
4. Bake on the center rack for 22-25 minutes until a toothpick comes out clean. Rotate the muffin pan midway to en.sure even baking. Remove from oven and allow the muffins to cool in the muffin tin for about 10-15 minutes. Transfer to a cooling rack and allow the muffins to cool completely.
Allow the muffins to cool down and enjoy.
Store the muffins in an air tight container or wrap them

1. Charred Tomatoes with Fried Eggs on Garlic Toast
   
   
   
   
   Inspired by Martha Stewart
   
   Ingridients:
   • 4 slices rustic bread, toasted
   • 1 clove garlic, peeled
   • 1 tablespoon extra-virgin olive oil, plus more for brushing
   • 4 large eggs
   • Coarse salt and freshly ground pepper
   • 4 small tomatoes, such as cocktail or Campari, halved
2. 
   
3. Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate.
4. Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.